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 wife asked me what the definition of beer was, and my best response was my understanding of Reinheitsgebot definition (which may or may not be correct). Beer contains: Malted Barley Hops Water Yeast This definition however excludes many things that I would also consider beer, for instance, the entire BJCP category 15 - German Wheat and Rye Beer, nor would it include beers with fruit or coffee beers, or winter ales (with coriander etc...) So what is a good …

My understanding is that all-malt simply means no adjuncts (sugar, corn, rice, ect) in your beer. They also say that all-malt beers are prone to DMS. They also say that dark german beers are essentially immune to DMS. Technically, aren't all german beers all-malt, due to Reinheitsgebot? Am I missing something?