Brewing a Belgian today- sugar question

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kmlavoy

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I'm brewing a Belgian Golden Strong Ale today, and using sugar for the first time.

It occurred to me that I've never really thought about when to add sugar. Is there any specific reasoning that you would add it at the beginning middle or end?

It probably doesn't matter, but I figured I'd ask.
 
We brewed a Chimay Premier clone yesterday and added the sugar at the beginning of the boil. My son asked me the same question and I didn't have any answer. I'd like to hear the response to this too!
 
It won't matter much. However, if you're using the dark candy syrup or rocks, a prolonged boil may produce some carmelization that you may not want.
 
To reduce caramelization, increase hop utilization, and still sterilize, I add sugar with 15 mins to go.
 

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