Brewing Sugars

Brewing sugars fall roughly into two categories:
  • Technical Sugars: Corn sugar has a neutral flavor, is easily metabolized by yeast, and is usually used for carbonation. Lactose and Maltodextrin are not able to be metabolized by the yeast so they remain in the beer, adding mouthfeel and body. 
  • Flavoring Sugars: Some beer styles incorporate the taste of highly flavored sugars as part of their profile, such as the Belgian candi sugars and syrups used to make authentic Belgian style beers. Their main contribution is their unique flavor, not their specific gravities. (Note:That being said, there are no hard and fast rules and you absolutely can use a flavoring sugar to prime your beer for carbonation if you felt like experimenting!)