Sugars

Sugars | Mr. Malt Store

Sugar is a fundamental beer component: it's essential for the fermentation process, but it is also skillfully used by master brewers to increase the alcohol content of the final product without altering its body. Moreover, the sugar used imparts a particular flavor and appearance, making it not only a necessary ingredient but also a piece of the sensory puzzle experience for those tasting the beverage. As you can understand, there are numerous varieties of sugars for beer.

To make beer sweet, the use of powdered lactose is common as it is not fermented and therefore allows retaining the organoleptic characteristics of sugar. Alternatively, to increase the alcohol content of a beer (especially in Belgian Style Beers) without making it heavy, dark candy sugar is used, which also gives the drink a pleasant caramel brown color. Light candi sugar, on the other hand, serves the same purpose as dark sugar but can also be used for sweets and liqueurs.

Among the cereal derived sugars used in beer production, which are lighter and more digestible, there is monohydrated dextrose (Brewing Sugar) or, as an alternative, beet sugar (cassonade) in light, medium, and dark versions: this product is suitable for enhancing the flavor, color, and gravity of beer and is mainly used in ales. Syrups, such as fructose and syrup candied sugar, are perfect for refermentation and give a sweet taste to beers without drying them out or making them heavy to drink.