Belgian Candy Sugar - Light - 1 lb

A highly fermentable inverted beet sugar crystallized into hard “rock” pieces. Used in traditional Belgian-style beers (Tripels, Golden Strong Ales, etc.) to boost alcohol without adding body or malt flavor, helping the beer finish dry and crisp. The light version adds no color.

It’s made by inverting beet sugar (breaking it down into glucose and fructose) and then crystallizing it into large rocks. Add to the boil or directly to the fermenter. 1 lb in 1 gallon of water yields a specific gravity of 1.045.