Water and Adjuncts
Karl J. Siebert

Water
In early brewing history it was discovered that the natural water sources in certain places were particularly well suited for the production of beers of certain styles. For example, the water at Burton on Trent in England was very good for producing ales and led to the establishment of several breweries there. The water near Pilsen, Czechoslovakia was found to be particularly good for producing pale lagers, leading to the style called Pils (or Pilsner).

As scientific knowledge about water chemistry and its relationship with brewing developed, it became common practive to add salts to improve the brewing properties of water from other sources. Today it is possible, although in some cases expensive, to brew with the water found virtually anywhere. Brewing water is typically treated to kill microorganisms and remove undesirable flavors. In some cases salts must be removed.

Adjuncts
An adjunct provides an additional source of fermentable sugar in addition to that derived from malt. Most adjuncts contribute little, if anything, to flavor. Beers made with adjuncts are typically lighter in flavor and less satiating than all malt beers (the term 'all malt' refers to the source of fermentable extract; it does not mean that hops or yeast are not used).

Brewing adjuncts include sugars, syrups, starches and starch-containing grains. Adjuncts that are already fermentable (sugars and syrups) are added to the brew kettle. Starchy adjuncts (such as refined starches, corn grits or rice) require partial enzymatic digestion and heating to liquify them (this is done in the adjunct cooker) followed by more complete digestion (in the main mash) to render the sugar completely available.