Traditional Dark Beet Sugar Syrup for Rich Dark Belgian Ales.

This Dark Belgian Candi Syrup is made from authentic Belgian caramelised beet sugar and delivers a deep, reddish-brown colour with a smooth, layered flavour profile. At approximately 80 SRM, it sits between our Amber (SRM 40) and Extra Dark (SRM 100) syrups, offering the perfect balance of colour, fermentability, and flavour complexity. Expect notes of rich caramel, brown sugar, dried fruit, and mild toasted fruit character. 

Dark Candi Syrup is a popular choice for Belgian Dubbels, Dark Strong Ales, and rich Abbey-style ales. It boosts gravity and flavour without leaving residual sweetness or affecting body. Belgian Candi will completely ferment and is typically added to increase ABV without making the beer too sweet or cloying . Compared to Amber Candi Syrup, this version brings a darker colour and bolder flavour, while remaining more restrained than the Extra Dark (D2) variant, which leans more heavily into fig, raisin, and burnt sugar notes. Dark syrup is designed to enhance both the appearance and complexity of darker Belgian styles.

Specifications:

Colour (SRM): 80
Yield: Approx. 260 gravity points/kg/L (31 PPG)
Fermentability: 100%
Recommended Use: 250g – 1.5kg per 20L batch, depending on target ABV