Sweet Success With Sugar

...Owen Parker , vice president of research and development at DD Williamson, a leading supplier of caramel syrups to the food and drinks industry worldwide, says that "sugars do many things in beer.  They affect the mouthfeel, body, flavour, foaming and, of course, fermentation."

..."If the brewer is looking for a cheap source of fermentable extract there are less expensive ways of adding it such as corn and rice.  I would see sugars as bringing more to beer than just bulk fermentable material.  I would see sugars as flavour aides."

..."Caramel is an important source of both flavour and color in the food and drink industry." confirms Parker.

To read the full story please click on the link below.
http://www.caramel.com/EditorUpload/File/Sugar-FINAL.pdf
Linked with permission from the editor of Brewers' Guardian