How much sugar can I use before my beer tastes cidery?
When the total wort fermentables from sugar exceed 20%, you will tend to get a cider like flavor in the beer, particularly in the aftertaste. Keep in mind Belgian styles can use 30% sugar or more, to lighten their flavor while maintaining a high alcohol content. Belgian styles may or may not have a bit of a cidery taste, which is often masked with spices and yeast strains that produce unique flavors.
