As the brewing industry evolves, so too has the perception of adjuncts.  Once viewed by some as little more than cost-cutting measures, adjuncts are now widely recognised as vital tools for both creative innovation and practical brewing improvements. Here, Bob Gladstone, managing director at Silvery Tweed Cereals, explores how adjuncts play a central role in many modern beer styles, from flavour and texture enhancement to process efficiency and consistency.

For brewers willing to explore beyond the traditional malted barley bill, the use of high-quality, thoughtfully selected adjuncts can open new doors for recipe development and performance in the brewhouse.

Understanding adjuncts

Adjuncts are unmalted cereals and other fermentable ingredients used in brewing, typically alongside a malt base. Common examples include oats, wheat, maize, and rice, though more niche grains like rye, spelt, and even quinoa are starting to find their place in progressive recipes.

The motivations behind using adjuncts vary. Some are functional, such as improving head retention, lightening body, or increasing extract yield, while others are sensory, such as adding a silkier mouthfeel, softening bitterness, or contributing a particular flavour note.

They can also offer logistical advantages. Pre-gelatinised or torrefied cereals, for example, can be more straightforward to handle and reduce mash cycle times, especially in breweries not equipped with cereal cookers.

Importantly, the success of any adjunct addition hinges on consistency and quality, both in the raw ingredient and the way it is processed.

Collaboration with Vocation Brewery

A good example of modern adjunct use in practice is our ongoing collaboration with Vocation Brewery in West Yorkshire. Known for its modern, hop-forward beers, Vocation needed a tailored approach to achieve the body and haze characteristics required for its popular New England-style IPAs.

Vocation wanted to create a beer with a pillowy texture and a stable haze that is typical of the style, without negatively affecting brewhouse run-off or introducing instability. Working with the team, we were able to identify that wholegrain wheat flakes would help achieve this and have been supplying them with the product ever since. Wheat flakes are now a regular feature in several Vocation beers. This reflects a broader shift toward using adjuncts not just to supplement a grist bill, but to actively shape the identity of a beer.

Tradition meets technical detail at Shepherd Neame

Another of our customers is Britain’s oldest brewer, Shepherd Neame. For them, adjuncts are used in a very different context. Heritage and consistency are central, and any additions to the grist must be in service of maintaining quality and character.

In this case, adjuncts like torrefied wheat and flaked rice have been introduced in modest amounts to enhance foam stability and visual clarity in some of their core beers. The process involved fine-tuning inclusion rates and ensuring compatibility with existing brewhouse systems.

It’s a reminder that adjunct use isn’t always about making a beer stand out. Sometimes, it’s about subtle improvements that preserve the drinker’s experience over time, particularly important in brands with long histories and loyal followings.

Why processing quality matters

There’s a temptation to think of adjuncts as commodities, but the way they’re processed has a major impact on performance. For instance, the degree of flaking can affect solubility and mash bed formation. Heat treatment alters flavour and shelf life. And moisture levels and particle size must be carefully controlled to ensure consistency.

At Silvery Tweed, we work closely with growers and oversee all processing in our Northumberland facility. Whether it’s flaking wheat or micronising barley[JT1], the aim is to deliver an ingredient that integrates cleanly and reliably into a brewer’s existing workflow.

These factors become even more important when a brewer is working to scale up a new recipe or replicate a seasonal release. Predictable, repeatable adjunct quality is what allows creative intent to become a commercial reality.

Supporting innovation through bespoke blends

One trend we’ve noticed is the increasing demand for customised adjunct blends. Brewers are looking to differentiate their beers through texture, mouthfeel and haze, especially in hop-forward styles, but without compromising efficiency.

Our New Product Development (NPD) team has worked with breweries of all sizes to develop blends tailored to their goals and equipment. This might involve pairing malted grains with high-gelatinisation temperature cereals or creating multi-grain combinations that replicate a desired flavour profile.

Importantly, the process is collaborative. Brewers can work with us to develop a blend and then trial it at their brewery before committing to production volumes. This practical approach supports experimentation while keeping risk manageable.

The expanding role of adjuncts

While the use of oats and wheat is now commonplace, brewers are increasingly interested in exploring less conventional adjuncts. Rye adds spice and complexity; maize can lighten the finish in lagers and golden ales; spelt and ancient grains contribute earthy notes and align with broader consumer interest in provenance and sustainability.

Adjuncts can also help meet technical or regulatory targets, such as reducing gluten levels, improving extract yields, or formulating beers suitable for dietary requirements.

With the right technical knowledge and a willingness to experiment, adjuncts provide a valuable toolkit for innovation. They’re not a shortcut or a compromise, they’re an opportunity.

Final thoughts

The conversation around adjuncts is changing. Where once they may have been treated with suspicion, today they are recognised as a core part of the brewer’s arsenal. Used with care and understanding, adjuncts can enhance beer character, improve production efficiency, and help brewers create something truly distinctive.

As a cereal processor working with breweries across the UK and beyond, we’ve seen firsthand how thoughtful adjunct use can lift a beer from good to great. Whether the goal is innovation, refinement, or simply consistency, the humble adjunct has an increasingly vital role to play.