Is it true that using sugar results in cidery flavors?
Using sugar will result in a beer that has less body and more alcohol, but in amounts of 20 percent or less of the total fermentables sugar should not affect flavor. Many Belgian and British ale recipes use various sugars. The small amount of sugar used for priming (bottle carbonation) has no effect other than to carbonate the beer. Most homebrewers believe that sugar is the preferred priming agent because it is relatively quick, inexpensive, easy to use and predictable. It is more accurate to measure sugar by weight rather than by volume.
