Candi sugar is a Belgian sugar product commonly used in brewing beer. It is particularly associated with stronger Belgian style ales such as dubbel and tripel.^[1] Chemically, it is an unrefined sugar beet derived sugar which has been subjected to Maillard reaction and caramelization. A common misconception is to consider this is the same as invert sugar, while actual candi sugar is subjected to multiple complex chemical reactions during the Maillard process.^[2]

Also used as a priming sugar, to aid in bottle-conditioning, and carbonation, with the same benefits as listed above.