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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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Candi Sugar

An adjunct commonly used in Belgian beer. Candi sugar can range from light to dark and is typically used in a liquid form by heating beet sugar with water and salts to caramelize the sugar. Many homebrewers use candi sugar in crystallized, hard candy form. 

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Adjuncts

Alternative sources of extract used to replace a proportion of malt in a beer. Adjuncts can be liquid or solid. Familiar adjuncts include sugars, wheat, corn, rice, oats, sorghum, and millet. 

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