MY ACCOUNT
CONTACT US
THE ROLLING BEERS BLOG
A PROJECT ?
Adding sugar is an age‑old brewing technique, deeply rooted in Belgian and English traditions. Far more than a simple malt supplement, brewing sugars allow you to shape the density, color, digestibility, and even the texture of a beer.
Whether you want to “dry out” a strong beer, bring a milky sweetness, or precisely control your carbonation, each sugar has its own chemical and aromatic properties.
And if you’re just starting out, don’t worry: follow our guide to understand and use brewing sugars like a pro.
1. Timing: When should you intervene in your brew?
The moment you add sugar determines its impact on your final beer:
- During the boil (Profile and Alcohol): This is the ideal moment for fermentable sugars that influence color and flavor (candi sugars). They increase the original gravity to reach higher alcohol levels without adding body.
- During fermentation (Body and Texture Adjustment): This is the precision stage. Non‑fermentable sugars such as Maltodextrin are added here to correct a lack of body, or Lactose to achieve that “Pastry” effect and the sought‑after creamy sweetness.
- At bottling (Carbonation): Here you use Dextrose (corn sugar) or table sugar, which dissolve perfectly to feed the yeast one last time and create CO₂. For maximum simplicity, Carbonation Drops (pre‑dosed sugar tablets) ensure consistent carbonation from bottle to bottle, with no calculations needed.
2. The nature of sugar: Fermentable or not?
This is where the deep structure of your recipe is defined:
- Fermentable sugars (More alcohol, less body): Candi Sugar, dextrose, cane sugar. They are fully consumed by the yeast. They increase the alcohol level while “drying out” the beer, making it livelier and more drinkable.
- Non‑fermentable sugars (More body, more sweetness): Lactose and Maltodextrin. Yeast cannot ferment them. They remain in the finished beer to add smoothness, roundness, and balance bitterness or acidity.
3. Spotlight on the essentials
- Candi Sugar (Crystals or syrup): The secret behind abbey beers, bringing caramel and dried‑fruit notes.
- Lactose: Essential for the roundness and sweetness of dessert‑style beers (Milk Stouts, Pastry Ales).
- Dextrose & Carbonation Drops: The allies of healthy bottle conditioning and controlled carbonation without the risk of over‑pressure.
📌 Dosage tip: For bottle conditioning with dextrose, aim for 6 to 7 g per liter. For Maltodextrin or Lactose, increase gradually (while tasting!) to avoid saturating the beer with residual sugars.
Rolling Beers Team Tips
Don’t be afraid to use sugar as a fine‑tuning ingredient. A small addition of maltodextrin at the end of fermentation can save a beer that feels too “thin” or watery. And if you’re worried about the priming step at bottling, Carbonation Drops are the foolproof solution to avoid gushers or flat beers.