The Role of Syrups in Beer Brewing: Understanding Corn Syrup and Dextrose
The brewing industry, particularly the craft beer scene, has seen the use of various syrups to enhance flavors and properties in beer. Among these, corn syrup and dextrose (corn sugar) are often discussed. This article delves into the prevalence of corn syrup in brewing and explores its comparison with dextrose, a commonly used alternative in the craft beer industry.
Understanding Corn Syrup and Dextrose
While corn syrup is relatively rare in the craft beer scene, dextrose, another form of corn sugar, is frequently used. Dextrose is highly fermentable and provides a very dry finish with minimal impact on flavor or color. It is commonly used in India Pale Ales (IPAs), Double IPAs (DIPAs), and high-gravity beers. On the other hand, corn syrup, as another variation of maize, is often bought in by breweries and added to the fermenter without requiring a cereal boil.
Carbohydrate Profiles and Their Impact
High-maltose corn syrups are extensively used in industrial brewing. These syrups have carbohydrate profiles similar to malt, and as much as 50% of the alcohol in these beers may derive from these syrups. This widespread use underscores the importance of syrups in the brewing industry.
Use of Syrups in Different Brewing Traditions
Syrups are commonly used in brewing, and this includes other cereal grains such as rice and barley. For instance, Bud Light is brewed with rice syrup, and many home brewers use barley syrup. Adjuncts, such as non-barley grains, have been widely used in beers for nearly 150 years, particularly in the United Kingdom, the United States, Canada, Australia, and many parts of Asia and Europe. The German “beer purity laws” or reinheitsgebot are often cited as the gold standard for beer purity, but they are more of a cultural tradition than a legal requirement.
The Historical Context and Modern Use
The reinheitsgebot, dating back to 1516, was introduced to prevent price competition with bakers for wheat and rye, ensuring the availability of affordable bread. The restriction of grains to barley was meant to protect the bakers' market, not to improve beer quality or taste. Modern brewing practices have evolved, with the use of adjuncts becoming more common, especially in the craft beer industry. Several well-known European brands, including Stella Artois and Heineken, favor maize, and maltose, which is not derived from barley, is also frequently used.
As the craft brewing sector has grown, the stigma surrounding adjuncts has lifted, with many craft breweries now incorporating these ingredients. Meanwhile, mass-produced German beers have become more bland over the decades. Brands like Oettinger and Henninger may conform to the old reinheitsgebot, but they do not differ significantly from adjunct lagers like Stella Artois or Carlsberg, which are brewed outside of the traditional German areas. The concept of using only barley is a neat one, but it is not absolutely necessary to make tasty and interesting beers.
Understanding the role of syrups in brewing, such as corn syrup and dextrose, is crucial for beer enthusiasts and those in the industry. Whether you craft your beer or enjoy it, knowing the ingredients can enhance your appreciation of the beverage.