Sugars & Honey

Simple sugars have many uses for the brewer. Most people are introduced to priming sugar with their first beer kits.


Pre-Measured Priming Sugar / Dextrose

Pre-measured priming sugar (dextrose) is a convenient way to carbonate the typical 5 gallon batch in bottles. Ensure that priming sugar is thoroughly mixed before bottling or you may find inconsistent carbonation levels across the batch.

Carb Tabs / Carbonation Drops

Carb tabs and drops are dosed into each individual bottle prior to filling and capping.

Dark and Light Belgian Candi Sugar

Lactose / Maltodextrin

Lactose and maltodextrin are generally unfermentable and will remain in the finished beer. Dessert stouts are the most common style that make use of these products.


"Must Bee Honey" Wildflower Honey

Honey is of course the base of honey-wine also known as mead. It can also be a unique addition to beer. Unlike typical sugars you can gain the nuances of honey if it's treated gently in your brewing process!

We proudly carry Must Bee Mead honey from Summerville, SC. Please support this local company when making your meads or supplementing your brews.

We carry pre-measured priming sugar (dextrose, 5 oz.) for those who bottle. If you'd like other bottling alternatives we also carry priming tabs and carbonation drops.

Dextrose is also in stock in larger quantities. This is best used for additional sugar content in ciders and fruit wines. It may also be used to increase alcohol without adding body or color in beer. Always be sure minimum malt levels are met before considering sugar additions. Malt provides nitrogen necessary for yeast health and excessive "simple" sugar levels can actually inhibit fermentation of maltose and other higher molecular weight carbohydrates in your wort.

Unfermentable sugars like lactose and maltodextrin add body but little to no flavor, common in some styles like milk stout.

This list wouldn't be complete without Belgian candy sugar which is necessary in some styles such as the tripel.

Common table sugar (sucrose) is sometimes used by brewers and wine makers to elevate alcohol levels. This does come with potential flavor risks. While more economical than dextrose I've found a prevalence for hot alcohols and cidery flavors and do not recommend its use.

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