Flakes and Adjuncts

Exploring Flakes & Adjuncts

Want to add unique body, smoother mouthfeel, or distinct flavor notes to your next batch? Flakes and adjuncts are the perfect way to customize your grain bill. Because these grains have already been gelatinized, they can be added directly to your mash tun alongside your standard base malts.

Whether you are looking to lighten a crisp summer lager or build a thick, velvety head on a winter stout, we have the quality ingredients you need:

• Flaked Maize (Corn): A classic addition for light lagers and cream ales. It lightens the body and color of your beer while adding a subtle, clean sweetness.

• Flaked Oats: Essential for building that smooth, creamy, and velvety mouthfeel. Perfect for New England IPAs, oatmeal stouts, and wits.

• Flaked Barley: Excellent for improving head retention and adding a rich, grainy flavor. It brings a smooth, substantial body to traditional Irish stouts.

• Flaked Rice: The ultimate tool for crispness. It dilutes total color and body without altering the flavor profile, making it ideal for clean American lagers.

• Flaked Rye: Adds a crisp, dry finish accompanied by a distinctive, spicy, and earthy flavor profile that shines in specialty ales.

• Torrefied Wheat: Puffed at high heat to lock in proteins that dramatically improve head retention and add a clean, wheat flour flavor to your brew.

• Rice Hulls: The brewer's best friend for a smooth brew day. They don’t add flavor or sugars, but they provide natural filtration to prevent a stuck sparge when brewing high-wheat, oat, or high-gravity recipes.