Adjunct Lagers, including the American Adjunct Lager (or A.A.L.), are light bodied, pale, fizzy lagers made popular by large “macro-breweries” after Prohibition (large brewers like Anheuser-Busch InBev [who also own Labbat], MolsonCoors, SABMiller [who also own MolsonCoors], Pabst, Corona, Dos Equis, and others). The focus is usually not so much on the flavor of the beer, but rather mass-production and consumption. The use of “adjuncts”, such as corn and rice, act as a “filler” so less malt is needed, produce higher levels of alcohol and shorten brewing time. All-in-all, it’s simply a way to cut cost, but at the expense of flavor and quality. The use of “adjuncts”, particularly corn, leaves “off-flavors” and “off-smells” to the brew. Hops are used, but usually just enough to add a slight bitterness to the flavor. (Most adjunct lagers have a very sweet flavor with bitter undertones.) The result is a cheaply-made, mass-marketed beer.
1 Response to What is an Adjunct Lager?
Imported Lagers
September 25th, 2013 at 2:47 pm
Adjunct Lagers, including the American Adjunct Lager (or A.A.L.), are light bodied, pale, fizzy lagers made popular by large “macro-breweries” after Prohibition (large brewers like Anheuser-Busch InBev [who also own Labbat], MolsonCoors, SABMiller [who also own MolsonCoors], Pabst, Corona, Dos Equis, and others). The focus is usually not so much on the flavor of the beer, but rather mass-production and consumption. The use of “adjuncts”, such as corn and rice, act as a “filler” so less malt is needed, produce higher levels of alcohol and shorten brewing time. All-in-all, it’s simply a way to cut cost, but at the expense of flavor and quality. The use of “adjuncts”, particularly corn, leaves “off-flavors” and “off-smells” to the brew. Hops are used, but usually just enough to add a slight bitterness to the flavor. (Most adjunct lagers have a very sweet flavor with bitter undertones.) The result is a cheaply-made, mass-marketed beer.