Belgian-style candi syrup and candi sugar plays an essential role in the rich fruity flavors of dubbels and quadrupels. Starting with sugar, producers add alkaline ingredients and cook the syrup. While delicious commercial candi sugars are available, making your own is inexpensive, requires no special equipment, and allows customization. Walking you through the process in this BYO+ video is Brew Your Own’s Technical Editor Ashton Lewis.
In Japanese and Korean baking, there is a barley malt-rice liquid syrup called Mizuame used frequently to make breads and desserts. But homebrewers will recognize Mizuame right away as just another name
SMaSH stands for Single Malt and Single Hop recipe design. SMaSH takes the idea of simplicity in brewing to its logical extreme — by limiting the brewer to one malt, one hop
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