"Dry" beers are similar to dry wines, in that they are not sweet in taste, Dry beer also leaves little aftertaste. The "dry brew" method of brewing is a longer, natural process, in which more of the malt and grains are converted to fermentable sugars. The sugars interact with yeast and the subsequent fermentation process produces a beer with the unique dry taste.
In Japan, where the first dry beer was brewed by Asahi, most dry beers contain about 10 percent more alcohol than regular beers. American dry beers have no increased alcohol content.
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