What does a high level of fermentable sugars typically result in?

A high level of fermentable sugars in the brewing process typically results in a higher final gravity. This is due to the fact that fermentable sugars are converted into alcohol and carbon dioxide during fermentation. If there are many fermentable sugars present, not all of them may be fully fermented by the yeast, leading to more residual sugars remaining in the finished beer. This higher concentration of remaining sugars contributes to a higher final gravity, indicating a sweeter taste and a more substantial body in the beer.

The other options are less applicable in this context. Lower alcohol content would generally result from a lower level of fermentable sugars, as there are fewer sugars for the yeast to convert into alcohol. Increased bitterness is more related to the amount of hops used during brewing rather than the level of fermentable sugars. Lastly, carbonation levels are more closely tied to the amount of residual sugars available for yeast to convert into carbon dioxide during bottle conditioning or keg carbonation, not directly influenced by the total fermentable sugar level in a straightforward manner.