On Sat, May 08, 2004 at 06:55:23PM +0200, Kasper Malmberg wrote: > > mange tror ikke at sukker giver nogen smag, og mange tror at sukker skulle > give en cideragtig smag til øllet,, Det er en tro sag,,
There is also a question of how much sugar, compared to how much malt. I am sure that a Belgian dubble has so much taste already that if it wasn't for the sugar, it could be overly heavy in taste. On the other hand, in a weak pale ale the small contribution of "cidery" taste can be noticeable. By the way, I suspect that the taste does not come directly from the sugar (my sugar doesn't taste of cider!), but must be a byproduct of the fermentation, perhaps if the yeast lacks some stuff it normally gets from the malt. What stuff that could be, I know not. > Men det er vel ikke andet at gøre en at lave en øl med 30 - 40 % sukker i og > så smage. Jeg tror sku jeg prøver næste gang jeg brygger ! Yep, good idea. I will make an experiment some day too. -H -- Heikki Levanto "In Murphy We Turst" heikki (at) lsd (dot) dk
