Name: Adjunct Beer Project(s)
Start: 2026-04-23T07:30:00+10:00
Location: Deep South Brewing Co.

Get excited! We're hoping to crack the code on Adjunct Beers! Ever wondered how top-tier breweries turn a beer into a liquid Blueberry Cheesecake or a Neapolitan Sundae? Join us for a deep dive into the world of Adjunct-Heavy Brewing, where we move beyond water, malt, hops, and yeast to explore the decadent frontier of Pastry Stouts and Ice Cream Sours.
In this session, we’ll break down the science and "sorcery" behind these dessert-inspired brews, covering:
Building the Base: How to design a high-gravity grain bill that stands up to massive additions.
The Lactose Factor: Master the use of milk sugar for that signature creamy mouthfeel and non-fermentable sweetness.
Fruit & Purées: When and how to add "ludicrous" amounts of fruit without stalling your fermentation.
The Pantry Shelf: Tips for infusing vanilla beans, cacao nibs, toasted coconut, and even soft-serve powder for authentic flavor.
Managing Stability: How to handle heavy adjuncts while avoiding the dreaded "can bombs."
Whether you’re looking to brew a motor-oil thick Stout or a zesty, "chunky" Fruit Sour, this session will give you the toolkit to turn your fermenter into a confectionery.