Belgian Candi Sugar is authentic crystalized beet sugar. It is in diamond form without strings & no straining is needed. Color in dilution depends on the amount of sugar used & the volume of liquid. It’s use increases alcohol & lightens body. Used by professional brewers to produce some of the unique beers of Belgium. Directions: Use one to two Ibs. of sugar per 5 or 6 gl. batch. For pale colored and Tripple style beers, use clear candi. For Grand Cru, Abbey and Saison styles use a mixture of clear and dark. For Dubbel, Old Bruin and holiday styles use the dark sugar.