From the HBD Archive
From: Darryl Richman <darryl@ism780c.isc.com>
Subject: sugar in your beer
Date: 1989-01-07 16:10:57 GMT

I'd like to take a step back from the AHA dictum that you should not
add sugar to your beer except for priming. This truism is certainly
correct for general purposes, but may not be appropriate in specific
circumstances. What we want to avoid is obtaining the title of
neo-prohibitionist beer making, where the only purpose of adding sugar
is to gain a higher alcohol content, regardless of the resulting
taste.

But if you read Dave Line's books ("The Big Book of Brewing" and
"Making Beers Like Those You Buy"), you'll see that he professed to
have used lots of different wierd British sugars in his brews. There
is a reason for this: the British Brewers themselves do it. If you
want to make a beer that tastes like Bitter from 50 years ago, use
malt, but if you want to make a copy of today's Bass, you'll probably
want to add some sugar. Note the word *some*. We are talking about a
small percentage, like 10% for example. All things in moderation, you
know.

Anyway, with all the postings on trading sugar for malt, I just wanted
to make sure it didn't get lost that sugar is one of the brewer's
ingredients. The English do it, the Belgians do it, the Scots do it.
You can do it too. But you must do it with the right purpose in mind.

--Darryl Richman
(The Falcon's Nest homebrewer's BBS sysop 818 349 5891)

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