Information about Sugars
By Bob Devine
Saccharomyces cerevisiae translates to sugar eating beer fungus....
SIMPLE AND REFINED SUGARS
Glucose / Dextrose / Corn Sugar :
Glucose is a monosaccharide. This simple sugar is derivable from converted
starches such as what happens when mashing malted grain. Sugar processors can
make this sugar from a variety of sources - corn (maize), wheat, rice, potatoes,
in short, anything with cheap starch can be a input into the process. However if
not completely refined down to simple sugars, some of the origin can be
discerned.
The right handed variation of glucose is called dextrose.
Maltose :
A dissacharide made up of two glucose molecules. Completely fermentable.
Contributes ~45 points per pound.
Fructose / "fruit sugar":
Another monosaccharide. In all-malt beers, this normally appears as only few
percent of the wort. Yeasts will rapidly ferment this but there might be some
problems (I can't recall but I seem to remember that Dave Miller's book
describes the problem as a "spill over effect" that causes some off-flavors due
to the production of different fermentation products.)
Fructose tastes much sweeter than glucose or even the combination of fructose +
glucose (= sucrose). That's why big food processing companies use "high
fructose" sugars because they get more bang for the buck by using less of a
sweeter tasting sugar. On the other hand, to continue the digression, lots of
hard-core Coca-Cola drinkers like the less sweet sugars since it requires more
which makes a thicker, more viscous soft drink.
See the entry for "sucrose" for a description of how the "high fructose" syrup
is made.
Fructose is also called levulose because that form rotates light in a left
handed direction.
Sucrose / Table Sugar / Cane Sugar :
Sucrose is a disaccharide composed of one molecule of glucose and one of
fructose. More precisely, it is dextrose plus dextrorotary fructose. It must be
broken apart before the yeasts can use it. When heated in an acidic solution
(such as wort) the sugar is inverted to make D-(+)-glucose and D-(-)-fructose.
Yeasts will invert the sucrose if it is not already in that form before using by
using invertase. It is derived from sugar beets or sugar cane that are crushed
and dissolved in water. The raw syrup is boiled down to concentrate it to a
point where some fraction crystallizes. The remaining heavy syrup (see
"molasses") is separated from the 95+% pure sugar. The crystals are further
processed several times to increase its purity yielding, eventually, the pure
white crystals we commonly use. Some other commonly used sugars are also
produced during the processing.
A
complaint in the early days of modern home brewing was that using table sugar in
beer-making resulted in a "cidery" beer. The symptoms were that a beer made with
table sugar that was added to the boil produced a cidery flavor that faded after
several weeks in the bottle. Therefore the rule of thumb became 'avoid all table
sugar'. While this is still a good idea when using malt extract, this old-(ale)wives
tale is misleading. That defect most likely came from poor yeast due to a too
low pitch, insufficient free-available-nitrogen, or a lack of other necessary
yeast building materials in the wort. Table sugar can be used in small amounts
with no harm and it is certainly cheaper to use for priming.
This simple colorless sugar will lighten the body of a beer since it can be
completely fermented. It also lightens the beer color.
SYRUPS, PROCESSED SUGARS
Invert Sugar :
This is simply sucrose (aka, table sugar) that has been subjected to
"hydrolysis" which breaks the disaccharide sucrose into its constituent sugars.
The fructose is inverted (made into its optical isomer). The inversion process
involves adding acid and is usually done at high temperatures to speed up the
process. Alternately, the invertase enzyme can be used.
Raw Sugar :
The only unrefined sugar available to the average consumer seems to be Sucanat,
an evaporated sugar cane syrup. Raw beet sugar is reputed to be unsavory. It may
be possible in some markets to get other raw sugars (e.g., in Hawaii, pineapple
sugar may be sometimes found).
Demerara / Turbinado :
This is crystalizable sugar from the first step of refinement. It has a tan to
brown color from the residual impurities. Some food faddists attribute
beneficial results from using this but unless a lot is consumed, the potential
benefits are very low. Demerara is the UK term; turbinado the US (and Spanish
language?) term. Demerara is usually a dark brown shade while turbinado is
lighter, more of a tan or taupe color. It is 98% sugar with some residual
proteins and unfermentable carbohydrates present.
Molasses / Treacle :
This is the residue of the sugar after the crystalized portion has been removed.
The choice of names for this sugar syrup seem to reflect regional language
preferences rather than any major differences. In the US, "molasses" is the
preferred term while in the UK and ex-colonies, "treacle" is used. Regular
treacle is an inverted sugar produced from the residue of refinement. The acid
treatment darkens it. Molasses is filtered and may have a sulfur compound added
to sterilize and stabilize it.
"Black treacle" is roughly the same flavor as "blackstrap molasses" however
treacle may be produced differently. While there are differences between the
differently named syrups, there is also a wide variability within syrups of the
same name! Find one company's product you like since that may be the only level
of consistency obtainable.
Light molasses is roughly 90% sugar. Blackstrap is about 50% sugar and has a
wide variety of crud remaining.
Golden Syrup :
Like molasses, this is a syrup that remains after the crystallizable sugars have
been removed. However, since the syrup is removed later in the refinement
process, it does not have as heavy a taste or color as molasses. Lyle & Tate's
product is derived from cane sugar. The syrup has been inverted using a strong
acid (hydrochloric acid, I think) and then counter-acted by the addition of base
(NaOH) after a short time. Some of the golden color is from the acid treatment.
A salty taste comes from the acid + base combining to form NaCl.
Brown Sugar :
In the US, this is just refined sugar with some molasses added back in. The US
food law says that only refined sugar (no raw components) can be sold with this
name. This law may actually have more to do with enforcing a similar taste for
both sugar beets and sugar cane since the beets, when un-refined, have a poorer
taste than cane.
[
Side note: with the possible elimination of sugar support prices in the US, this
category may change...]
Compare this to Piloncillo (Mexican brown sugar) which is a semi-refined
granulated sugar.
Candy Sugar / Belgium Candy Sugar / sucre candi / candij sugar
:
This sugar is commonly used in Belgium beers. It comes in several colors - light
to dark. When added to beer, it thins out the high gravity beers and contributes
color and, for the dark version, some residual caramel flavors. Candy sugar is
sucrose. Its production is the same as for rock candy (i.e., slow
crystallization of a concentrated sugar solution) made from straight sucrose so
a brewer should be able to substitute regular sugar for it. Dark candy sugar has
been carmelized before it is crystalized.
Corn Syrup :
Basically glucose with water. May have maltose. Beware about buying the typical
grocery store version because it _might_ have some vanillin/vanilla as a
flavoring. Additionally, some brands have a preservative that could affect
fermentation. Dark corn syrup is just the regular syrup with some coloring. Use
wherever you would use straight glucose/dextrose such as priming.
Honey :
Honey is a complex mix of sugars but it is mainly glucose (roughly 30%, by
weight) and fructose (40%) in invert form; the bees supply the invertase, which
is the enzyme that inverts the fructose. Honey's make-up is not consistent - it
varies by source, season, region, and producer. It is about 75% fermentable
sugar; the remainder is water, proteins, some minerals, etc.
Jaggery :
Un- or semi-refined date sugar.
Lactose / Milk Sugar :
An unfermentable sugar (at least by ordinary beer yeasts) often used to boost
the residual sweetness as in "milk stouts".
Maltose Syrup :
Some UK recipes call for this. To make it, you mix glucose and a dextrin powder
in a 4:1 ratio. The 20% dextrin will remain unfermented and therefore lends body
and mouth-feel that a pure sugar syrup would not. |