Candi Sugar: Difference between revisions
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Candi sugar is made by superheating and then cooling a highly concentrated sugar solution. Pale candi syrup is much darker than sucrose or invert sugar syrup. Belgian brewers prefer to use candi sugar, in either solid or syrup form, because it contributes to good head retention in a high-gravity, lightly hopped beer. | Candi sugar is made by superheating and then cooling a highly concentrated sugar solution. Pale candi syrup is much darker than sucrose or invert sugar syrup. Belgian brewers prefer to use candi sugar, in either solid or syrup form, because it contributes to good head retention in a high-gravity, lightly hopped beer. | ||
[[Category:Glossary]] | |||
Latest revision as of 18:38, 20 January 2007
Candi sugar is made by superheating and then cooling a highly concentrated sugar solution. Pale candi syrup is much darker than sucrose or invert sugar syrup. Belgian brewers prefer to use candi sugar, in either solid or syrup form, because it contributes to good head retention in a high-gravity, lightly hopped beer.