Brewing beer is all about working with sugars — glucose (dextrose), fructose, sucrose, maltose, verbose and all the rest. If you are like me, you want someone to cut to the chase and explain what’s what without referring to the fact that fructose differs from glucose by having a ketone rather than an aldehyde carbonyl group. You probably want answers to questions like: What is corn sugar? What is cane sugar? What is beet sugar? Can I prime my beer with table sugar? Honey? Maple Syrup?
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