Talk:Adjuncts

From Wikipedia, the free encyclopedia

Contents 1 Vegetables 2 Rice? 3 Adjuncts as flavouring 4 Starch 5 Flavoring vs adjuncts

[edit] Vegetables

Under the "Vegetables" section, two fruits are named -- pumpkin and peppers. These should be moved to the "Fruits" section. Any objections?

From the Vegetable entry right here on Wikipedia:

"Vegetable is not a botanical term and so there is no contradiction in a plant part being a fruit botanically and being considered a vegetable."

And from the Fruit entry:

"In cuisine, when discussing fruit as food, the term usually refers to just those plant fruits that are sweet and fleshy..."

Peppers, despite botanically being a fruit, are generally considered a vegetable in the vernacular, at least in the U.S. (and, so far as I'm aware, throughout the rest of the English-speaking world). Same situation as tomatoes, cucumbers, and eggplants, really. All of which are fruits of the plant they come from, but which are considered vegetables by the public and, more importantly to this specific article, by beer brewers.

Pumpkins, admittedly, have a more ambiguous status. Most gourds (squash, for example) are considered vegetables, but pumpkin meat is sufficiently sweet that many people consider it a fruit. However, the Vegetable entry here on Wikipedia classifies it as a vegetable, so...   Extreme Unction 11:57, 16 October 2005 (UTC)

[edit] Rice?

These two lines are back to back under the Rice item in the list of adjuncts:

"Rice does not affect the flavor of beer to any appreciable extent, and is generally used to lighten the body and the mouthfeel. Rice is used to sweeten the flavor, lighten the body, and increase alcohol content."

These are contradictory. I don't know which one is right, but both of them can't be right.

[edit] Adjuncts as flavouring

The section on flavouring adjuncts - vegetables and fruits - seems non-standard. I've removed it for now. It might be better if the article concentrated on the standard understanding of adjuncts. The fruits and vegetables might be better discussed under individual beer styles? SilkTork 15:41, 28 August 2006 (UTC)

I've always understood "adjunct" to mean any ingredient added to beer that wasn't hops, barley, yeast, or water. A quick Google search, however, suggests that my understanding may be flawed.

But hey, who you gonna believe? Me or Google?  ;) Ξxtreme Unction|_{yakkity yak} 04:46, 29 August 2006 (UTC)

[edit] Starch

There is typically no starch in beer, with the longest chain being dextrins, so this line seems inaccurate.

"This use of ingredients as substitutes for the main starch source"

I believe it should be sugar.

[edit] Flavoring vs adjuncts

Papazian and other sources are fairly clear that adjuncts provide (primarily) fermentable sugars. Therefore the flavorings section I created should be moved elsewhere. Spiced beer and similar redirects should point to wherever the flavorings end up, or to new articles. Thetrick 00:46, 28 February 2007 (UTC)