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Dave I
10/13/06 09:54 AM  
Dark Candi Syrup & Blond Sugar Questions . . .
Couple of quick questions . . .

First, about the Belgian Moist Blond Sugar (I hope I got the official name down right).

1. What does it taste like or contribute in beer?

2. What commercial examples is it in?

3. What styles does it go well in?

And about the Dark Candi Syrup . . .

I used two bottles in a Westvleteren 12 clone. It tastes good if a bit green yet. However, there is a dry taste (I would almost describe it as bread-like, I taste it in Chimay Red) and some kind of weird aftertaste, both of which I attribute to the sugar. Neither are bad, just a bit unexpected. Would that be attributed to the Belgian Dark Candy Syrup or partially a result of the phenols of the Wy3787 yeast being brewed warm, or just the beer not being old enough for the flavors to mellow and blend together? I have tasted similar in some dubbels, but not in the Rochefort 8 I had or in Westmalle's Dubbel.

-Cheers

ErikH
10/13/06 10:34 AM  
Re: Dark Candi Syrup & Blond Sugar Questions . . .
Dave -

Can you be more specific about the 'weird' aftertaste?

Dave I
10/13/06 10:45 AM  
Re: Dark Candi Syrup & Blond Sugar Questions . . .
I have only had a couple of glasses, but it is almost like a mixture of a medicinal taste (the phenols) with a dry, decidedly non-sweet caramel flavor. It is not a sour flavor (definitely not an infection, sadly I know the difference) but almost reminiscent of a yeasty bread/biscuity-taste with black strap molasses and none of the sweetness. Sorry, I'm really bad at describing what I taste in beer. I can identify flavors but not accurately depict them.

My guess is it's a combination of the Belgian Dark Candi Syrup (BDCS) and the phenols and not enough aging for them to blend/mellow. It may be that I used too much of the BDCS, or it's just too young, and the syrup and phenols are overpowering everything else until it ages properly and mellows out. In some ways it is reminiscent of Allagash's Dubbel or Chimay Red, but more pronounced, while not as smooth as Rochefort or Westmalle or Achel (never had a real Westy).

-Cheers

Dave I
11/01/06 09:25 AM  
Re: Dark Candi Syrup & Blond Sugar Questions . . .
About that after taste . . . Apparently that was just the phenols from the Westmalle yeast. I tried my Rochefort 12 clone (12 because the OG was 1.120) which had the same amount of of the Candi Syrup and it had none of the aftertaste. Based on the two, the taste of the Candi Syrup is actually pretty good. I just think the phenols are taking some time to blend in with the rest of the beer's profile.

While I am posting in this thread, does anybody want to comment about the moise blond sugar?

-Cheers

SteveG
11/01/06 10:13 AM  
Re: Dark Candi Syrup & Blond Sugar Questions . . .
<<While I am posting in this thread, does anybody want to comment about the moise blond sugar?>>

Sure, I have used both the blonde and dark. The dark went into a quadish thing. To be fair it was also fermented with the mother of all abbey yeast slurrys provided by Al. It is really one of my most authentic-tasting beers, I was totally delighted with the performance of the sugar and would not make a quad again without it. I used a little of the blonde in a barley wine and can't comment yet as to its effect. But I used a lot of it in cooking. My brothers and I made a batch of New England-style penuche for my Dad (he grew up with the stuff). It worked just great, I find it similar to brown sugar but with a more interesting flavor. If you are into brewing sugars it is a must have.

A point on the liquid sugar. One thing that became apparent during the swap we did with various styles of beer that used the dark syrup, it will take on different characters based on the boil time. The beers that boiled it for 45 minutes or longer took on a surprising cherry-like character. Shorter boils were more brandyish/rummy.

Al B
11/02/06 08:42 AM  
Re: Dark Candi Syrup & Blond Sugar Questions . . .
Steve -

I just need to say that the Quad you made is outstanding.

I want to do a Belgian X-mas brew in the same base. Can you forward the basic recipe for your Quad ? ? ?

Al B Grateful

SteveG
11/02/06 10:03 AM  
Re: Dark Candi Syrup & Blond Sugar Questions . . .
Thanks Al, did I open one for you that had carbonated? I remember thinking about pulling one out Saturday, don't remember if I got around to it! I'd be delighted to send you the recipe, can you send an email to my baldy address to remind me? Along with that can you send your home address (for wood beer shipping).
Al B
11/02/06 12:59 PM  
Re: Dark Candi Syrup & Blond Sugar Questions . . .
Ok thanks.

I don't remember perfectly...I think it was carbonated just a bit........down in the cellar......perhaps on a day of swapping yeast slurry for fresh hops?

SteveG
11/02/06 01:13 PM  
Re: Dark Candi Syrup & Blond Sugar Questions . . .
Ah - its way better now. Wish I remembered to pour one Saturday. If you work the pour right you get a 1/2" head.
 
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