An adjunct is any substitute fermentable ingredient added to the mash. There are generally two purposes for adjuncts: * to reduce costs by including cheaper fermentable sugars * to add or reduce flavor and/or body The very large brewers of industrial light lagers are (in)famous for the first, but the palates of the vast majority of beer drinkers prefer the lighter flavor and body of these lagers, which is generally achieved using rice or corn. Common non-malted grain adjuncts: * corn (maize) * rice * oatmeal * wheat Some non-grain adjuncts: