The sugars most often used in brewing are: Cane sugar, which may be processed and bleached, which in its raw form, is sometimes called turbinado or demerara sugar. Beet sugar is often used as cane sugar Candi sugars or syrups, usually used in Belgian style brewing, and available in different color (Lovibond) levels. Honey, most often derived from clover, or wildflower, but any honey may be used to impart special flavors, such as Meadowfoam, which has a marshmallowy sweetness. Lactose, often called an unfermentable sugar, usually used only in milk stouts Starch sugars, which are derived from cereal grains such as corn. Invert sugar, which is a form of cane sugar formed when cooking cane sugar. Glucose, dextrose, sucrose, maltose are names used to describe the different sugars. Sugar cane, sugar beet, sugar maple, palms, and sorghum are all sucrose type sugars, and are the most often used in brewing.
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