Adjuncts are unmalted grains, sugars, clarifying agents, spices, water treatments or any other ingredients used in creating a beer. Below is a list of the most commonly used brewing adjuncts and their effects on beer:

1. Amylase Enzyme - One of the diastatic enzymes used to allow better starch conversion when using low-enzyme malts. Adds light, dry characteristic to beer.

2. Ascorbic Acid - Reduces oxidation. Overuse will lend citrusy flavors to the beer.

3. Candi Sugar - Crystallized sugar used in Belgian brewing that lends a unique flavor and aroma.

4. Cane/Beet Sugar - Also known as table sugar, primarily used to raise gravity and lighten body.

5. Caramel - Used to darken beer and lend a slight caramel flavor.

6. Citric Acid - Used to decrease haze in the beer and balance pH.

7. Corn Sugar - Also referred to as "brewer's sugar," the most fermentable and commonly used adjunct. Often used instead of the more expensive barley malts, and usually used for priming. Increases alcohol level without increasing body.

8. Demerara - Aromatic and softly flavored brown sugar commonly used in English ales.

9. Fermax - A yeast nutrient for low-malt beers.

10. Gelatin - Colorless, tasteless clarifying agent added before bottling.

11. Flaked Barley - Unmalted barley added right to the mash of bitter, milds, porters and stouts to add a rich, grainy taste and increased head retention, creaminess and body. Color is 1-3 SRM.

12. Flaked Corn (Flaked Maize) - Provides depth of character to lighter beers. Increases alcohol but not flavor, color or body. Color is 0-1 SRM.

13. Flaked Oats - Adds a distinct full-bodied flavor and "chewy" texture in oatmeal stouts and Belgian ales. 1-3 SRM.

14. Flaked Rice - Adjunct used by commercial brewers as a cheap source of fermentables, neutral flavor and body lighteners.

15. Flaked Rye - Lends a crisp, dry character and a strong, unique flavor inappropriate in most beer styles. Color is 1-3 SRM.

16. Flaked Wheat - Increases head retention and body. Color is 1-3 SRM.

17. Fruit Extract - Used to lend fruit flavor to finished beer.

18. Glucose - The British term for corn sugar.

19. Heading Agents - Helps develop and retain creamy head.

20. Invert Sugar - A highly fermentable brewing/priming sugar popular in Belgian brewing for adding alcoholic strength without body. Not generally available to homebrewers, so corn sugar is recommended as a substitute.

21. Irish Moss - Dried seaweed added in the final 15 minutes of the boil which coagulates loose particles in the wort, enabling them to precipitate and be left behind when the cooled wort is siphoned from the brew kettle to the primary fermenter. Use 1 teaspoon per 5 gallons of wort.

22. Isinglass - Fining agent made from the linings of fish swim bladders.

23. Lactose (Milk Sugar) - Used to lend sweetness in stouts and porters.

24. Oak Chips - Flavoring additive used to simulate the spiciness gained from oak cask conditioning in India pale ales and Belgian ales. Must be sanitized before use by steaming or baking in a 350º oven for 30 minutes or boiling in one cup of water for 5 minutes.

25. Polyclar - A plastic powder that prevents chill-haze and oxidation.

26. Water Treatments - Listed and described above.