In the late 80's, Asahi Brewery of Japan refined a brewing process that fermented virtually all the sugars in their beer. Described as having less aftertaste, it actually had almost no taste at all. It sold well, though, so major breweries around the world began brewing "Dry Beers" of their own
Beer of the pils type containing less residual sugar, made by a special process. As a result the beer has a slightly higher alcohol content, a light, crisp flavour, and no aftertaste.
A term for light-bodied brews with little aftertaste and more alcohol.
A light-bodied brew with little aftertaste and increased alcohol.
Dry is a category of beer originally developed in Japan by Asahi Breweries in 1987. 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.