Adjuncts are used in brewing either for economic reasons, to produce the correct balance of colour and flavours or as nitrogen diluent.

In 1516 German brewers established the Reinheitsgebot principle to brew only using barley, hops, and water.

Various regions across the globe have to use whatever raw materials are available and in Europe traditional ales, trappist beers and stouts would not achieve their characteristic taste, colour and flavour without the use of unmalted cereals and specialist sugars.

Sugar has been used in ales since the first refineries set up in London in 1544. By 1836 breweries were starting to use specialist brewing sugars, caramels & glucose syrups. When Gladstone substituted the malt tax in 1880, the brewer was freed to use different fermentable materials in the mash tun. From that date onwards, brewing sugars have been used to help preserve traditional recipes.