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Candi sugar is a Belgian sugar product commonly used in brewing beer. It is particularly associated with stronger Belgian style ales such as dubbel and tripel . [ 1 ] Chemically, it is an unrefined sugar beet derived sugar which has been subjected to Maillard reaction and caramelization .
The concept is used in the brewing and wine-making industries. Specific gravity is measured by a hydrometer, refractometer, pycnometer or oscillating U-tube electronic meter. The density of a wort is largely dependent on the sugar content of the wort. During alcohol fermentation, yeast converts sugars into carbon dioxide and alcohol. By ...
A 16th-century brewery Brewing is the production of beer by steeping a starch source (commonly cereal grains, the most popular of which is barley) in water and fermenting the resulting sweet liquid with yeast. It may be done in a brewery by a commercial brewer, at home by a homebrewer, or communally. Brewing has taken place since around the 6th millennium BC, and archaeological evidence ...
Wort (/ ˈ w ɜːr t /) is the liquid extracted from the mashing process during the brewing of beer or whisky. Wort contains the sugars, the most important being maltose and maltotriose, [1] that will be fermented by the brewing yeast to produce alcohol. Wort also contains crucial amino acids to provide nitrogen to the yeast as well as more ...
Other than changes in taste, beer can also develop visual changes. Beer can become hazy during storage. This is called colloidal stability (haze formation) and is typically caused by the raw materials used during the brewing process. The primary reaction that causes beer haze is the polymerization of polyphenols and binding with specific ...
Solid sugar adjuncts include granulated sugar and glucose chips. Liquid adjuncts are either sucrose syrups or syrups from a grain (maize, rice or wheat), are added directly to the wort kettle and therefore can be used to reduce loading [ clarification needed ] on the mash and lauter tun and effectively increase the brewhouse capacity.
Old English: Beore 'beer'. In early forms of English and in the Scandinavian languages, the usual word for beer was the word whose Modern English form is ale. [1] The modern word beer comes into present-day English from Old English bēor, itself from Common Germanic, it is found throughout the West Germanic and North Germanic dialects (modern Dutch and German bier, Old Norse bjórr).
Beer is produced through steeping a sugar source (commonly Malted cereal grains) in water and then fermenting with yeast. Brewing has taken place since around the 6th millennium BC, and archeological evidence suggests that this technique was used in ancient Egypt.