Are the terms "dark sugar" and "dark malts" in BLAM?
I'm sure even the monks have changed the sugars they use (if they do it themselves) or even the vendors they source from over the years. In fact, I recall reading/listening somewhere that they received complaints the quality of the beer was declining and had to revisit their processes.
I know in the bottom of a Rochefort 10 bottle there are always the dark chunks of yeast, perhaps darkened by the sugar and malts, etc..