Candi sugar

Candi sugar is a type of Belgian sugar that is often used in the brewing of Belgian beers. It is known for its unique characteristics that contribute to the flavor and aroma of the beer.

History

Candi sugar originated in Belgium, where it has been used in brewing for centuries. The exact origins of candi sugar are unclear, but it is believed to have been first used in the brewing of Trappist beers by monks in the Middle Ages.

Production

Candi sugar is produced by heating sucrose until it begins to caramelize. The sugar is then cooled and hardened into a crystalline form. This process is known as inversion, and it results in a sugar that is easier for yeast to ferment.

Use in Brewing

Candi sugar is used in the brewing of many types of Belgian beers, including Dubbel, Tripel, and Quadrupel styles. It contributes to the beer's flavor, aroma, and color, and it also increases the beer's alcohol content.

Candi sugar is added to the wort during the brewing process. The sugar is dissolved in the wort, and the yeast ferments the sugar, producing alcohol and carbon dioxide.

Varieties

There are several varieties of candi sugar, including clear, amber, and dark. The color of the sugar is determined by the degree of caramelization during production. Darker sugars have a more intense flavor and color, while lighter sugars are more subtle.

See Also

• Belgian beer
• Brewing
• Sugar