DetailsA dark-amber translucent Belgian candi syrup. Hints of caramel, vanilla, and lightly toasted bread. Exceedingly good in all Ale recipes that call for a caramel aromatic. Not limited to Belgian Ales.
Contents: Beet sugar, water.
Specifications: SRM - 45, PPG - 1.032
Note: Ships in 1 pound pouches.
- Details & Instructions
4.8 / 5.06 ReviewsGreat QualityWe make gluten free beer, and this stuff gives you the best of the best when it comes to flavor and taste. its the best!September 30, 2017Purchased
1 year agoDissolves easily and is superior to table sugarPour it in 5 minutes before turning off the flame. The sugar adds alcohol and thins the beer out a little, making it lighter and more drinkable. _x000D_April 1, 2014The real dealThis is the authentic ingredient. Belgian brewers use the syrup not the rock sugar. Its easier to work with, and ferments well, letting me make the big high alcohol Trappist ales.February 21, 2014WonderfulI actually used this in a Belgium beer instead of a clear candi sugar that the recipe called for.The results were wonderful.It helped in giving the beer a nice traditional Belgium taste which helped the beer be just as good if not better than store bought. And the final color was pretty much spot on to what i was supposed to be with a clear candi sugar.June 5, 2013Great in Tripels.Used this in a Belgian Tripel not too long ago. In similar beer recipes i have not used the candi syrup and they turned out to be a thicker feeling beer as compared to my Tripel. Although you could hypothetically omit it from a recipe, if you really want to go for the tradition of a Belgian beer, it would would be hard to avoid adding this.April 23, 2013
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