Already a member? Log In
Written by Gordon Strong
Issue: July-August 2019
You'll Also Like
Recipe
MEMBERS ONLY
Sucro-licious Belgian
Sugar selection can completely change the impression of a Belgian beer. Some dubbels are little more than Belgian blondes with dark candi syrup instead of pure sucrose. This recipe from Michael Tonsmeire leaves it up to the brewer to decide which sugar-type to determine the final beer's character.