What flavor characteristic do darker sugars impart when used for priming?

Darker sugars, such as brown sugar or molasses, impart a more complex flavor profile to beer compared to lighter sugars. When considered specifically in the context of priming, the use of darker sugars can lead to a pronounced aftertaste, which is often associated with their caramelized flavors and the presence of additional compounds found in the sugar.

These sugars contribute not just sweetness but also a variety of other flavors including hints of toffee, caramel, or even slight chocolate notes, all of which can linger on the palate as an aftertaste. This complexity enhances the overall flavor experience of the beer, especially as it ages, making the aftertaste characteristic of using darker sugars quite distinct.

While darker sugars can add sweetness, the key focus here is on the aftertaste that differentiates them from lighter sugars, which may provide sweetness without the same depth of flavor or lingering effect. Thus, the emphasis on aftertaste accurately captures the unique impact that darker sugars offer when used for priming in brewing.