[denny]

I believe those original syrups came from a different company.

Whether or not Belgian breweries use those syrups, all I can say is that my Rochefort "homage" got a lot closer to the real thing once I started using them.

https://shop.countrymalt.com/adjuncts-and-fermentables?terms=Brand:Dark%20Candi

Those were the originally imported syrups. I believe they are just rebranded bulk Belgian syrups. They are quite good IMO.

Yep, they are.  Brian imported and rebranded them.  Several years later CSI was formed.

[Big Monk]

I believe those original syrups came from a different company.

Whether or not Belgian breweries use those syrups, all I can say is that my Rochefort "homage" got a lot closer to the real thing once I started using them.

https://shop.countrymalt.com/adjuncts-and-fermentables?terms=Brand:Dark%20Candi

Those were the originally imported syrups. I believe they are just rebranded bulk Belgian syrups. They are quite good IMO.

Yep, they are.  Brian imported and rebranded them.  Several years later CSI was formed.

I remember using them in this recipe:

https://www.seriouseats.com/recipes/2012/09/how-to-brew-belgian-strong-dark-ale-beer-homebrewing-recipe.html

and it’s mate:

https://www.seriouseats.com/recipes/2013/01/parting-glass-belgian-dubbel-recipe-how-to-brew-beer-at-home.html

when I first started brewing. Dissecting and reverse engineering these recipes was what got me into brewing in general and Trappist beers in particular.