Tasting Notes

The short American Adjunct Lager history started back in pre prohibition America. In this era beers were made with either six row barely or two row barely. Six row was much cheaper and readily available due to its production in the United States, whereas two row had to be imported. Six row barely produced a husky grainy character and made brewing a light refreshing Pilsner a bit difficult, so the solution was for Americans to work with their resources to soften the characteristic of the beer by using rice, corn, or maize. These pre prohibition lagers were often more flavorful than the Adjunct American Lagers we have today.

Today’s American Adjunct Lagers have endured eras of modifications to strengthen the focus on the importance of refreshment and easy drinkability, unlike most brews that focus on the bold flavor and character. The American Adjunct Lager recipe often includes adjunct cereal grains like rice and corn to cut flavor and costs.

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