Brewing sugars for breweries – dextrose, lactose, candi syrup and brown sugar in 25 kg

Here you will find sugars and syrups in 25 kg packs for breweries and cider and wine makers: dextrose, lactose, maltodextrin, cane sugar, light and dark brown sugar, muscovado, white and dark candi sugar and Candimic candi syrup from Belgosuc. The range covers both sugars that ferment out completely and sugars that add body and sweetness.

Please note: The professional range is only available in Norway.

How to choose the right sugar

The key difference is whether the sugar ferments. Fermentable sugar raises alcohol and dries the beer out. Sugar that brewing yeast cannot ferment stays in the beer as body or sweetness.

Sugar	Fermentable	Used for
Dextrose	Yes	More alcohol with a neutral flavour, fermentation and carbonation
Candimic Light-73	Yes, 100 %	Pale Belgian beers such as tripel and blonde, without dark colour
Candimic Dark-73	Yes, 100 %	Dark Belgian beers, 225 EBC, notes of caramel, toffee and dried fruit
Candi sugar, white and dark	Yes	Traditional Belgian beers
Cane sugar, brown sugar and muscovado	Yes	Alcohol plus caramel and molasses flavour, darker with more molasses
Lactose	No	Body and sweetness in milk stout and pastry stout
Maltodextrin	Only slightly	More body and mouthfeel without much sweetness

The Candimic syrups are made from sugar beet in Belgium. Syrup dissolves faster in wort than candi sugar lumps and is easier to dose in large batches. The dextrose is at least 99.5 % pure and made from wheat.

Frequently asked questions about sugar in beer

Which sugar adds the most alcohol without affecting flavour?

Dextrose, also called glucose or corn sugar, ferments out completely and has a neutral flavour. It adds alcohol and dries the beer without changing the malt profile. Candimic Light-73 is an alternative with a light caramel and honey note.

Why is lactose used in beer?

Normal brewing yeast cannot ferment lactose. It therefore stays in the beer and adds sweetness and body, as in milk stout. Note that the beer then contains milk sugar, which matters for customers with lactose intolerance.

What is the difference between candi sugar and candi syrup?

Both are used in Belgian beer. Candi sugar is crystallised sugar in lumps, while candi syrup is liquid and often caramelised for colour and flavour. Candimic Dark-73 has a colour of 225 EBC.

Is sugar available in smaller packs?

Yes. Sugar and flavour for homebrewing has dextrose, lactose, candi syrup and candi sugar in packs up to 2 kg. This page has 25 kg packs for breweries.