Invert Sugar

A brewing adjunct that is created by converting sucrose with either acids or enzymes to produce a mixture of glucose and fructose.

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Invert sugar is called such because it rotates the plane of polarized light in the opposite direction that the sugar solution before conversion rotates the plane of polarized light.

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Invert sugar is widely used in the UK and can be in the form of syrup or brick-like loaves.

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