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Corn sugar and table sugar (sucrose) are cheap fermentable sugars that product alcohol without leaving the cloying residual sweetness of malt extract
Highly durable product with long shelf life
Manufactured in United States
Adding a small amount (no more than 10% of total fermentable) will increase alcohol content with minimal impact on taste
Their use in quantities of 30-40% will produce a beer with a considerably lighter body than one brewed stickily with malt sugars (think American light lagers)
