What's the big deal with "Candi Sugar"

[Brewy Dan]

Thanks for any replies!

I want to do a belgian tripel (extract or partial mash) and it looks like 1 to 2 pounds of fancy belgian candi sugar is a part of everybody's recipe. At several dollars per pound, however, I am wondering whether there is anything special about this sugar (made from beets, according to the supplier) as compared with good-old fashioned cane sugar from the supermarket. Anybody do the experiment with cheap sugar? Does it affect the final product?

Thanks!

[generalzonzo]

See next post.

[generalzonzo]

I don't think there is a difference, but I do like using ingredients that I have control over. I have been making my own candy sugars for my Belgium beers since I started brewing Belgium beers (and I have compared the sugars for taste, color, etc and could not tell the difference). I use plain white crystal sugar (cheapest brand on sale at Grocery Store) and invested in a good candy thermometer and a nice heavy bottom pot for cooking it in. Now, the danger and excitement levels go up in making darker candy. This stuff is like nalpalm and will do some serious damage if you aren't careful.

[corkybstewart]

I used to use the Belgian candi sugar, now I use table sugar and I can't tell the difference. Save your money for hops.

[ClaudiusB]

Candi sugar is an inverted sugar (fructose and glucose), table sugar is
sucrose.
Sucrose is a disaccharide made of fructose and glucose.
Inverted sugar is sucrose broken down into fructose and glucose.
Easy to do at home.


Cheers,
ClaudiusB

[markaberrant]

I made an awesome tripel with nothing but pils malt and table sugar. I know there has been much talk lately about inverting your table sugar, but I haven't felt the need to do so.

Now if we're talking dark belgians, you definitely need some of the belgian dark candi syrup or belgian soft dark sugar.

[corkybstewart]

Now if we're talking dark belgians, you definitely need some of the belgian dark candi syrup or belgian soft dark sugar.
I did an experimental 10 gallon batch a few months ago using the dark candi syrup in one bucket, and the soft brown brewing sugar in the other bucket. The syrup batch tastes like a Belgian strong dark, the other one just tastes like brown sugar.

[markaberrant]

I did an experimental 10 gallon batch a few months ago using the dark candi syrup in one bucket, and the soft brown brewing sugar in the other bucket. The syrup batch tastes like a Belgian strong dark, the other one just tastes like brown sugar.

Good to know... supposedly the soft stuff is used by Rochefort.

I just ordered 2 bottles of the new D2 syrup, supposedly used by Westvleteren. Most of it will be going in a Dark Strong, a touch of it will be going in an applewine with raisins.