Candi Syrup is produced from pure beet sugar which is boiled and concentrated. This process is repeated until the desired color and flavor is achieved. Contains no molasses, artificial coloring agents or additives. All Sugars are certified Kosher.

Candi sugar syrups are used extensively by commercial brewers in Belgium. Amber, dark, and D2 syrups yield much more color and caramelized flavor than rock candi sugar. The amber, dark, and D2 syrups are rated at 40, 80, and 80 SRM, respectively. They will all contribute 1.032 ppg;

Dark 2 Belgian Candy Syrup
This syrup’s flavor is a mix of burnt sugar, figs, ripe fruit, toffee and dark chocolate. Highly fermentable.

Net 500gm ......$10.50

Dark Belgian Candy Syrup
Original caramelized sugar of traditional Belgian ales. This syrup is deep red/ black in color. It’s flavor is full of soft caramel, vanilla, plums and raisins. Highly fermentable.

Net 500gm ....... $11.50

500gm Light Corn Syrup: $4.50
In brewing use as an alternative fermentable sugar

Also used to impart smoothness and improve ageing to Liqueurs and Spirits or alcohol. Will also sweeten if not fermented

1kg Malto Dextrin...$2.80

In brewing MaltoDextrin can be used to add body (improve head retention) to a low gravity beer. It is a common
addition in ‘brew booster’ formulas and should be used sparingly (up to 200gm per 25 litre brew) as it can contribute to chill haze in light beers.
It can be derived from rice ,corn and even wheat. Commonly labelled CORN SUGAR in home brewing circles, though the Australian manufactured product is not necessarily produced solely from corn so should not be labelled as such

1kg Dextrose....$2.90
25kg Dextrose ...$39.00

In brewing Dextrose is the preferred fermentation sugar, containing not less than 99.5% glucose which is a simple sugar that completely ferments out. Suitable for all beer styles.
commonly mixed with dried malt along with malto dextrin to make brewing Enhancers.