Coincidentally, I ran into my cousin Frank, retired Genny brew master and later a chemist for the brewery. He told me the formula for the Cream Ale had so much sugar added, "you'd think we were making candy".
Still, don't mind the "Screamers".
Yeast feeds on sugars. The more sugar the longer the yeast stays alive and facilitates a greater result to the fermentation process.
The D, your cousin Frank forgot to mention a critical step in the fermentation process. Schultz&Dooley pissing in Hemlock Lake to speed the fermentation.