Belgian Strong ale, Saison, and sugar question

The general consensus typically is that Belgian clear candi sugar isn't worth buying over simply using cane sugar. However the darker versions will actually add some flavor and depending on the variety, quite a bit of color. I prefer the dark syrups in this case.

As for more raw sugars, I've used Turbinado in my darker Belgians. I've read it can give about 10L, so keep that in mind. They say it will add light moslasses flavors, but I've actually never used it without darker candi syrups, so I couldn't really tell you how much.

Since these two beers you noted are both probably pretty pale, you might want to just stick to the cane sugar, though I could see some raw sugar in a Saison being nice if you can actually get any flavor contribution out of it.

 

Can't answer the sugar question, but here's a good read about making Belgian beer, especially #5. https://beerandbrewing.com/belgian-beer-youre-probably-doing-it-wrong/

 

I use cane sugar when I brew my Dubbels, Saisons, and Tripels.

I use dark Belgian candi sugar when I brew my Quads.

IMO plain old cane sugar is fine for many Belgian Ale styles.

Cheers!

 

I've made a nice Duvel-ish beer with just table sugar. I'll sometimes use demarara -Sugar in the Raw- for pale Belgians. I've used dark candi syrup in dubbels (great stuff) and have wondered about but never used the lighter syrups. Probably not too different from white sugar?

 

Planning on putting D45 syrup in a BPA in a week. Supposed to give toffee/caramel notes but I'll let you know what I think.