Raw agave nectar is alleged to be ~70-75% fructose, so it won't ferment out entirely like honey would. It's basically akin to an even more highly concentrated HFCS. The flavor/aroma left after fermentation would certainly be interesting to experiment with.
California Pale Ale
Rye IPA, Citra Pale Ale, ESB, CO Pale/Simcoe SMaSH
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