Adjuncts - Sugar Adjuncts

Sugar Adjuncts

Sucrose may come from sugar-cane or from sugar-beet.

Grain syrups (primarily corn syrup in North America) may be made from maize, wheat, rice or sorghum and are normally added in the wort kettle during the boil. The carbohydrate profile of these syrups may be tailored to suit the brewers' requirements and normally have a fermentability of between 70 and 100%. Typically these syrups are 74 to 80% w/_w extract.

Primings sugars such as maple syrup, honey, and molasses are common in craft beers.

Candi sugar is a common ingredient in strong Belgian ales, where it increases the beer's strength while keeping the body fairly light; dark varieties of candi sugar also affect the colour and flavour of the beer.

Honey in honey beer (known as mead) supplies a portion of the sugars converted during fermentation and is used primarily for flavour.

Caramel syrup is used to provide colour to brews and can either be added in the wort kettle or at filtration when needed to correct low beer colours. This caramel is not sweet and provides little or no fermentable extract.

Sugar adjuncts provide only carbohydrates and if used at high levels will result in wort lacking in amino acids and this may lead to poor yeast growth causing tailing fermentations and poor yeast crops.