I bought some palm sugar at an Indian grocery and used it in a Belgian Blonde.
The stuff I bought was sort of oily & pressed into little "pucks" and came from Thailand.
It had interesting aromatics and left a nice residual sweetness to the finished beer.
However, because of the oily nature of the sugar the finished beer has a hazy clarity.
And as someone noted in an ealier post, it also contributes a bit of a buttery slickness to the beer.
My question is:
Is this sugar the same thing as Jaggery?
If not, how does Jaggery differ from the palm sugar that I used?