Dark Candi Belgian Sugars are the traditional brewing sugars used by Belgian and Monastic
brewers to brew some of the best beers in the world. These sugars are produced from pure
beet sugar, free from molasses and artificial colors.
Belgian Candi Syrups
These sugar syrups are used extensively by commercial brewers in Belgium. Available in Clear
(0 SRM), Amber (40 SRM), Dark (80 SRM) and Dark 2 (SRM). All four of these syrups will
contribute 1.032 PPG. Suggested usage rate is up to 1 cup per 5 gallons.
Belgian Candi Syrup - Clear
Yields a neutral flavor profile and is ideal for Triples and other strong, pale styles.
Belgian Candi Syrup - Amber
Provides caramel/molasses flavored notes.
Belgian Candi Syrup - Dark
Gives intense molasses and burnt-caramel character.
Belgian Candi Syrup - Dark 2
Has flavors of dark fruit and chocolate.
Belgian Candi Sugar - Rock
Imported from Belgium, this sugar is refined from cane sugar and is 100% fermentable. Available in Clear and Amber. The Clear's flavor contribution is neutral. The Amber will add flavor and alcoholic characteristic of Abbey style ale. Clear has a Lovibond rating of 0°L.
Other Sugars
Dextrose
A reliable and efficient priming ingredient. Will leave no detrimental flavors or effects when
used in small quantities
Lactose
A mildly sweet, nonfermentable carbohydrate found only in milk. Used by brewers primarily in
stouts and porters to lend residual sweetness.
Malto Dextrin
A nonfermentable, tasteless carbohydrate that adds smoothness to beers. May cause haze in
light beers.