Candi syrup is a specialized type of syrup that is commonly used in brewing, particularly in the production of Belgian-style beers. It is a pure invert sugar syrup that is made from a mixture of sucrose, glucose, and fructose. The syrup is typically made from beet and cane sugars.
One of the key characteristics of candi syrup is its color. It is often rated at a color of 1900-2700 EBC (European Brewing Convention), which is a measurement of the darkness of the syrup. This dark color contributes to the overall flavor and appearance of the beer.
In terms of flavor, candi syrup adds a strong dark pit fruit and coffee character to the beer. This flavor profile can be quite complex and adds depth and richness to the final product. The dark pit fruit notes can include flavors such as plum, raisin, and fig, while the coffee character adds a roasted and slightly bitter element.
I have personally used candi syrup in my brewing experiments and have found it to be a fantastic ingredient for adding complexity to my beers. The rich flavors it imparts can really elevate a beer and make it stand out from the crowd. I particularly enjoy using candi syrup in Belgian-style dark ales, where its dark fruit and coffee notes complement the yeast character and malt profile.
One of the advantages of using candi syrup is that it is a highly fermentable sugar. This means that it can be easily consumed by yeast during the fermentation process, resulting in a drier and more attenuated beer. This can be especially beneficial in certain beer styles, such as Belgian tripels or dubbels, where a dry finish is desired.
Furthermore, candi syrup can also contribute to the body and mouthfeel of a beer. The sugars in the syrup add a certain viscosity and smoothness to the beer, enhancing its overall texture and drinkability. This can be particularly important in heavier and more full-bodied beers, where a thicker mouthfeel is desired.
When using candi syrup in brewing, it is important to consider the quantity and timing of its addition. The amount of syrup used can vary depending on the desired flavor profile and strength of the beer. It is generally recommended to add the syrup during the boil, as this allows the sugars to dissolve and become fully incorporated into the wort.
Candi syrup is a versatile and flavorful ingredient that can greatly enhance the complexity and character of a beer. Its dark pit fruit and coffee notes, along with its fermentability and contribution to body and mouthfeel, make it a valuable addition to any brewer's arsenal. Whether used in Belgian-style ales or other beer styles, candi syrup can add a unique and delicious element to the final product.