Molasses Sugar

Molasses Sugar

Available in 1KG or 25KG bags

Molasses sugar is an extremely dark brown cane sugar with a very high molasses content from Mauritius. It has an aromatic complex caramelised flavour. It delivers a rich flavour and deep brown natural colour.

With a high molasses content, this sugar is moist and produces an intense, caramelised colour and flavour in brewing. The intense flavour is perfect for adding to imperial stouts, porters or any beer requiring the addition of molasses. As this product is in sugar crystals, it is easier to handle than liquid molasses.

Molasses can also be used for:

• Ingredient in a sugar wash for distillation and creation of Rum!
• In sauces, marinades, chutney and fruit cakes.
  

Molasses is a byproduct of the sugar refining process and has been the source of fermentables in beer for quite some time. In colonial American times, molasses was sometimes used entirely in place of malt.
It comes in colours ranging from light to dark, depending on when the molasses was collected during production. All molasses tend to have a strong flavour and aroma, but generally, the darker the molasses, the bolder the characteristics.

Common Styles For Molasses:

• Bitters
• Old & Strong Ales
• Imperial Stout
• Baltic Porters
• Barley Wine
• Brown Ales
• Wee Heavy
  

Sensory, Aroma & Flavour

Fuller mouthfeel, light sweetness, deeper rum notes, and slight tarry or burnt character. Can add toffee, treacle or caramel notes

Brewing Beer With Molasses: What You Should Know

While it may not be the most conventional ingredient in modern-day brewing, it still can add all sorts of interesting characteristics to a recipe.
Molasses is usually added during boil, but don't let it scorch. Start with small quantities so as not to overpower other flavour components of the beer. Generally, lighter molasses will add subtle complexity, while the darker types are much richer and full-flavoured. Avoid dark molasses in lighter beers, as it can overpower the beer's overall flavour profile and add a lot of dark color.

Tips for Using & Brewing a Successful Recipe

• It is easy to overdue molasses. Always keep this at the forefront of your mind when preparing to brew a recipe with it.
• Flavor-wise, molasses will usually work best in darker beer styles. It can match and enhance the characteristic flavours of caramel and dark fruit in darker malts.
• Darker molasses in lighter beer will run headlong over the subtler flavours in the beer, to say nothing of adding a lot of color.
• Molasse can be added straight to the boil. Be sure to stir often to avoid burning.
• Avoid using more than 20% of your fermentable adjunct sugar. This is especially true with dark molasse. Discretion is key with an ingredient having such characteristic and strong flavours.
• Experiment with the quantity over several batches of the same beer. Start small. A good starting quantity is about one cup for a 5-gallon batch.
• You don't want to overpower the other flavours in your beer. That is, unless you're going straight-up colonial and doing a molasses beer with no other sugar sources involved.