Candi sugar is a Belgian sugar commonly used in brewing, especially in stronger, Belgian beers such as dubbel and tripel. 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 candy sugar is a subject of multiple complicated chemical reactions happening during Maillard process.
Also used as a priming sugar, to aid in bottle-conditioning and carbonation, with the same benefits as listed above.
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