Inverted Sugar (the alcohol enhancer)

What is inverted sugar? Inverted sugar is regular cane or beet sugar (sucrose) that has been broken down (inverted) to simpler sugar molecules (fructose and glucose) using time, heat and an acid.

Why use inverted sugar? Inverted sugar is used to enhance the alcohol levels of beer styles, like dubbel and tripel, without changing their color or body. Also, yeast can convert these added sugars to alcohol without becoming too stressed by the extra sugar and adding off-flavors.

Make you own Inverted Sugar syrup simply (Be Careful - HOT!)

Equipment: Stove, candy thermometer (up to 350F range or more), heat tolerant plastic spatula, measuring cup & spoon, non-reactive kettle (stainless steel, glass, enamel) and storage jars with lids.

Ingredients: 1 lb sugar, 1/4 tsp citric acid OR cream of tartar, 1-1/2 cups water.

Place sugar and water in the kettle and bring to a boil while gently stirring to avoid scorching. / At boil STOP stirring. / Add acid to mixture and lower the heat. / Put thermometer in mixture. / Allow to simmer at least 30 minutes but not longer than 2 hours until the temperature reaches 240F. / You may scrape down the sides but do not stir. / If too much water evaporates from the mixture you may gently stir in not more than 1/4 cup of water to keep the syrup from sticking to the kettle. / The longer you cook the sugar the darker it becomes.

When complete, you will have a thick syrup. Pour it into pre-heated sterile jars and seal and cool. Inverted sugar can be stored about 6 months this way.

Hard candi sugar is inverted sugar that is allowed to reach the 'crack' stage (about 300+F). When it cools it becomes hard. If the inverted sugar is kept below this 'crack' stage it remains a syrup that is pourable.

Kit Of The Month -

Our partial-mash (grains plus extract) house recipe is for a five (5) gallon batch of beer. Our beer ingredient kits include yeast, hops, select grains/malts, a muslin grain/hop sack and directions. We make the kit up fresh when it is ordered. Perfect for the beginning, intermediate and budget conscious brewer.

The kits are:

• December/January - Stout
February/March - Red Ale
April - Rye Pale Ale
May - Wheat Beer*
June - Witbier*
• July - Cream Ale
August - IPA
September - Pale Ale
October/Novemeber - Porter

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Kits are not eligible for AHA or club discounts.
*Kit yeast can be sustituted for $2 more

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