{"id":5446,"date":"2021-12-15T00:00:00","date_gmt":"2021-12-15T00:00:00","guid":{"rendered":"https:\/\/www.iff.com\/media\/our-blog\/beer-without-barley-brewing-beer-using-100-adjuncts-and-iff-enzymes\/"},"modified":"2025-01-30T22:30:26","modified_gmt":"2025-01-30T22:30:26","slug":"beer-without-barley-brewing-beer-using-100-adjuncts-and-iff-enzymes","status":"publish","type":"post","link":"https:\/\/www.iff.com\/es\/media\/stories\/beer-without-barley-brewing-beer-using-100-adjuncts-and-iff-enzymes\/","title":{"rendered":"Beer Without Barley? Brewing Beer Using 100% Adjuncts and IFF Enzymes"},"content":{"rendered":"

Traditional beers are brewed from malted barley, hops, water and yeast. Adjuncts are unmalted raw materials which can be added to the mash to increase stability, reduce costs, or ensure a particular quality in the beer.<\/strong><\/p>\n\n\n\n

Usually adjuncts are unmalted grains which supplement or replace the malted barley. Oats, corn, rye, millet, sorghum, teff and buckwheat are just a few of the many starch-rich adjunct grains which can be fermented into beer. Adjunct grains are normally considered extras, and not an integral ingredient when brewing beer.<\/p>\n\n\n\n

Knowing this, the idea of brewing a beer with 100% adjuncts is surprising. Can you brew beer without barley? Is it still beer? More importantly, why would you want to?<\/p>\n\n\n\n

One reason is the sustainability advantage gained by brewing with locally sourced ingredients. Another is to produce a gluten-free beer.<\/p>\n\n\n

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