Belgian Tripel relies heavily on sugar to boost its alcohol content. While some brewers opt for plain table sugar, traditional Belgian brewers tend to prefer invert sugar like Belgian Candi Syrup, as it supposedly puts less stress on yeast during fermentation. But does that actually produce a noticeably different beer? Brülosophy contributor, Will Lovell, put it to the test with invert syrup he cooked up in his own kitchen!
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1 thought on “The Brülosophy Show: INVERT SUGAR vs. SUCROSE in a Belgian Tripel | exBEERiment”
I am a big fan on the CSI syrups.
What alternatives do you suggest now that CSI has discontinued the brewing syrups.