From the HBD Archive
From: (Eric Pepke)
Subject: Invert Sugar
Date: 1990-05-22 13:17:16 GMT

Len Reed writes:

> However, my Webster's, while noting that the above definition of invert
> sugar is #1, lists "dextrose obtained from starch" as a number two
> definition! This can't be what Dave Line intended, though, as it
> conflicts with his writing.

The paragraph equating invert sugar with dextrose did not originate in my
brain. I quoted it directly from Dave Line's _Beer Kits and Brewing_. From
it I concluded that "dextrose" is what he meant when he said "invert sugar."
From what you quoted, he seems to be confusing the two meanings, so it is
difficult to know what he means when he says, "invert sugar" in a recipe.
Perhaps he has found no significant difference, or perhaps he just looked up
"invert sugar" and copied down the definition.

Most likely, large-scale British brewers use invert sugar formed by the
hydrolysis of sucrose. The question is, when you walk into a British homebrew
supply and pick up a bag of "invert sugar," is it hydrolized sucrose or
dextrose or unknown? Does anybody know?

Eric Pepke INTERNET:
Supercomputer Computations Research Institute MFENET: pepke@fsu
Florida State University SPAN: scri::pepke
Tallahassee, FL 32306-4052 BITNET: pepke@fsu

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