exBEERiment | Natural Carbonation: Belgian Candi Syrup vs. Dextrose In A Trappist Single

Author: Jordan Folks

An essential part of beer, carbonation occurs when carbon dioxide (CO2) gas is dissolved into a liquid, which requires both pressure and a gas source. While force carbonation is a common way to impart a desirable sparkle, brewers also rely on methods of natural carbonation that involve adding a relatively small amount of fermentable sugar to beer and storing it in sealed containers; when remnant yeast consume this sugar, CO2 is produce as a natural byproduct and dissolved into the beer due to its inability to escape from the sealed vessel.

Arguably the most popular sugar used for natural carbonation is dextrose, or corn sugar, which is inexpensive, highly fermentable, and contributes little in the way of flavor. However, some brewers prefer using different types of sugar for carbonation in hopes that it positively impacts the perceptible characteristics of beer. Honey, brown sugar, and maple syrup are common alternative priming sugars, though any fermentable sugar will work.

Coming in a range of colors and flavors, Belgian candi syrup is an invert sugar consisting of a mix of sucrose, glucose, and fructose that’s typically used to increase the strength and flavor of Belgian ales without affecting their notable dryness. I was recently curious how using this type of sugar to naturally carbonate a Belgian ale would compare to the same beer carbonated with dextrose and designed an xBmt to test it out!

| PURPOSE |

To evaluate the differences between a Trappist Single that was naturally carbonated with either dextrose or Belgian candi syrup.

| METHODS |

In order to keep any differences as perceptible as possible, I went with a simple Trappist Single recipe for this xBmt, the malt of which was graciously provided by the great F.H. Steinbart.

I Left Rome

I made a starter of Bootleg Biology OB Belgian Ale a day ahead of time.

The next day, after collecting the filtered tap water for a 10 gallon/38 liter batch, adjusting it to my desired profile, and getting it heating up, I milled the grain.

When the water was properly heated, I incorporated the grains and checked to make sure it was at my target mash temperature.

During the mash rest, I weighed out the kettle hop additions.

Once the mash was finished, I collected the wort and proceeded to boil it 60 minutes, adding hops and Belgian candi syrup at the times listed in the recipe.

When the boil was complete, I ran the wort through a plate chiller during transfer to a settling vessel then took a refractometer reading showing it was at my target OG.

After a few hours, I racked the clear wort to a fermenter then pitched the yeast starter. The beers were left to ferment at 66°F/19°C for a few days before I began gradually raising the temperature to 75°F/24°C, at which point I took a hydrometer measurement showing it reached FG.

At this point, I prepared for packaging by first determining the amounts of dextrose and Belgian candi sugar I would need to use to achieve my desired 3.2 volumes of carbonation in 1.6 gallons/4 liters of beer, which turned out to be 60 g/2.1 oz and 85 g/3 oz, respectively.

After briefly boiling each type of sugar in 118 mL/0.5 cups of water, I added them to separate kegs before pressure-transferring 1.6 gallons/4 liters of beer to each. I then used a beer gun to fill 12 bottles from each batch.

The filled bottles were stored in a 72°F/22°C room for 2 weeks before I moved them to my refrigerator to chill for a week, at which point they were ready to serve to tasters.

| RESULTS |

A total of 20 people of varying levels of experience participated in this xBmt. Each participant was served 2 samples of beer that was naturally carbonated with Belgian candi syrup and 1 sample of the beer that was naturally carbonated with dextrose in different colored opaque cups then asked to identify the unique sample. While 11 tasters (p<0.05) would have had to accurately identify the unique sample in order to reach statistical significance, only 4 did (p=0.94), indicating participants in this xBmt were unable to reliably distinguish a Trappist Single that was naturally carbonated with light Belgian candi syrup from one carbonated with dextrose.

My Impressions: Out of the 5 semi-blind triangle tests I attempted, I correctly identified the odd-beer-out just once. These beers were identical to me in every way, both sharing a dry finish with the spicy phenol and bubblegum notes I expect in a Belgian ale.

| DISCUSSION |

While force carbonation is a quick way to impart the expected sparkle in beer, many believe natural carbonation methods result in a qualitatively different experience, with some also viewing the type of priming sugar use as a way to contribute unique flavors. Interestingly, tasters in this xBmt were unable to reliably distinguish a Trappist Single that was bottle conditioned with light Belgian candi syrup from one where dextrose was used instead.

It’s possible the lack of significance in this xBmt is a function of my use of light Belgian candi syrup, which arguably has the least amount of character, and that darker candi syrups would impart more noticeable flavor. However, it may also be that the sheer amount of sugar required for carbonation simply isn’t enough to have much of an effect.

I keg the majority of the beers I brew, though for certain styles, particularly those I feel benefit from more aggressive carbonation, I prefer bottle conditioning. Having heard varying opinions on the impact different priming sugars have, I wasn’t sure what to expect with this xBmt, and the fact neither tasters nor I could tell the beers apart leaves me feeling like simple sugars are fairly interchangeable when used for this purpose. I look forward to further exploring the impact of darker sugars, but until then will stick with dextrose.

For those who enjoy Trappist Single, the recipe used for this xBmt was based on one that went on to win Gold in the Belgian Ale category at the 2022 National Homebrew competition!

If you have any thoughts about this xBmt, please do not hesitate to share in the comments section below!

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