Whether it’s your style or not, there is, a time and a place for brewing with sugar. Simple sugars do have their place in flavorful beers. Here are a few sugars you can try in your next brew.

Brown sugar:

This unrefined or partially refined sugar contains some residual molasses. It can contribute subtle caramel notes to your beer. Like table sugar, brown sugar offers 46 ppg and is nearly 100 percent fermentable.

Honey is fantastic in a variety of beer styles and becoming very popular. Honey offers up around 30-36 ppg, of which about 90-95 percent is fermentable, depending on the bees the honey came from.

Corn Sugar (Dextrose): This type is most commonly used as a bottle-priming agent. This sugar can lighten body and boost alcohol. Corn sugar yields 42 gravity points per pound per gallon (ppg) and is 100 percent fermentable.

Sucrose (table sugar, beet sugar, or cane sugar): Regular old table sugar can be used in place of corn sugar as a priming agent or as a wort constituent. Since it is available everywhere and inexpensive, this is an easy option to try. It yields 46 ppg and is 100 percent fermentable, so use10% less by weight than corn sugar.

Invert sugar: This type is produced by the reduction of sucrose into glucose and fructose. It has the consistency of honey and often used in Belgian ales or British pale ales. Expect 36 ppg and 100 percent fermentability.

Molasses: Molasses and beer go way back. It should be used sparingly at first until you get a hang of the flavors they impart. Molasses will give you about 35 ppg and is about90% fermentable, depending on the variety.

Belgian candi sugar: This includes a whole family of different sugar products. Candi syrups produce the raisin and plum flavors found in Belgian dubbels and dark strong ales. Rock candi sugar is perhaps the most widely available, though least flavorfull of Belgian sugar. Expect around 30-34 ppg from syrups and about 45 ppg from rocks, all of it fermentable.

Milk Sugar (Lactose): Milk sugar is found in dairy and is not metabolized by brewer’s yeast. This type lends sweetness to your beer, and used for milk stouts. Lactose contributes 46 ppg but is not fermentable, which contributes to the beer’s final gravity.

All sugars can be added at any point during the brewing process. Adding sugar near the end of the boil ensures even dissolution without affecting hops. Sugar can also be introduced part way through fermentation as an incremental feeding. This works well for high-gravity beers.

Experiment with different sugars in different beer styles to find your sweet spot!