Demerera Sugar?

[smbenn]

Hi All

Thinking of making a very strong ale/barley wine next. A lot of ingredients suggest white sugar but I was thinking of using a 50/50 split demerera to white sugar, as I think demerera would add more depth of flavour and be less obnoxious than white sugar. Thoughts? Should I drop the white entirely or will the demerera overpower the rest of the beer?

Cheers
Simon

[Dr. Dextrin]

I don't think you'd have a problem with the Demerara sugar tasting too strong, assuming the amount of sugar in your recipe is reasonable anyway. It's not as strong tasting as some other brown sugars. In fact, I often use it for priming even in quite light beers. It's a little more interesting than plain white.

[dave-o]

Demerara will be great in a barley wine.

[Wolfy]

I'd drop the white and just go with the Demerera Sugar, most of it will ferment out completely and if you're lucky it will leave just subtle hints of extra flavour/character.