Candy Syrup Liquid Strong 1L — Dark Belgian Candy Syrup for Dubbel & Quadrupel

Brewferm Candy Syrup Liquid Strong is the original dark candi sugar used by many Belgian breweries — the liquid soul of Dubbel, Quadrupel, and Belgian Strong Dark Ale, in a 1-litre bottle. At a massive 1900–2700 EBC, this is the deep end of the candi spectrum: dark fruit, burnt caramel, and a molasses-rum edge that no malt alone delivers — the flavour most drinkers credit to the abbey yeast or the recipe's mystique, when a generous share of it pours straight from a bottle like this one.

Dark candi syrup is what happens when sugar is taken far past sweetness. The deep caramelisation builds layer upon layer of fig, raisin, and plum, dark toffee, and that faintly burnt complexity that keeps a 10% Quad tasting deep rather than sweet — and because the syrup remains highly fermentable, it performs the signature Belgian contradiction: it adds alcohol while drying the body. Where our Vinoferm glucose does that job invisibly, Candy Syrup Strong does it loudly — same lightening effect on the finish, plus the entire dark-fruit flavour package riding along. That's the engine of the style: a Westvleteren- or Rochefort-class Quad is pils malt, restraint, and dark candi doing the heavy lifting. At this colour density, even modest doses shift a beer visibly toward deep mahogany, so it doubles as a flavour-positive colour tool in brown ales and winter beers.

Dose at 0.5–1kg per 20 litres for Dubbel and Quad territory — roughly 10–20% of total fermentables — added in the final minutes of the boil, where it dissolves instantly and stays sanitary; for the biggest beers, adding it during active fermentation instead spares the yeast the full osmotic load on day one. The liquid format is the practical win over hard candi blocks: no smashing, no scorch risk, pour and stir. Clean label — no added colourings, aromas, or stabilisers — with a shelf life up to 5 years, and equally at home in wine, liqueurs, and the pastry kitchen. One honest note: candi syrup is a fermentation and flavour sugar, not a priming sugar — for bottle carbonation, that's glucose's job.

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Key Features

• The original Belgian dark candi syrup — 1900–2700 EBC, the Dubbel and Quadrupel signature
• Dark fruit, toffee, and burnt-caramel complexity no malt alone delivers
• Highly fermentable — raises ABV while drying the body, the classic Belgian technique
• Liquid format — pours, dissolves instantly, no smashing hard sugar or scorch risk
• Clean label: no added colourings, aromas, or stabilisers; shelf life up to 5 years
• Also suits wine, liqueurs, and pastry work

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Usage

Belgian: Dubbel, Quadrupel, Belgian Strong Dark Ale, dark Abbey and Trappist-style ales
Dark Ale: Brown Ale, Old Ale, winter and Christmas beers
Other: Dark wines and meads, liqueurs, pastry and syrup making

Dose: 0.5–1kg per 20L (≈10–20% of fermentables) for defining Belgian dark character. Add in the final minutes of the boil, or during active fermentation for very high gravity beers. Not suitable for bottle priming — use glucose for carbonation.

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Quick facts

Brand: Brewferm
Type: Liquid dark candi syrup
Colour: 1900–2700 EBC
Volume: 1 litre
Fermentable: Yes — raises ABV, dries the body
Priming: No — fermentation and flavour sugar only
Label: Clean — no added colourings, aromas, or stabilisers
Shelf life: Up to 5 years from production
Use: Dubbel, Quadrupel, Belgian Strong Dark, dark fruit character, colour depth

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Related products

• Castle Malting Special Belgium Malt 260–320 EBC — the malt-side dark fruit; Special Belgium plus dark candi is the complete Dubbel engine
• Weyermann Pilsner Malt 2.5–4.5 EBC — the deceptively pale base every great Quad is built on
• Vinoferm Glucose 1kg — the neutral counterpart: same body-drying ABV boost, zero flavour — and the right sugar for priming
• Amber Flip-Top Steinie Bottles 33cl — Box of 12 — strong Belgians belong in 33cl servings, bottle-conditioned
• Castle Malting Chocolate Malt 900–1100 EBC — the gentle roast layer when a Quad wants depth beyond caramel and fruit