What effects of adding simple sugars, corn, table, candi, etc??

[user 227424]

I see some stronger Belgians, IPA's, etc, call for simple sugar to replace 5% to 20% of the malt.

Besides ABV I'm wondering how this effects flavor, especially for the more yeast defined varieties where esters, phenols, etc, determine flavor?

 

[str1p3s]

I've heard it can add a cider taste if you use too much. I have not experienced this though.

 

[mredge73]

It drys it out, objective is a higher ABV and lower FG. Monks like their beer with high ABV and low residual sweetness.
Simple Sugar (glucose) is completely used up by the yeast, leaving only alcohol and CO2 behind. This is unlike malt (maltose) or fruit (fructose) that will leave some long chained sugars behind. So if you want your beer to finish sweeter with more body use malt. If you want it as dry as a BMC beer, use sugar.

Candied sugar has undergone some mallard reactions that creates some long chained sugars that yeast cannot digest.
If you make it right you can get some unique flavors this way; if you make it wrong it will just taste like burnt sugar or like a fairground candy apple.

As far as esters, phenols, and fusels. These are produced by yeast under stress.
High gravity beers can contain levels of sugar that are toxic to yeast trying to multiply; thus causing this stress.
However if you pitch enough yeast at the right temperature you can avoid these flavors.

 

[RM-MN]

It drys it out, objective is a higher ABV and lower FG. Monks like their beer with high ABV and low residual sweetness.
Simple Sugar (glucose) is completely used up by the yeast, leaving only alcohol and CO2 behind. This is unlike malt (maltose) or fruit (fructose) that will leave some long chained sugars behind. So if you want your beer to finish sweeter with more body use malt. If you want it as dry as a BMC beer, use sugar.

Candied sugar has undergone some mallard reactions that creates some long chained sugars that yeast cannot digest.
If you make it right you can get some unique flavors this way; if you make it wrong it will just taste like burnt sugar or like a fairground candy apple.

As far as esters, phenols, and fusels. These are produced by yeast under stress.
High gravity beers can contain levels of sugar that are toxic to yeast trying to multiply; thus causing this stress.
However if you pitch enough yeast at the right temperature you can avoid these flavors.

If I lived in a monastery I think I would want something with higher ABV too but I'm afraid a high ABV beer wouldn't be enough.

 

[TGFV]

Most sugars simply increase ABV while drying the beer out (great for Belgiana, saisons and beers with huge OG and would have too high a FG)

Some also impart a flavour, with brown sugars, candi-sugar and a few others being these ones. This isn't due to the sugar but due to the leftovers (molasses in brown sugar, damaged sugars in Candi etc).

 

[shoengine]

If I lived in a monastery I think I would want something with higher ABV too but I'm afraid a high ABV beer wouldn't be enough.

I think add to the high-grav beer with peace and quiet, and I would be just fine!

 

[thehaze]

I have used 15% sugar in some beers to no ill effect whatsoever. So, if you want to use some, you can go ahead and do that. Belgian yeast do like their sugar and I like the drying effect it produces.