Yeah, the white granulated stuff gives off flavors.

brown sugar has molasses that adds some depth, or just add different flavorings.

Different yeasts can sometimes save white granulated, but it’s more hassle than it’s worth, just add different sugars (in addition even) and you’ll get something that will have a chance of tasting okay.

Also, yeast nutrient. Add some yeast nutrient. That can save a brew as well.

Raw honey has a lot of flavor. And beer has barley and hops for flavor.

Also the yeast contributes a lot. There are so many varieties of yeast.

But the problem with pure sugar is that it’s one dimensional. The yeast go into overdrive and starts spitting out off flavors.

Agave makes the basis for tequila, before distillation.

But if it’s just sugar water and yeast, it will be a bit gross.