This D-180 Candi Syrup is the darkest and richest Belgian candi syrup on the market, it has no competitors for flavor, color or smooth fermentability. The extra dark syrup has notes of fresh ground coffee, wild cherry, dark stone fruit, caramel, with a hint of dark-toasted bread. This product has a 180° Lovibond and a much more complex flavor profile than candi sugar and should not be directly compared. This Belgian candi syrup is an exceedingly superior syrup for dark, high gravity Belgian Ales, especially Westvleteren and Rochefort clones.
Candi syrup is a by-product of the candi sugar making process. White beet sugar is boiled, concentrated, and then cooled. While cooling, the rock sugar is formed and removed. The leftover becomes candi syrup which has more flavor than the rock sugar. This is the same syrup used in many Belgian breweries.