The Dry beer reference article from the English Wikipedia on 24-Apr-2004 (provided by Fixed Reference: snapshots of Wikipedia from wikipedia.org)

Dry beer

Dry is a category of beer originally developed in Japan. 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.

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