Brewing Sugar Dextrose

Dextrose, also known as glucose, is a simple sugar widely used in brewing for its optimal fermentability.

Unlike table sugar, it is directly assimilated by yeast, allowing for faster and more complete fermentation without impacting the beer’s flavor profile.

Brewing Uses

Dextrose is recommended for several applications:

- Bottle refermentation: Enables controlled carbonation without altering beer aromas
- Alcohol content increase: Provides additional fermentable sugars without adding body
- Lightening the beer profile: Produces a drier beer with a cleaner finish

Technical Specifications

- Type: simple sugar
- Composition: glucose (dextrose)
- Fermentability: 100%
- Flavor impact: neutral
- Format: 25 kg or 5 Kg bag

Expert Tips

- For refermentation, typically dose between 4 and 8 g per liter depending on the desired carbonation level
- Dissolve the dextrose in a small amount of boiling water before adding for even distribution
- Ideal substitute for sucrose to avoid any impact on the final taste
- Perfect for styles requiring a dry finish such as IPAs or Belgian beers

FAQ Flash

What is the difference between dextrose and table sugar?
Dextrose is directly assimilated by yeast, unlike table sugar which requires prior conversion.

Does dextrose affect the taste of the beer?
No, it is neutral and does not add any off-flavors.

Is it suitable for bottle refermentation?
Yes, it is one of the most commonly used sugars for priming.

Will I always receive the same packaging?
No, packaging may vary. Rolling Beers may change suppliers to ensure consistent quality at the best price. Product specifications remain strictly identical.