Both corn and rice are used as starchy adjuncts by brewers worldwide. These adjuncts boost the strength of a beer without increasing its body. Corn and rice also dilute the protein content of wort. As adventurous homebrewers, there is another common starchy food we can use as an adjunct — potatoes.
Sugars add strength to beer without bulking up the body. John Palmer conducts a survey of sweetness to help you choose when to use sugar and which sugar to use. From Belgian candi sugar to xylose, it’s all here.
Made from unmalted barley, roasted barley is a versatile grain used in brewing dark beers. Three professional brewers offer tips on how to use it in your homebrew batches.
Professional brewers give advice on adding color and flavor to your brew using these two malts.
Give your beer a jolt! Tips, techniques and advice on adding gourmet java to your next batch of homebrew, plus three energizing recipes: Coffee Imperial Stout, Double Chocolate Expresso Stout and Mudhouse Stout.