While barley malt is the primary source of sugar in beer, there are times the use of an alternative fermentable are warranted. Some of the most common non-malt sugars used in brewing are table sugar (sucrose) and corn sugar (dextrose). In this episode, contributor Matt Del Fiacco joins Marshall to chat about the use of sucrose and dextrose in brewing and discuss the results of an xBmt comparing the two.

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Sucrose vs. Dextrose In A Belgian Golden Strong Ale xBmt

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