Sugars & Syrups

Corn sugar, a.k.a. dextrose or priming sugar (all terms are interchangeable) is the classic sugar used in priming beer and gives consistent carbonation without greatly affecting flavor. Use it at a rate of 1 oz. per gallon of beer (or 5 oz. per 5 gallon batch, about 3/4 cup) to prime beer for bottling. It can also be used to add fermentables to beer, wine, cider, or any of your favorite imbibements. Corn sugar tends to lighten body and dry out beers, so it can be used to up alcohol content in lighter-colored beer styles such as cream ales, pale ales and IPAs without adding to body or mouthfeel.

NOTE: 50 lb. bags of this product do not qualify for flat rate shipping!

Conditioning tablets are pill-sized tablets that are a mixture of dextrose, malt extract and heading powder that are used in place of priming sugar to prime beer in the bottle. Use at a rate of 3 to 5 tablets (depending on your desired carbonation level) per 12 oz bottle at the time of bottling, which can be scaled to about 6 to 9 per 22 oz bottle. Simply add, cap and shake to dissolve into solution. A package of conditioning tablets comes with approximately 250 tablets. No need to mess with weighing out priming sugar, boiling, cooling and adding to the bottling bucket! Make your life easier with carbonation tablets today!

Simplicity is the lightest of the Belgian candi syrups. With a Lovibond rating of 1, Simplicity can be used to increase alcohol content and lighten the color and body of beers. However, it will also contribute a subtle flavor to beers. Flavor contributions are very faint, but are present in the form of light honey and citrus notes. This syrup can be used in saisons, golden ales, and pales, as well as higher-gravity Belgian styles such as dubbels and trippels. Try this in your next Belgian creation!

Corn sugar, a.k.a. dextrose or priming sugar (all terms are interchangeable) is the classic sugar used in priming beer and gives consistent carbonation without greatly affecting flavor. Use it at a rate of 1 oz. per gallon of beer (or 5 oz. per 5 gallon batch, about 3/4 cup) to prime beer for bottling. It can also be used to add fermentables to beer, wine, cider, or any of your favorite imbibements. Corn sugar tends to lighten body and dry out beers, so it can be used to up alcohol content in lighter-colored beer styles such as cream ales, pale ales and IPAs without adding to body or mouthfeel.

NOTE: 50 lb. bags of this product do not qualify for flat rate shipping!

D-90 Belgian candi syrup is a dark Belgian candi syrup with a Lovibond rating of 90. Darker than D-45, it will similarly add fermentable sugars to beers without greatly increasing body. However, flavor and color contributions will be more pronounced, with darker colors and different flavors. Stone fruits, medium toast, chocolate, coffee and dark caramel flavors are often found in beers made with D-90.

The manufacturer notes that this is the most versatile of their Belgian candi syrup line. It is the perfect syrup for use in many Belgian style ales and goes very well in dubbels, trippels, quads, and basically any Belgian dark strong ale.

Rice syrup solids are derived from rice syrup, and are basically the powdered form of rice sugars. They are often used to add fermentables to beers where a lighter color and body are desired. Used in low amounts, rice syrup solids will not greatly affect the final flavor profile of a beer, but will dry the beer out and increase alcohol content. They are often used in light lagers, such as American and Japanese lagers, but can also be used in a vast array of beer styles. Use in an extract recipe where flaked rice would be used in an all-grain recipe.

Dark candi sugar is an authentic crystallized beet sugar product that is darker and richer than its light counterpart. It can be added to beer to increase alcohol content and lighten the body of beers. Dark candi sugar will give more color and flavor contributions to beer than light candi sugar. It is an invert sugar often used in many higher-gravity Belgian style beers, such as dubbels, trippels and quads.

Corn sugar, a.k.a. dextrose or priming sugar (all terms are interchangeable) is the classic sugar used in priming beer and gives consistent carbonation without greatly affecting flavor. Use it at a rate of 1 oz. per gallon of beer (or 5 oz. per 5 gallon batch, about 3/4 cup) to prime beer for bottling. It can also be used to add fermentables to beer, wine, cider, or any of your favorite imbibements. Corn sugar tends to lighten body and dry out beers, so it can be used to up alcohol content in lighter-colored beer styles such as cream ales, pale ales and IPAs without adding to body or mouthfeel.

NOTE: 50 lb. bags of this product do not qualify for flat rate shipping!

D-45 Belgian candi syrup is an amber Belgian candi syrup with a Lovibond rating of 45. It will add fermentable sugars without greatly increasing body. However, it will contribute rich toasted notes to any beer that it is used in. Flavors of toast, honey, caramel and vanilla have been detected in this syrup.

While it is often used in Belgian beers such as dubbels and trippels, it can also be used in any non-Belgian style where a light toasted caramel note is desired. Let your imagination run wild and experiment with this unique syrup product!

A decadent Belgian style Candi Syrup that will contribute rich caramel flavors, followed by subtle fruit notes on the back palate. The color can best be described as being rich and translucent 24 karat gold. Made with beet sugar and water. 5 degrees Lovibond with a PPG of 1.032.

Golden Candi Syrup is ideal for Belgian Golden Ale's, Tripels, Bier de Garde, Saison, Belgian Blonde, and all lighter Belgian Ale's.

Light candi sugar is an authentic crystallized beet sugar. It can be added to beer to increase alcohol content and lighten the color and body of beers. It is an invert sugar and is often used in the production of higher-gravity Belgian beers, such as dubbels, trippels and quads. Try it in these styles and others, such as Biere De Garde and Belgian pale ales.

Maltodextrin is a non-fermentable polysaccharide used in a wide range of food products. In beer making, it is used to add body and mouthfeel to the beer without greatly increasing its sweetness. Because it is non-fermentable, it can be used to increase specific gravity. It also goes wonderfully in root beer and other sodas to give more body and character.

Maltodextrin is often derived from corn in the U.S., though it can be derived from many different starches, including wheat. While our maltodextrin is not certified gluten-free, maltodextrin is so highly processed that most of the protein is removed, rendering it essentially gluten-free. This is true even of maltodextrin derived from wheat. Use this to give your beers more body, mouthfeel and head retention.

Corn sugar, a.k.a. dextrose or priming sugar (all terms are interchangeable) is the classic sugar used in priming beer and gives consistent carbonation without greatly affecting flavor. Use it at a rate of 1 oz. per gallon of beer (or 5 oz. per 5 gallon batch, about 3/4 cup) to prime beer for bottling. It can also be used to add fermentables to beer, wine, cider, or any of your favorite imbibements. Corn sugar tends to lighten body and dry out beers, so it can be used to up alcohol content in lighter-colored beer styles such as cream ales, pale ales and IPAs without adding to body or mouthfeel.

NOTE: 50 lb. bags of this product do not qualify for flat rate shipping!

Lactose is a non-fermentable milk sugar that is perhaps best known to brewers as the source of sweetness in sweet stouts, such as milk stout or cream stout. It can be used in varying amounts to give different levels of sweetness to beer, and may be included in recipes where more sweetness is desired. Because it is a non-fermentable sugar, it can also be used to add sweetness back to ciders that have fermented to dryness.

D-180 is the darkest of the Belgian candi syrups we offer. With a Lovibond rating of 180, it contributes a very dark color to beers, as well as intense flavors of dark stone fruits, dark chocolate, anise, caramel and deeply-toasted bread. A must-have for brewers who dabble in Belgian dark strong ales, it is perfect for dubbels and quads, and may be used in many styles where a deep color and flavor profile are desired.