I've a curiousity on what lies "under the hood", so to speak, of dark Belgian candi sugar.
So, while researching on the web, I found the blog associated with the book "Brew Like a Monk", and read an attack on "candi sugar", saying such wasn't authentic at all. Poking around a bit more, I found a recommendation of this product, which is supposedly imported from Belgium:
This product's specs say it is made by the repeated heating and cooling of beet sugar. This makes me curious:
1) What *is* authentic with respect to "Belgian" beer styles as far as added sugars go?
2) How can the production processes be imitated in the kitchen, if the processes for making standard "Belgian candi sugar" of the type polemicised against on Brew Like a Monk in fact don't make the real thing?
NOTE: I have brewed with homemade caramel before. Is that the "real" thing?