When did big American brewers start using adjunct grains?

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Bud

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Anheuser was a St. Louis soap merchant who took control of the Bavarian Brewery after its owners defaulted on a loan in 1860.He bought his brewing supplies from a young German immigrant named Adolphus Busch, who fell in love with Anheuser’s daughter Lilly. Busch realized the brewery would need to make a major change if it wanted to thrive. Busch began tinkering with the recipe, and in 1876 he teamed with local restaurant owner Carl Conrad to perfect a recipe for a refreshing lager in the vein of the Bohemian brews created around the city of Budweis.The recipe “Conrad Budweiser,” as it was first known, included rice in addition to malted barley. The idea was that by including rice, the finished beer would have a crisper flavor. (Critics have noted that at many points in the brand’s history, this has been a savvy cost-cutting move since rice was cheaper than malted barley.) Whatever the motivation for including rice, the formulation caught on. The brand is the biggest buyer on the American rice market, and for a 17-year stretch from 1970 to 1987, Budweiser and similar brews accounted for up to 30 percent of all rice consumption by Americans.

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