Dark Candi Belgian Sugars

Forget everything you know about Belgian candi sugar. Our Sugars and syrups are the traditional brewing sugars that Belgian brewers and Monastic breweries utilize to produce some of the best beers in the world. These sugars and syrups are produced from pure beet sugar and have the flavor that has always been missing from rock candi sugar. Our sugars and syrups are imported from Belgium and distributed through the Country Malt Group.

We offer Soft Candi Sugar and Liquid Candi Syrup. Current stock items include:

• Soft Blond and Brown Candi Sugar - Not the large rock sugar of the past! These sugars have a unique flavor and aroma and are small in granular size to dissolve easily and quickly, Unlike rock sugar, they will add complex flavors that can not be obtained through grains and or other adjuncts. Our Blond Candi sugar is excellent for use in light color beers, while our Brown Candi Sugar is perfect for a more amber to darker color beer. Does not contain molasses or any artificial color.
  

  Available in 55 Lb Tri-Wall sacks . 110 pound Tri-Wall sacks are also available by special order.

• Dark Candi Syrup - This is the traditional "candi sugar" used in Belgium in Dubbels/ Quads and or dark Belgian beer. A by-product of the candi sugar making process, this syrup is black/ red in color and has an intense flavor and aroma.   A perfect addition to any dark or Abbey style beer. Will add that classic Dubbel flavor and aroma. Does not contain molasses or any artificial color.
  
  Available in 5 gallon pails . 55 gallon and 1,000 liter containers are also available by special order.

Malt Extracts

Briess' malt extract are made from 100% malt which preserves the "all malt" character of finished beers. Extracts save time, increase capacity/boost productivity, boost gravity, adjust color and improve head retention.

Brewer's Grains

Gilbertson & Page offers a unique malt service to the brewing industry. The company purchases two-row white Harrington malt from Canada Malting Co. (Toronto, Ontario, Canada) and then applies a special proprietary toasting process used by no other malt company. The company describes its method as nontraditional torrification using fully-automated, infrared electric multitoasting applications in place of hot air or ceramic flame heat. Treated malts exhibit a taste and color unlike those of other malts. Gilbertson & Page's products are particularly distinguished by their lack of bitterness, thereby leaving the door open to the full use of hops in a smooth-tasting flavor environment that doesn't force hop resins to compete with the bitter effects of burnt grain. The company also torrifies many unusual, off-the-wall specialty grain adjuncts, including several wheats, on a more private basis.