Belgian Candi Sugar
Type
Adjunct
Color (SRM)
0-300
Max Usage
20%
About
Belgian candi sugar is a crystallized beet or cane sugar used extensively in Belgian brewing. Dark candi sugar (D-180, D-240) adds dark fruit, rum, and toffee flavors to dubbels and strong dark ales, while clear candi sugar dries and lightens Belgian tripels.
Flavor Contribution
Dark fruit, rum, toffee (dark); clean, dry (clear)