Dry beer is a low-alcohol-content beer that is very pale in color. It has almost no malt flavor or aroma. This style has no lingering malt or hop bitter aftertaste. It is very highly carbonated.
American six-row malts make up the grain bill in brewing dry beer. Cluster is the usual hops with very low hopping rates. It is force fermented, often with the help of enzymes, to change the unfermentable dextrins into fermentable sugars.
