Beer can be made from a variety of grains, including wheat and corn. Traditionally, barley has been the primary grain used in brewing beer, and it still remains a popular choice for many beer styles. However, in recent years, adjunct grains like wheat and corn have gained prominence in the brewing industry.
Wheat is often used in the production of certain beer styles, such as wheat beers or hefeweizens. These styles are known for their light and refreshing characteristics, with a distinct wheat flavor and a hazy appearance. Wheat adds a smoothness and creaminess to the beer, giving it a unique texture and mouthfeel.
Corn, on the other hand, is commonly used as an adjunct grain in brewing. Adjunct grains are used in addition to the main grain (usually barley) and can contribute to the flavor, color, body, and overall character of the beer. Corn is particularly favored in the production of pale lagers, as it helps create a lighter and crisper beer. It is often used in combination with rice, another adjunct grain, to achieve the desired characteristics of these lagers.
The use of corn in beer production is not a new phenomenon. In fact, corn has been used in brewing for centuries, particularly in certain regions where it is readily available and affordable. In the United States, for example, corn has long been used as an adjunct in American lagers, such as Budweiser and Coors. These beers are known for their light and refreshing qualities, and the addition of corn helps achieve this desired profile.
It is worth noting that the use of adjunct grains like wheat and corn in beer brewing has sparked debates among purists and traditionalists in the industry. Some argue that these grains dilute the true essence of beer and can lead to a less flavorful and complex product. However, others embrace the use of adjuncts as a way to experiment and create new and interesting beer styles.
As a sommelier and brewer, I have encountered various beers made with wheat and corn. I have tasted wheat beers that showcase the distinctive flavors of the grain, ranging from subtle hints of bread and cereal to more pronounced notes of banana and clove. These beers often have a light and effervescent quality, making them perfect for warm summer days.
I have also enjoyed pale lagers that incorporate corn into their grain mix. These beers tend to be crisp, clean, and highly drinkable, with a light body and a refreshing finish. The use of corn in these beers helps contribute to their lightness and delicate flavor profile.
Beer can indeed be made from wheat or corn, among other grains. While barley remains the traditional and predominant grain in beer brewing, adjunct grains like wheat and corn are increasingly being used to create lighter and more refreshing beer styles. Whether it's a wheat beer with its characteristic smoothness and hazy appearance, or a pale lager with its crispness and lightness, these grains play a significant role in shaping the flavor and characteristics of the final product.