Sucrose vs. Dextrose In A Belgian Golden Strong Ale

from The Brülosophy Podcast · host Marshall Schott

While barley malt is the primary source of sugar in beer, there are times the use of an alternative fermentable are warranted. Some of the most common non-malt sugars used in brewing are table sugar (sucrose) and corn sugar (dextrose). In this episode, contributor Matt Del Fiacco joins Marshall to chat about the use of sucrose and dextrose in brewing and discuss the results of an xBmt comparing the two. The Brülosophy Podcast is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn more about what Imperial Yeast has to offer at ImperialYeast.com today. | Relevant Article | Sucrose vs. Dextrose In A Belgian Golden Strong Ale xBmt Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

What this episode covers

While barley malt is the primary source of sugar in beer, there are times the use of an alternative fermentable is warranted. Some of the most common non-malt sugars used in brewing are table sugar (sucrose) and corn sugar (dextrose). In this episode, contributor Matt Del Fiacco joins Marshall to chat about the use of sucrose and dextrose in brewing and discuss the results of an xBmt comparing the two.

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This episode was published on July 7, 2020.

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