Belgian beers and ales are traditionally sweeter and heavier than
other styles. Trappist and abbey styles are particularly heavy.
Candy sugar helps achieve that unique Belgian
flavor.
-Simplicity: A unique transparent Belgian candi syrup unlike
anything else available on the market today. Excellent for Saison
and Golden Ales or as an addition to any higher gravity ale. It is
readily fermentable and creates a refreshing subtle flavor that is
always on the periphery of your palate somewhere between citrus and
honey but much lighter.
-DM45: A dark-amber translucent Belgian candi syrup. Hints of
caramel, vanilla, and lightly toasted bread. Exceedingly good in
all Ale recipes that call for a caramel aromatic. Not limited to
Belgian Ales.
-DM90: The most versatile dark Belgian candi syrup with a mild
palate of dark chocolate, dark stone fruit, slight hint of coffee,
toffee, and medium-toasted bread notes. Excellent for all Belgian
Ales.
-DM180: The darkest and richest Belgian candi syrup with an SRM of
180, it has no competitors for flavor, color or smooth
fermentability. Notes of fresh ground coffee, wild cherry, dark
stone fruit, caramel, with a hint of dark-toasted bread. An
exceedingly superior syrup for dark, high gravity Belgian Ales,
especially Westvleteren and Rochefort clones.
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5/15/2006 -- I have brewed a batch of your Honey Nut Cheerio recipe and am ready to bottle it. It does not come with bottling sugar, nor . . .
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