Subject: "Dry" beer
Date: 1989-02-23 00:33:06 GMT
Paul Perlmutter <paul@hppaul> writes:
> Also, what is "dry" beer that the Japanese seem to enjoy?
I looked into this a few weeks back. "Dry" beer is an idea which
started in Japan. The process is to lengthen the period that the beer
is fermented, so the last tiny bit of residual sugar (read "body",
"malt character", etc.) ferments out. What is left is a beer with 1-2%
higher alcohol and no residual sweetness.
The only American Dry beer is Michelob Dry. Busch varies the process
slightly from the Japanese by starting with less malt, so the end
result contains the same alcohol level as beer. (After all, in America
"higher-alcohol" is rapidly gaining the same media opinion as leprosy.)
Prior to finding an article describing the process, I tried a
side-by-side tasting of Mich and Mich Dry. My guess was less malt and
more noticeable hops (probably due to decreased malt). Basically, Mich
Dry is what might be expected if Busch attempted to brew a beer in the
style of Coors Light.
(I can't say that I would care to buy another six pack, and I'm not even
particularly opposed to Michelob. -- When I'm in the mood for something
BTW. I found it interesting that Michelob Dry didn't use twist-off caps.
Probably goes with the bold new image. ;-)
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