Cassonade sugar medium can be used to increase density during boiling intensifying and increasing at the same time the beer colour and taste.
This type of sugar, characterised by delicate notes of roasted caramel, is recommended for preparing Belgian-style beers such as Dubbel and Belgian Ales.
It is a special Belgian sugar, extracted from beets, and it is composed of sugar crystals and candied sugar.
The becker in the picture contains a 10% solution which is the standard solution used in laboratory to determine the EBC (European Beer Colour).
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