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pity you can't get this stuff anymore - according to craftbrewer at least, the real thing used by rochefort - as far as i can understand not just caramelised white (cane) sugar but actually the unrefined beet sugar byproduct (plus some caramelisation?). i coughed up for it and used it in a dark belgian ale (not a rochefort clone) and it gave a lovely earthy sweet flavour i've never got in beer before.
perhaps you could throw some beetroot in your mash...
This is the stuff I used Candi Syrup
I hate the word 'candi' too. Very American. Its candy. Candi is the crystalised rock stuff.