Sugars and Syrups

[Reg]

So if commercial brewers get away with using syrups etc., should we resort to these black arts?

Well, huh? :blink:

[Jim]

Personally I wouldn't use these syrups, as I believe that commercial brewers use them for reasons of economy rather than quality.

At our end of the market, I would be surprised if the syrups cost more than just using extra pale malt, anyway. Just with a poorer flavour.

My 2 pen'orth!

[Reg]

Well I tend to take the view that for most basic brews they are not worth it and just dilute the overall "mouthfeel" of the beer. I have noticed however that some recipes from some very respected sources use sugars in strong or very strong beers, simply to make sure that the beer does not turn out with that extra-thick, syrupy barley wine feel you get if you just use malt.

I'm not saying that they can be used as a substitute, but if you use enough malt to make a traditional "Old" or "Great" Ale it will be undrinkable in terms of the modern taste for beer. Even when such ales were made they were then traditionally mixed with weaker brews to produce the right consistency.

So my guess would be that sugars - particularly invert sugars from cane sugar - do have an application, but only if you are seeking to brew beers with a quite high OGs and want the beer to come out of the glass when you turn it upside down...

Anyway... My 2p