Wholesome Sweeteners Organic raw blue agave

[stillshinen]

Has anyone used this in there home brew? I am just wondering how much it would affect taste verses something like lite Belgium sugar. Is there any data out there to show what it could be compared to?

Thanks!


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[myelo]

I've not used it in a beer but's it's essentially fructose and sucrose, similar to high-fructose corn syrup. So it's highly fermentable and will boost the ethanol content and thin out the beer, depending on how much you use. I doubt you'll get much flavor from it.

 

[stillshinen]

I have a few bottles on hand and may give it a try to boost I low gravity beer!


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[bernardsmith]

I've not used it in a beer but's it's essentially fructose and sucrose, similar to high-fructose corn syrup. So it's highly fermentable and will boost the ethanol content and thin out the beer, depending on how much you use. I doubt you'll get much flavor from it.

Never tried to ferment agave but I believe that in Mexico this is known as pulque and I suspect that there is a distinct flavor that comes from the sap much like the distinctive flavor that comes from maple syrup. It's less about the fructose and sucrose that create the fermentables than it is about the aromatics and flavanoids that provide the character of the flavor.
Mansfield's book Strong Waters has a recipe for pulque. His recipes are very basic but they provide a starting point