I've been using belgian candi sugar in my belgian ales for a while now, but my new supplier is basically just giving me rock candy. Since I'm looking for something more authentic I've found a supplier who can get me Belgian Candi Syrup. Is anyone out there using this? Can anyone give me an idea what I can expect? Is there a flavor contribution at all, or should I just switch to using sucrose? What sort of usage rates should I be looking at?
Any info on Candi Syrup at all would be much appreciated.
cheers and a Happy 4th!
Any info on Candi Syrup at all would be much appreciated.
cheers and a Happy 4th!
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