I so far brew beer using two different beer brewing kits. One required adding honey, the other sugar, for the bottling.
First of all - isn't this breaking the reinheitsgebot? As a German I feel obliged to it.
Shouldn't the dextrose produced during mashing be sufficient for sweetness?
Then again I read that the sugar added during bottling is supposed to increase carbonation - not sweetness. But how would sufficient carbonation be ensured without adding sugar (sticking to the reinheitsgebot)?
(my question might seem dogmatic but I am more interested in understanding the underlying processes)