Dark Belgian Candi Syrup D-90

Authentic Dark-Fruit Depth • Raisin, Date & Toffee • The Soul of Dubbels and Quads Dark Belgian Candi Syrup D-90 is the real lever behind the deep, complex character of Belgian dark ales. Made by cooking sugar to develop rich Maillard flavors, this shelf-stable syrup folds raisin, date, and dark-fruit notes together with toffee and toasted bread — the exact character that defines a great dubbel, quad, or Belgian dark strong ale. With an extract potential around 32 PPG and a color of roughly 90 °Lovibond, D-90 is the versatile workhorse of the dark candi range: dark and flavorful enough to transform a beer, yet not so deep as the near-black D-180. Because it is a simple sugar, it boosts gravity and alcohol while drying the finish, keeping big Belgian ales dangerously drinkable rather than cloying. Flavor & Aroma Profile Raisin, date, and dark dried fruit Toffee and burnt-sugar caramel Toasted bread crust Deep amber-brown color Dry, boozy-yet-clean finish It delivers the authentic depth that ordinary caramel or light candi sugar simply cannot reach. Brewing Applications D-90 syrup is the classic sugar for Belgian dark and strong ales, including: Belgian Dubbel Belgian Quadrupel Belgian Dark Strong Ale Winter and holiday ales It can also add dark-fruit complexity to strong browns, old ales, and specialty stouts. Usage Recommendations Dark Belgian Candi Syrup is typically used at 5–15% of the fermentables. Add it in the last 10–15 minutes of the boil to preserve its flavor and color. Because it ferments cleanly and fully, it lifts gravity and dries the finish while contributing its dark-fruit character. For an even darker, more intense profile approaching Westvleteren or Rochefort territory, blend it with or step up to a D-180 syrup. Specifications PPG (Points Per Pound Per Gallon): 32 Color: ~90 °Lovibond Flavor Notes: Raisin, date, dark fruit, toffee Usage Rate: 5–15% of fermentables Form: Shelf-stable 1 lb pouch Whether you're brewing an authentic dubbel or a towering quad, Dark Belgian Candi Syrup D-90 provides the raisin-and-toffee depth that gives Belgian dark ales their soul.