Sugar

Highly fermentable yet often quite flavorful, with many types available, honey is the queen bee of alternative sugars in the brewhouse. So, let’s ponder how it can shine in conjunction with a particular base style—in this case, an ESB.

Once derided as cheap adjuncts, sugars have become useful, flavorful tools for today’s creative brewers.

Craft brewers have gone from shunning adjuncts to embracing them with alacrity amid our ongoing love affair with lager. Here, we put the American and international lager traditions into context—and then we ponder which adjuncts might be the next to conquer the world.

At Zebulon Artisan Ales in Weaverville, North Carolina, cofounder and brewer Mike Karnowski nurtures a special interest in historically rooted beers. Here, he turns back the clock on a key ingredient used in many traditional British ales—and he shares an elegant way to make your own invert sugar in the brewhouse.

The right ingredients, added the right way, can be the difference between a successful pastry beer and a hot mess.