I'm looking for information on the sugar content of the main styles of beer (Pilsner, Pale Ale, IPA, Porter, Stout, Barley Wine).
I'm guessing that the higher the alcohol the more sugar in the beer.
Why does a beer that is high in alcohol have to be high in sugar? Is it possible to make it so the yeast eat most of it up keeping the final sugar content down but the alcohol high?
Anyhow, just trying to understand. I'd like to make more tasty beers that are lower in sugar content. And I'm pretty sure it just has to do with how much grain you add to begin with. Thanks.