Malt
Invert sugar
A traditional British brewing sugar contributing dried-fruit and toffee depth as well as fermentables.
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 hydrolysed into glucose and fructose, then cooked to varying degrees. Graded by number, with higher numbers darker and more flavourful.
Specification
| Colour | 0.5–150°L |
|---|---|
| Grain | other |
| Enzyme activity | none — needs a base malt to convert it. |
| Fermentability | high |
| Typical share of grist | 2–20% |
| Flavour | toffee, dried fruit, rum-like depth at darker grades |
Used in
- Strong bitter
The strongest of the bitters, with pronounced malt richness, firm bitterness and noticeable fruit from warm fermentation.
- English IPA
The original IPA: a strong, firmly bitter English pale ale with earthy, floral hop character and a dry, mineral finish.
- Dark mild
A low-strength dark British ale, gently sweet and nutty, built for drinking in quantity after physical work.
- Old ale
A matured English strong ale with dried fruit, treacle and often a trace of oxidative or wild character from age.
- English barley wine
The strongest traditional English ale: dense malt, dried fruit and marmalade, built to be kept for years.