Sugars & Syrups

Quality sugar in appropriate quantities can make certain beer styles really shine. Belgian strong pale ales, abbey Dubbels, and Tripels all use sugar to lighten the palate, giving these strong beers an easy drinkability. Today caramel syrup remains a tool in the Belgian brewer’s kit; their delicious caramel flavors come from caramelized sugar. Many plants have rich, sugary sap that can be boiled into a thick syrup or further condensed into solid sugars. Overall sugars offer a variety of rich, complex flavors that can make useful additions to many beers, especially strong ones in which sugar can help improve drinkability.
  • Belgian Amber Candi Sugar
    Belgian Amber Candi Sugar
    Sugar & Syrups
  • Belgian Dark Candi Sugar
    Belgian Dark Candi Sugar
    Sugar & Syrups
  • Belgian Light Candi Sugar
    Belgian Light Candi Sugar
    Sugar & Syrups
  • Blanc Soft Candi Sugar
    Blanc Soft Candi Sugar
    Sugar & Syrups
  • Brown Sugar Light
    Brown Sugar Light
    Sugar & Syrups
  • Brown Sugar, Dark
    Brown Sugar, Dark
    Sugar & Syrups
  • Brun Foncé Candi Sugar
    Brun Foncé Candi Sugar
    Sugar & Syrups
  • Brun Léger Soft Candi Sugar
    Brun Léger Soft Candi Sugar
    Sugar & Syrups
  • Candi Syrup, D-180
    Candi Syrup, D-180
    Sugar & Syrups
  • Candi Syrup, D-240
    Candi Syrup, D-240
    Sugar & Syrups
  • Candi Syrup, D-45
    Candi Syrup, D-45
    Sugar & Syrups
  • Candi Syrup, D-90
    Candi Syrup, D-90
    Sugar & Syrups
  • Candi Syrup, Golden
    Candi Syrup, Golden
    Sugar & Syrups
  • Candi Syrup, Simplicity
    Candi Syrup, Simplicity
    Sugar & Syrups
  • Cane (Beet) Sugar
    Cane (Beet) Sugar
    Sugar & Syrups
  • Corn Sugar (Dextrose)
    Sugar & Syrups
  • Corn Syrup
    Sugar & Syrups
  • Demerara or Raw Sugar
    Demerara or Raw Sugar
    Sugar & Syrups
  • Lactose
    Lactose
    Sugar & Syrups
  • Lyle’s Black Treacle
    Lyle’s Black Treacle
    Sugar & Syrups
  • Lyle’s Golden Syrup
    Lyle’s Golden Syrup
    Sugar & Syrups
  • Maltodextrin
    Maltodextrin
    Sugar & Syrups
  • Maltose
    Maltose
    Sugar & Syrups
  • Maple Syrup
    Maple Syrup
    Sugar & Syrups
  • Molasses or Treacle
    Molasses or Treacle
    Sugar & Syrups
  • Muscovado
    Muscovado
    Sugar & Syrups
  • Palm or Coconut Sugar
    Palm or Coconut Sugar
    Sugar & Syrups
  • Panela, Piloncillo or Rapadura
    Panela, Piloncillo or Rapadura
    Sugar & Syrups
  • Rice Syrup (Solids)
    Rice Syrup (Solids)
    Sugar & Syrups
  • Sorghum Syrup
    Sorghum Syrup
    Sugar & Syrups
  • Table Sugar (Sucrose)
    Table Sugar (Sucrose)
    Sugar & Syrups
  • Turbinado or Raw Sugar
    Turbinado or Raw Sugar
    Sugar & Syrups
  • Yacon syrup
    Yacon syrup
    Sugar & Syrups
Candi Sugar
Candi Sugar
Sucre candi
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Belgian Amber Candi Sugar
Used In Belgian Tripels, Dubbels, and holiday ales
Used To Add head retention and sweet aroma
PPG 1.036
Color 0L 75 °L
Avg. Contents Sucrose (glucose and fructose)
Sugar Type beet sugar

Amber (Dark) Belgian Candi Sugar is Belgian-made Candi sugar, also known as ‘inverted’ sugar. The difference in Candi sugar is that it has already undergone the inversion process. This means that the yeast does not have to invert the sugar, resulting in a much stronger and quicker initial fermentation. Dark Belgian Candi Sugar is refined from sugar beets and completely fermentable. Candi Sugar helps to maintain the high alcohol content of Belgian Ales without making them overly malty or sweet. This sugar will add additional color and flavor. Typically used in Dubbels and Belgian Brown Ales, but there is no reason you couldn’t try it something else.
Categories :
Sugar & Syrups
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Belgian Dark Candi Sugar
Used In Dubbels, Trippels, Quads, Old Bruins, and holiday styles
Used To increase alcohol & lighten body
PPG 1.036
Color 0L 275 °L
Avg. Contents Sucrose (glucose and fructose)
Sugar Type beet sugar

Dark candi sugar is an authentic crystallized beet sugar product that is completely fermentable and darker and richer than its light counterpart. It can be added to beer to increase alcohol content and lighten the body of beers, without making them overly malty or sweet. Dark candi sugar will give more color and flavor contributions to beer than light candi sugar. It is an invert sugar often used in many higher-gravity Belgian style beers, such as Dubbels, Trippels and quads.
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Sugar & Syrups
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Belgian Light Candi Sugar
Used In Dubbels, Tripels and Belgian Light Ales
Used To Add head retention and sweet aroma
PPG 1.036
Color 0L 0.5 °L
Avg. Contents 30% Sucrose; 26.5% Fructose; 30% Glucose
Sugar Type beet sugar

Light (Clear) Belgian Candi Sugar is Belgian made Candi sugar, also known as ‘inverted’ sugar. The difference in Candi sugar is that it has already undergone the inversion process. This means that the yeast does not have to invert the sugar, resulting in a much stronger and quicker initial fermentation. Light Belgian Candi Sugar is refined from sugar beets and completely fermentable. Candi Sugar helps to maintain the high alcohol content of Belgian Ales without making them overly malty or sweet. This sugar will not add additional color. Great for Tripels, Bière De Garde, Belgian pale ales, and lighter Belgian Ales.
Categories :
Sugar & Syrups
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Blanc Soft Candi Sugar
Used In Tripels, Saison and Bière de Garde
Used To lighten the body and add light caramel notes
PPG 1.042
Color 0L 0 °L
Avg. Contents Sucrose (glucose and fructose)
Sugar Type beet sugar

Blanc is a white Belgian Soft Candi Sugar that is completely fermentable, unlike malt sugars. Blanc is the lightest soft candi sugar, and is ideal for Tripels, Saison and Bière de Garde or anywhere increased gravity is required. Blanc is typically used to supplement the main mash, or sometimes to create an additional feature or flavor.
Categories :
Sugar & Syrups
brown sugar
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brown sugar
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Brown Sugar Light
Used In Scottish ales, holiday ales and some bitters
Used To for priming where a richer butterscotch flavor is desired
PPG 1.046
Color 0L 8 °L
Avg. Contents 89-94% Sucrose; 3.5% Molasses
Sugar Type beet sugar, cane sugar

Recipes that call for brown sugar without specifying either light or dark generally require light brown sugar. Light brown sugar is made from pure sugar to which about 3.5% cane molasses has been added. The distinction between light and dark brown sugar. Light brown sugar simply has less molasses than dark brown sugar, so it is lighter in color and has a milder flavor and aroma.
Categories :
Sugar & Syrups
Brown sugar in bowl on wooden table
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Brown sugar
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organic brown sugar sweet
Brown Sugar, Dark
Used In Scottish ales, holiday ales and some bitters
Used To for priming where a richer butterscotch flavor is desired
PPG 1.046
Color 0L 60 °L
Avg. Contents 86-90% Sucrose; 8% Molasses
Sugar Type beet sugar, cane sugar

Brown sugar is not a natural sugar product like raw, brown-colored sugars; it is white sugar (sucrose) with some of the molasses added back in. Raw sugar is naturally brown (and called unrefined or natural brown sugar and represented by demerara, muscovado and turbinado sugars). During the refining process, the molasses in the sugar is spun off into a separate product (molasses is considered a by-product of sugar refining). Dark brown sugar contains about 6.5% molasses. Brown sugar adds moisture and a hint of caramel flavor. The distinction between light and dark brown sugar. Dark brown sugar simply has more molasses than light brown sugar, so it is darker in color and has a stronger molasses flavor and aroma.
Categories :
Sugar & Syrups
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Brun Foncé Candi Sugar
Used In darker ales
Used To Impart dark fruit and subtle caramel flavors
PPG 1.042
Color 0L 22 °L
Avg. Contents 30% Sucrose, 18% Glucose, 16% Fructose
Sugar Type beet sugar

Brun Foncé is a highly flavorful Dark Soft Belgian Candi Sugar. It contributes notable dark fruit and subtle caramel flavors. Used to supplement the main mash, or sometimes to create an additional feature or flavor. A by-product of the rock candi and candi syrup making processes, soft sugar is made up of tiny crystals of beet sugar that have been removed from the syrup by way of a centrifuge. These crystals have a more intense flavor than the traditional sugar rocks American brewers are currently using.
Categories :
Sugar & Syrups
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Brun Léger Soft Candi Sugar
Used In Any Belgian style beer
Used To add toasted toffee and caramel flavors
PPG 1.032
Color 0L 6-7 °L
Avg. Contents 96% Sucrose; 3.5% Molasses
Sugar Type beet sugar

Brun Léger is the Belgian Soft Sugar used to contribute distinguishable toasted toffee and caramel flavors. It is light brown and has a rich flavor. Used to supplement the main mash, or sometimes to create an additional feature or flavor. A by-product of the rock candi and candi syrup making processes, soft sugar is made up of tiny crystals of beet sugar that have been removed from the syrup by way of a centrifuge. These crystals have a more intense flavor than the traditional sugar rocks American brewers are used to seeing.
Categories :
Sugar & Syrups
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Candi Syrup, D-180
Used In Belgian Blonde Ales, Saisons, Belgian Trippels and Golden Ale’s
Used To Impart deep flavors of fresh ground coffee, dark fruit, and toasted bread
PPG 1.032
Color 0L 180 °L
Avg. Contents 70% Sucrose, 15% Fructose, 15% Glucose
Sugar Type Sugar beet; Date Sugar

D-180 is a premium extra dark Belgian Candi Syrup. With a Lovibond rating of 180, it contributes a very dark color to beers, as well as intense flavors of dark stone fruits, dark chocolate, anise, caramel and deeply-toasted bread. D-180 is the basis for delicious dark high gravity ale’s like Westvleteren 12, Rochefort 10, and many others. It is a must-have for brewers who dabble in the Belgian dark strong ales, it is perfect for dubbels and quads, and may be used in many styles where a deep color and flavor profile are desired.
Categories :
Sugar & Syrups
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Candi Syrup, D-240
Used In Belgian Dark Ales, and Strong Ale’s
Used To Impart hints of dark raisin, dark stone fruit and a roasted dark caramel back-palate
PPG 1.032
Color 0L 240 °L
Avg. Contents Sucrose (Glucose, Fructose)
Sugar Type Sugar beet

After 16 months of development, in 2016 CSI Confections released D-240 Candi Syrup. This syrup is the richest and darkest candi syrup available on the market. Created to have a rich smooth palate, D-240 is a triple-dark syrup with hints of dark raisin, extra dark stone fruit and a roasted dark caramel back-palate. For ales that require full body and indescribable flavor that will set your ales apart.
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Sugar & Syrups
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Candi Syrup, D-45
Used In Belgian Amber Ales, Belgian Dubbels, Brown Ales or medium Golden Ale’s
Used To Impart toffee, vanilla, and toasted bread
PPG 1.032
Color 0L 45 °L
Avg. Contents Sucrose, Fructose, Glucose
Sugar Type Sugar beet

D-45 Belgian candi syrup is an amber Belgian candi syrup with a Lovibond rating of 45. It will add fermentable sugars without greatly increasing body. However, it will contribute rich toasted notes to any beer that it is used in. Flavors of toast, honey, caramel and vanilla have been detected in this syrup. Exceedingly good in Brown Ales or medium Golden Ale’s that require an aromatic nose and subtle flavor.
Categories :
Sugar & Syrups
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Candi Syrup, D-90
Used In Belgian Brown Ales
Used To Impart chocolate back-palate, toffee, and toasted bread flavors
PPG 1.032
Color 0L 90 °L
Avg. Contents Sucrose, Fructose, Glucose
Sugar Type Sugar beet

D-90 Belgian candi syrup is a dark Belgian candi syrup with a Lovibond rating of 90. Darker than D-45, it will similarly add fermentable sugars to beers without greatly increasing body. By far the most universal Candi SyrupD-90: is by far the most universal of the Belgian style Candi Syrups and is made with pure Beet sugar. This syrup creates an unmistakable and subtle chocolate back-palate toffee and toasted bread flavors that make a dark Candi Syrup truly brew-worthy. This syrup will insure the caramel aroma and rich flavors of award winning Belgian style ales. D-90 candi syrup adds flavors of subtle chocolate toffee and toasted bread flavors to your Belgian Brown Ales.
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Sugar & Syrups
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Candi Syrup, Golden
Used In Belgian Golden & Blonde Ale’s, Tripels, Bier de Garde, Saisons
Used To Impart rich caramel flavors
PPG 1.032
Color 0L 5 °L
Avg. Contents Sucrose (Glucose, Fructose)
Sugar Type Sugar beet

A decadent Belgian style Candi Syrup that will contribute rich caramel flavors, followed by subtle fruit notes on the back palate. The color can best be described as rich and translucent 24 karat gold. Made with beet sugar and water. 5 degrees Lovibond with a PPG of 1.032. Golden Candi Syrup is ideal for Belgian Golden Ale’s, Tripels, Bier de Garde, Saison, Belgian Blonde, and all lighter Belgian Ale’s.
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Sugar & Syrups
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Simplicity 1L
Simplicity 1L
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Candi Syrup, Simplicity
Used In Belgian Blonde Ales, Saisons, Belgian Trippels and Golden Ale’s
Used To increase alcohol content and lighten the color and body
PPG 1.032
Color 0L 1 °L
Avg. Contents 70% Sucrose; 15% Fructose; 15% Glucose
Sugar Type Corn (Maize)

Simplicity is the lightest of the Belgian candi syrups. With a Lovibond rating of 1, Simplicity can be used to increase alcohol content and lighten the color and body of beers, and will also contribute a subtle flavor that is always on the periphery of your palate. The flavor contributions are very faint, but are present in the form of light honey and citrus notes. A near perfect balance of highly fermentable sugars, this syrup can be used in saisons, golden ales, and pales, as well as higher-gravity Belgian styles such as dubbels and trippels.
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Sugar & Syrups
Dulcita cane sugar
Cane sugar
sugar cane and Brown sugar
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Cane (Beet) Sugar
Used In Various beers
Used To As an emergency substitute for corn sugar. Occasionally used for priming
PPG 1.046
Color 0L 0 °L
Avg. Contents 99.4% Sucrose
Sugar Type cane sugar

Sugar cane (Sachrum officenarum) is a tall Southeast Asian grass that grows in tropical climates (Asia, Africa and South America), whereas the sugar beet (Beta vulgaris) has its origin in the temperate climates (Europe and North America. To get sugar, the cane is crushed, producing cane juice, which is clarified and concentrated through heating and evaporation. The raw sugar crystals are separated from the remaining syrup (molasses) by centrifuge. Chemicals are used to remove impurities, whiten the product, and crystallize it into the perfect size. In the end, what began as 14% sucrose is now 99% to 100% sucrose, or table sugar. Generally, cane sugar is produced by tropical countries and the beet sugar by the cold/European areas.
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Sugar & Syrups
Traubenzucker – Glucose
Corn Sugar (Dextrose)
Used In IPAs, Cream ales, Pale ales
Used To in priming beer or in extract recipes where flaked maize is used in a mash
PPG 1.042 – 1.046
Color 0L 1 °L
Avg. Contents Glucose
Sugar Type Corn (Maize)

Corn sugar, a.k.a. dextrose (D-glucose, technically), or priming sugar is produced from corn (maize). It is the classic sugar used in priming beer and gives consistent carbonation without greatly affecting flavor. It can also be used to add fermentables to beer, wine, or cider. Corn sugar tends to lighten body and dry out beers, so it can be used to up alcohol content in lighter-colored beer styles such as cream ales, pale ales and IPAs without adding to body or mouthfeel. Although not as sweet, corn sugar has the same number of calories and grams of carbohydrates per level teaspoon as granulated sugar (sucrose). The term dextrose is a historical one that comes from ‘dextrorotatory glucose’ because a solution of glucose in water rotates the plane of polarized light to the right (dextro means “right”).
Categories :
Sugar & Syrups
Biofuel or Corn Syrup sweetcorn
Biofuel or Corn Syrup sweetcorn
Corn Syrup
Used In Cider & Various beers
Used To primarily for bottle priming but also for increasing beer gravity without changing color or flavor
PPG 1.036
Color 0L 1 °L
Avg. Contents (Light) 15-19% Glucose; 12-14% Maltose; (Dark) 39-92% Glucose; 3-28% Maltose
Sugar Type Corn (Maize)

Corn syrup comes from cornstarch, a powdery thickener derived from the endosperm of the corn kernel. Corn syrup was invented in 1812 by a German chemist, Gottlieb Kirchhoff, by heating corn starch with sulfuric acid. Although not as sweet as regular granulated sugar, it has the same number of calories. There are two basic varieties, based on color: light corn syrup (often with vanilla and salt added for flavor) and dark corn syrup (with added refiner’s syrup, or golden syrup, for a richer flavor). Ubiquitous in the U.S. and not elsewhere, this thick, sweet syrup is known as glucose syrup outside the U.S. and Canada because it is composed mainly of glucose.
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Sugar & Syrups
Cane sugar
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demerara – turbinado
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Demerara or Raw Sugar
Used In Brown ales and porters
Used To Adds slight sweetness and smooth character
PPG 1.046
Color 0L 1 °L
Avg. Contents 97% Sucrose (glucose and fructose)
Sugar Type Cane sugar

Originally “demerara” was the specific name for sugar from the cane plantations on the banks of the Demerara River in today’s Guyana, where it was first planted by Dutch colonists in 1746. Today, it’s used as a generic term for a type of raw sugar with a dry, crunchy texture and a subtle butterscotch aroma, and it is produced by a number of cane-growing countries, but mostly Mauritius. Like turbinado sugar, its molasses -rich crystals are spun in a centrifuge to dry them, leaving coarse, light brown or tan granules. Demerara sugar is about 97% sucrose, so most of it will ferment out, and will not impart much to the body of your beer. Generally used in darker beers, as the light brown color of the sugar will affect the color of your beer.
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Sugar & Syrups
baby infant food powder milk spoon
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Lactose
Used In Brown ales, Stouts, Milk Stouts
Used To Adds body, sweetness, milky flavor
PPG 1.035-1.041
Color 0L 0 °L
Avg. Contents Galactose; Glucose
Sugar Type Milk, Whey

Lactose, or milk sugar is the only readily available sugar not from plant material but instead is a disaccharide (made of galactose and glucose molecules), the primary carbohydrate in all mammals’ milk—cow, goat, sheep, buffalo, camel, and human. Typically extracted from sweet or sour whey (the liquid remaining after milk has been curdled and strained), lactose is perhaps best known to brewers as the source of sweetness in sweet stouts, such as milk stout or cream stout. It can be used in varying amounts to give different levels of sweetness to beer, and may be included in recipes where more sweetness is desired. Because it is a non-fermentable sugar, it can also be used to add sweetness back to ciders that have fermented to dryness. Dried whey, which is more than 70% lactose, is the source of most purified lactose.
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Sugar & Syrups
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Lyle’s Black Treacle
Used In Brown ales, Stouts, Milk Stouts
Used To Adds color and a rich molasses flavor
PPG 1.036
Color 0L 100 °L
Avg. Contents Molasses; Invert Sugar; Golden (corn) Syrup
Sugar Type Beet sugar

Lyle’s Black Treacle is a by-product of the sugar (sucrose) refining process, black treacle adds color, moisture, and a rich molasses flavor. Lyle’s, a popular brand, is now available worldwide, treacle is made from cane molasses, inverted sugar, and Golden Syrup. It is a dark and intensely sweet syrup. A classic baking additive in England, it is usually used in dark moist cakes, toffees, and Christmas puddings. And it has brewing applications. With a Lovibond of 100, it is usually used in dark English ales (like an Old Ale) and sometimes in stouts and porters.
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Sugar & Syrups
Honey
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Lyle’s Golden Syrup
Used In English Ales, Belgian Ales
Used To Adds body and mouthfeel
PPG 1.038
Color 0L 0 °L
Avg. Contents 44% Sucrose; 56% Invert
Sugar Type Cane sugar

Golden syrup (sometimes called refiner’s syrup) is “partially inverted sugar syrup” made from blended sugarcane syrups (sucrose and invert sugar); it is approximately 56% invert syrup, 44% sucrose. It is a viscous, golden-red liquid of characteristic flavor and aroma, thicker and more flavorful than light corn syrup. Lyle’s is the best-known brand of golden syrup. Golden Syrup’s Lovibond is technically 0, so it has no impact on overall color. It will increase the alcohol with a subtle effect on the flavor, and especially is used in English and Belgian ales.
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Sugar & Syrups
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Maltodextrin
Used In Various beers
Used To increase body and mouth-feel while adding no flavor
PPG 1.039 – 1.042
Color 0L 3 °L
Avg. Contents 1% Dextrose; 3-5% Maltose; 5-9% Maltotriose; +85% Higher Sugars
Sugar Type Wheat, Corn

Maltodextrin is a non-fermentable polysaccharide which is often derived from corn in the U.S., though it can be derived from many different starches, including wheat, tapioca, or rice starch. In beer making, it is used to add body and mouthfeel to the beer without greatly increasing its sweetness. Because it is non-fermentable, it can be used to increase specific gravity. Maltodextrin does not produce any flavors, and does not add alcohol to the beer. It is primarily a corn based product that may be used in Gluten-Free recipes. While typically maltodextrin is not certified gluten-free, maltodextrin is so highly processed that most of the protein is removed, rendering it essentially gluten-free. This is true even of maltodextrin derived from wheat.
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Sugar & Syrups
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Maltose
Used In Various beers
Used To improve transparency as well as the taste
PPG 1.038
Color 0L 0 °L
Avg. Contents 65% maltose; 15% maltotriose; 4% dextrose; 16% higher saccharides
Sugar Type Malt, Corn starch

Maltose Syrup or Malt Sugar, used in brewing has natural light yellow or yellowish-brown in color, moderate sweetness and high fermentation rate which can thin out the color of beer, improve transparency as well as the taste of the beer and maintain beer quality for a longer period of time which can effectively reduce the cost of production. Maltose, a disaccharide, has a mild taste and is about 30 to 50 percent as sweet as granulated sugar (sucrose). Made up of two glucose molecules bound together, it is found in germinating grains such as barley, as well as in malt and corn starch.
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Sugar & Syrups
Maple syrup
maple syrup in glass bottle on wooden table
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Maple Syrup
Used In Maple ales, Porters, Brown ales, Wheat beers, Blond ales
Used To add a dry, woodsy flavor during boil; add a smooth maple flavor at bottling
PPG 1.030
Color 0L 35 °L
Avg. Contents 90% Sucrose (glucose and fructose)
Sugar Type Maple Tree

Maple syrup is one of the many wonders of the world. This sustainably-produced, viscous amber liquid with its characteristic earthy sweet taste is made from the sap of the sugar, black or red maple tree. The process of creating maple syrup begins with tapping (piercing) 40-year-old trees, which allows the sap to run out freely. The sap is clear and almost tasteless and very low in sugar content when it is first tapped. It is then boiled to evaporate the water, producing syrup with a sugar content of 60%. This maple syrup may be further reduced to create thicker delicacies, such as maple butter, maple cream, and maple sugar. Maple syrup is, by law, graded according to color in the United States and Canada—although the grading systems differ between the countries. In the U.S., there are Grade A and Grade B maple syrups, with three sub-divisions of Grade A: light amber, medium amber, and dark amber. Grade B is even darker than Grade A dark amber. Many people assume that the grading system is indicative of quality, but, it just helps to differentiate the color and taste of the maple syrup.
Categories :
Sugar & Syrups
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Molasses or Treacle
Used In Stouts, Porters, Brown Ales and Old Ales
Used To impart a strong, sweet flavor
PPG 1.036
Color 0L 80 °L
Avg. Contents 40-60% Sucrose (glucose and fructose), dextrins
Sugar Type Beet sugar

Molasses is the concentrated, clarified extract of sugar cane. It is the end product of sugar refining. Forty to sixty percent of molasses is sucrose and invert sugars, and the remainder inorganic nonsugars. Open Kettle Molasses is made by boiling cane juice until a large part of the water is evaporated. It is sometimes called unsulfured molasses. Centrifugal molasses results when part or all the commercially crystallizable sugar is recovered from the concentrated cane juice, often in a series of steps where successive crystallization “strikes” result in molasses with deepening color and stronger flavor. The resulting types are known as first (light and sweet), second (dark, less sweet) and final (very dark, thick and bitter) molasses. The best grades, first and second, are used for table syrups, gingerbread and so forth. Final, or blackstrap molasses is considered inedible by some, but is used in yeast breads and baked beans by others. Molasses from sugar beets is not intended for human consumption.
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Sugar & Syrups
muscovado sugar
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Muscovado
Used In Various beers
Used To caramel and molasses flavor
PPG 1.044
Color 0L 10 °L
Avg. Contents Sucrose (glucose and fructose)
Sugar Type Cane sugar

Muscovado, also known as Barbados sugar or Molasses sugar is the world’s finest dark brown soft sugar. Originally an export of the Philippines, muscovado takes its flavor and color from the sugar cane juice it is made from. While there is no official definition, the term muscovado usually refers to a dark, molasses-rich sugar that is only partially centrifuged. Muscovado is very sticky, moist, dark in color and has flavors of molasses and burnt sugar. To produce the muscovado, sugar-cane is pressed with heavy rollers to squeeze out all the juice, then it is boiled, clarified, and poured into forms, where the liquid crystallizes into first-stage sugar (muscovado.) Unlike most regular brown sugars, which are granulated sugar with a molasses coating sprayed back on, muscovado is brown all the way through. Today there are numerous brands of muscovado sold worldwide, with the Philippines emerging as a major producer, especially for Asian markets.
Categories :
Sugar & Syrups
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Organic coconut palm sugar in measuring spoons
coconut palm sugar
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Coconut palm sugar
Palm or Coconut Sugar
Used In strong pale ales, and tripels
Used To impart a delicate coconut or maple aroma and sweetness
PPG 1.046
Color 0L 8 °L
Avg. Contents 50% sucrose (Glucose, Fructose), up to 20% invert sugars
Sugar Type Sap from date, coconut and sugar palms

For centuries, the blossom-bearing spikes (known as inflorescence) of many palm trees—including the sugar palm (Arenga pinnata), the coconut palm (Cocos nucifera), the toddy or Asian palmyra palm (Borassus flabellifer), and, to a lesser extent, the date palm (Phoenix dactylifera)—have been tapped for their sweet sap (10-20% sucrose) to produce sugar and syrups. Most palm sugar (also known as Jaggery or Coconut sugar) is produced on small farms, often members of a cooperative, with varying numbers of trees. The sap is immediately boiled over open fires in a series of metal pans or woks to reduce it to a thick syrup, which is either beaten to produce granulated palm sugar or poured into coconut-shell or bamboo molds to cool, crystallize, and harden into cakes or blocks. With a toffee/caramellike aroma and a flavor somewhere between brown sugar and molasses, palm sugar or solid jaggery, which is dense and sticky, ranges in color from golden yellow to dark brown and comes in a wide variety of shapes and sizes: rough cylinders, cones, cubes, blocks, and balls ranging in size from that of a marble to a coconut.
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Sugar & Syrups
Spoonful of Brown Sugar
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Panela, Piloncillo or Rapadura
Used In Various beers
Used To impart a rich caramel flavor
PPG 1.044
Color 0L 10 °L
Avg. Contents Sucrose (glucose and fructose)
Sugar Type Cane sugar

Panela is the most common name for the traditional sugar produced and consumed throughout Latin America and the Caribbean by concentrating freshly extracted cane juice. Although some countries (such as Brazil, Colombia, and Costa Rica) have larger-scale panela industries, most is still made in small-scale, on-farm mills (trapiches) with traditional technology. The sugarcane is cut, transported to the mill, and crushed. The freshly extracted juice is filtered, clarified, and boiled down in open pans to evaporate its water content and make a thick syrup, which is traditionally poured into molds of various shapes and sizes: cones, disks, and blocks. As the syrup cools in the mold, it crystallizes into pieces of light or dark brown compressed sugar crystals. Panela is found in Colombia, a variation called piloncillo is found in Mexico and rapadura is made in Venezuela; they are related to the jaggery of India and to muscovado sugar. It will contribute flavors of caramel, rum and vanilla although the vanilla notes will dissipate with long term aging.
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Sugar & Syrups
Reissirup und Reisrispen
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Rice Syrup (Solids)
Used In American or Japanese-style light lagers (Budweiser), Rice beer (Sake)
Used To Adds gravity without impacting color or flavor. Lightens body and dries the finish
PPG 1.032
Color 0L 0.01 °L
Avg. Contents Maltose, Glucose, Maltotriose
Sugar Type Rice

Rice syrup is a natural sweetener which is made from cooked brown rice which is specially fermented to turn the starches in the rice into sugars. Rice solids are used extensively in light lagers all around the world, including Budweiser, Coors, and Miller. If one wanted to make a gluten free beer then Rice Syrup solids would be one of the key ingredients in achieving a gluten free brew. Rice syrup solids provide the proteins and amino acids necessary for yeast nutrition, head retention and body along with color and flavor. Because it is filtered, Clarified Brown Rice Syrup produces a very clear, finished beer without great difficulty or product loss often experienced when trying to filter out insoluble (but colloidal suspended) protein.
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Sugar & Syrups
sorghum
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Sorghum Syrup
Used In various beers
Used To Provide proteins, & amino acids for yeast nutrition, head retention and body, also adds color and flavor
PPG 1.037
Color 0L 2 – 6 °L
Avg. Contents Sucrose (glucose and fructose)
Sugar Type Sorghum grain

Sorghum is a vital cereal crop for millions of the world’s poorest people in the semi-arid tropics of Africa and Asia. There are hundreds of varieties grown for food, animal feed, syrup, alcohol, and, increasingly, ethanol, and also (surprisingly) for making brooms. The syrup comes from the sugar-rich sap of sweet sorghum (also known as Chinese sugarcane and sorgo). As with sugarcane, the stalks are crushed to extract the juice, which is then “cooked” in open pans to reduce it to the requisite thickness, along with careful skimming to remove impurities. Made from 100% white sorghum grain, this gluten-free syrup provides proteins and amino acids necessary for yeast nutrition, head retention and body along with color and flavor. Today, US sorghum syrup production today is centered in Kentucky and Tennessee, and in bluegrass country in the Appalachians. Sorghum syrup has a unique, mild flavor and can be used with concentrated worts to produce a variety of beer styles.
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Sugar & Syrups
Sugar cubes
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granulated sugar
Table Sugar (Sucrose)
Used In Various beers
Used To Increase alcohol
PPG 1.046
Color 0L 0 °L
Avg. Contents 97% Sucrose; 3% Cornstarch
Sugar Type Beet sugar

Granulated sugar is white refined sugar or table sugar (pure white crystalline sucrose) that has been ground into granules or grains. Most of the original flavor and color compounds are removed during processing. It is generally available in three sizes of grain (crystal size). Table sugar typically has a grain size about .5mm; superfine sugar has a grain size of about .35mm (called caster sugar in the U.K.); at the other end of the spectrum, coarse-grained sugars, such as sanding sugar, are much larger. Granulated or White table sugar, which is refined from sugarcane or sugar beet, is sucrose —the yardstick by which all other sweeteners are measured. Sugars that are less sweet than sucrose are: lactose (about 40% as sweet), maltose (about 30 to 50% as sweet), and glucose (about 70% as sweet); fructose, on the other hand, is about 70% sweeter. Sucrose is composed of 50% fructose and 50% glucose molecules.
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Sugar & Syrups
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demerara – turbinado
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Turbinado or Raw Sugar
Used In British pale ales or high gravity Belgian ales
Used To avoid undesirable flavors
PPG 1.044
Color 0L 10 °L
Avg. Contents 95% Sucrose (glucose and fructose)
Sugar Type Cane sugar

Turbinado is a golden-colored cane sugar (sucrose), with large sparkling crystals and a rich aroma. A type of raw sugar with molasses -rich crystals. It is a “first crystallization” sugar, which means that the cane is harvested, the juice extracted, any field impurities are removed, and then it is crystalized. It does not go through the further refining process that traditional white sugar goes through. It is similar to muscovado and demerara, though not identical, and has a sweet; very mild molasses flavor.
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Sugar & Syrups
Yucon roots on a bowl
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Yacon syrup
Used In various beers
Used To As a sweetener, with a cross between caramel and molasses flavor
Avg. Contents Fructose, Glucose, Sucrose, Fructooligosaccharides
Sugar Type Yacon

Yacon (Smallanthus sonchifolia) is an herbaceous perennial native to the Andes, where it has been cultivated and consumed since pre-Inca times. It is usually made with minimal processing in an evaporator, like the ones used to make maple syrup. To make the syrup, the juice is extracted from yacon’s large tuberous roots (which look rather like sweet potatoes but are sweeter and crunchier), then filtered, evaporated, and concentrated to produce a sweet syrup with a dark color and a consistency similar to that of molasses. Yacon syrup is often compared to molasses, caramel, or honey in taste, with a deep and rich, mildly sweet flavor. It easily substitutes for maple syrup or molasses in recipes, and can be used as a sweetener.
Categories :
Sugar & Syrups