What makes dry beer dry?

"Dry" in beer doesn't refer to the actual moisture content of the beer. It's a descriptor of how the beer feels on your palate. Here's what contributes to the "dry" sensation:

* Low Residual Sugar: Dry beers generally have a lower amount of fermentable sugars left after the yeast has finished its job. This means there's less sweetness on the tongue, leaving a more "crisp" or "clean" finish.

* High Carbonation: High carbonation levels can create a tingling sensation that further masks any sweetness and enhances the dryness.

* Bitterness: While not always the case, a higher bitterness level from hops can also contribute to a dry feel by counteracting sweetness and creating a contrasting flavor profile.

* Specific Malt Choice: Certain malt varieties, like Pilsner malt, can contribute to a drier finish due to their lower sugar content compared to other malts.

* Yeast Strain: Some yeast strains are more efficient at fermenting out all the sugars, leading to a drier beer.

Essentially, "dryness" in beer is a perception based on a combination of factors that create a less sweet and more crisp or clean finish.

It's important to note that "dry" is subjective and what one person finds dry, another might find slightly sweet.