What is the difference between ordinary granulated sugar and brewing sugar?

Ordinary granulated sugar is a type of refined sugar that is commonly used in households. It is made from sugar cane or sugar beets and is further processed to remove impurities. Regular granulated sugar is available in different grades, such as extra fine and superfine, depending on the size of the sugar crystals.

Brewing sugar, also known as brewer's sugar, is a specific type of sugar designed specifically for use in the brewing process. It is made from sucrose, just like regular granulated sugar, but it undergoes additional processing to achieve certain characteristics that are desired in brewing. Here are some key differences between ordinary granulated sugar and brewing sugar:

1. Color: Brewing sugar is typically lighter in color compared to ordinary granulated sugar. This is because it undergoes a filtration process to remove impurities and residual molasses, which can add color to the sugar. The light color of brewing sugar is desirable in brewing as it can help to maintain the clarity of the beer or other fermented beverage.

2. Fermentability: Brewing sugar has a higher fermentability compared to regular granulated sugar. This means that it is more readily converted into alcohol by yeast during the fermentation process. The higher fermentability of brewing sugar is achieved by adding small amounts of enzymes, such as invertase, to the sugar. These enzymes help to break down the sucrose into simpler sugars, such as glucose and fructose, which are more easily fermented by yeast.

3. Flavor: Brewing sugar has a neutral flavor profile, which makes it suitable for a variety of brewing styles. Ordinary granulated sugar, on the other hand, may have a slight molasses flavor, which can affect the overall taste of the fermented beverage.

4. Priming: Brewing sugar is commonly used for priming beer before bottling or kegging. Priming refers to the process of adding a small amount of sugar to the fermented beverage before packaging. This sugar provides the yeast with a final food source, causing them to produce carbon dioxide, which carbonates the beverage.

Overall, brewing sugar is specifically designed to meet the requirements of the brewing process, such as fermentability, color, and flavor, while regular granulated sugar is a general-purpose sweetener used in various applications.