Light Belgian Candi Sugar - 1 lb.

Haven't used candi sugar extensively, but I've had good luck with it so far. Simple and effective way to boost abv with little impact to other aspects of the beer. I've used brown sugar as an adjunct in the past with decent results, but I find that this gives you a better finished product with less aging required.

If you're looking to make a Trappist ale, you must have Belgian Candi. Add it at the end of the cook, and that's it. Also a nice way to boost your ABV. Cheers!!

Belgian Candi is a must have if you're a Chimay fan, and like to brew Trappist ales. Add it at the end of the cook and that's it. Also a great way to kick up your ABV. Cheers!!

I use Candi sugar in some of my higher gravity Belgian beers, and it does raise the alcohol without adding sweetness or mouth feel. I'm not convinced it's any better than plain old sugar, especially after reading "Brew Like a Monk" and "Radical Brewing". I add it a week after pitching the yeast, so that all the complex sugars (like Malrose) are consumed by the yeast, before they start on the simple sugars.

I've added candi sugar to Belgian ales to increase the ABV without adding sweetness to the beer. I've also used it in other recipes to thin out or dry out the beer while adding a little extra alcohol. It's a good product that I think should be used in Belgian ales but you could probably substitute table sugar for most other kinds of brews.

If you like Belgian beers like Chimay, you need this to boost the alcohol. I've tried table sugar and this seems to work better for my beers. I add it at the end of the boil.