Here's your uninteresting fact of the day.
In the Belgian market, the share of refined white sugar
produced from sugar cane is among the lowest in the EU. Belgium is a major sugar beet
producer and has a negligible demand for imports of raw cane sugar for refining.
Is that going to stop me from using brown cane sugar in a Saison? Absoluut niet.
5 lbs. Pils
4 lbs. 2-Row
1 lb. Brown sugar
1 lb. Wheat malt
.5 lb. Carastan
.5 lb. CaraAmber
.75 oz. Galena @ 60 min.
1 oz. Styrian Golding @ 5 min.
WhiteLabs WLP565 Saison I (and maybe S-05 to finish drying it out)