Molasses, a thick and viscous byproduct of sugar production, is widely used in beer brewing due to its rich flavor profile. It imparts a distinct deep caramel and earthy taste that adds complexity to the overall flavor profile of the beer. The use of Molasses can greatly influence the taste of beer, giving it a sweet and robust character.

Aside from its flavor contribution, Molasses also serves as a fermentable source of sugars for yeast during fermentation. This helps increase the alcohol content in the final product while adding depth to the body and mouthfeel. Its properties include being highly fermentable yet offering residual sweetness, contributing both color and aroma to the brew.

Molasses finds application in various styles of beer such as stouts, porters, brown ales, and Belgian dubbels among others. These styles benefit from its bittersweet notes that complement roasted malts or add complexity alongside spices like cinnamon or nutmeg commonly found in winter warmers or holiday beers. With its unique flavor profile and versatile usage potential, Molasses continues to be an essential ingredient for brewers looking to craft bold and flavorful beers.



80 < 212 < 212 EBC
31 < 80 < 80 °L


0.5 < 4.1 < 58.3 %

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