Candi Sugar, Dark · 500 g

Colour, caramel and a kick. Dark candi sugar deepens the colour of a Belgian ale, adds a sweet caramel flavour and ferments into extra alcohol — without making the beer any heavier.

Fermentable sugar · Dark colour · Sweet caramel flavour · Raises alcohol · Adds no body · 500 g

What it does in your beer

Three effects from one ingredient: a darker colour, a sweet, caramel-like flavour, and more fermentable sugar — which means more alcohol. Body stays where your malts and mash put it.

Think darker Belgian ales. The style guidelines for dubbel and Belgian dark strong ale credit caramelised sugar syrup or unrefined sugars, together with the yeast, for much of their complexity.

At a glance

How to use

• Treat it as a fermentable: it lifts the alcohol as well as the colour.
• Use it where you want colour and caramel sweetness without extra body — a dubbel or a dark strong ale.
• It darkens the beer, so allow for it when you plan your target colour.

Pairs well with

Brewing a dubbel? Try it with Weyermann Abbey malt, Weyermann Munich Type 2 and Lallemand Abbaye yeast.

Storage & shelf life

• Store it sealed, in a dry place.
• The best-before date is on the pack.

Food information

• Name: Candi sugar, dark
• Ingredients: dark candi sugar
• Allergens: none declared
• Net quantity: 500 g
• Storage: sealed and dry

Good to know

• Adds colour and alcohol, not body.
• Want the strength without the colour? Pick white candi sugar instead.
• 500 g pack.
• Brewing ingredients travel from our partner warehouse in the Czech Republic, so this one arrives in its own parcel.

FAQ

Will dark candi sugar make my beer darker?
Yes. Adding dark colour is one of its three jobs, along with caramel flavour and extra alcohol.

Does it add body?
No. Body comes from your malts, mash and other fermentables.

Dark or white candi sugar?
Dark for colour and caramel flavour in darker Belgian ales; white when you want strength and sweetness but a pale beer.