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A lot of the stronger Belgian beers use sugar to stop them being overpoweringly malty and so they are ready to drink a bit sooner. With that much malt, some dextrose or sucrose wouldn't leave the beer lacking body. old Tom is very malty though and I like brown sugar in stouts and old ales...

Porterhouse was one of my favorites when I lived in London. I got the steampunk vibe too! Great pub, highly recommended. :-D

I've got one of each and I'd say that if you've got a worktop to put it on so that you can get a glass under the tap, then I prefer the bottom tap ones. They need less CO2 pressure so the beer comes out less fizzy and near the end of the keg you can just open the top to get the last few pints...