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• Lambic
  ...ear-old versions. It is then [[bottle conditioned]] and carbonated by the sugar remaining in the young lambic. Gueuze is then traditionally finished using ...or dark candi sugar to form a sweet and sour beverage. Traditionally, the sugar was added directly to the mug and served with a mortar with which the drink
  19 KB (2,939 words) - 14:27, 22 September 2007
• Specialty Belgian Beer
  ...anomyces or Lactobacillus. May include flavors from adjuncts such as candi sugar or honey. ...be apparent if it is a key ingredient. May include adjuncts such as candi sugar and honey. May include Belgian microbiota such as Brettanomyces or Lactobac
  8 KB (1,289 words) - 19:52, 22 October 2007
• Berliner Weisse
  ...g gravity in the range 7-8°P. Often served with the addition of a shot of sugar syrups ("mit schuss") flavored with raspberry ("himbeer") or woodruff ("wal
  8 KB (1,315 words) - 18:42, 20 November 2011
• Winter Warmer
  ...ude distinctive flavors from specific fermentables (molasses, honey, brown sugar, etc.), although these elements are not required. A light spruce or other e ...rful adjuncts are often used (e.g., molasses, treacle, invert sugar, brown sugar, honey, maple syrup, etc.).
  7 KB (1,027 words) - 02:56, 15 October 2007
• Scottish Light Ale
  ...add small amounts of crystal, amber, or wheat malts, and adjuncts such as sugar. The optional peaty, earthy and/or smoky character comes from the tradition
  5 KB (716 words) - 14:41, 24 October 2007
• Irish Red Ale
  |ingredients=May contain some adjuncts (corn, rice, or sugar), although excessive adjunct use will harm the character of the beer. Gener
  4 KB (598 words) - 11:51, 18 November 2010
• Mild Ale
  ...come from the use of crystal or roasted malts, however the use of inverted sugar and brewer's caramel is also common. "Chocolate," "fruity," "nutty" and "bu ...y dextrinous), crystal and darker malts should comprise the grist. May use sugar adjuncts. English hop varieties would be most suitable, though their charac
  12 KB (1,852 words) - 14:57, 25 May 2015
• All-grain brewing
  ...[[malt extract]]. The term may be misleading; all-grain beers may contain sugar or other adjuncts, spices, or flavorings, and of course extract is simply a ...hot water for a period of time to allow the enzymes to convert starch into sugar. It also extracts colors and flavors from the grain. Mashing at cooler temp
  12 KB (2,109 words) - 12:55, 1 November 2012
• Lactomel
  ...created by some home mead makers using [[milk]] as a source of fermentable sugar. It is not a traditional product, although some traditional [[fermented be
  910 bytes (140 words) - 01:53, 12 October 2007
• Specialty Fruit Beer
  ...Remember that fruit generally add flavor not sweetness to fruit beers. The sugar found in fruit is usually fully fermented and contributes to lighter flavor
  9 KB (1,366 words) - 16:51, 18 September 2007
• Belgian Strong Pale Ale
  0 bytes (0 words) - 13:30, 17 August 2014
• Scottish Heavy Ale
  ...add small amounts of crystal, amber, or wheat malts, and adjuncts such as sugar. The optional peaty, earthy and/or smoky character comes from the tradition
  5 KB (738 words) - 14:41, 24 October 2007
• Australian Sparkling Ale
  ...s then centrifuged, reseeded with revitalised yeast and primed with liquid sugar before bottling. Australian hop varieties are traditionally Pride of Ringw
  2 KB (304 words) - 21:03, 1 June 2011
• Carbonation
  ...xide]] into the beer. This can be achieved in two ways: by adding extra [[sugar]] and [[yeast]] to the [[bottle]], [[keg]], or [[cask]] and allowing the [[ ...ttling. The residual [[yeast]] left in the beer will begin fermenting the sugar and the carbon dioxide they produce dissolves into the beer thus carbonatin
  3 KB (434 words) - 18:58, 18 December 2007
• Kentucky Common
  ...n was made with was usually made with about 75% malt and 25% corn grits or sugar. The grist included 1 to 2% black malt and sometimes also 1 to 2% crystal m
  2 KB (235 words) - 21:06, 1 June 2011
• Priming sugar
  '''Priming sugar''' is a measured amount of sugar that is added to the beer after fermentation is complete and before the bee
  207 bytes (33 words) - 17:51, 1 October 2007
• Racking
  ...ugar you avoid stirring up the trub, as you would if you tried to stir the sugar into the primary (or secondary) fermenter.
  5 KB (863 words) - 06:34, 5 December 2010
• Kegging
  ...prior to [[racking]] the beer. It should be noted that kegs require less sugar in the solution than bottles.
  7 KB (1,142 words) - 22:20, 7 June 2011
• Tripel
  ...though lighter than the substantial gravity would suggest (thanks to candi sugar and high carbonation). High alcohol content adds a pleasant creaminess but ...is strength are the result of using pilsner malt and up to 20% white candi sugar (sucrose). Noble hops or Styrian Goldings are commonly used. Belgian yeast
  5 KB (704 words) - 15:47, 5 November 2007
• Scottish Export Ale
  ...add small amounts of crystal, amber, or wheat malts, and adjuncts such as sugar. The optional peaty, earthy and/or smoky character comes from the tradition
  5 KB (735 words) - 14:42, 24 October 2007

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