I just bought a kilo of Rogers Demera Brown Sugar, thinking it was regular Demera that is used in British beers. I found out after a bit of research that regular demera is actually a bit darker than regular refined, white sugar and coarser. The stuff I bought is darker than even dark brown sugar, very sticky with big yellow crystals sticking out, so it's not the same, at all.
The taste is sweet, with hints of molasses, burnt sugar and maple syrup. Anybody has brewed with this ? I'm pretty sure it's just an even darker brown sugar (more molasses added back in?) with some golden demera added in for the cunchiness.
Just to give you an idea of the color here's the Rogers page with a small picture
. It looks like dark muscovado.
I might stick a bit of it in an Oatmeal stout, but could I risk it in bitters or would it be too much ?