Candi sugar

A Belgian sugar used in brewing, especially stronger beers such as dubbel and trippel; basically this is an invert sugar, i.e. one that has been converted from sucrose to a mixture of fructose and glucose by heating with water and some acid, usually citric acid. It is used to boost the alcohol content without adding extra body to the beer and without forcing the yeast to produce invertase, which some drinkers claim adds an undesirable taste to the beer.

Also used as a priming sugar, to aid in bottle-conditioning and carbonation, with the same benefits as listed above.

ee also

Inverted sugar syrup

External links

* [http://www.franklinbrew.org/brewinfo/candi_sugar.html How to make your own Belgian candi sugar.] ( The note below may not be accurate. Candi sugar usually refers to the syrup form, and differs from rock candy (crystalized sucrose), which is not used in Belgian brewing.Rock Candy was referred to as Candi sugar in the US until real candi sugar syrup became available.)

NOTE: Belgian brewers usually distinguish between invert sugar (described in this article) and candi sugar. Candi sugar usually means sucrose crystals that are grown on a cotton string in a kiln. In the US it is often called rock candy. The kiln temperature determines the color of the finished product. It is typically available in light, medium, and dark candi sugar from most home brew supply shops.