Why is %22Caulier Sugar Free by Nature%22?
Which are the control we provide to our products?
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 sugar rate:
1/ Systematic : 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 beers also undergo a second fermentation in the bottle. Therefore, it is only just before the product is released on the market, that every batches is sampled with an “Anton-Par” 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 detailed HPLC analysis (see lower) we can then mathematically convert this in percentage of sugar remaining.
2/ Twice a quarter, for absolute security and for calibration purposes, on selected batches randomly chosen, we carry out a chromographic 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. Do not hesitate to send us an e-mail, should you need more information.
How Does the caulier House interpret the european regulation ?
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 it does not specify the exact definition of what is “sugar”.
Sugars are carbohydrates of different lengths. The shorter the chain, the sweeter it is. It is what the man of the street call “sugar”. The longer the chain, the less “sweet” it is and the less digested it is by the human body. The very long chains are just fibers with no sweetener effect at all. They are not digestible by the human body. There are 2 main sugars categories in a beer : the simple sugars such as glucose, saccharose, fructose, … ; and the complex sugars (or slow burning sugars) of which the maltose in various forms.
In the market, lots of beers claim to offer reduced rate of simple sugars, close to 0%. As far as we know, no beer has a complex sugar rate lower than 0.500 gr by 100 ml. Caulier beers are the only beers with a total sugar rate (complex + simple) lower than 0.500 gr per 100 ml – to be precise : 0.001 gr per 100 ml of simple sugar and lower than 0.400 gr per 100 ml of complex sugars.
Caulier Tradition Blonde comparison with competition
Meurice Institute performed for us a thorough analysis of our blond beer 6.8 % :
|Original extract (?P)||12.24|
|Real extract (?P)||2.56|
|Apparent extract (?P)||0.28|
|Apparent fermentation (%)||97.75|
|Real fermentation (%)||80.12|
|Fermentable sugars (g/L)||2.67 (0.27%)|
Alcohol, density (20°C) extracts and attenuations were measured with a beer alcoolyser from Anton Paar. Prior to measurement, samples were degassed by utltrasounds, funnel filtered and centrifuged. Fermentable sugars were measured by HPLC.
Conclusion : Beer is considered as sugar free (<5gr/100 ml) both by HPLC (0.27%) and beer alcoholizer (0.28%)
Comparaison with other beers
|LEFFE BLONDE||CARLSBERG||WESTMALLE BRUIN||CHIMAY BRUNE||STELLA ARTOIS||LINDEMANS KRIEK||DUVEL|
|glucose+fructose||‹ 0,01||3,39||0,06||0,68||0,04||‹ 0,01||61,34||‹ 0,01|
Glycemix index :
Caulier beers have a glycemic index close to 0.
The glycemic index, or glycaemic index, (GI) provides a measure of how quickly blood sugar levels (i.e., levels of glucose in the blood) rise after eating a particular type of food. The effects that different foods have on blood sugar levels vary considerably. The glycemic index estimates how much each gram of available carbohydrate (total carbohydrate minus fiber) in a food raises a person’s blood glucose level following consumption of the food, relative to consumption of pure glucose. Glucose has a glycemic index of 100. A practical limitation of the glycemic index is that it does not take into account the amount of carbohydrate actually consumed. A related measure, the glycemic load, factors this in by multiplying the glycemic index of the food in question by the carbohydrate content of the actual serving.