FREQUENTLY ASKED QUESTIONS (FAQ)
Are your products Proposition 65 compliant? |
Yes. Nothing in our products or packaging contain Prop. 65 listed compounds. Certain compounds produced in the roasting of coffee at very high temperatures exceeding 210C have produced at least one compound found on the Prop. 65 list. Our products are produced at much lower temperatures, (less than 110C), over a very long duration. At least one reseller has a Prop. 65 tag associated with our products. They have been advised of the categorical tagging error.
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Can candi syrups be stored in refrigeration or in a freezer? |
Candi syrups must be stored at room temperature. Like honey, candi syrups in refrigeration will eventually crystallize. Storing in refrigeration voids the warranty. The syrups that have crystallized can be used and can be reconstituted by soaking the unopened product in 70C water for 1 hr, (repeat if necessary).
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There is a lot of buzz about another brand of Candi syrup being metallic tasting with a bicarbonate aftertaste. Has your product ever had any similar problems like this? |
No, our products have never encountered this problem. We have had some breweries contact us concerning other brands for our opinion, however, the brands and products in question are not ours so we cannot comment on it.
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Are your products made with non-GMO sugar? |
Yes, all sugars starting in 2010 were certified non-GMO.
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You described your method of filling containers, (pouches, pails and IBC's) as 'hot filled'. What is hot filling? |
Industry terminology can be opaque at times. Our products are pumped at high temperature through large chillers for cooling just before final packaging. Because this real-time packaging originates from a sterile hot source, it is termed 'hot filling'. |
I used a another syrup product and noticed a molasses flavor in my ale. Do your syrups also have this? |
No. Some candi syrups are still made using copper vessels for heat efficiency, (very similar to the production of molasses). This leaves a mild residue and slight over-charring in the flavor of the syrups. Our adjuncts are processed using only stainless vessels so there is no residue or off flavors. There is a domestic syrup maker, (not an importer), who is adding molasses and corn syrup to their syrups and terming it 'Belgian style'. This is in no way a Belgian style adjunct. In most cases it creates a distasteful sulfur or acrid aftertaste in Belgian style ales and should be avoided in Belgian style ales altogether. |
Are your products GMO free? |
Yes. We purchase only non-GMO bulk sugars and require our bulk sugar suppliers to be GMO-free. |
Can your products be used in wine, mead, or spirits? |
The answer is variable due to varying naming conventions in different countries. In Germany for instance you can use a sugar adjunct but the end product cannot be termed beer due to Reinheitsgetbot. In Belgium or Holland you can hardly avoid using a sugar adjunct in creating fine ales. Our adjuncts are designed primarily for ales/lagers, however, we do have spirit producers and wineries that use our bulk products. Ingredient lists and recipe submission to the TTB, (in the US), is the sole responsibility of the winery, mead, or spirit producer. Our ingredients are listed on the labels of each of our products. |
What is the significance of beet sugar from Belgium versus beet sugar grown in other countries? |
Belgium is a very modern non-agrarian economy with less than 1% of its GDP based in farming or food-stuff production. According to the FAO, beet sugar, (Beta vulgaris), is not grow in significant bulk in Belgium with the majority of its sugar imported from France and Germany, (and recently cane sugar from Africa). With only 2 relatively small sugar refineries in Belgium, the beet sugar that is produced in Belgium does not meet national consumption nor rise to the level of export. As such it is unlikely that confectionery exports from Belgium are made using Belgian beet sugar. |
Why are all brands of candi syrups so expensive? |
Manufacturing candi syrup is a multi-stage process. These extended process times absorb considerable energy costs and time. We perform the entire process from raw material to finished product. We do not use any pre-made ingredients, starch based sugars, or employ short-cuts. From the very beginning we have insisted on creating premium products the hard way. This process coupled with distribution logistics is the basis for the retail cost here in the US. |
What is the difference between "Candi Sugar" aka Belgian Rock Candi and Candi Syrup? |
Belgian Rock Candi is a solid adjunct with a commonly stated fermentable contribution of about 1.046 PPG. In its current commercial offering it is primarily sucrose and generally regarded as flavorless in all styles. Candi syrup is an all natural crafted adjunct with specific percentiles of fructose and glucose with varying small degrees of sucrose depending on style. Candi syrup is directly fermentable at 1.032 PPG with rich and complex flavor contributions. |
An ingredient list posted online from an EU candi syrup producer shows derived sugars from corn and/or potato starch. We need to know if you use corn or potato derived sugars? |
No. We use no starch-converted sugars. We believe that using starch derivative fillers lessens the flavor of a candi syrup and ends up with something that tastes like a buffered molasses. To us this does not rise to the level of quality required for this category of brewing adjunct. Our parent company was originally formed to improve the quality of brewing adjuncts. Given the exacting nature of craft brewing and the consistency required for fine ales, we believe the highest quality ingredients are required for a premium product.
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How can I get the syrup to flow out of the pouch when it is cool or cold? |
The simplest means is to place the syrup pouch in a bowl with warm water 110-115F for about 10 minutes prior to pouring. The syrup will warm slightly and flow easily. |
Are your products UPC registered?
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Yes, our products are registered with the North American GS1 UPC-A codes as well as with the EU, (European Article Numbers EAN-13).
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Do Belgian Abbey and Trappist Breweries use whatever type of adjunct they have on hand? |
Historically this has been stated as a tendency of frugal monks and is historically true in some cases. However, it is also true that many of these ale's were sub-par and some so disagreeable that they had to cease production.
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Do you sell products other than Candi Syrup? |
Yes, CSI has three varieties of Cassonade and one blonde soft sugar that can be viewed on our product page here. |
Is Simplicity just clear inverted sugar? |
No. Unlike neutral syrup products Simplicity is a premium light blonde syrup that undergoes multiple thermal stages to develop a mild signature flavor. It is notably superior in flavor to neutral syrups while still contributing very little color. |
Are your products gluten (glutein) free? |
Yes. We use no gluten bearing products at any stage of production or packaging. |
Why does CSI maintain a retail web site for their products? |
CSI no longer maintains a retail area for direct purchase. |
Do Trappist and Abbey breweries use Candi Syrup, Inc products? |
To date Trappist breweries have not given permission to disclose brand affiliation for adjunct syrups/sugars. If Trappist Breweries use Candi Syrup, Inc. products, we would not be permitted disclosure. |
Can Candi Syrup be used in other applications? |
Yes, candi syrup is used routinely in Europe as a culinary syrup. It is also commonly used in priming bottle conditioned ales.
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Does CSI use preservatives in the making of its syrups? |
No preservatives or stabilizers are used at any stage in the process of making our syrups. Our syrups are made using only food grade natural ingredients and traditional thermal methods. This is why our syrups have made spectacular award winning ales and are requested around the world. |
Is Candi Syrup unique to Belgium?
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No. "Belgian" Candi Syrup is a descriptive term of style rather than a designation of national origin. It is also made in many Western European nations under a variety of brand names. Most of these products are similar with only few exceptions. Europeans know it simply as "Candi Syrup", "Kandi Sirop", or "Kandij Siroop".
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Is pH an issue with brewing syrups?
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Yes. Brewers yeast has a preference pH range of approximately 5.1 -5.5 PH. Our syrups are designed to have a minimal impact on wort pH to assure no negative impact on fermentation.
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How do I know if my syrup is an import?
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We encourage domestic consumers to buy from North American manufacturers whenever possible. However, if you must buy an overseas import these are the guidelines for determining country of origin.
In the US all imports and goods repackaged after arrival are required to be marked "Made in [Country]" or "Product of [Country]" clearly in English. [TITLE 19 USC 1304 et.al.]. This USC code requires all imported as well as bulk re-packaged goods to be marked with the country of origin. If it is not marked then please require your reseller to provide proof of origin to substantiate import claims and the actual country of manufacture, |
How can CSI's syrups actually be better than imported candi syrups?
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Aside from our own testing, feedback from craft brewers has been a milestone for product comparison. "Richer flavor", "actually has the flavors you claim", and "world class" are a small sample of some of the comments we routinely receive from brewers.
Our products have a balanced approach to simple sugars. Increased volumes of more complex sugars can slow the metabolic capacity of brewing yeast especially in high gravity Belgian Ales. Our syrups are designed to be pH specific to brewing and to maintain wort well within the ideal range for best fermentation performance. Our syrups have richer and more complex flavors. When we say our syrups have caramel, dark fruit, or coffee flavors they actually have these flavors. |
Has CSI tested its own syrups?
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Yes, exhaustively, (see some of our tests here). We consider brewing tests to be the best and most definitive means to prove a product worthy of the craft brewing tradition. Even after all of the empirical testing data was collected, we spend each year continually brewing with our own syrups. We brew some of the most difficult to replicate clones over and over including Westvleteren 12, Rochefort 10, Orval, Westmalle, Achel, and others using Candi Syrup, Inc's products until we are satisfied that they consistently exceed our expectations.
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Why do some candi syrups have a sorghum-like flavor?
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A premium Candi Syrup should not contain a sorghum or molasses-like palate. We have found that using highly conductive copper surfaces at high temperatures can create this type of flavor profile. We use only food grade stainless production lines.
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What does directly fermentable mean?
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We prefer to characterize sugars in the context of brewing as either directly fermentable or indirectly fermentable. For instance, sucrose is not directly fermentable in ale. Also, since sucrose only inverts slightly upon boiling in wort, it must later be broken down by the yeast in a separate metabolic process before it can be consumed. This takes time and energy away from your yeast's limited capacity and lifespan. In high gravity ales time and energy are critical to achieving target gravity. Too high a percentage of complex sugars can be counter-productive to reaching target FG.
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Can you comment on the timing of syrup addition in brewing?
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We recommend adding syrups at 10 minutes prior to boil completion. It is recommended to stir-in the syrups during the boil to avoid scorching. AS will all adjuncts regardless of having been filled in an ISO 5 environment or not, it is recommended to boil adjuncts prior to fermentation.
If you have a direct element in the boil it is preferred to stir-in syrups at flame-out to avoid direct element scorching. |
Can two of your syrups be mixed to approximate the flavors of a third?
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No. The dilution of D-180 with Simplicity for instance will not equal the flavor of D-90, (even though it may result in the same color contribution). Each of our syrups is made uniquely to style and has a unique flavor profile.
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