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Indeed.com slash show. Terms and conditions apply. Made popular by Hendrik Verlinden in 1932, Triple is a strong golden Belgian ale that was eventually adopted by the monks of Westmall, and like many other Belgian styles, it relies heavily on the

use of simple sugar, of which brewers have a variety to choose from. This is the brewosophy

podcast. I'm your host, Marshall Schott, and today I'm joined by contributor Will Lovell to chat about

the use of different types of sugar, namely sucrose and invert sugar when making Belgian triple.

This is just a very interesting observation through the years of brewing and brewing Belgian beers

is how like really opinionated as brewers we all can get about what types of sugar are the

correct thing to use in this style.

So I'm very excited to talk about this and the different controversial opinions that

each sugar may have behind it. So super excited to talk about this today. Well, I feel like I have to

say out loud now that prior to starting this episode, recording this episode, you and I were just

chatting and I made the comment that brewers seem to have this tendency to overcomplicate

seemingly simple things. And I can't help but wonder if the inversion process when it comes to

making inverted sugar really has that big of an impact. So, you know, since the time I started

...