Influence of brewing adjuncts on chemical properties and sensorial characteristics of beers

Adjuncts are cereals and sugars that can be used as a replacement (usually in part) for malted barley. These alternative sources of fermentable carbohydrates have been typically considered as less expensive sources of extract, but nowadays they are increasingly used to impact some elements of beer quality such as flavor, foam, drinkability, and color. The present chapter deals with different adjuncts types currently available to the brewing industry, on how they are incorporated into brewing recipes as well as their effects on beer attributes, focusing not only on traditional materials but also on new (unconventional) adjuncts sources.