I'm lucky enough to have access to an amazing international grocery store that has hard-to-find ingredients from around the world (though they're oddly terrible when it comes to Japanese products and food from Hawaii). For homebrewing, that includes a wide variety of sugars that includes jaggery (with the ingredients listing palm sugar) and palm sugar from Thailand.
Is there a difference? The jaggery comes in a 1 lb cone but the Thai palm sugar comes in a 1 lb package divided into a dozen discs, so the Thai sugar would be easier to split for a recipe.
- Primary: Munich Dunkel, Rauchbier, German Pilsner, Mochi Rice Wine
- Secondary: English Barley Wine, Date & Honey Ale, Basic Mead