Dextrose brewing sugar, also referred to as corn sugar, is a naturally occurring form of glucose. Use dextrose instead of white sugar in either your fermentation or priming your beer when bottling.

Dextrose improves the quality of beer when compared to ordinary cane sugars. It is fully fermentable and leaves a fresh, clean flavour.

Dextrose is the preferred brewing sugar as it ferments all alcohol content with a neutral flavour allowing the malt flavour to more prominent. For more flavour and body, alternatively use dried malts.

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