As scientific knowledge about water chemistry and its relationship with brewing developed, it became common practive to add salts to improve the brewing properties of water from other sources. Today it is possible, although in some cases expensive, to brew with the water found virtually anywhere. Brewing water is typically treated to kill microorganisms and remove undesirable flavors. In some cases salts must be removed as well. An adjunct is an additional source of fermentable sugar beyond that contained in malt.
Adjuncts contribute little, if anything, to flavor.
Beers made with adjuncts are lighter in flavor and less satiating than all malt beers. Brewing adjuncts include sugars, syrups, starches and starch-containing grains.