Beer Forum

Simple questions:

1) Is candi syrup worth seeking out for a Tripel?
2) Is it that different than candi sugar (solid)?
3) Where do I find it?

Cheers,

Well, technically the candi syrup is invert sugar and reported to be slightly easier for yeast to ferment. On a recent trip to Belgium, I saw many breweries using large palletized containers of the stuff (several hectoliters per container). But in practice, my experience has led me to believe regular cane sugar is just as effective and fermentable. I recently made a tripel with around 18% cane sugar for the fermentables. It started at 1.081 and finished at a nice and dry 1.010 in about 2 weeks. I also added my sugar at whirlpool just as the boil ended.

So to answer your question, IMO the clear candi sugar isn't really worth it. The crystals are the same thing as the syrup with the obvious difference being that one has water added to it. If you do feel that you'd like to use it, Northern Brewer usually stocks it.

Thnx Julian...sounds like your recipe and mine are very similar (Brewing Classic Styles maybe?)

Last time I brewed I used cane sugar with good results and just was recently reading Brew Like a Monk and candi syrup is discussed, but I think it is more in reference to the darker varieties. Since I am moving up to 10 gallons and tackling this one via AG versus partial grain...I think I'll keep the sugar constant.

Thnx....I am jealous of the tour in Belgium

yeah i'd never actually buy the clear candi syrup. I won a bunch of the candi syrups and have been using them (even to make pies!).

The main difference is that the sugar comes from beets, which is supposed to be healthier somehow.

On another note, i have a friend that believes adding sugar to a tripel ruins it. Thats his opinion, not mine. I'd add sugar...but why not try making one all grain?

From what i gathered from the Jamil show on belgian dark strong, the candi syrup is where that elusive belgian flavor comes from. I've done a fair amount of research in formulating a new recipe for a belgian dark strong and it looks like much of the complexity from these beers comes straight from the candi syrup. The guy who wrote "brew like a monk" has a few words on the subject.
http://www.brewlikeamonk.com/2006/04/24 ... n-america/
Anyway, hope that helps. I plan on using the dark sugar in my belgian dark strong. Try it out, who knows...

Oh and I almost forgot, Candi Syrup is definately different than Candi Sugar. They are both made from beets but the Candi Syrup is a byproduct of of making Candi Sugar. When the beets are boiled and the Candi Sugar crystalizes and is removed the Candi Syrup is what is left over.

Anyone use Turbinado sugar? What is the difference between Turbinado and regular Cane sugar?

TapItGood wrote:Anyone use Turbinado sugar? What is the difference between Turbinado and regular Cane sugar?

I've used turbinado a few times in some of my light Belgian-style beers. It's very similar to light brown cane sugar. I can't say that it left much of a flavor in the finished product. Turbinado is the same thing as demerarra sugar if I'm not mistaken. You've probably tried or seen turbinado at many restaurants. A common brand is Sugar in the Raw.