Which of the following is a consequence of using refined sugars in brewing?

Using refined sugars in brewing typically leads to the generation of fusel alcohols, which are higher alcohols formed during fermentation. Fusel alcohols often arise when yeast is under stress, commonly due to high fermentation temperatures or excessive amounts of fermentable sugars. While refined sugars can provide a clean fermentable source for yeast, they can also stress the yeast in certain conditions, contributing to the production of these unwanted higher alcohols.

In brewing practice, it is essential to maintain optimal fermentation conditions to minimize the risk of fusel alcohol production. Factors such as fermentation temperature, yeast health, and the overall yeast strain used play crucial roles in the outcome. Utilizing refined sugars does not inherently lead to issues like improved head retention, increased ester production, or higher carbonation levels. These outcomes are influenced by different aspects of the brewing process and ingredients, making the connection to fusel alcohol production the most relevant consequence of using refined sugars.