INVERT SUGAR vs. SUCROSE in a Belgian Tripel | exBEERiment

This episode is sponsored by MoreBeer, your source for absolutely everything for homebrewing with a selection of over 8,000 products. Check out everything they have to offer at http://morebeer.com.

Belgian Tripel relies heavily on sugar to boost its alcohol content. While some brewers opt for plain table sugar, traditional Belgian brewers tend to prefer invert sugar like Belgian Candi Syrup, as it supposedly puts less stress on yeast during fermentation. But does that actually produce a noticeably different beer? Brülosophy contributor, Will Lovell, put it to the test with invert syrup he cooked up in his own kitchen!

ARTICLE
https://brulosophy.com/2025/06/02/exbeeriment-sugar-additions-sucrose-vs-invert-sugar-in-a-belgian-tripel/

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Видео INVERT SUGAR vs. SUCROSE in a Belgian Tripel | exBEERiment канала The Brülosophy Show