{"product_id":"candy-syrup-liquid-strong-1l-dark-belgian-candy-syrup-for-dubbel-quadrupel","title":"Candy Syrup Liquid Strong 1L — Dark Belgian Candy Syrup for Dubbel \u0026 Quadrupel","description":"\u003cp dir=\"ltr\"\u003eBrewferm 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.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eDark 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 \u003cem\u003eadds\u003c\/em\u003e alcohol while \u003cem\u003edrying\u003c\/em\u003e 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.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eDose 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.\u003c\/p\u003e\n\u003cp\u003e⸻\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eKey Features\u003c\/p\u003e\n\u003cul dir=\"ltr\"\u003e\n\u003cli\u003eThe original Belgian dark candi syrup — 1900–2700 EBC, the Dubbel and Quadrupel signature\u003c\/li\u003e\n\u003cli\u003eDark fruit, toffee, and burnt-caramel complexity no malt alone delivers\u003c\/li\u003e\n\u003cli\u003eHighly fermentable — raises ABV while drying the body, the classic Belgian technique\u003c\/li\u003e\n\u003cli\u003eLiquid format — pours, dissolves instantly, no smashing hard sugar or scorch risk\u003c\/li\u003e\n\u003cli\u003eClean label: no added colourings, aromas, or stabilisers; shelf life up to 5 years\u003c\/li\u003e\n\u003cli\u003eAlso suits wine, liqueurs, and pastry work\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e⸻\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eUsage\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eBelgian: Dubbel, Quadrupel, Belgian Strong Dark Ale, dark Abbey and Trappist-style ales\u003cbr\u003eDark Ale: Brown Ale, Old Ale, winter and Christmas beers\u003cbr\u003eOther: Dark wines and meads, liqueurs, pastry and syrup making\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eDose: 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.\u003c\/p\u003e\n\u003cp\u003e⸻\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eQuick facts\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eBrand: Brewferm\u003cbr\u003eType: Liquid dark candi syrup\u003cbr\u003eColour: 1900–2700 EBC\u003cbr\u003eVolume: 1 litre\u003cbr\u003eFermentable: Yes — raises ABV, dries the body\u003cbr\u003ePriming: No — fermentation and flavour sugar only\u003cbr\u003eLabel: Clean — no added colourings, aromas, or stabilisers\u003cbr\u003eShelf life: Up to 5 years from production\u003cbr\u003eUse: Dubbel, Quadrupel, Belgian Strong Dark, dark fruit character, colour depth\u003c\/p\u003e\n\u003cp\u003e⸻\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eRelated products\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul dir=\"ltr\"\u003e\n\u003cli\u003e\n\u003cstrong\u003eCastle Malting Special Belgium Malt 260–320 EBC\u003c\/strong\u003e — the malt-side dark fruit; Special Belgium plus dark candi is the complete Dubbel engine\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWeyermann Pilsner Malt 2.5–4.5 EBC\u003c\/strong\u003e — the deceptively pale base every great Quad is built on\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVinoferm Glucose 1kg\u003c\/strong\u003e — the neutral counterpart: same body-drying ABV boost, zero flavour — and the right sugar for priming\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAmber Flip-Top Steinie Bottles 33cl — Box of 12\u003c\/strong\u003e \u003ccode dir=\"ltr\"\u003e\u003c\/code\u003e— strong Belgians belong in 33cl servings, bottle-conditioned\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCastle Malting Chocolate Malt 900–1100 EBC\u003c\/strong\u003e — the gentle roast layer when a Quad wants depth beyond caramel and fruit\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Brewferm","offers":[{"title":"Default Title","offer_id":57519955411319,"sku":"007.085.1","price":11.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0932\/6578\/9303\/files\/candy-syrup-liquid-strong-1-l.png?v=1791384783","url":"https:\/\/craftbrew.nl\/products\/candy-syrup-liquid-strong-1l-dark-belgian-candy-syrup-for-dubbel-quadrupel","provider":"CraftBrew","version":"1.0","type":"link"}