Acceptable ajuncts?

[Sunriver]

OK here is the question?

Is it acceptable to add sugar for the sole purpose of raising the level of alcohol?

Belgian candi sugar and Brown sugar for flavor dont count

[fretlessman71]

Are you just trying to get drunk faster, or drunker per bottle? In that case, no. Go buy a bottle of Everclear and get it over with. OTOH, if you're going for a particular flavor (and alcohol is a desired flavor from time to time, depending on the style) and sugar gets you where you want to go, I say go right ahead. If you think it makes a better beer doing what you're doing, don't ask ME if it's okay... adhere to The Nike Principle, and Just Do It. :)

[Sunriver]

I would like to hear opinions from both sies of the mark,

However I distaste the use of sugar to increase alcohol, I would much rather use more extract to achieve a more flavorful beer.

American light lagers is not a style of beer, Its more of a lack of style. it sole charicteristic is the fact that it tastes as close to nothing as possible.

the most popular light lager would be the one that tasted like nothing. Its sole purpose is to be a vehicle to drunkeness.

[Stodbrew]

I would say no, to an extent. A disproportionate amount of sugar in beer has a detrimental affect on the flavor. If I want a cider flavor in my beer, well, I'll just drink cider. :D

[brewmonkey]

British (as well as others) have been using Turbinado (Demerara) sugar in Brown ales (Newcastle) as well as ESB's for some time. Treacle is another type of sugar popular among the British brewers (it is a type of molasses).

Adding sugar to raise the alcohol content is acceptable, provided you are not just adding a bunch of sugar. In a 5 gallon batch 1lb would be sufficient and probably the max I would suggest.

Sunriver- I would have to disagree with you. American Light5 lager is a style and it is not about the least amount of flavor. While I do not care for the Macro's versions, I made a version (20%+ flaked rice) that sells very well and is full of flavor. I also know many other brewers that continue to make one in the pub and has flavor. Be careful of bashing a style just because you do not care for it.

[wortchillergoal]

I am not sure i understand the reason of the poll or the responses to the questions. Why are you adding sugar at bottling to drive up the alcohol? I think of adding sugar to the fermenter to drive the content up, I do not do this, and not at bottling time.

Brewmonkey, I would love to try your Amsrican Light if not all your beers, Stodbrew's as well. For that matter anybody's. Where do you brew, I need to talk the wife into a vaction near your pub.

[brewmonkey]

Wort-

I believe he was refering to fermentation and not bottling.

[Sunriver]

I would agree that a lager made with rice and corn ajuncts can be a full flavored and good beer, I would consider that to be a american premium lager.

My opinion is that american light lagers are beers made to be as cost effective as possible. Flavor is made second to cost and drinkability.

No spotlight or distinct flavor of hops, malt, or yeast.

No water profile so to speak.

These are of course my personal opinions


The point of this poll is to see what the homebrew community as a whole considers a good beer?

Are homebrewers who brew ultimatly for a better flavor willing to sacrifice flavor for alcohol?

[capcity017]

theres always an exception to every rule....old peculiar is wonderful.....



I was on the outter banks last summer before the hurrican hit...i was at mile post 8.5 having a few beers the day berore the bitch hit...anyway ..they had a wild rice lager that was really quite impressive....I was weary.till I tried it...not bad.....


and awhile back redhook made a rye beer...w/ yeasties in the bottle...It was a nice summer beer to me...so neer say never


it doesnt all have to be rot gut like those hight gravity malt liqours....yyecuck