i know nothing ... but google revealed this thread...
http://www.homebrewtalk.com/f128/fructose-free-beer-127189/
these postings that sound like they know what they are talking about....
There should be little, if any, fructose (or glucose or maltose or sucrose for that matter) left in your beer. I suppose if you yeast poop out because of a high ABV you might have some. The unfermentable sugars that give beers residual sweetness are complex polysaccharides (i.e. dextrins), not the aforementioned mono- and disaccharides.
Grain-based beer shouldn't have any fructose in the first place: the sugars all come from starch breakdown and so are all glucose-based. Non grain-based sweeteners (table sugar, candi sugar, honey, fruit) are the only things likely to add fructose to your beer, and those will tend to ferment out completely unless your ABV is going onto the double digits and the yeast tire out.
There is some sucrose and fructose in grains. Here is a table with data I got from the Briggs book:
Starch Conversion - German Brewing Techniques
http://braukaiser.com/wiki/index.php?title...tarch_breakdown
Sucrose is the transport sugar in plants. I.e. it is used to move sugar from the leaves to the grains where it is converted to clucose chains (a.k.a starch). It is natutural that some is left in the grain.
But as others said, fructose and glucose are the first sugars that are consumed by the yeast. Even high ABV beers should have little unless you prime with sucrose or DME.
I gather from all of that... there should be little or no fructose in Australian, or beer from any country for that matter....
h34r:
