For IPAs and Pale Ales I have heard this is done to dry them out. I believe Pliny does this. Any thoughts? Do any of you do this regularly? Experiences? Thinking of doing it with a large all grain IPA this weekend.
I think Jamil Z. recommends using sugar in an IPA to dry it out. I haven't done that, but the IPA we're currently drinking didn't really need it - it went from 1.062 to 1.010 with a 49F mash and US-05.
I used sugar in another beer we're drinking now, a Belgian Golden Strong. That is a very dry beer, 1.004.