Today I was working on desserts. One of my components was a beer syrup. I took a lager, added sugar and heated it until it reduced to a thick syrup. It was sweet and malty, and goes well with our desserts. But today I noticed something. I’m a home brewer and this resembled liquid malt extract, the canned product that many people use to start their beer instead of true grain. So, it begs the question, is it worth it? Could you just add some type of liquid sugar to LME and use that? I don’t know, but I might try it. And how does it compare to barley malt syrup?
