– **Adjuncts**
– Used in brewing to supplement the main mash ingredients
– Common adjuncts include corn, rice, and oats
– Can affect the flavor, body, and alcohol content of the beer
– Often used in mass-produced beers for cost efficiency
– Some purists argue against the use of adjuncts in brewing
– **Inverted sugar syrup**
– Made by heating a sugar solution with water and an acid
– Used in brewing to increase alcohol content without adding body
– Helps create a lighter mouthfeel in the beer
– Can also enhance the beer’s color and flavor
– Popular in Belgian beer styles like tripels and saisons
– **Rock candy**
– Crystallized sugar used as a sweetener and for flavoring
– Can be added during the brewing process to boost alcohol content
– Some brewers use rock candy to create unique flavors in their beer
– Available in various colors and flavors for experimentation
– Used in both homebrewing and commercial brewing
– **Brewing Sugars**
– Various sugars used in brewing include maltose, sucrose, and glucose
– Play a crucial role in fermentation by providing food for yeast
– Different sugars can impact the final taste and mouthfeel of the beer
– Brewers often use a combination of sugars to achieve desired results
– Understanding the properties of brewing sugars is essential for creating specific beer styles
– **References**
– Brewing Sugars. Retrieved on 18 June 2016
– Candi sugar article on Wikipedia can be expanded
– Candi sugar falls under categories like brewing ingredients and sugar
– The article is categorized under beer and brewery stubs
– All stub articles are hidden in a specific category
Candi sugar is a Belgian sugar product commonly used in brewing beer. It is particularly associated with stronger Belgian style ales such as dubbel and tripel. Chemically, it is an unrefined sugar beet derived sugar which has been subjected to Maillard reaction and caramelization. A common misconception is to consider this is the same as invert sugar, while actual candi sugar is subjected to multiple complex chemical reactions during the Maillard process.
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Also used as a priming sugar, to aid in bottle-conditioning, and carbonation, with the same benefits as listed above.