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Belgian Candi Sugars & syrups

by Alberta Rager
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Belgian Candi Sugars and Syrups

Belgian Candi Sugars and Syrups are highly fermentable sugars generally contributing 1.032 points per pound per gallon.

Candi Sugar is Belgian sugar commonly used in brewing Belgian beers especially stronger versions like Dubbels and Tripels. The first difference between candi sugar and table sugar is the source of the sugar. Different countries have different sugar sources depending on which one easily grows closest to home. Sugar can come from cane, beets, date palm, sorghum or maples. Belgians get their sugar from beets where we in the USA and most of the world get ours from cane. All of these sugar plants yield sucrose.

Belgian candi sugar is fructose and glucose. Table sugar, whether it is cane or beet, is sucrose. Chemically, Belgian candi sugar has been inverted. Inverted sugar is made by splitting sucrose into fructose and glucose using heat and acid then neutralizing the acid back to a pH of 7.

Yeast has a field day with fructose and glucose while it has to work a bit harder to ferment sucrose. Therefore, Belgian Candi Sugars and Syrups are highly fermentable sugars generally contributing 1.032 points per pound per gallon. It is used to boost alcohol without adding extra body and without forcing the yeast to produce invertase, the catalyst that breaks down sucrose.

Belgian Candi Sugars and Syrups range in color from clear (1L) to very dark (180L). Simplicity Syrup and Light Candi Sugar add no color and create a refreshing subtle flavor that is on the periphery of the palate. They are commonly used in Saison, Golden Ale and Trippel. D-45 Candi Syrup is a dark-amber translucent Belgian Candi Syrup. It contributes hints of caramel, vanilla, and a light toasted bread. It delivers authentic flavor to Dubbels, Quads, Abbeys and Grand Crus. The darkest and richest of the Candi Syrups is D-180. It not only has beet sugar, but date sugar as well. It has no competitor for flavor, color or smooth fermentability. D-180 has notes of fresh ground coffee, wild cherry, dark stone fruit, and caramel with a hint of dark-toasted bread. An exceedingly superior syrup for dark, high gravity Belgian Ales especially Westvlerteren and Rochefort clones.

Belgian Candi Sugar and Syrups can be used for color and interesting flavors by those who have gluten issues because they are gluten free.

 

This article was published on Wednesday February 03, 2016.
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