So my shipment of stuff finally came in! It mainly was for the Belgian corks and wire cages, but I threw in a bunch of other ingredients as well.
One of these is a small tub of candi syrup. Not your usual Belgian candu though! It's made with maple and smoked bacon. Mmmmmm! Apparently it's not too overwhelming, which is exactly what I'll be aiming for - nobody really wants to drink liquid bacon! So far I've been contemplating using it in one of these:
1) A very mildly smoked dry stout
2) A saison
3) a Belgian Strong
I'm more inclined towards the dry stout though, but I'm not sure if the roasted malts will overpower the syrup.
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