While brewing a Belgia Quad I added this Candi Syrup toward the end of fermentation. I appreciate the rich, dark color that it added to the ale and enhanced malt flavor. The packaging makes it a cinch to use! The screw off lid punctures the foil seal. I just had to point and squeeze.To do it again I might let it sit in hot water for 10 minutes before an dunk in a sterilizing solution and adding to the fermenter. As it is thick, warming might help get every last drop.

I always add one lb of candi syrup to my imperial stout brews; the "winey" flavor doesn't overpower and contributes to a feeling that you're drinking something luxurious.

The Candi sugar adds darkness and alcohol without affecting the taste like table sugar does. I let the beer ferment for 5 days, add the sugar, and wait another 5 days. Then I move it to a carboy to age.

I love D180 for Gluten Free brewing. It contributes both flavor and color that are really hard find because GF brewers don't have all the malts that barley brewers do. Your first few days of primary with this are going to stink of sugar beets pretty bad, but it all ferments out and I've not had any beet flavor or aroma in my final product yet.