Traditional Beet Sugar Syrup for Authentic Belgian Ales

This traditional Candi syrup is crafted from caramelised beet sugar, imported directly from Belgium. Known for its rich flavour and fermentability, it’s a key ingredient in a range of classic Belgian beer styles. The syrup imparts a warm amber hue to your wort, adding subtle notes of caramel, light toffee, and soft fruit, while maintaining a clean, dry finish after fermentation due to its full fermentability.

Ideal for use in Belgian Pale Ales, Strong Golden Ales, and Tripels, this syrup enhances both colour and complexity without leaving residual sweetness. It’s fully fermentable and dissolves easily in wort, making it a favourite among brewers looking to increase alcohol content without altering the body of the beer. Whether you're aiming for a light, bright Belgian golden or layering up flavours in a darker style, this syrup offers versatility and authenticity that would suit both.

If you're planning on brewing a Belgian dark ale we would highly recommend using Dark Candi Syrup or Dark D2 Candi Syrup. If you'd like a Belgian Candi derived from beets that won't add any colour then go for the clear Candi syrup - 250g.

Specifications:

Colour (SRM): Approx. 40
Yield: Approx 260 gravity points/kg/L (31PPG)
Fermentability: 100%
Usage Rate: 250g - 1.5kg per 20L of beer. Typically added to augment ABV without adding body.