Belgian Candi Sugar Crystals 500g - Brown

Brown Belgian candi sugar for dark, complex Belgian-style ales

Belgian candi sugar is the traditional brewing sugar used by Belgian breweries to boost alcohol content without adding body or heaviness to the finished beer. Because it is highly fermentable, it contributes little residual sweetness — leaving the beer drier and more attenuative than malt alone would produce.

Brown candi sugar goes further than the white variety — its deep caramelisation (600–700 EBC) contributes rich notes of dark caramel, dried fruit, and a hint of toffee, as well as adding colour to the finished beer. It is the defining ingredient in darker Belgian styles where complexity and depth are the goal.

It can also be used as a priming sugar for bottle- or barrel-conditioned beers.

At a Glance

• Weight: 500g
• Type: Brown (caramelised — adds colour and flavour)
• Colour: 600–700 EBC
• Flavour contribution: Dark caramel, dried fruit, toffee
• Fermentability: Highly fermentable
• Use: Belgian-style dark ales, priming sugar for bottle/barrel conditioning
• Suitable styles: Dubbel, Quadrupel, Belgian Dark Strong Ale
• Vendor: Brupaks

Please note: For lighter Belgian styles where no colour or flavour contribution is wanted, see Belgian Candi Sugar Crystals 500g — White, which is the neutral variety suited to Tripels, Witbiers, and Golden Strong Ales.