In the world of craft beer, “adjunct beers” is a dirty word. In the glossary to Tasting Beer, Randy Mosher introduces the term as “any fermentable added to barley malt, especially rice, corn, and roasted unmalted wheat, roast barley, sugar, etc.” Usually, it’s used to refer pejoratively to beer that includes rice or corn for economy’s sake or to appeal to lowest-common-denominator palates. So, Molson Canadian and Labatt Blue are adjunct lagers.

Head over to the Food Bloggers of Canada site for my full review.