They get their beer that light by amazing adherence to the process. Call the beer style what you will, AB has some phenomenally gifted brewers. If you want to debate that, look to Mitch Steele from Stone. His formative education in brewing is all from AB.
I consider brewing the combination of art and science. While they definitely have some seriously gifted scientists, I haven't seen anything that would make me think they have gifted brewers. Of course, they are there (Mitch is an example), they just aren't the ones making the decisions. Of course, Bud is not high alcohol or made with sugar, so that is not relevant.
Back on topic, I think we've beat it to death when you would/would not add sugars to your beer. I think most of the brewers here are concerned that your thinking is that increased sugar=increased ABV=increase drunkenness. If that's true, just drink more of it. They call it a 'session beer' cuz you can drink it all night without falling off your stool (at least, not until the end of the night).
However, if you think your beer is too malty, needs a bit of that warming alcohol taste, or something else.. then I say add some sugar. If its the first problem (too malty), I would recommend lowering the extract and raising the sugar (in this case, no more than 1/2 pound) so that the the overall OG remains the same. If you want some more alcohol warming to it, just adding sugar might be the way to go (still not more than 1/2 pound).
Lastly, since you clearly want to try some big beers (who doesn't), I suggest looking into the big styles. Imperial IPA's, barleywines, Imperial stouts (russian and otherwise), scotch ale, etc.... You could even do a mock doppelbock (assuming you don't have the ability to do a lager) that would be delicious kicked up a bit.