I brewed a beer once years ago using 100 percent maple sap as the liquid. Wasn't good but I did it. Not sure there was much sugar in it.
well about 1/20th as much as maple syrup right? so 3.5% or so?
I've often considered this and I think I would want to use partially boiled sap instead of straight.
I think it's closer to a 40th. I tapped our trees and then put a pail in the freezer and just added each days collection to the freezer until it got full. It was an extract batch years ago before I learned all the great things from you guys. But it was a pain and I don't think I'd ever do it again. There was no perceptible maple or advantage to all the effort and as I remember, it seemed a bit metallic.
I see Jaggery had been mentioned but I did one with that too and it seemed to be a very odd almost creamy character that I didn't really care for. Not saying I used it right.
What about rice syrup? Does that count as Malt and not sugar?