The problem with citing that single comparative experiment (aside from the larger statistical-significance issues that Nosy mentions) more participants actually seemed to prefer the beer made with table sugar over the beer made with corn sugar:
"The 18 participants who made the accurate selection on the triangle test were instructed to complete a brief preference survey comparing only the beers that were different. A total of 8 tasters reported preferring the dextrose beer and 10 liked the sucrose beer more."
It reinforces the notion that there's not an advantage to using the more expensive dextrose. If you're really concerned about using sugar right out of the bag, get some cream of tarter (or have lactic acid on hand) and make some invert sugar that's exactly the same as the expensive Belgian Candi-syrup. It's super easy and you can cook a little golden color into it and add to the flavor profile if you want.