The four main ingredients in beer are water, barley, hops, and yeast. Those four things have allowed for the creation of a plethora of flavors. However, some people wanted different flavors or textures. Other folks had different crops available to them. Both of these things changed what they used in the beer. These changes are what led to the use of adjuncts in beer.
Simply put an adjunct is anything other than barley that contributes starch to the beer. More simply? Anything adding sugar that will get fermented by the yeast. The most common are corn, rice, wheat, oat, and rye. To find the dividing line of what is an adjunct we have to go back to 1516 when the Reinheitsgebot defined beer as water, hops, and barley. You can read one of my first posts to learn more about the Reinheitsgebot, but for now all you need to know is it set the precedent for what is, and is not, an adjunct. Let’s take a closer look at the big five.
I stopped by Rivertown Brewery earlier this week to talk about their new foeder. I ended up having a wandering conversation with co-owner Jason Roeper covering many topics about all things new for Rivertown.
Read on after the jump to learn what the hell a foeder is, what small batch sours you can expect to regret getting so little of, the various ways Rivertown is growing, and how they’ve dealt with a legal entanglement from a similarly named brewery!
I love sour beers, and I love homebrewing. Makes sense that I’d combine the two and brew some sour beers, right? It sounded so simple. The third beer I ever brewed was a sour beer. … Continue reading Top 5 Things I’ve Learned from Brewing Sour Beer
Lambics are some what of an interesting style, mostly because of the funk taste but also the nature of the open air fermentation. Back in Belgium, back in the the old days, brewers would leave … Continue reading Beer Review: Rivertown Lambic (2012 + 2011)
Fancy name for a fancy style of beer. The style is a blending of 2+ lambics of different vintages. In this case Rivertown blended a 1-year old lambic with a 3-year old lambic, which is slightly curious because Rivertown’s barely been open for 3 years. So this 3-year old lambic must be from their first batch or something like that, kinda cool. Something else before moving onto the beer is that Rivertown is spelling it geuze whereas everyone else spells it gueuze. Hopefully one of the guys from Rivertown will drop a comment about why they choose to spell it that way or if it’s just a typo on the packaging.
For the longest time, I was unnecessarily skeptical about buying Rivertown’s Lambic. I’ve found many of their beers hit-or-miss in the past, and dropping $15 or so on a hard to get right beer style … Continue reading Beer Review: Rivertown Lambic (2010)