Comments on: When home brewing beer, why do you have to use corn sugar instead of cane sugar? What happens ifyou use cane?

By: jhendrx

jhendrx — Wed, 02 Sep 2009 02:18:25 +0000

Although cane sugar is typically frowned upon by the brewing community, it can be a great adjunct for belgian/trappist style beers when used in moderation in specific styles.

Most often a candied sugar is used which can add a caramel color and keep the beer from getting too heavy while maintaining a higher abv found in many dubbels and triples.

By: Ted

Ted — Tue, 01 Sep 2009 13:42:36 +0000

Corn sugar has a “cleaner” taste.

Cane sugar can create “off” flavors during fermentation.

By: Kevin G

Kevin G — Sat, 29 Aug 2009 17:37:49 +0000

Cane sugar can be used in limited quantities. It has different components then corn sugar (which is basically 100% fermentable). At least buy organic or non-processed cane sugar. It’ll have a little color to it. Check the site below, it’s a better place to post questions like this.

To the dude above: any sugar in excess will lend a cidery flavor over time. Corn sugar might be a bit cleaner. Look at Westvleteren. They use only caramellized sugar to color their beers, and by the strength of the 12, they use a lot of it.

By: WolverLini

WolverLini — Sat, 29 Aug 2009 07:06:41 +0000

Cane sugar lends a taste to the beer described as “cidery”.

Corn sugar will not do that, however, it does not add flavor either, so using too much leads to thin-tasting beer. It is best to only use corn sugar to prime while bottling, and substitute dried malt extract instead.