The light inverted sugar syrup is obtained by hydrolysis of sucrose. This syrup contains a perfectly balanced mixture of simple sugars, making it highly fermentable and particularly effective in supporting a fast, regular, and complete fermentation.
Invert sugar syrup (70% dry matter) with a sugar composition (as % of total dry matter) of:
- 45% fructose
- 52% dextrose
- 3% sucrose
In brewing, invert sugar syrup allows:
to increase alcohol without increasing the body of the beer,
to promote a more neutral fermentation, limiting sweet residues and undesirable aromas,
to improve the digestibility and dryness of the final product,
to achieve a stable foam and a clean aromatic profile.
It is ideal for a wide variety of styles, including:
Belgian Ales (Blonde, Tripel, Golden Strong Ale),
dry or highly fermented IPAs,
strong beers requiring a high alcohol content but a light body,
traditional British beers,
spiced or seasonal beers where aromatic neutrality is essential.
Inverted sugar syrup is a must-have for brewers who want to optimize fermentation and achieve a beer that is more light, dry, clear, and refreshing.
Add authenticity, efficiency, and consistency to your recipes with the light inverted sugar syrup, the key ingredient to improve attenuation and the overall quality of your homebrew.
