Sugar

Sugar is a source of food and energy for the yeast. Sugars become fermented by the yeast into alcohol, carbon dioxide and the flavor of the beer. There are numerous varieties of sugars such as gluclose, sucrose, maltose, etc. There are also many forms such as crystallized sugar, maple syrup, corn syrup, honey, etc. The home brewer can experiment with these to achieve distinct flavor characteristics.


  • Go back to the first page

  • Move on to the next ingredient