Glucose/dextrose

Product detailed description

Glucose, also known as dextrose, is a simple sugar used in brewing as a source of fermentable sugars, which yeast convert into alcohol during fermentation. When added to the brewing process, glucose can contribute to the overall alcohol content and body of the beer. It can be particularly useful in achieving higher alcohol content without significantly increasing the maltiness or sweetness of the beer.

When using glucose in brewing, it is important to consider the amount and timing of its addition. Adding too much glucose can potentially lead to a beer lacking complexity and depth of flavor, with a thin body. Careful consideration of the recipe and the desired beer style is crucial to achieving a balanced and well-rounded final product.