Malt
Demerara sugar
A partly refined cane sugar used for alcohol and a light molasses character.
Demerara raises alcohol without adding dextrin, which is the standard trick for keeping a strong beer dry, and contributes a faint molasses and rum note that fully refined sugar does not.
It is common in Belgian strong ales and in British old ales.
What it does
Sugar or syrup. Fermentable sugar added to the kettle or fermenter to raise strength or dry the beer without adding body.
Cane sugar retaining some molasses, added late in the boil or during fermentation.
Specification
| Colour | 10–20 EBC |
|---|---|
| Grain | other |
| Enzyme activity | none — needs a base malt to convert it. |
| Fermentability | high |
| Flavour | molasses, rum |