Real smoked bacon and maple syrup cooked in small batches of Artisanal Belgian Style Candi Syrup. Just stop reading for a second and let your brain catch up. Yes your mouth probably did start to water and you just realized you are in fact a little hungry right now. 

We did not design it to overwhlem your beers with bacon, maple or smoke, rather it will add layers of complexity that will be appropriate in many different styles. Should you put this in your next Porter, Brown Ale, Stout or Barleywine? Yes. Should you try this on waffles, pancakes, in a stir fry, on ice-cream, or directly by the heaping spoonful into your salivating mouth? Absolutely.

How to use: Since brewing recipe ingredients vary by style, we recommend using up to one (1) pound of our flavored Candi syrup per five gallons of wort during primary fermentation. To get the best flavor and aroma in your beer, you should add the syrup just after high krausen while the yeast is most active & healthy.

Begin by stirring in 1/2 lb of flavored syrup. Allow for fermentation, and then taste the fermented beer. You can add more syrup to attain your desired flavor and aroma.