A number of different types of sugars are used in brewing certain types of beer. These sugars can serve as an inexpensive source of extract, add flavor and color, and can be used to make a higher gravity beer. In some Belgium beers adding Candi or beet sugar is common, and helps make the strong dubbels, and trippels more enlightening to the tongue. Some common sugars are listed below.

  • Priming Sugars - Priming sugar is a form of sugar made for brewing. It is added to the fermented wort right before bottling. After bottling, it allows for more ferentable sugars to be mixed in with the beer, and allows for the yeast to have more food, thus creating cO2. This adds the needed carbonation to the bottle
  • Organic Priming Sugars - Organic priming sugars as the same as their counterpart, but made from organic sugar.
  • Candi Sugar - Candi sugars as used for priming, but are also used for adding gravity without adding thickness to beers. Candi sugar is invert sugar, meaning it is made from cane or beet sugar that has gone through an inversion process.
  • Candi Syrup - Candi Syrup is made similar to Candi Sugar but is left with water, or water is added after it is inverted.
  • Soft Candi Sugar - Soft Candi Sugar has gone through the same process described above, but goes through a centrifuge to extract crystals
  • Rice Syrup Solids - Rice syrup solids can be used in the same was as Candi sugars to add alcohol without the body to beers. Rice syrup solids are gluten free and are extracted from rice using an enzymic process.
  • CarbTabs - Carbtabs are a trade marked product name by Muntons representing tablets made up of propylene glycol alginate. The contain priming sugars that are used for bottling purposes.
  • Carbonation Drops - Carbonation drops are another form of priming sugar made up of glucose and dextrose. These drops are made for adding carbonation to bottling.
  • Invert Sugar Syrup - Invert sugar syrup goes through the inversion process and is used in both bottling and an an ingredient into beer for flavor and body.
  • Lactose - Lactose is different in that it is non-fermentable. It is used to add flavor and body to beers.
  • Priming Agent - Priming agent is a general term for fermentable sugar, in some form, used for priming.
  • Honey - Honey is generally used for flavor and is added during the brewing process