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Candi sugar is a Belgiansugar product commonly used inbrewingbeer. It is particularly associated with stronger Belgian styleales such asdubbel andtripel.[1] Chemically, it is an unrefinedsugar beet derived sugar which has been subjected toMaillard reaction andcaramelization. A common misconception is to consider this is the same asinvert sugar, while actual candi sugar is subjected to multiple complex chemical reactions during the Maillard process.[2]
Candi sugar is also used as apriming sugar, to aid in bottle-conditioning, and carbonation, with the same benefits as listed above.
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