hist-brewing: RE: Sugar in Brewing

Nancy & George homsweet at voicenet.com
Tue Mar 19 18:16:12 PST 2002

In response to Bob's sugar inquiry- 
We have, for a long time, (and Bob should know this!) carried Demerara sugar
for brewing (and other uses). It is very often called for in old British
beer recipes. It is different than any of the varieties of 'brown' sugars
available, such as muscavado. It ferments very well, and leaves it's own
distinctive flavor in the beer. 
Loaf sugar is, indeed, simply 'ordinary' sugar but was an 'upscale'
sweetener at a time when most sweetening was done with honey or molasses. 

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