Agreed on flavor authenticity from candi syrup - but I thought the poster was last looking into something other than commercial candi syrup; sometimes it just isn’t worth it to not get the real thing…but for example, on a Belgian Tripel one might want to use table sugar, if savings is the goal.
Yes, the OP was asking about Simplicity in a BGSA, and in that case table sugar is perfect for a aub. But the, as these things do, we went off on a tangent about candi syrup in general.
the idea is raising the pH (i think the science is more complicated than that, but functionally this is what people do to make it - i think) to promote melanoidin development without burning/scorching the sugar. im sure lime (the ph raising agent in this case - purportedly) has had use in europe for cooking/baking for a long time ie. pretzels and giving them that unique flavour. the simplification of leavening through baking soda/powder and industrially produced consistent yeast is very new, and i guess a variety of things were used even just 150 years or so ago including ammonium bicarbonate had the common place that sodium bicarbonate has now - but resulting in a different and apparently pleasant in some cases consistency and flavour.
so i think its entirely possible a factor in making “REAL OFFICIAL TM” candi sugar is/was raising the pH with lime to make those flavours people noticed were better if this process was done.
even my paying ~6.29 (for D90) up to $7.89 for the darker syrups per lb i do find definitely palatable since i relaly, really dont want to handle cooking a large quantity of sugar, AND playing with a chemical and adding water and things to it. as well as the time involved. but im definitely still interested in it.