Author Topic: Gimme some sugar!  (Read 2956 times)

Offline denny

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Gimme some sugar!
« on: October 17, 2013, 02:24:37 PM »
I'm trying to compile a list of sugars used in brewing.  Hit me with some ideas!
Life begins at 60.....1.060, that is!

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Offline Joe Sr.

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Re: Gimme some sugar!
« Reply #1 on: October 17, 2013, 02:42:57 PM »
I've used the following:

Cane sugar (refined and raw)
Rice syrup
Corn sugar
Honey
Maple syrup
Candi sugar (rocks)
Candy syrup
Succanat
Demerara
Brown sugar

Probably others, but these ones spring to mind.  Does molasses count as a sugar?
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Offline morticaixavier

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Re: Gimme some sugar!
« Reply #2 on: October 17, 2013, 02:55:16 PM »
I've used:

evaporated cane juice (natural sugar)
Maple syrup
Honey
Coconut sugar
Date sugar

I guess that's about it. suddenly I feel so un-experimental  ;D

**Edit to Add **

also plain old brown sugar (dark and light)and molasses although I don't know if that counts.
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Offline BrewArk

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Re: Gimme some sugar!
« Reply #3 on: October 17, 2013, 02:55:32 PM »
I've used low dextrose corn syrup (I got a free bucket from work).  It's not very sweet; could count it as a starch rather than a sugar, that I put into the mash.
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Offline erockrph

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Re: Gimme some sugar!
« Reply #4 on: October 17, 2013, 03:08:44 PM »
Invert sugar (aka Lyle's Golden Syrup)
Lactose
Jaggery
Piloncilo
Eric B.

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Offline Pinski

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Re: Gimme some sugar!
« Reply #5 on: October 17, 2013, 03:36:50 PM »
Homemade invert sugar.
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Offline jeffy

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Re: Gimme some sugar!
« Reply #6 on: October 17, 2013, 03:39:42 PM »
Did you ever hear of high maltose corn sugar?  That's what they use at Yuengling in Tampa.
Jeff Gladish, Tampa (989.3, 175.1 Apparent Rennarian)
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Offline denny

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Re: Gimme some sugar!
« Reply #7 on: October 17, 2013, 04:09:05 PM »
Did you ever hear of high maltose corn sugar?  That's what they use at Yuengling in Tampa.

Nope, never have.

Thanks to everybody!  You've each come up with at least one I've forgotten or hadn't known about.  Keep 'em coming, although I'm mainly interested in ones homebrewers can get their hands on.
Life begins at 60.....1.060, that is!

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Offline james

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Re: Gimme some sugar!
« Reply #8 on: October 17, 2013, 04:24:34 PM »
Surprised nobody mentioned tubinado, but I believe it is pretty much the same as demeara

Edit: is maltodextrin considered a sugar?
« Last Edit: October 17, 2013, 04:26:33 PM by james »

Offline gmac

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Re: Gimme some sugar!
« Reply #9 on: October 17, 2013, 04:24:57 PM »
I brewed a beer once years ago using 100 percent maple sap as the liquid. Wasn't good but I did it. Not sure there was much sugar in it.

Online HoosierBrew

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Re: Gimme some sugar!
« Reply #10 on: October 17, 2013, 04:43:16 PM »
Candi syrup (light, med, and dark)
Candi (rock, back in the day)
Maple syrup
Demerara
Piloncilo
Brown Sugar (lt and dark)
Cane sugar
Corn sugar
Honey
Molasses
Turbinado
Jon H.

Offline hopfenundmalz

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Re: Gimme some sugar!
« Reply #11 on: October 17, 2013, 04:57:08 PM »
Muscovado sugar. Stronger flavors.

http://en.wikipedia.org/wiki/Muscovado
 
I also have some Palm sugar which has a rich taste, but have not used.
« Last Edit: October 17, 2013, 04:59:30 PM by hopfenundmalz »
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Offline dannyjed

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Re: Gimme some sugar!
« Reply #12 on: October 17, 2013, 04:58:48 PM »
I've used Agave and the others that were mentioned.
Dan Chisholm

Offline michaeltrego

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Re: Gimme some sugar!
« Reply #13 on: October 17, 2013, 07:40:10 PM »
How about:

Beet sugar
Treacle
Lyle's Golden Syrup

Offline morticaixavier

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Re: Gimme some sugar!
« Reply #14 on: October 17, 2013, 07:52:37 PM »
I brewed a beer once years ago using 100 percent maple sap as the liquid. Wasn't good but I did it. Not sure there was much sugar in it.

well about 1/20th as much as maple syrup right? so 3.5% or so?

I've often considered this and I think I would want to use partially boiled sap instead of straight.
"Creativity is the residue of wasted time"
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