- Posts: 319
- Joined: 4 years ago
- Favourite Beer: IPA
- Location: Hanwell, New Brunswick (just outside of Fredericton)
I mean I know of the different grades of Belgian Candi Syrup, but this place is making fruited and other flavored candi syrup. Tart Cherry (although, the syrup is made with cane sugar, I am not sure how "tart" it would end up being), cocoa nibs, vanilla bourbon, maple smoked bacon? Among others.
I assume you would treat it like any other candi syrup, but they suggest putting it in at high krausen, but what little info I have found on them, most that are using it, are putting it in at the end of the boil.
Just find it hard to think you would get much of the intended flavor with the sugar content, then again, the yeast would eat it up quite nicely.