What is a characteristic of white sugar when used in brewing?

When white sugar is used in brewing, it primarily acts as a fermentable sugar, leading to several outcomes related to the beer's physical properties. One of the key characteristics is its ability to lighten the beer's body. When added to a beer recipe, white sugar contributes to the overall alcohol content without adding substantial residual sweetness, which can result in a drier finish. This process also helps to lower the beer's perceived body because the sugars are fully fermented by yeast, yielding a lighter mouthfeel compared to beers made with all malt or higher levels of adjunct sugars that retain some sweetness and body.

Using white sugar does not significantly contribute flavor, increase fermentation time, or enhance aroma. These alternatives are more closely associated with other ingredients, such as malt or hops, which have specific contributions to a beer's sensory characteristics. In contrast, white sugar is often utilized for its ability to boost alcohol content and lighten the overall profile of the beer.