Priming sugar with bitters?

[BritishBelgianTwst]

Hi,

As I keep mentioning, I'm in Belgium. Good for Belgian beers but I was brought up a stone's throw from Burton and so I'm a bitter lover at heart.
Anyway, as I'll soon be embarquing on my first All Grain effort I'd like to know if I should be using priming sugar when bottling - I don't remember bitter ever being really fizzy.

Thanks,

Paul

[steve_flack]

The usual rate seems to be around 4-5g/L of table sugar. This gives a beer fizzier than draught real ale but not too fizzy (well in my opinion anyway).