Brewing Sugars: Cane sugar, which may be processed and bleached. In its raw form, it is sometimes called turbinado or demerara sugar, and is a tan color. Beet sugar is often used as cane sugar. Candi sugars or syrups are usually used in Belgian style brewing. They are available in different color (Lovibond) levels. Honey is most often derived from clover or wildflower. However, any honey may be used to impart special flavors, ie. Meadowfoam, which has a marshmallowy sweetness. Lactose, often called an unfermentable sugar, is usually used only in milk stouts. Starch sugars, which are derived from cereal grains such as corn. Invert sugar, which is a form of cane sugar formed when cooking cane sugar. Glucose, dextrose, sucrose, and maltose are names used to describe the different sugars. Sugar cane, sugar beet, sugar maple, palms, and sorghum are all sucrose type sugars, and are the most often used in brewing.
Since 2006 in Downtown Racine in the DP Wigley building
