Dark, caramelized sugars top a rich, creamy base for a true Creme Brulee Beer experience. We started with a clean base of pilsner malt, and layered in Belgian specialty malts for caramel and complexity, and topped it off with a huge dose of Dark Belgian Candi Syrup. Belgian yeast rounds out the recipe with hints of spice and clean, mild phenolics. You never knew that you could drink delightful, crunchy, burnt sugar!