Customer ReviewsWrite a review
We make gluten free beer, and this stuff gives you the best of the best when it comes to flavor and taste. its the best!
Pour 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_
This 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.
I 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.
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.