Brewing with Golden Syrup

[Dave S]

Has anyone brewed with Golden Syrup? I was thinking of adding around 500g to a Nelson Sauvin Blonde I'm planning for next year. However, Beersmith reckons that it adds nought to flavour and nought to colour, so I am hoping someone can refute this and tell me it will make an excellent contribution.

[Underground Joe]

I've added it to dry out big beers, as far as I know it does very little, if anything to colour and flavour, although having not done a side by side test I can only go on what I've read and software like beer smith.

[Dave S]

I've added it to dry out big beers, as far as I know it does very little, if anything to colour and flavour, although having not done a side by side test I can only go on what I've read and software like beer smith.

Darn, it's so tasty in porridge too. Might be just as well using brewing sugar then, or even no sugar at all.

[killer]

I've added it to dry out big beers, as far as I know it does very little, if anything to colour and flavour, although having not done a side by side test I can only go on what I've read and software like beer smith.

Darn, it's so tasty in porridge too. Might be just as well using brewing sugar then, or even no sugar at all.

Well golden syrup is just invert sugar or a blend of sucrose and invert sugar that doesn't crystallise. As such it's gonna be completely fermented - you might as well just add invert sugar or brewers sugar (probably cheaper)

[EoinMag]

I use it quite a bit when doing bitters when I don't want extra body. It's easier to get your hands on than brewers sugar or invert sugar...although you can make invert sugar yourself, which I've also done.

[DeGarre]

I've used it for Belgian beers but have also used plain table sugar for similar beers - no difference really to my palate. Belgium brewers are not so fussed and will use any sugar they have at hand so that tells me something.

Treacle from the same company - now that is a different thing...

[IPA]

I've added it to dry out big beers, as far as I know it does very little, if anything to colour and flavour, although having not done a side by side test I can only go on what I've read and software like beer smith.

Darn, it's so tasty in porridge too. Might be just as well using brewing sugar then, or even no sugar at all.

Try Sainsbury's Light Soft Brown Fairtrade sugar. It does add a lot to the beer in the way of taste.

[Dave S]

I've added it to dry out big beers, as far as I know it does very little, if anything to colour and flavour, although having not done a side by side test I can only go on what I've read and software like beer smith.

Darn, it's so tasty in porridge too. Might be just as well using brewing sugar then, or even no sugar at all.

Try Sainsbury's Light Soft Brown Fairtrade sugar. It does add a lot to the beer in the way of taste.

Mmm, that's an interesting thought, thanks

[RobWalker]

Regardless of what the science says, anybody who has brewed with golden syrup knows that it adds flavour. It's sort of a strange aftertaste, but it's a good one, in the direction of caramel/toffee/sickly sweetness - even though the sugar is 100% fermentable, it leaves behind flavour and the sugar from the grain that doesn't ferment supplies a little sweetness (as in all beer) so it adds a little taste. A guy on another forum made a melomel with it and says it's pretty good!

[Dave S]

Regardless of what the science says, anybody who has brewed with golden syrup knows that it adds flavour. It's sort of a strange aftertaste, but it's a good one, in the direction of caramel/toffee/sickly sweetness - even though the sugar is 100% fermentable, it leaves behind flavour and the sugar from the grain that doesn't ferment supplies a little sweetness (as in all beer) so it adds a little taste. A guy on another forum made a melomel with it and says it's pretty good!

I was hoping someone would say that. I think what I might do is brew one with ordinary brewing sugar, then one with GS and see if there is any noticeable difference. Won't be 'til getting on towards Spring anyway.

[thebrewingman]

I have recently brewed the Let's Brew Wednesday - 1923 Courage Stout which uses golden syrup and blackstrap molasses to make black invert sugar. Reports back from my "tasters" suggest that it certainly adds something to the flavour of the stout.

I tend to agree with them. A recipe worth doing again.

[Hanglow]

I've found it adds a bit of flavour too, I used it in a coopers wheat beer along with dme

Making your own brewers syrup from demerara sugar, water and acid is well worth it as well imo, you can get some great flavours from the darker ones. Goes good in bitters, milds, stouts etc

[zgoda]

Making your own brewers syrup from demerara sugar, water and acid is well worth it as well imo, you can get some great flavours from the darker ones. Goes good in bitters, milds, stouts etc

And easy it is. Wholeheartedly +1.

1 kg unrefined cane sugar, 100 gms glucose - dissolve in 1 ltr water. Add 2 ml 80% lactic acid. Boil off water, heat to 115-118c. Keep below 120c for 90-120 mins until you get desired colour. Pour into warm jars, store in dark.

My almost No.3 tastes like lollipops I remember from 70s.

[IPA]

Making your own brewers syrup from demerara sugar, water and acid is well worth it as well imo, you can get some great flavours from the darker ones. Goes good in bitters, milds, stouts etc

And easy it is. Wholeheartedly +1.

1 kg unrefined cane sugar, 100 gms glucose - dissolve in 1 ltr water. Add 2 ml 80% lactic acid. Boil off water, heat to 115-118c. Keep below 120c for 90-120 mins until you get desired colour. Pour into warm jars, store in dark.

My almost No.3 tastes like lollipops I remember from 70s.

Lactic acid? not citric acid?

[EoinMag]

Making your own brewers syrup from demerara sugar, water and acid is well worth it as well imo, you can get some great flavours from the darker ones. Goes good in bitters, milds, stouts etc

And easy it is. Wholeheartedly +1.

1 kg unrefined cane sugar, 100 gms glucose - dissolve in 1 ltr water. Add 2 ml 80% lactic acid. Boil off water, heat to 115-118c. Keep below 120c for 90-120 mins until you get desired colour. Pour into warm jars, store in dark.

My almost No.3 tastes like lollipops I remember from 70s.

Lactic acid? not citric acid?

]

It doesn't matter once it's acidulated. I use a pinch of citric acid powder when I'm doing it.