Investing sugar homebrew

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Traditional English and Belgian ale brewers have long relied on invert raw syrup in several color grades. The rich shades of Belgian dubbels and dark strong ales, for example, often have more to do with deeply colored sugars than they do with specialty malts. But manipulating beer color using dark invert syrups is just the icing on the cake. Many copper- to amber-colored British mild ales and bitters were historically brewed with no colored malts at all.

The importance of invert sugar to certain styles is somewhat controversial; many accomplished brewers maintain that sugar is sugar, while others swear there is no other way to brew true British ale. But most people who taste straight invert sugar can attest to its unique qualities. Invert sugar has a certain smoother, mellower flavor compared to other products. For brewers, invert syrup made from raw cane sugar is especially conducive to British beer styles. Beers made with this sugar seem to finish dry and clean, and they often develop subtle fruity, treacle flavors that are difficult to obtain with other ingredients.

Unfortunately, specialty brewing sugars can be difficult to find and expensive to buy. But making your own invert sugar is relatively simple and gives you control over yet another aspect of your homebrew. With temperature and moisture control, you can make invert syrups in a range of colors and flavors by manipulating the degree of caramelization, from clear white to the deepest black-brown caramel.

Yeast cells can produce invertase and split sucrose into glucose and fructose, and enzymatic inversion is a far more efficient process than acid hydrolysis. Inversion, or acid hydrolysis, is easy to do with a very small proportion of any food-grade acid, and theoretically, the less extra work your yeasts have to do during fermentation, the healthier they will be.

Happy yeast makes better beer. Clear invert syrup starts with white sugar and is heated very slowly to minimize Maillard reactions that would otherwise develop color and flavor in the syrup. Use a relatively unprocessed cane sugar for maximum flavor. Raw cane sugar—with variations such as turbinado, demerara, and evaporated cane crystals—all work well, each contributing a slightly different character to the final product. Try making invert sugar! Invert sugar is used in brewing many British and Belgian styles, and you can make it at home.

You may know it as Lyle's Golden Syrup or Belgian Candi syrup, but those are little more than treated sugar. You can make it for less than half the cost and impress your friends with some mad 19th-century-ish-candy-making skillz. You will want to simmer at a low heat and stir frequently to prevent scorching. For a very light sugar, like Lyle's Golden, simmer for 20 minutes.

To create something similar to dark candi sugar, boil for close to 2 hours.