What is a common adjunct used in lambics?

In lambic production, a key characteristic is the use of unmalted wheat, which is often included in significant proportions, typically ranging from 30-40%. This adjunct plays a crucial role in contributing to the beer's unique flavor and mouthfeel. Unmalted wheat helps in producing a lighter body and can enhance the complexity of the beer due to its higher protein content, which aids in improving head retention and creating a more silky texture.

Furthermore, the use of unmalted ingredients is a traditional practice in lambic brewing, aligning with the historical methods employed in Belgium, where these styles originated. This practice is distinct from other brewing styles that typically rely more heavily on malted barley as the primary grain.

In contrast, barley malt might be used in the brewing process but is not as prominent in lambics as unmalted wheat. Corn syrup is generally not an adjunct associated with traditional lambics and is more commonly found in lighter lagers for fermentable sugars. Brown sugar can be used in some styles of beer to enhance flavor, but it is not a typical ingredient in lambics, where the emphasis is on the terroir and the unique wild yeast and bacteria present in the environment.