Thank you ... will add to db ... it appears to be falling into place.
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Brewers use invert-sugar, produced from lower grade sugars by treatment with acid during the refining process, as they are cheap and in a directly fermentable form, so that the yeast used in the brewing process can act quickly on them. If sucrose were used, the yeast would first have to invert this sugar and the fermenting power of the yeast would be weakened. (summary of 'Sugar' by Geoffrey Fairrie)
By the end of the century, both London and Greenock had large refineries producing just brewer's sugar.
Certainly a connection, though likely the brewer simply a customer rather than a business/ownership link ...
... but if it had been a distillery close to a refinery, then more likely a family link.