Frequently Asked Questions

“Candi Syrup” or “Belgian Candi Syrup” is an adjunct commonly used in brewing, especially in stronger, traditional style Belgian beers such as dubbel and tripel. Candi syrup is used to boost the alcohol content without adding extra body to a beer. Chemically, Candi Syrup is an inversion of sugar: one that has been converted from sucrose to a mixture of fructose and glucose by heating with water and some acid. This process makes the candi syrup easily digested or used by yeast. These syrups can be used in other styles of beers also such as double and triple IPA’s, pale ale, cream ales and blonde ales, just to name a few.

Our syrups are cooked to a high temperature to sanitize the product and prevent any spoilage. With low water content and correct PH, the syrups are shelf stable and this allows our you the flexibility to add the product at different times in the beer making process. For our traditional Belgian Candi Syrups (Clear, Blonde, Amber & Dark), we recommend you add the syrup to the wort with 10 minutes left in the boil or at flame out. We've had great results when using our syrups at a rate of 12-20% of the recipe formulation. A really simple way to taste how the flavor syrups will blend with your beverage is to make a simple tea using the method below. (a) If you already have your wort/beer made, remove 10oz of finish beer/beverage from the kettle or carboy. Take one teaspoon of syrup and stir into the beverage, then taste. (b) If you don't have your wort/beer available you can use 10 oz of warm water instead of the finished beer or beverage. This ration would be at 100% or one full jar per 5 gallons of beer. You can adjust the quantity to meet your taste profile. We recommend using the flavor syrups just after high krausen while the yeast is still active and very healthy. Add the syrup directly into the carboy and stir/shake well. Any oxygen introduced into you beer will be eaten by the yeast during the final fermentation. This allows for the flavor and aroma to maintain it maximum profile for your finished beer. If you have any questions or concerns, feel free to contact us.

A really simple way to taste how the flavor syrups will blend with your beverage is to make a simple tea using the following method: If you have your wort/beer available: - Remove 10 oz. of the finished beverage from the kettle or carboy; - Take one teaspoon of syrup and stir into the beverage, then taste If you do not have your wort/beer available: - Use 10 oz. of warm water; - Take one teaspoon of syrup and stir into the water, then taste This ration would be at 100% or one full jar per 5 gallons of beverage. You can adjust your quantity from there to meet your flavor profile needs.

We recommend using the flavor or syrups just after high krausen, while the yeast is still active and very healthy. Add the syrup or flavoring directly into the carboy and stir/shake well. Any oxygen introduced into you beverage will be eaten by the yeast during final fermentation. This allows for the flavor and aroma to achieve its maximum profile for your finished beer or beverage.

Check out our Three Belgian Ales resource information.

Please review the conversion table here.

Check out the Wyeast guidance for yeast strains here. Check out the White Labs guidance for yeast strains here.

We encourage you to check out the guidance from Wyeast on Beer Styles here.

We encourage you to check out the list of available hops from the HopUnion variety databook here.

Check out the Beer Flavor Wheel here.