High Adjunct Brewing

Solving the challenges in adjunct brewing

The recent trend of hotter summers and challenging growing conditions is leading to reduced crop yields, higher barley and malt prices, as well as inferior quality grains for brewing and distilling. These poorer quality grains have higher levels of protein and non-starch polysaccharide (NSP), which cause processing challenges for brewers such as reduced colloidal stability, extract yields and filtration performance. In order to control process raw material costs, brewers can look to reduce malt and increase barley levels while addressing the challenge of maintaining final product quality. Kerry has the technical expertise and portoflio of brewing ingredients and process aids to help brewers navigate the move toward increased use of adjuncts, unmalted cereals and local grains.

Explore High Adjunct Brewing Types

Barley

Maise Grits and Rice

Sorghum

Wheat, Rye, Oat and Triticale

Buckwheat and Quinoa

Cassava