Best Priming Sugar for Bottle Conditioning (2026)

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Priming sugar is the small, measured dose of fermentable sugar you add at bottling to naturally carbonate beer in the bottle. Corn sugar (dextrose) is the classic choice because it ferments cleanly and predictably, while table sugar and dried malt extract also work with slightly different dosing. The key is accuracy, since too little leaves the beer flat and too much can over-carbonate or, in extreme cases, over-pressurize bottles. Pre-measured carbonation drops trade some precision for convenience if you bottle small batches. Anyone who bottle-conditions rather than kegs will use priming sugar, and it is especially important for beginners learning consistent carbonation. Match the amount to your batch volume and target carbonation level for the style, since a crisp lager wants more fizz than an English ale. Dissolve the sugar in water and mix it gently and evenly into the whole batch to avoid gushers and flat bottles in the same run. Weighing the sugar beats measuring by volume for reliable results.