What kind of sugar is used in beer?

The sugar used in beer is fermentable sugar. This means it's a sugar that yeast can consume and convert into alcohol and carbon dioxide.

Here's a breakdown of common sources of fermentable sugar in beer:

* Malted barley: This is the most common source of sugar in beer. During the malting process, barley is germinated, which activates enzymes that break down starches into fermentable sugars like maltose and glucose.

* Other grains: While barley is dominant, brewers can use other grains like wheat, rye, oats, and rice. These grains contribute different flavors and sugar profiles.

* Sugar additions: Some brewers add extra sugar sources like corn sugar (dextrose), cane sugar (sucrose), or honey to increase the beer's gravity (and potential alcohol content) or add unique flavors.

Important note: Non-fermentable sugars, like lactose, are sometimes added to beer to create sweetness that won't be consumed by yeast. This results in "sweet" beers, such as milk stouts.

So, the specific type of sugar in beer depends on the brewing process and the desired style. But ultimately, it's the fermentable sugars that drive the alcoholic fermentation and give beer its characteristic flavors and aromas.