Monthly Archives: May 2015

How to Make Invert Sugar

Invert sugar is called for in many English and Belgian beer recipes. For Belgian styles, it’s often referred to as candi sugar. It’s simply a mixture of dextrose and fructose created by heating sucrose in the presence of an acid. … Continue reading

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Time to brew again

The last few beers have been a little disappointing. Times to make some tried-and-true favourites again. Probably Tetley’s and a dark mild ale.

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