Inverting the sugar, using cream of tartar, helps the yeast to digest the sugar more easily and quickly. It also cuts costs when making the usually expensive to brew Belgian tripel ale. Usually you would have to buy Belgian candied sugar, which can be quite costly. Including easier to digest sugar for the yeast raises the alcohol content - we're expecting this batch to come in between 9 and 10%. As my dad would say "a true memory eraser."
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