More sugar?
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VikeMan
It ain't all burritos and strippers, my friend.
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Yes. It also makes the beer feel and taste different than the recipe designer intended.
Usually, the best way to make a bigger beer is to use more malt, and design the recipe that way from the start. That said, there are some styles that typically use some portion of simple sugar as an adjunct, but it's there because it fits the style, not just to boost alcohol as an afterthought.
Usually, the best way to make a bigger beer is to use more malt, and design the recipe that way from the start. That said, there are some styles that typically use some portion of simple sugar as an adjunct, but it's there because it fits the style, not just to boost alcohol as an afterthought.
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Assuming you are speaking of table sugar, yes it will increase your ABV; but in the process it tends to "dry" out your beer, reducing the flavor you get from the malt, and adding sharpness that you may not want. If all you're after is a beer that will eff you up faster, then by all means go ahead; but sacrificing flavor over ABV , and getting possible "fusel" (literally, 'hot' alcohol flavor) in your finished beer is technically a fault. And it will also give you REALLY nasty hangovers.
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