Traditional Extra Dark Beet Sugar Syrup for Complex Belgian Ales.

This traditional extra dark Belgian Candi Syrup is made from authentic caramelised beet sugar, imported directly from Belgium. Dark Candi is packed with intense dark fruit character while still offering full fermentability it’s a staple ingredient in bold, complex Belgian styles - especially Belgian Dark Strong and Belgian Quads. The syrup imparts a deep mahogany hue to your wort, delivering rich, layered flavours of dark fruit, such as figs, raisins, and dates, alongside subtle notes of burnt sugar and toffee. As it’s fully fermentable, it leaves a smooth, dry finish while contributing significant character.

Dark 2 Belgian Candi Syrup is best suited to heavier Belgian ales like Belgian Dark Strong Ales (BDAs), Dubbels, and Quadrupels, where complexity, colour, and higher ABV are essential. It dissolves easily into the boil and integrates beautifully with specialty malts, helping brewers elevate both alcohol content and flavour depth without residual sweetness or added body.

If you're brewing a golden or lighter Belgian ale, consider using Amber Candi Syrup or Clear Candi Syrups, which contribute less colour while maintaining fermentability and flavour balance.

Specifications:

Colour (SRM): Approx. 100
Yield: Approx. 260 gravity points/kg/L (31 PPG)
Fermentability: 100%
Usage Rate: 250 g contributes approximately 1.035 SG per 1.9 L of wort
Recommended Use: 250g – 1.5kg per 20L batch, depending on desired ABV and flavour intensity.