Backsweetening...who does it?

Every cream stout by definition.

 

I'd put money on Timmerman's- at least with their fruited lambics.

 

What is backsweetening?

 

My understanding is that it means adding sugar post-fermentation. It means making it sweeter after fermentation, especially in pasteurized beer (where there is no chance the sugar will get fermented out).

If that is in fact what the technical definition is, then like I said, pretty much every cream stout fits the bill (brewers yeast can't ferment lactose, ergo it just sits there).

 

Corrolary to this I'd like to know which beers that are made with honey, maple syrup, molasses, or other similar advertized adjunct are backsweetened instead of just fermented out to raise the ABV.

 

Why do you want to know? Knowledge for knowledge's sake?

 

That's what I figured too. Thanks!

 

partly...also because I don't like when brewers advertise flavors like honey or maple syrup when it's just been fermented away into alcohol... I think that's deceiving because flavors you would expect are not really there.