From the HBD Archive
From: pyle@intellistor.com (Norm Pyle)
Subject: dry beer
Date: 1992-03-27 17:18:48 GMT

R_GELINAS@UNHH.UNH.EDU (Russ Gelinas) writes:

> Overnight mash: Isn't this the way the big brewers make "dry" beer, a
veeerrrrryyyy looooonnnnnnggggg mash?

I just recently read an article about dry beers in "All About Beer" magazine.
The article stated that dry beer was invented in the early part of this
century in the U.S. The process involved removing the barley husks before
the mash, a very expensive process. The Japanese picked up this process a
few short years ago and made it profitable (it's like deja vu all over
again). Anyway, the concept caught on again in the U.S., but I'm quite sure
that the big U.S. brewers don't remove the husks from all the barley before
brewing (the Japanese probably don't remove it all either). Anyone have any
more details about the "dry beer" phenomenon?

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