Adjuncts, such as corn, barley, wheat, rice, sorghum or oats, are used in brewing as a partial barley malt replacement. They are mainly applied to reduce the processing costs. However, they can also be used to develop innovative products of new sensory characteristics. The chemical composition of adjuncts and barley malt is different, which has a positive or negative impact (depending on a raw material) on particular stages of beer production as well as physical, chemical and sensory properties of final products.