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ADJUNCTS
Used to reduce the cost of producing the beer and also lower the nitrogen content to avoid hazes. Examples are flaked maize, flaked barley etc.
AMYLASE
An enzyme that breaks down starch into fermentable sugar.
ALCOHOL
The spirit produced during fermentation. Generally beers have an alcohol content of between 4% and 6%.
AROMA
The smell of a beer produced by the hops and malted barley.
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