What effect does using simple sugars have on a beer's body?

Using simple sugars in brewing primarily lightens the body of the beer. Simple sugars are easily fermentable, and when they are added to the wort, they are quickly converted into alcohol by yeast during fermentation. This process leaves fewer residual sugars in the finished beer, resulting in a lighter body and mouthfeel.

The body of a beer is influenced by the amount of unfermented sugars, dextrins, and proteins present. By incorporating simple sugars, brewers can decrease the amount of these compounds, ultimately creating a lighter, crisper beer. This is particularly useful in styles that benefit from a dry finish, such as certain light ales or lagers. The use of simple sugars does not directly impact the mouthfeel to the extent that adjuncts like malted grains might, and they have no contribution to bitterness as they do not impart hop character or influence the perception of bitterness in the beer.

In summary, using simple sugars effectively thins the body of a beer, making it less heavy and more refreshing while allowing the alcohol content to increase without adding significant body.