Candi sugar

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Candi sugar is a Belgian sugar commonly used in brewing, especially in stronger, Belgian beers such as dubbel and tripel.[1] Chemically, it is an unrefined sugar beet which was an object to Maillard reaction and caramelization. A common misconception is to consider this is the same as invert sugar while actual candi sugar is a subject of multiple complicated chemical reactions happening during Maillard process.[2]

Also used as a priming sugar, to aid in bottle-conditioning and carbonation, with the same benefits as listed above.

See also[edit]


  1. ^ "Brewing Sugars". Retrieved 18 June 2016. 
  2. ^ Candy Syrup the Right way