[69franx]

I'm interested in this brew as well, may have to try out the recipe at some point in near future

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[denny]

Quick opinion-based question: I haven't yet dived (dove?) into Belgian-style brewing, but is it common to omit candi sugar in Tripels vs. Dubbels or Belgian strongs?

Nope.  IMO, some sort of sugar is a must for all of those.  For lighter beers, I use table sugar.  For darker ones, I use candi syrup.  I never use candi sugar.

[HoosierBrew]

Quick opinion-based question: I haven't yet dived (dove?) into Belgian-style brewing, but is it common to omit candi sugar in Tripels vs. Dubbels or Belgian strongs?

Nope.  IMO, some sort of sugar is a must for all of those.  For lighter beers, I use table sugar.  For darker ones, I use candi syrup.  I never use candi sugar.

Totally agree, Denny. I use table sugar for tripel, syrup for the darker ones. No candi sugar.

[Joe Sr.]

I used the candy sugar back in the early/mid90s but have not used it since the syrup products have become available.

Other than table sugar, you can also have some fun experimenting with demarara, sucanat, jaggery, etc.  Each one will lend something a little bit different but many of those differences are very subtle so you might only notice them in a blonde or tripel.

I use table sugar in many beers, but I brew a lot of high OG beers.  When you've got a big beer, sugar is very helpful in hitting a good final gravity and having a beer that's quaffable.  Not that I'm quaffing a lot of 10% stouts, but I like to think I could.

[NickersonC]

Quick opinion-based question: I haven't yet dived (dove?) into Belgian-style brewing, but is it common to omit candi sugar in Tripels vs. Dubbels or Belgian strongs?

Nope.  IMO, some sort of sugar is a must for all of those.  For lighter beers, I use table sugar.  For darker ones, I use candi syrup.  I never use candi sugar.

Mm gotcha. Like I said, I'm not accustomed to Belgian styles, so at the time I wasn't differentiating between candi 'sugar' or 'syrup' in my head. Either way you answered the question I intended to ask about using sugar not of the 'candi' variety at times.

[coolman26]

I use a mix of honey and sugar in mine. Making one w/o the sugar would make it finish too sweet. Sweet and the Belgian yeast character would be undrinkable IMO.


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