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HOMEBREW Digest #5484
HOMEBREW Digest #5484 Tue 13 January 2009
FORUM ON BEER, HOMEBREWING, AND RELATED ISSUES
Digest Janitor: pbabcock at hbd.org
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Contents:
candi sugar (Matt)
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Date: Tue, 13 Jan 2009 08:43:01 -0800 (PST)
From: Matt <baumssl27 at yahoo.com>
Subject: candi sugar
Brown sugar in the US is brown because it is a mixture of
refined sucrose and molasses.
Brown candi sugar used by Belgian brewers is brown due to
*caramel* rather than molasses.
In my opinion that's the most significant difference
between the two, and it will result in a significiant
taste difference between beers brewed with them. Brown
sugar is not a traditional flavor in Belgian beer. This is
commonly attributed to the fact that sugar in Belgium
came from beets, and beet molasses tastes bad--but who
knows if this is really the reason.
So, IF you want to brew with "standard Belgian" ingredients,
brown sugar is out and your options are pure refined sugars
(glucose, sucrose, inverted sucrose, fructose) which do not
add caramel flavor, or "candi" products that do add caramel
flavor (and for which the underlying sugar profile may vary,
and may even include significant unfermentable carbohydrates).
Great beers have been made with ALL of these.
Matt
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End of HOMEBREW Digest #5484, 01/13/09
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