Mineral salt for increasing the acidity of the wort (lowering the pH) and to increase the permanent hardness of brewing water. Indicating dose for water treatment: 12 g per 25 l.
The ideal sugar for a full and quicker fermentation without residual sugar.
Non fermentable. Ideal for sweetening too dry wines. Sweetness compared to sucrose : (100) = 30.
The original candy sugar as used by many Belgian breweries. Adds an inimitable flavour to your beer.