OK, I'might have misunderstood what the previous poster meant and I apologize for that.  'Cidery' might, and for a good reason, include acetaldehyde. I should have understood that the Belgians, although they have high OG's in some of their beers do not add a high percentage of candy sugar to their brews.  However I still fail to see how the addition of table sugar might impart a 'green apple' flavour to a brew.  IMHO, excessive use of table sugar gives the final product a thin, off.flavourish taste, but not close to green apples.
As I have learned from this list and others, the 'green apple' flavour comes from acetaldehyde aka 2,3-butadione and maleic acid supposedly adds a sort of butter scothc-isch feeling/smell to a brew.
The reason I thought the green apple flavour came from maliec acid is a misunderstanding in Swedish.  Trade names for chemicals isn't my strongest side.
However, If I wre e to fermet an apple cider with lager yeats (say BC munich lager) at room temp, would this yield a high % of acetaldehyde ?  If so I'd love to try and make some cider with lager yeast since it imparts some, IMHO, lovely cider flavors when fermenting at higher temps.

/Angus MacIomhair


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