Alternative sources of extract used to replace a proportion of malt in a beer. Adjuncts can be liquid or solid. Familiar adjuncts include sugars, wheat, corn, rice, oats, sorghum, and millet.
Read MoreA large oaken barrel used for either long term fermentation or primary fermentation, particularly for wild farmhouse and sour beer styles. Pronounced FOOD-er and sometimes spelled foedre or foudre.
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A sour, fruity, red wine-like Belgian ale, known as the Burgundy of Belgium. It is more wine-like than any other beer style.
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