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I always add one lb of candi syrup to my imperial stout brews; the "winey" flavor doesn't overpower and contributes to a feeling that you're drinking something luxurious.
The Candi sugar adds darkness and alcohol without affecting the taste like table sugar does. I let the beer ferment for 5 days, add the sugar, and wait another 5 days. Then I move it to a carboy to age.
I love D180 for Gluten Free brewing. It contributes both flavor and color that are really hard find because GF brewers don't have all the malts that barley brewers do. Your first few days of primary with this are going to stink of sugar beets pretty bad, but it all ferments out and I've not had any beet flavor or aroma in my final product yet.