If there is a “Rodney Dangerfield” of homebrewing it would have to be non-barley-based sugar. There is no doubt that some of this reputation is well deserved. It is the result of abuse, rather than appropriate use of refined sugars in the brewing process. Any recipe which calls for adding two pounds (1 kg) of table sugar with 3-4 lbs. (1.5-1.8 kg) of malt extract is sacrificing high-quality for ease, speed and price considerations. That being said, sugar also does not deserve to be the pariah of brewing either. When used in addition to quality malts and malt extracts (as opposed to “instead of”) different sugars can impart complex flavors to beer. It also allows a brewer to increase the strength of a beer without substantially increasing the body or changing the flavor profile. Inverted cane sugar is useful when trying to brew a barleywine, dopplebock or trippel from an extract base. Lesser refined sugars such as molasses, treacle or turbanado cane sugar have been used by British breweries in strong ales, porters, and stouts for years with successful results. Belgian Candi sugar is considered indispensable for brewing a Trippel. The key to successful brewing with refined sugars is to understand when, where and how much is appropriate.

The most common refined sugar used in homebrewing is corn sugar. Corn sugar tends to be more fermentable and leave less aftertaste than cane or beet sugar. A good rule of thumb is that the amount of corn sugar you can use without effecting the flavor of the beer is 10-15% of the total gravity of the beer. Corn sugar will contribute approximately 1.0085 degrees of gravity per pound per 5 gallons of beer being made. As an example, if you are making a porter with an original gravity (gravity pre-fermentation) of 1.060, and wish to “beef it up” some, then you could add up to 1 lb. (1/2 kg) of corn sugar. 1.060 x 15% = 1.009 which is about one pound.

Most homebrewing kits, including Coopers Beer Kits, provide you with the option of adding either 1 kg of sugar, or 1.5 kg (3.3 lbs.) of unhopped malt extract. When made with sugar, beer kits will make a beer that is characterized as being high in alcohol and thin in body and mouthfeel. They tend to ferment very quickly, and will reach a state of maturity with a couple of weeks. If 1.5 kg of unhopped malt extract is used, the beer will have more body, more mouthfeel and more “beer” flavor. It will also take a bit longer to ferment and mature. This type of production is mostly favored by homebrewing hobbyists and “microbrewery” fans.