[spowlison]

Anyone ever tried substituting maple syrup for some (or even all) of the belgian candi sugar used in Dubbels, or similar dark belgian styles? I'm thinking of trying a half-and-half split between candi sugar and maple syrup for a Dubbel.

[morticaixavier]

I say go for it. but you will not get the same flavour profile from maple as from the candi sugar. The flavor contributions from maple are very subtle. I would put as much as you can afford in and possible add it mid way through fermenation so as to retain as much aromatics as possible.

[Jimmy K]

I've substituted date syrup for candi syrup with great success. And it won a competition ribbon. I think Charlie P wrote in an article once that you should do something to make the belgian your own, because Belgian brewers are all over the map.