Invert Sugar is a brewing adjunct (unmalted source of fermentable extract). See adjuncts. It is manufactured by converting sucrose (derived from cane or beet sugar) with either acids or enzymes to produce a mixture of glucose and fructose. It is called invert sugar because the sugar solution before the conversion (called inversion or hydrolysis) rotates the plane of polarized light in one direction and following inversion rotates the solution in the opposite direction. Fructose and glucose are monosaccharides and are rapidly used by brewer’s yeast strains. Liquid invert sugar can be stored at a higher solids content than liquid sucrose or sugar, making it easier for brewers to handle. In the UK, where it is widely used, it is usually delivered either as a syrup or in brick-like loaves. Invert sugar can be supplied at different color levels for use in different beers. For example, “black invert,” with a color of 500 European Brewery Convention units, can be used for brewing stouts. Darker invert sugars can lend beers unique caramel flavors that are particular to many British bitters and other ales. Some brewers claim that inverting sucrose prior to addition to the boiling wort results in more rapid fermentation and produces beer with superior head formation.