A handful of beer styles — primarily those from England and Belgium — regularly use added sugar in their recipes. Because using large amounts of refined sugar can create a cidery tang in beer, brewers can safely make and use invert sugar to reduce the sugar’s acidic effect on their beer’s flavor. Here’s how:
- 8 pounds of white cane/beet sugar
- 2 pints of water
- 1 tablespoon (or 3 teaspoons) of citric acid
- Mix all ingredients in a large pot and heat to boiling (the mixture will foam and then turn a clear, golden color).
- Cool and then dilute in water to reach a total volume of 1 gallon.
One pint of this liquid invert sugar equals 1 pound of granular sugar.
Add too much of this sugar to your beer, and you can still get a cidery taste. I recommend that invert syrup make up less than 20 percent of your total fermentable ingredients.