Premium Dextrose Brewing Sugar for use during or post fermentation.
What is Dextrose Brewing Sugar?
Dextrose, also referred to as corn sugar, is a premium brewing sugar that ferments cleanly, boosting alcohol content without altering the taste of your brew. Unlike regular sugar, it’s 100% fermentable, making it a brewer’s best friend for crisp, clean-tasting beers, ciders, and spirits.
When to use Dextrose Brewing Sugar:
- As a Primary Fermentable
Most beer or cider brewing kits require an extra fermentable to get things bubbling. 1kg of dextrose brewing sugar is often the go-to option, offering a simple, clean way to kickstart fermentation. - As an Additional Fermentable
Looking for a stronger brew? Add dextrose alongside other fermentables like liquid malt extract (LME) or maltose brewing sugar. This boosts the alcohol content without affecting the body or flavor, giving you more punch without compromise. - As a Priming Sugar for Bottling
Ready to bottle your brew? Add dextrose to your bottling bucket or straight into bottles to aid carbonation. It ferments cleanly, giving your beer or cider that satisfying, natural fizz.
Why use Dextrose over white table sugar?
- 100% Fermentable
Unlike table sugar (sucrose), dextrose is 100% fermentable, meaning it gets fully consumed by yeast, leaving no residual sugar behind. This creates a cleaner, crisper taste with no after-sweetness, which is ideal for beer, cider, and spirit production. - No Off-Flavors
When table sugar ferments, it can sometimes leave behind unwanted flavors or “cidery” notes. Dextrose avoids this issue, providing a neutral, flavorless fermentation. This makes it a better choice, especially for delicate beer styles where clean flavors are essential (like IPAs, lagers, and hard seltzers). - Easier on the Yeast
Dextrose is a simple sugar (glucose), while table sugar (sucrose) needs to be broken down into glucose and fructose before yeast can consume it. This extra step can stress the yeast, especially in higher-alcohol brews. Using dextrose allows yeast to get to work immediately, leading to a more efficient and consistent fermentation.
Suggested beer styles for best results:
If you’re brewing a stout, porter, or malt-forward style, you’d want to avoid dextrose as the main fermentable since those beers thrive on rich malt flavors. But for dry, light, crisp, or hop-forward brews, dextrose is the a go-to-option.
1 review for Dextrose Brewing Sugar 1KG