Brewing Sugars & Honey

We have both types of brewing sugars which are technical sugars and flavoring sugars. Technical sugars include Dextrose (corn sugar), Lactose and Maltodextrin. Dextrose (Corn Sugar) is typically used for carbonation but it can also be metabolized by yeast.
Lactose and maltodextrin sole purpose is to add body and mouth-feel.
Flavoring sugars such as Belgian Candi and Syrup are used for their ability to enhance the taste and not for adjusting gravity. Belgian Candi Syrups come in multiple flavors such as maple and smoked bacon, chipotle pepper, blood orange, cacao nibs, tart cherry and others.
Both commercial and local honey is available in various weights and sizes.