You can now get these very interesting inverted brewing sugars for your own brewing adventures. These come in 3 different levels of inverted sugar. The color of Level #2 is 25 SRM and very reminiscent of dark maple syrup.
Made from raw cane sugar, Becker's Traditional Invert #2 is the perfect choice for English and Belgian ales. SRM 25.
Typical usage is 10% to 30% of the grain bill. Traditionally used in any English or Belgian beer. Milds, Porters and Stout Porters, Pale Ales, Tripels, Dubbels, etc.
Invert sugar is fructose and glucose instead of sucrose. These sugars have a different mouth feel and taste then sucrose. They are easier for yeast to consume than sucrose.
The syrups are made from raw cane sugar, as opposed to refined beet sugar. Not only does this give the syrups a more complex and robust flavor than candy sugar, the impurities of the raw sugar are important for the flavor development during inversion and darkening.
These types of sugars are typically made in house by breweries in England and around the world. You have a unique opportunity to get your hands on these real deal inverted sugars for all of you brewing sugar needs.
Ingredients: raw cane sugar, water, phosphoric acid, baking soda