Other Sugars

Beyond traditional brewing sugars like Belgian Candi Sugar, honey, and priming sugar, many other fermentable and non-fermentable sugars play an essential role in adjusting body, sweetness, and fermentation characteristics. Whether you're looking to boost fermentable sugar content, add residual sweetness, or enhance mouthfeel, this collection provides versatile options for beer, mead, cider, and wine.

Our Other Sugars collection includes corn sugar (dextrose), maltose, lactose, brown sugar, turbinado, invert sugar, and more. Dextrose is a highly fermentable sugar used to increase alcohol content without affecting body, while lactose is a non-fermentable sugar that adds residual sweetness and creamy mouthfeel, perfect for milk stouts and pastry beers. Turbinado and brown sugar contribute light caramel and molasses notes, while invert sugar is a great alternative for boosting fermentables in English ales.

Whether you're fine-tuning a high-gravity beer, back-sweetening a cider or mead, or experimenting with new flavors, these sugars provide control, complexity, and creativity in your brewing process.