My beer's color is right where I wanted it. The deep mahogany hue has nice clarity and is topped by a dense head that's a bit darker than expected. Head retention is pretty good and there's some lace to be had too.
Moving on to what we really care about, the beer has a prominent nose of dark fruits, plus a light, almost roasted edge that I had no idea would be there. That edge lingers through the beer's finish. While I like the sugar's dimension, it's just not quite what I was expecting. It needs to be cut with something else. The beer's bitterness is light and somewhat floral. You can definitely tell that it shares parts with its three siblings. A light body with about the right level of fizz rounds things out.
So, what do I think of the final result? I think this was my least favorite of the Candi Sugar beers. However, I liked what the brown sugar brought. There just wasn't enough complexity behind it. I feel that cutting this sugar with the other two sugars I've used may very well create a really great Trappist inspired beer. There's only one way to find out. Stay tuned.
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