The Use Of Sugar In Brewing

The Brülosophy Podcast

Marshall Schott

Brew, Brewing, Science, Beer, Leisure, Hobbies

4.9 • 1.2K Ratings

🗓️ 22 May 2018

⏱️ 64 minutes

🔗️ Recording | iTunes | RSS

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Summary

The mash process involves steeping grains in hot water wherein the enzymatic conversion of starches to sugar occurs. The sugar produced during this process is called maltose and makes up the large proportion of fermentables in most beer. However, it's not the only sugar that can be used in brewing, in fact there certain styles that all but require different types of sugar. In this episode, Marshall is joined by contributor Matt Del Fiacco to discuss these alternative sugars, the way in which they're used, and of course the results of some exBEERiments. | Relevant Articles | Adding Sugar In A Single Dose vs. Staggered Doses During Fermentation Adding Sugar During The Boil vs. High Kräusen

Transcript

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0:00.0	This and every episode of the Brulosophy Podcast is brought to you by the American Home Brewers Association,
0:05.6	a member-driven organization that wants to help you save money on beer and brewing supplies.
0:10.6	In addition to providing brewing resources and hosting one-of-a-kind events, the AHA offers money-saving
0:16.0	discounts at nearly 2,000 beary destinations around the country through their member deals program.
0:21.4	Join the AHA at Homebrewers Association.
0:23.8	org and make your beer money go further. For the most part beer consists of four ingredients malt, cops, yeast, and water, which when used in varying combinations
0:45.2	can produce a multitude of different styles
0:47.5	ranging in color, aroma, flavor, and mouthfield.
0:50.1	However, there are certain styles, particularly
0:51.9	those of a higher AV, where these four ingredients
0:54.5	alone can leave a beer feeling syrupy in the mouth.
0:57.2	Over the years, Brewers have developed a simple yet effective trick for producing strong yet
1:01.6	dry beers. You're listening to the Brew philosophy
1:03.9	podcast. I'm your host Marshall Schott and joining me on this episode is
1:07.3	contributor Matt Del Fiako to discuss the topic of using sugar in the brewing
1:11.4	process. Yeah Marshall and I'm pretty excited about this one.
1:14.0	It's not just high ABAB-B-B-B-B-B-B-B-B-B-B-B-B-S, right?
1:16.0	Like we see sugar in a huge range of styles from really low American lightloggers,
1:22.0	all the way up to obviously our big imperial from really
1:25.0	as those kind of secondary and we're talking about sugar in this episode really as like those
1:29.0	kind of secondary and tertiary sugar additions that really aren't maltose derived.
1:33.7	Like of course we get our sugars from the dry malt extracts or from just the
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