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Without sugar, there would be no alcohol!
Sugar is fermented by the yeast to produce alcohol and carbon dioxide.
Many beers, cider and wine kits/recipes will call for sugar to be added at both the primary and secondary fermentation stages and you will find many types below.
The standard choice is our Brewing Sugar (Dextrose Monohydrate) which we sell in 1kg bags.
Malt extracts can be used instead of sugar to give a superior taste.
If a recipe calls for 1 kilo of sugar you can use either all sugar or all malt extract.
Alternatively you can use 500g brewing sugar and 500g malt extract.