Sugars

Although we do not usually advocate the use of sugar in brewing, an exception is made in the case of some Belgian beers where special sugars are used. A characteristic of many Belgian beers is that they are very high in alcohol but are not heavy, either in body or flavour. This is achieved by adding quite large quantities of candi sugars to the copper. Unlike refined or invert sugars, these special sugars add flavour as well as alcohol to beer and their use is essential when brewing Belgian beers. We can now offer genuine light and dark Belgian candi sugars in crystal form.

Light Crystals

Use for all pale beers especially Abbey style and ‘Tripels’.

Dark Crystals

Use for darker styles, particularly ‘Dubbels’.