Fructose, also known as fructose, is the sweetest tasting sugar. It is highly and quickly soluble in liquids, so it does not need to be stirred like beet sugar (granulated sugar). This makes it a great bottling sugar and eliminates the need to make syrup like regular granulated sugar.
The other big advantage is that it is much easier for yeast to digest with less energy consumption. Granulated sugar (sucrose) is made up of a molecule of fructose and a molecule of glucose, the yeast must first break this bond and only then can it absorb the sugars. As it is easily soluble and more easily digested by yeast, a faster carbonation is observed after bottling with fructose.
It can also be very useful in the production of sour beers, as lactic acid bacteria also prefer simple sugars such as fructose and dextrose. Therefore, if one is making a sour beer with YeasterBunny or Philly Sour yeasts, it is a good idea to use fructose in the recipe at 2-5% in addition to malts. This will provide the sugar supply for the bacteria, so a quick and guaranteed acidification can be achieved. This also applies if one is making a sour beer using the kettle sour method!
If someone wants to increase the alcohol content of their beer, but doesn't want to increase the body of the beer, they can easily achieve that with fructose. This can come in handy for double/triple IPAs, for example, where high alcohol is important but you don't want your beer to be too full-bodied and horny. In this case, it's a good idea to sneak in 5-10% fructose alongside the malts. It's worth using a planner for this, as it will tell you exactly how much the added sugar will raise the alcohol content of the beer.
