Candi sugar

It is particularly associated with stronger Belgian style ales such as dubbel and tripel.

[1] Chemically, it is an unrefined sugar beet derived sugar which has been subjected to Maillard reaction and caramelization.

A common misconception is to consider this is the same as invert sugar, while actual candi sugar is subjected to multiple complex chemical reactions during the Maillard process.

[2] Candi sugar is also used as a priming sugar, to aid in bottle-conditioning, and carbonation, with the same benefits as listed above.

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