I'm working on a little project of my own regarding beer balance and I've got a lot of theories. One of the questions I haven't yet answered is how alcohol impacts balance after it gets to a particular percentage and starts tasting sweet.
Does anyone know of any research (or common thoughts) on how alcoholic a beer needs to get before it starts tasting a bit sweet, which I feel helps offset hop bitterness and malt astringency?
It's possible it is different per person, which could be why I've been unable to find hard numbers. For me, it seems to be somewhere in the 7-8% ABV range that I begin to perceive sweetness from alcohol.