Sugar

 Common types of sugars used in brewing include:

1. **Maltose**: Derived from malted grains, it's the primary sugar in brewing beer.
2. **Dextrose**: A simple sugar that ferments quickly and is often used for priming beer or enhancing fermentation.
3. **Sucrose**: Also known as table sugar, it can be added to increase alcohol content and reduce brewing times.
4. **Lactose**: A non-fermentable sugar often used in milk stouts to add sweetness and creaminess.
5. **Fructose**: Found in honey and fruits, it can add unique flavours and aromas to certain brews.

Different sugars can influence the final product's flavour, body, and mouthfeel, making brewing sugars an essential aspect of recipe formulation.