Originally Posted by pava
I have read a little bit about some of the differences and have also read that most authentic belgian beers use the syrup (not sure if this is accurate or just internet folly but it gave me hope that I could at least use the syrup).
Here's what Stan Hieronymus, the author of Brew Like a Monk, has tl say on the subject:
Brew Like A Monk Blog Archive Belgian caramelized syrup now available in America
Summary: Belgians use the syrup.
OTOH, the recipe was formulated without it, so the syrup could give you a more caramelized taste than doing it with the rock candy.
I'd go for it, it might be slightly different but it shouldn't be a massive difference and it's probably more interesting if anything.
On deck: Little Bo Pils, Bretta Off Dead (Brett pale)
Secondary: Oude Bruin, Red Sky at Morning (Sour brown ale)
On tap: Saison Duphunk (sour), Amarillo Slim (IPA), Earl White (ginger/bergamot wit)
Bottled: Number 8 (Belgian Strong Dark Ale), Eternale (Barleywine), Ancho Villa (Ancho/pasilla/chocolate/cinnamon RIS), Oak smoked porter (1/2 maple bourbon oaked, 1/2 apple brandy oaked)