Beer Forum

Anyone used this? I was wondering how it go in a dark strong Belgian? also what quanitities to use. Theres a local brew comapny down here in New Zealand that used it in an imperial ale - 11%. So Im guessing a type of barley wine - anyways its real tasty and thought it could add a real twist to a Belgian??

thanks

Any of the unrefined sugars (jaggery, piloncillo, muscovado) would be great in a belgian dark strong! It will lend a distinct rummy overtone with a slight "molasses" note that will blend well with the malt profile and yeast character of a belgian dark. I recently used the Brun fonce light belgian soft sugar in a dark strong and really enjoyed the character.