All About Sugarfree Claim

The regulation provides us with a clear indication on what is the maximum sugar rate that a product can contain in order to be considered as "Sugar-free" but does not specify the exact definition of what is a Sugar.

There are 2 sugars categories in a beer:

• complex sugars (or slow-burning sugars) of which mainly the maltose in various forms.
• simple sugars such as glucose, saccharose, fructose...

If in the market, although lots of beers claim to offer a reduced rate of simple sugars close to 0%, as far as we know, no beer has a complex sugar rate lower than 0,5 gr by 100 ml and this, since its very first market release. The special beers average rate of sugar lays between 0,85 gr by 100ml and 6,9 gr by 100 ml. Caulier beers have therefore 4 times less sugar than comparable beers. This is the reason why Caulier Beers put someone less on weight than other beers.

But the Caulier beers range have a total sugar rate (complex + simple) lower than 0,5 gr by 100 ml and more precisely:

• Simple sugars: 0,001 gr by 100ml.
• Complex sugars (or carbohydrates): lower than 0,4gr by 100ml - average: 0,34gr by 100ml

The unique way to reduce simple and complex sugars lower than 0,5gr per ml in our beer is to maintain a perfect control of the traditional methods of brewing as well as on the innovations we've brought to these methods. Our beers are brewed exclusively with 100% natural quality products:

• Water
• 100% pure malt
• Hop flowers (in the event of non reperibility of the pellettes)
• Natural yeast and spices such as star anise flower or Moroccan orange barks
• Lots of passion and expertise

No other product is added to this special brewing process.

On the market, some beer brands have tried to reduce complex sugars that are naturally inside a beer mainly using several methods:

• The addition of enzymes into the beer in order "to eat" residual complex sugars
• One or the other kind of (ultra)-filtration

Brewing beers with very low malt content at the start

Up to now, the Caulier House is the only brewery worldwide that can claim to produce 6,8 % alcohol full-bodied full-flavoured beers with a sugar and carbohydrates rate lower than 0,5gr by 100 ml thanks to the exclusive work of nature.

How do we achieve this is our secret.

To highlight the difference with other beers seeking to reduce sugars by mechanical processes or by adding extra substances that are incompatible with traditional methods (such as special enzymes) of brewing , we've chosen the claim "Sugar-Free by Nature".

In addition to many laboratory tests on the product quality to which each new brew is submitted, we provide the following tests in order to identify the sugar rate:

Systematic:

Before the bottling process, each new brew is submitted to a "density" analysis in order to define the approximate rate of residual sugar after the first fermentation.

Because of the Champaign method, our beer also undergoes a second fermentation in the bottle.

Therefore, it is only just before the product is released on the market, that every produced batch sample of bottles is subject to an Anton-Par device analysis.

This analysis identifies the amount of "dry extract" remaining in our beer after the second fermentation. This dry extract is made up of carbohydrates, vitamins, proteins and salts. By using the comparison with a detailed HPLC analysis (see lower) we can then mathematically convert this to a percentage of sugar remaining.

For absolute security and for calibration purposes :

Twice a quarter, on selected batches on at random basis, we carry out a chromatographic analysis HPLC-analysis aiming at precisely identifying the rate of each residual sugar. We can then use this measure as ultimate proof and to calibrate our Anton-Paar measurements made on every single batch in order to ensure 100 % accuracy in keeping our promise of "guilt-free enjoyment".

Don't hesitate to send us an email if you want to have more informations about our analysis. We'll try to get back to you as soon as possible.

The Caulier Blonde

Meurice Institute performed for us a thouroughful analysis of our blond beer, the Caulier Blonde

Analysis	Blonde
Alcohol (%v/v)	6.33
Density (g/cm3)	0.99929
Original extract (?P)	12.24
Real extract (?P)	2.56
Apparent extract (?P)	0.28
Apparent fermentation (%)	97.75
Real fermentation (%)	80.12
Calories (kcal/100ml)	43.78
Fermentable sugars (g/L)	2.67
%	0.27

Methods
Alcohol, density (20°C), extrcts and attenuations were measured with a Beer Alcoolyzer from Anton Paar. Prior to measurement, samples were degassed by ultrasounds, funnel filtered and centrifuged.
Fermentable sugars were measured by HPLC

Comments
Beer is considered as sugar free (<0.5% in sugars) both by HPLC (0.27%) and beer alcoolyzer (0.28%).

Comparaison with other beers

Concentratie (g/l)
	Caulier Blonde 06/11/11	Leffe Blonde	Carlsberg	Westmalle Bruin	Chimay Bruin	Stella Artois	Lindemans Kriek	Duvel
glucose+fructose	‹ 0,01	3,39	0,06	0,68	0,04	‹ 0,01	61,34	‹ 0,01
maltose	0,92	0,82	0,74	0,43	0,71	0,80	4,04	2,63
maltotriose	1,39	1,96	1,39	2,13	1,95	2,08	0,97	4,30
maltotetraose	0,07	5,04	2,83	2,57	4,31	3,07	0,69	2,65
maltopentaose	0,13	1,35	1,09	0,45	2,16	1,47	0,28	1,21
maltohexaose	0,10	0,71	1,09	0,66	1,33	0,86	0,24	0,93
maltoheptaose	0,25	0,76	1,07	0,68	0,66	0,73	0,41	0,78
maltooctaose	0,21	0,87	0,75	0,90	0,64	0,74	0,72	0,63
Total	3,08	14,89	9,02	8,50	11,79	9,75	68,69	13,12