What makes “dry” beer, such as Bud dry different? How is it brewed differently. I can tell no real difference except it doesn’t taste as good as regular Bud.
I’m not sure how the breweries do it, but in home brew, it’s pretty simple. The regular yeast converts sugar into alcohol and CO2, but it doesn’t convert all of it, so there is some residual sugar left over which can impart a sweet flavour to the beer. To remove this, an special enzyme is added as well as the yeast. This enzyme will process most of the sugar which the yeast left behind, resulting in a drier beer. It will also be slightly higher in alcohol.
BTW I have to agree with you, whilst I normally like dry drinks, beer is an exception. There are some nice naturally dry-ish brews out there, but the ones marketed as “Dry” tend to be a little too sparse and flavourless.
I actually liked Michelob Dry back when I could find it, which has been awhile. Its ugly stepcousin, Bud Dry, is pretty lousy beer, though.
Wow, I didn’t even know they made dry beer anymore. It must have been a fad here in Western Mass., as it was quite popular when it first came out ten or so years ago. Since then, you don’t hear/see much of them.