Table Sugar (2 lb)

Pure Fermentable Power • Lighter Body, Higher ABV • Simple & Effective

Table Sugar (sucrose) is the simplest tool in brewing for raising alcohol while keeping a beer light and drinkable. Yeast splits and ferments it completely, so it adds gravity without flavor, color, or body — thinning the finish in a way that big, strong styles depend on.

At 46 PPG, Table Sugar matches corn sugar as the most gravity-dense fermentable available, and at 0 °Lovibond it leaves color untouched. It comes in a 2 lb pack — enough for several batches or one serious Belgian.

Flavor & Aroma Profile

• No flavor contribution when used in moderation
• Dries and crisps the finish
• Boosts ABV without adding body
• Ferments out completely
• Zero color impact

At sensible rates, Table Sugar simply raises alcohol and dries the beer. At excessive rates it can thin a beer out and stress the yeast, so it works best as a supporting player in a malt-driven recipe.

Brewing Applications

Table Sugar is a staple ingredient in many strong and dry styles, including:

• Belgian Tripel
• Belgian Golden Strong Ale
• Double IPA
• Saison
• English Bitter (traditional brewing sugar)
• Strong Ale
• Cider-Style Hybrids

It can also stand in for corn sugar at priming time, using slightly less by weight for the same carbonation.

Usage Recommendations

Use Table Sugar at 5–10% of total fermentables — roughly 0.5–1 lb per 5 gallons. The low end subtly crisps the finish; the high end delivers the dry, deceptively strong character of classic Belgian tripels. Add it in the final minutes of the boil to sanitize it without caramelization.

For very big beers, consider adding the sugar to the fermenter a few days in, once primary activity slows — the yeast handles the extra gravity more gracefully.

Specifications

• PPG (Points Per Pound Per Gallon): 46
• Color: 0 °Lovibond
• Flavor Notes: Neutral, dries out the finish, boosts ABV
• Format: 2 lb pack
• Usage Rate: 5–10% of fermentables (0.5–1 lb per 5 gal)
• Beer Styles: Tripels, golden strong ales, double IPAs, saisons

Whether you're drying out a Belgian tripel, strengthening a double IPA, or simply stretching a recipe's ABV, Table Sugar delivers pure fermentable power in its simplest form.