"Most homebrewers carbonate their beer by adding priming sugar at bottling time."

http://hbd.org/brewery/library/YPrimerMH.html

"Priming" is one way of carbonating beer without adding CO2 directly. Instead, the fermented beer is bottled. Sugar is added. Residual yeast in the beer ferments the sugar, thereby generating carbon dioxide and carbonating the beer.

"Priming sugar" simply means the sugar used for "priming" and does not describe the nature of the sugar itself. Dextrose, here, is merely one possible sugar that can be used for priming.



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Note added at 29 mins (2011-04-15 12:35:33 GMT)
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More information about "priming sugar":

"11.3 What Sugar Should I Prime With?

You can prime your beer with any fermentable that you want. Any sugar: white cane sugar, brown sugar, honey, molasses, even maple syrup can be used for priming. The darker sugars can contribute a subtle aftertaste (sometimes desired) and are more appropriate for heavier, darker beers. Simple sugars, like corn or cane sugar, are used most often though many brewers use dry malt extract too. Ounce for ounce, cane sugar generates a bit more carbon dioxide than corn sugar, and both pure sugars carbonate more than malt extract, so you will need to take that into account. Honey is difficult to prime with because there is no standard for concentration."

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Note added at 38 mins (2011-04-15 12:44:40 GMT)
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Anders ausgedruckt: "priming sugar" = "Zucker, das zugegeben wird, um eine Nachgärung einzuleiten"

(einfach nach "Zuckerzugabe"+"Nachgärung" googeln)

Prost!

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Note added at 1 hr (2011-04-15 13:20:40 GMT)
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"Zucker für die Nachgärung"

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Note added at 2 days21 hrs (2011-04-18 09:47:45 GMT) Post-grading
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Ein "Zusatz"/"Zugabe" noch: :-)
Falls die Nachgärung in Flaschen stattfinden soll, nennt man sie auch "Flaschengärung"

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Note added at 38 days (2011-05-23 13:17:18 GMT) Post-grading
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Reference missing above under "11.3 What Sugar Should I Prime With?"
"How to Brew", by John Palmer
http://www.howtobrew.com/section1/chapter11-3.html