WBA Specialized Lectures - Siebel Institute of Technology
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Malting and Raw Materials


Learn about secondary sources of fermentables.


Materials, Adjuncts, Alternative Fermentables, Corn, Rice, Cooker


A thorough review of traditional adjuncts, how they are classified and used. A discussion of their advantages and disadvantages.

Learning Objectives

  • Explain the term adjunct
  • Give a brief history of their origin
  • Classify adjuncts according to their physical properties or the way they are used
  • Discuss the advantages and disadvantages of using adjuncts

Lecture developed by

Richard Dubé

Richard Dubé is a French Canadian residing in the US since 1993. Richard worked in the Brewing industry for 20years. He has a B.Sc. in Microbiology- Biochemistry, and earned an Associate Diploma from the Institute of Brewing, London, England. Richard first worked with Molson Breweries in Quality Control and Research. Then he occupied various positions in all Production departments while with Labatt's/Budweiser. Richard relocated to the US when offered the responsibilities of Product Development and Quality Control in several contract brewing sites under Boston Beer Company. Two years after working at bringing the BBC culture to the newly acquired Sam Adams Brewery in Cincinnati, Richard partially retired from brewing in 2000. He completed his Master in Art of Teaching and taught high school science for the next ten years. Richard actively returned to the brewing industry first as Brewmaster, then Vice-President Brewing and Quality for Christian Moerlein Brewing Company. Richard is currently the Siebel Director of online Education and the co-founder and Brewmaster of Braxton Brewing Company.

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Enroll options

Lecture Duration (Narration)
54 minutes

Lecture Availability
10 days from purchase

Lecture Level


Lecture Duration
54 minutes

Lecture Availability
10 days from purchase



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