Description
White candi sugar 1 kg – for stronger, drier Belgian beer
White candi sugar is used to raise the alcohol content without adding extra body or sweetness to the beer. It suits Belgian beer styles such as tripel, golden strong ale, saison and dubbel, where you want a light, dry character and high fermentability. Candi sugar can also be used in wine and mead.
The candi sugar dissolves easily in hot water or directly in the boil kettle. It gives a clean, neutral flavour that lets the malt and hops come through.
Characteristics
- Type: white candi sugar
- Weight: 1 kg
- Raises alcohol content without adding sweetness
- Gives a drier and cleaner beer
- Dissolves easily in hot water
Frequently asked questions about candi sugar
When do I add the candi sugar?
You can dissolve it in hot water or add it directly to the boil kettle. Boiling sterilizes the additions.
Will candi sugar make the beer sweeter?
No. White candi sugar ferments out and raises the alcohol content without adding body or sweetness. The beer becomes drier.
What is the difference between white and dark candi sugar?
White candi sugar gives a clean, neutral flavour. Dark candi sugar is used when you also want more colour and flavour, for example in a dubbel.
Related
Betaling
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