Any secondary source of starches and/or sugars used in brewing, the primary source being malted barley (or wheat). Adjuncts include (but are not limited to) flaked cereal grains, sugars, syrups, corn, and rice. The lack of malt flavor in major American beers is due to their use of high proportions of adjuncts, which generally add 100% fermentable sugars. These sugars are completely fermented to alcohol during fermentation, leaving no residual flavor or body. The similar lack of hop flavor in major American beers is due to their use of virtually no hops.