Sugars for brewing include Belgian candi sugars, corn sugar, cane sugar, priming sugar, honey, lactose, & more. Sugars can be used to boost alcohol content, prime bottles for carbonation, add flavor & aroma, and add body and mouth feel. Candi sugars are often used in Belgian style beers to boost alcohol content and impact color. Corn sugar is often used by brewers to boost alcohol content. Priming sugar is used on bottling day to produce carbonation. Different honey varieties are used to boost alcohol content and add unique flavors. Maltodextrin is used for mouth-feel and body. Lactose is used in milk stouts to produce residual sweetness.