Derived from the sap of the sugar maple tree, boiled to concentrate. It takes 35 to 40 gallons of sap to produce one gallon of syrup. Honey: Bees do the work of converting starches in flower pollen to a type of sugar, then store it as a food source for their offspring. Honey ferments slowly compared with malt and other sugars but can be used in almost any type of beer.
Or use it exclusively and make mead. Golden syrup invert sugar, cane sugar : a syrup made by processing cane sugar so as to break the bond between sugar molecules, allowing a cleaner fermentation. It is useful for strong ales because it adds fermentables without influencing color or flavor much. There are other sugars available, such as coconut sugar, fruit sugars, and date sugar, but their use is not yet widespread in brewing, at least in the English-speaking part of the world.
If you should find something that intrigues you, try it! The most important rule of thumb is to use a light hand. Honey and maple may take so long to ferment that you get cloyingly sweet beer or way overcarbonated bottles. So be cautious but not rigid. Here are six recipes in which it is perfectly acceptable, even de rigueur, to use some non-malt form of sugar. Some are classic, old-world beers, some new-fangled American styles, but each has its place in brewing lore and tradition, past or future.
Molasses Licorice Porter 5 gallons, grain, extract, and adjuncts. There is reason to believe that a recipe like this was brewed frequently in colonial and revolutionary times by such luminaries as Thomas Jefferson and George Washington. Good enough? Heat 1 gal. Hold for 75 min. You should have about 2. Add malt extract and molasses, bring to a boil. Boil 15 min. Boil 45 min. Steep for 30 min.
Prime with corn sugar and molasses. Bottle age for six weeks. Belgian Dubbel 5 gallons, grain and adjunct. How do the Belgian brewers get such high alcohol contents without cloyingly sweet flavors?
The answer is candi sugar. This is a very big beer. Use a good, tolerant yeast. In 4 gal. Hold for 90 min. Run off to kettle, sparge with 3 gal. Add corn and candi sugar, stir in well. Bring kettle to a boil for about 20 to 30 min. Add Hallertauer hops. Boil about 40 min. Total boil will reduce wort to 5.
This temperature variation method is used by Orval, among others. Prime with corn sugar and bottle. Age well 10 to 15 weeks and sip slowly. Smoked Maple Amber Ale 5 gallons, extract with specialty grains and adjuncts. A Vermont specialty, especially if you can get real sap! Instead of boiling with sap, use 3 gal. Steep malts with the heat off for 30 min.
Turn on heat and add DME and syrup. Bring to boil. Add Cascade hops, boil 60 min. Add Northern Brewer hops, remove from heat, and steep 30 min. Cool, add to fermenter along with enough pre-boiled cold water to make 5.
Rack to secondary. This is because of two reasons. First, yeast can get lazy if offered simple sugars up front, and stall out early or ferment slower than normal once they have to convert more complex sugars.
To prevent this, add the sugar after a few days of primary fermentation. Next, if you're adding sugars with a lot of flavor and aroma like Belgian Candi or honey , the initial portion of primary fermentation can send a lot of desirable aromas out of the beer.
Adding them after this vigorous portion of fermentation helps keep them in the beer, but still allows the yeast to ferment them out. Get creative, and experiment with sugar additions. If you have the ability, the best way to test these things or learn the flavors would be to split your beer into separate fermenters after brewing and add different sugars, while keeping a control batch. This will allow you to taste the same beer with different additives and note the difference.
If you do this successfully, you should walk away with a basic understanding and first-hand knowledge of what each sugar you are testing does to the beer. There are many more details on types of sugars and what each does to your beer, but hopefully this has whet your appetite.
Sugar additions can be so much more than just a sneaky way to up your ABV. Have fun and play around with this additive. If you're ever wondering how to get some new flavor profiles in your beer, using brewing sugars appropriately can be the answer. All contents copyright by MoreFlavor Inc. All rights reserved. No part of this document or the related files may be reproduced or transmitted in any form, by any means electronic, photocopying, recording, or otherwise without the prior written permission of the publisher.
John, Bickerdyke. Curiosities about ale and beer. Tabernaemontanus on sixteenth century beer. Wallerstein Laboratories Communication 27 : — Randy, Mosher. Radical brewing , — Denver, CO: Brewers Publications, Unger, Richard W. Beer in the Middle Ages and the Renaissance , 93— Philadelphia: University of Pennsylvania Press,
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