SUGARS

Rice solids are used to lighten beer and add body, rice flavor and fermentable sugars.

Priming sugar is used for carbonating your beer. You should use around 1 ounce per gallon of beer being bottled. For best results, dissolve in water and ensure that it is evenly dispersed in your beer before you begin filling your bottles.  

Dark Belgian candi sugar
Manufactured in United States
Add to a beer recipe to increase its alcohol level without making it more malty or sweet

Used to bottle condition/carbonate beer.

Maltodextrin is made from corn. Primarily used to increase body, head retention and mouth feel. We would suggest using 4-10 ounces for a 5 gallon batch. The best time to add this is the last 15 minutes of the boil. It is considered balanced and adds no re

Lactose is a non-fermentable sugar used to sweeten Brown ales and Stouts. It gives a beer a creamy texture, or "milky" flavor as it is called in some countries.

4 lb bag, packed 14 per box. 100% Dextrose.

Corn sugar does not contribute color, flavor, or body to your beer or wine. Use corn sugar to "thin" out a beer that may be too heavy in body as well as boost the alcohol content of the finished product. Useful in beers such as Double IPAs, heavy belgians

The most versatile dark Belgian candi syrup with a mild palate of dark chocolate, dark stone fruit, slight hint of coffee, toffee, and medium-toasted bread notes.

Used by professional brewers to produce some of the unique beers of Belgium.