Beet Sugar's Sweet Belgian Beer Balance

In the past, Belgian brewers added extra sugar, often derived from beets, to their beer to increase its alcohol content. This practice also helped them avoid taxes, which were based on the size of their mash tuns. Today, beet sugar is used in Belgian beer to increase alcohol content, add flavour, and prime the beer for carbonation. Belgian candi sugar, which comes from beets, is fructose and glucose, while table sugar is sucrose. Yeast can digest fructose and glucose more easily than sucrose, so using beet sugar in beer can simplify the fermentation process.

Yeast's preference for sucrose vs fructose and glucose

Belgian candi sugar is made from beets, whereas the sugar bought in stores usually comes from sugar cane. Belgian candi sugar is made up of fructose and glucose, whereas table sugar is sucrose. The difference is important because yeast finds it easier to digest fructose and glucose than sucrose. In order to digest sucrose, yeast must first create an enzyme to help break it down into fructose and glucose.

Yeast has a clear preference for glucose over fructose. This is because the enzymes that yeast uses to break down sugars have a higher affinity for glucose. Glucose can be more efficiently converted into glucose-6-phosphate, which initiates the fermentation process at a faster rate. Fructose, on the other hand, needs to undergo additional enzymatic steps to be converted into glucose-6-phosphate. This slows down the overall rate of fructose metabolism and, therefore, the fermentation process.

Yeast cells contain specific transporters that help facilitate the entry of glucose and fructose. They also contain more glucose transporters, which allow for a more rapid uptake of glucose compared to fructose. This is another reason why yeast prefers glucose over fructose.

Even sucrose, which is a combination of glucose and fructose, ferments better with yeast than fructose does. Brewers often add sugar to wort to increase the rate of fermentation and/or the alcohol content. Fructose has the lowest energy production of the three sugars, which is why it is the least favoured by yeast for fermentation.

The taxation of Belgian beer

Belgian beer has a long and fascinating history, and its consumption has played a pivotal role in shaping the country's past and present. Notably, taxes on beer in what is now the Netherlands contributed to the establishment of the Belgian border. The Dutch Revolt, which lasted for 80 years, was fuelled by efficient tax revenue collection, with excise taxes on beer accounting for 19% of total revenues in Holland. This stable source of income allowed the Dutch to finance their struggle against the Spanish Empire.

Today, taxation on beer in Belgium continues to be a significant aspect of the industry. Belgian beer is subject to excise duties, which are taxes levied on specific goods deemed harmful or luxurious, including alcohol. These excise duties are incorporated into the final price of the beer and are ultimately paid by the consumer.

Belgian beer is also subject to Value-Added Tax (VAT), which is applied to most goods and services. The VAT rate for beer in Belgium is currently set at 21%, which is the standard rate for non-essential items. This VAT is included in the price displayed on the shelf and is paid by the end consumer.

In recent years, the Belgian government has made changes to the taxation of alcoholic beverages, including beer. In November 2015, the excise tax on spirits was increased by 41%, compared to a 17% increase for beer since 2013. This has led to a decrease in sales and a negative impact on investment and employment in the industry. As a result, Belgian producers and distributors have advocated for a return to the previous excise tax levels.

It is worth noting that the taxation of Belgian beer is not limited to domestic consumption. When exporting beer to other countries, various taxes and duties may apply, depending on the destination country. These taxes can include import duties, local VAT, and excise duties, which are the responsibility of the customer.

Belgian beer has a rich history, and its taxation has played a significant role in shaping the country's past and present. While excise duties and VAT are inherent parts of the modern Belgian beer industry, the government's tax policies continue to evolve, impacting the industry's dynamics and overall revenue.

The process of making candi sugar

To make Belgian candi sugar, you'll need beet sugar, water, lemon juice or cream of tartar, and a sweetener such as honey or maple syrup. You'll also need some safety equipment, including gloves and eye protection, as the process can be dangerous.

First, mix two cups of water with one pound of sugar in a pan. Add one to two teaspoons of lemon juice or a quarter teaspoon of cream of tartar to help with the inversion process. Heat the mixture on the stove, stirring constantly, until it reaches 125°C (260°F). Hold the temperature for 20 minutes to complete inversion. You now have light candi sugar!

If you want a darker colour and some flavour, continue heating to 150°C (300°F). Be careful not to over-darken the sugar, as you are primarily charring it at this point. Once you've reached the desired colour, heat the mixture to 150°C (300°F) to create a hard crack, which will allow the candi to form a hard, brittle product.

It's important to note that the process of making Belgian candi sugar can be dangerous, as it involves working with hot, sticky substances. Always take the necessary safety precautions when attempting this process.

The difference in taste between beet and cane sugar

Beet sugar and cane sugar are nearly identical in terms of nutrition, but they may work differently in recipes. This is due to differences in taste, which can affect how the types of sugar alter the flavour of your dishes.

Beet sugar has an earthy, oxidized aroma and a burnt sugar aftertaste. Cane sugar, on the other hand, is characterised by a sweeter aftertaste and a more fruity aroma.

Some chefs and bakers also find that the different types of sugar can alter the texture and appearance of the final product in some recipes. For example, cane sugar is said to caramelise more easily and result in a more uniform product than beet sugar. Beet sugar, on the other hand, can create a crunchier texture and has a unique taste that works well in certain baked goods.

However, it is worth noting that most people cannot tell the difference between beet and cane sugar if they are not told which is which.

The role of sugars in brewing

In brewing, sugars are extracted from grains, such as barley, through a process called mashing. Additional sugars are often added to the wort (the unfermented beer) to boost the alcohol content. This is common in Belgian beers, which tend to have a higher alcohol content. Belgian brewers may use sugars derived from beets or straight white table sugar.

The type of sugar used can impact the flavour of the beer. Belgian candi sugar, for example, is made from beets and is a mixture of glucose and fructose, whereas table sugar is sucrose. Yeast can digest fructose and glucose more easily than sucrose, so using table sugar may cause the yeast to produce off-flavours. However, some sources claim that the difference in flavour is negligible, as yeast will break down sucrose before consuming it.

Sugar can also be added to the boiling wort to caramelize it, which will give the beer a darker colour and a caramel flavour. This process is used to make candi syrup, which is often added to Belgian beers.

Frequently asked questions