Sugars

Rice syrup solids are a granulated powder adjunct, similar to corn sugar or maltodextrin.  Utilized to lighten beer color, add body, rice flavor and fermentable sugars,  Rice solids are often employed in light adjunct lagers produced by breweries world wi

Used in beer and for some wines. Dextrose is 100% fermentable, raises alcohol content, and can lighten color. Use 3/4 cup to prime 5 gallons of beer before bottling. Add more or less depending on the carbonation levels you are trying to achieve.

D240 BELGIAN CANDI SYRUP

Used in beer and for some wines. Dextrose is 100% fermentable, raises alcohol content, and can lighten color. Use 3/4 cup to prime 5 gallons of beer before bottling. Add more or less depending on the carbonation levels you are trying to achieve.

Developed for superior priming and heading properties, Brewers Best Conditioning Tabs ably replace dextrose or sucrose during bottling operations.

100% fermentable, Dextrose is utilized in beer and some wines, raising alcohol content and lightening color. For priming 5 - gallons of beer, use 3/4 cup to beer prior to bottling. To adjust carbonation levels, add more or less depending on the desired ca

A unique transparent Belgian candi syrup unlike anything else available on the market today. Excellent for Saison & Golden Ales or as an addition to any higher gravity ale. It is readily fermentable & creates a refreshing subtle flavor that is always on t

Golden Belgian Candi Syrup is the definitive premium candi syrup that adds rich golden raisin and mild caramel to award winning Belgian ales.

The most versatile dark Belgian candi syrup w/a mild palate of dark chocolate, dark stone fruit, slight hint of coffee, toffee, & medium-toasted bread notes. Excellent for all Belgian Ales. Contents: Beet sugar, water. Specifications: SRM - 90, PPG - 1.03

The richest & darkest candi syrup available on the market. Created to have a rich smooth palate, D-240 is a triple-dark syrup with hints of dark raisin, extra dark stone fruit & a roasted dark caramel back-palate. For ales that require full body & indescr

he darkest & richest Belgian candi syrup with an SRM of 180, it has no competitors for flavor, color or smooth fermentability. Notes of fresh ground coffee, wild cherry, dark stone fruit, caramel, w/a hint of dark-toasted bread. An exceedingly superior sy

Derived from sugar beets, Dark Candi Sugar contributes alcohol production to high gravity Belgian style ales. While adding color and flavor to finished beers, candi sugar imparts a complex fruitiness and dry flavor. Dark candi sugar contributes caramel co

Non-fermentable sugar typically added to the kettle with 15-30 minutes remaining in the boil or may be added to secondary fermenter prior to bottling. Lactose finds typical utilization in milk or sweet stouts, adding sweetness, body and mouthfeel to the f

Derived from sugar beets, Belgian Candi sugar contributes alcohol production to high gravity Belgian style ales or any style requiring sugar added to the boil.