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	Dry beer - Wikipedia, the free encyclopedia
		The "dry" refers to the amount of unconverted sugar left in the beer after fermentation.
		In dry beer, nearly all the sugar is converted in to alcohol due to the long fermentation period.
		Dry beer is supposed to have a crisp, clean finish and less aftertaste.
	en.wikipedia.org /wiki/Dry_beer (163 words)

	Compare Prices and Read Reviews on Asahi Super Dry at Epinions.com
		In fact, Asahi, which developed the dry beer process managed to parlay their technological wonder beer into a bona fide tsunami of sales, catapulting them into the front ranks of Japanese beer sales and knocking formerly untouchable Sapporo Lager for a loop as drinkers turned to the much lower quality, but "fashionable" dry beer.
		Dry beers also undergo an extended lagering period to smooth the body as far as possible, and then they are all filtered at extremely fine levels --- unacceptably fine levels for any other style --- not only to remove yeast and proteins, but also to deliberately remove flavor contributors and to lighten the color.
		Asahi Super Dry is a plague on the beer drinking world that should be avoided at all cost ---- the only thing worse to be exported from the Far East is the SARS virus --- but a vial of SARS virus has more flavor and probably won't give you the runs as badly.
	www.epinions.com /content_174950485636 (1059 words)

	Dry Beer
		Asahi created dry beer by fermenting beer longer and more thoroughly, decreasing the sugars left at the end of the fermentation, increasing alcohol and carbonation, to produce a beer with a lighter body and drier taste.
		In Germany, brewers responded with festival beers, bock and doppelbock beers.
		And while we wave goodbye to several beer styles and freedom of choice, we are to believe, in a flight of elitist fantasy, that young urban fl men will drink the new milder malt liquors and innocently avoid wine, hard liquor and the many illicit intoxicants which will still be plentiful.
	home.earthlink.net /~ggsurplus/dry.html (2609 words)

	Brabo - Belgian Restaurant (Site not responding. Last check: 2007-10-03)
		His beer is famous whole over the world and has always been made with double high fermentation.
		A strong blond, dry beer with a slight taste of spice.
		In the 17th and 18th centuries Piraat was a popular beer at the high sea because of its high nutritional value.
	www.brabo.net.au /beer_list.html (969 words)

	Bottled Beer
		A medium bodied beer with a rich complex taste coming from caramel malts, herbs and spices to provide excellent balance and a seamless finish.
		The overall beer is hoppy with an obvious floral aroma.
		A beer that strongly suggests a creamy mix of oatmeal, honey and whisky.
	www.theoldtoad.com /bottled.html (892 words)

	Brew Review - Beer & Brewing Terms
		Ice beer is frozen slightly during the brewing process and the the ice crystals removed, in hopes that the flavor and alcohol content will be more concentrated.
		Alcohol, with 7.1 calories per gram, is the major calorie contributor in beer, so brewers add water to reduce alcohol content or use a special enzyme to change the unfermentable dextrins into fermentable sugars, thus allowing the addition of even more water without diluting alcohol content so much.
		Malt is made by steeping a grain (usually barley or wheat) in water until it starts to sprout and then drying and roasting it to convert the starch to fermentable sugar.
	www.brewreview.com /brewreview/marginalia/glossary.asp (1744 words)

	The Beer Store: Types of Beer (Site not responding. Last check: 2007-10-03)
		Dry beer finishes crisp and clean, since more of the natural sugars are turned into alcohol during brewing.
		Light or dark, in any style, draught beer is simply any beer served from a keg or cask.
		The beer is cooled until ice crystals form, then filtered, resulting in a higher alcohol content.
	www.thebeerstore.ca /ultimate/beer-types.html (353 words)

	Marcobrau Beer Pages
		This beer is from the South Shore Brewery in Ashland, Wisc. Poured into a straight-sided pint glass, this beer takes on a mahogany hue, with a white head of foam that falls to ring of carbonation.
		This straw colored, well carbonated beer from the City Brewery is made with a nod to the old G. Heileman plant's much advertised krausening, a process that carbonates beer by mixing a freshly fermenting beer with one that has already completed most of its fermentation.
		This beer seems to be brewed to a higher gravity to balance the massive hop attack and the result is an almost sticky caramel malt flavor.
	home.att.net /~marcobrau/beerreviews.html (12003 words)

	Beers
		These beers are usually bronze to deep copper in color and heavily hopped, giving them a high degree of hops bitterness with some acidity in the finish.
		DRY BEER: Originally a style in Germany where carbohydrates were diminished by a very thorough fermentation (creating a high alcohol content), dry beer was popularized by Japanese brewers.
		The beer was not only brewed at lower temperatures for a longer period of time (anywhere from five to fourteen instead of the two to four days for ales), it was then stored in cold cellars to undergo a slow second fermentation and aging process.
	bigtrestaurant.com /beers.htm (3634 words)

	Fred Eckhardt on the dark side of light beer
		I may not be the writer you'd choose to write about light beer, because I've never had one good word to say about that dismal beer type, but you might be curious about why no one else wants to write about the style, either.
		Prechtl goes on, at great length, to describe US "low calorie" beers (which were invented by the Europeans) as table beer and diet beers (for diabetics; later reinvented by the Japanese as dry beer).
		Stanton, the problem I have with light beer, and the reason I hate to write about it, is that it is poor beer with almost no flavor, too much alcohol, and no body at all.
	www.allaboutbeer.com /columns/fred6.html (901 words)

	BrewBoard -> Dry Yeast
		I am looking at going with dry yeast for at least most of my regular beers, due to the ease of storage.
		There's nothing wrong with dry, but if you don't proof it, just make sure you've got an extra packet around incase the wee beasties are duds.
		This was by far the slowest ferment of any dry yeast i have used for this gravity beer.
	www.brewboard.com /index.php?showtopic=39604 (1470 words)

	AskMen.com - beer (Site not responding. Last check: 2007-10-03)
		If one were engaged in a game of word association with "beer," a bevy of images would materialize -- perhaps the sight of a toasted fraternity brother coaxing one last drop from the keg.
		Dry beer is clean and crisp to the taste, since more of the natural sugars turn into alcohol during brewing, resulting in a golden beer that is less bitter with a slight aftertaste.
		In our culture of drunken revelry at sporting events, beer has become a means to an inebriated end, where grown men bump their chests and swallow another plastic cup.
	www.askmen.com /fashion/wine_and_dine/32_wine_dine.html (794 words)

	Fermentation Settlement - White Labs and Dry Beer Yeast.
		This is the yeast from one of the oldest stout producing breweries in the world.
		Hop character is not muted with this strain, as it is with WLP002.
		It produces the banana and clove nose traditionally associated with German wheat beers and leaves the desired cloudy look of traditional German wheat beers.
	www.fermentationsettlement.com /Beeryeast.htm (535 words)

	BYO - What mash temperatures create a sweet or dry beer?
		The sweet beer/dry beer question focuses the discussion to one area, and that is the activity of two enzymes: alpha- and beta-amylase.
		If your objective is to make a very fermentable wort for a dry beer, things get a little more complex.
		The most common way of slowly increasing the temperature is to heat from 140° to 142° F and rest, then from 142° to 144° F and rest, and so on.
	byo.com /mrwizard/753.html (1559 words)

	HOMEBREW Digest #839 Mon 09 March 1992 (Site not responding. Last check: 2007-10-03)
		As a result of the common methods used, only certain strains of yeast are hardy enough to survive both the drying process and the presumed practice of throwing the dried yeast directly into the wort (a strain on yeast cell walls).
		Date: Fri, 6 Mar 92 8:09:24 MST From: Jason Goldman Subject: Re: Liquid.vs. dry yeast The reason that most homebrewers prefer liquid yeast is that liquid yeasts are usually a purer strain that dry yeast.
		Producing a yeast with the appropriate characters for beer and at the same time maintaining viability during drying is a trivial problem compared to what agronomists have done with corn.
	hbd.org /hbd/archive/839.html (5311 words)

	Carlton Premium Dry - Carlton & United Breweries, Ltd. - Beer Advocate
		Out of all the dry beers this would be very close to my favourite and is worth drinking.
		Being a fan of Dry beers, I thought this beer was very drinkable, but lacking character.
		In this review I must provide this warning to all drinkers: As with Toohey's Extra Dry, setting this beer on the ground hard or bumping it against anything while it is near full WILL cause it to erupt like a volcano, covering you, your furniture, and your loved ones with beer.
	beeradvocate.com /beer/profile/353/4057 (534 words)

	Yeast Page
		With high gravity saisons, brewers may wish to dry the beer with an alternate yeast added after 75% fermentation.
		From the alps of southern Bavaria, this yeast produces a beer that is well balanced between malt and hop character.
		This yeast is recommended for the production of a large range of ale beers and is especially well adapted to cask-conditioned ales and fermentation in cylindro-conical tanks.
	www.weekendbrewer.com /yeastpage.html (2022 words)

	Beer yeast - 'Slap Pack' - White Labs liquid yeast - Wyest brewers yeast - Beer
		This yeast produces a beer which is estery to both palate and nose with a slight fresh yeasty flavor.
		This ready to pitch dry yeast offers low diacetyl and a very clear crisp end palate that reveals itself very pleasant for well-balanced ales.
		Thanks to Fermentis the 11.5g sachet (0.4oz) is sufficient to brew 15-22 litres of beers (4-6 gallons).
	www.homebrewit.com /aisle/2040 (930 words)

	Dry Ice Root Beer - and more (Site not responding. Last check: 2007-10-03)
		Dry Ice Root Beer experts opinion, latest information, resources and related topics...
		Dry Ice Root Beer - Napa and sonoma may attract wine connoisseurs and tourists to their bucolic settings to taste well-known wines, but the san joaquin valley has long been the industry workhorse, producing most of the nation s wine.08-31) 00:11 pdt fresno, calif. (.
		Dry Ice Root Beer - Representatives from the top us and european wine regions are set to meet in california next week in a bid to ensure the protection of their geographical regions.08-31) 00:11 pdt fresno, calif. (.
	www.wines617.com /Dry-Ice-Root-Beer.html (398 words)

	MIL ordered beer for dry wedding
		My fiance told the hall to cancel the beer and to change the sign to say "By request of the bride and groom, alcohol will not be served." The hall knows that any changes need to be approved by us.
		While I agree that this decision should have been decided upon mutually, I think your decision not to tell your future mother in law about your change is doing exactly what she did to you.
		Since we now know that your inlaws are not paying for this wedding you should go straight to your banquet manager and insist that he speak only to you (the people paying him) and no changes may be made without contacting you and your fiance first.
	www.topweddingquestions.com /forum/gforum.cgi?post=8536 (1198 words)

	HOMEBREW Digest #292 Tue 31 October 1989 (Site not responding. Last check: 2007-10-03)
		I also learned that the difference between the "Bud" class beers and the "Busch" class beers is that one uses rice as an adjunct and the other uses corn.
		Most of the beer was only available in the region it came from or only at the brewpub it was made.
		However, you seem to have a normal reaction to the 'premium beers' and probably have a similar normal reaction of acceptance with microbrewer's and homebrewers beers as well.
	hbd.org /hbd/archive/292.html (2082 words)

	/// www.WETBEER.com \\\
		The Brighton, MI-based entrepreneur has dubbed his brew Wetbeer, a somewhat obvious iteration that grew from when he drank a dry beer.
		And when I cracked open this dry beer a few years ago I said, "Dry beer." This doesn't make sense.
		But once he started to get hundreds of e-mails, faxes and phone calls with people contributing their own slogans and asking where to get the potable versions of his virtual beer, "I said, "I've got something.
	www.wetbeer.com /wetsup_news_980831nm.html (652 words)

	Michael Jackson's Beer Hunter - Beer Styles: Dry Beer
		Originally a milder adaptation of the German Diat Pils, renamed Dry Beer by the Japanese.
		After its great marketing success in Japan, the term Dry Beer was taken up in North America.
		American Dry Beer has a conventional alcohol and calorie content but is notable for having scarcely any taste, and no finish.
	www.beerhunter.com /styles/dry_beer.html (92 words)

	Goya Dry Beer, Helios Brewery, Okinawa on Flickr - Photo Sharing!
		This beer had goya in it, and it was very tasty.
		Goya (albeit the Indian variety, which I don't like as much) is available year-round at the local Asian market here in Nashville.
		Sign up for a free account, or sign in (if you're already a member).
	www.flickr.com /photos/goyaboy/15211962 (204 words)

	LookSmart Drinks - Best results for "Dry Beer" (Site not responding. Last check: 2007-10-03)
		In honor of St. Patrick's day, Rogue Ales of Newport, OR, has produced Kells, an Irish-style lager beer named for the Book of Kells, and ancient Irish...
		Ration Snacks and Beer Is Your Earwax Wet or...
		OB Dry Beer Text from the bottle label: OB Dry Beer - Using highly fermented dry yeast (OS II YEAST) developed by OB and strictly selected ingredients, OB dry is a specially flavored clean finished...
	www.looksmartdrinks.com /p/search?qt=Dry+Beer&tb=art&qf=free&vcat=cat2 (352 words)

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