I have a full range of candi syrups (purchased from candisyrup.com), including clear, amber, D1 and D2. The thing is, I’m kind of burnt out on dubbel, I’ve never been a big fan of tripel, dark strong or golden strong. In short, the only Belgian beers I’m currently fond of are Flanders red and lambic/kriek. I’ve used some of the dark syrups in my Flanders reds, but you can only brew so much of that. I have 16gal going plus at least 5gal bottled. Thats enough.
So my question is, what can I use these syrups for? Don’t say pancakes, and I already tried some amber on vanilla ice cream and it was just so-so. I put a little amber in my most recent best bitter, its still fermenting so I don’t know how that will come out. My hope was to give it some caramel flavor that would complement the biscuity malt of the Maris Otter. Otherwise, I’m thinking the darker stuff will work in a brown ale or porter, and the clear syrup might work in a CAP.
fwiw, I used some hard belgian candi in a IIPA recently. Came out tasty but not too over the top. Went well with the bit of Rye I put in. (.5 oz candi) (1 lb Rye)
Thats an idea, I think you said the Simplicity has a little honey quality to it? That’d go well in a light low-hopped brew. Plus the wife likes them, she can put her daVinci syrups in them for a “flavor of the day”.
