On the 'Candi Syrup, Inc.' website they list the ingredients of their D-180 syrup as "Beet Sugar, Date Sugar, Water". That is why I believe that "Date Syrup" should be a good addition to darker recipe versions of Belgian Trappist Ale clone attempts.
Pure "date syrup" is in and of itself quite dark, but obviously the beet sugar component must be caramelized to the desired level of darkness. I'm aware of invert sugar being an acid based caramalization process, and I'm also aware of an alternative process that involves the addition of DAP instead of acid. Does anyone know which of these caramalization methods is utilized in products such as D-180 syrup?
Firstly, as good as their products are, there is a considerable amount of hype they have self perpetuated about their proprietary process.
I repeat, however, how good their syrups are. With that said, there are a number of grocery store available products that are great as well, including date syrups, golden syrups, turbinados, etc. Also, some of the products native to Belgium that CSI, Inc. has particular disdain for, are excellent as well. I'm thinking about syrups made by Belgian candy manufacturers. These were the basis, if not the source, of the original D and D2 syrups that came out right after BLAM was released.