Dry stouts are named for their low sugar concentrations.

Dry stouts are named for their low sugar concentrations.

• A. True
• B. False
• C. High carbonation
• D. Roasted malts

Answer: (A)

Dry in the name describes sweetness, not sparkle or color. Dry stouts finish with little residual sugar because most fermentable sugars are converted to alcohol during fermentation, leaving a crisp, non-sweet feel on the palate. That low level of residual sugars gives the beer a dry, sometimes bitter finish, which is why they’re labeled as dry. The roasty flavors from dark malts are a hallmark of stouts, giving color and coffee-like notes, but those flavors don’t define the “dry” designation. Carbonation level can influence perception of crispness, but it’s not what the name refers to.

Dry in the name describes sweetness, not sparkle or color. Dry stouts finish with little residual sugar because most fermentable sugars are converted to alcohol during fermentation, leaving a crisp, non-sweet feel on the palate. That low level of residual sugars gives the beer a dry, sometimes bitter finish, which is why they’re labeled as dry. The roasty flavors from dark malts are a hallmark of stouts, giving color and coffee-like notes, but those flavors don’t define the “dry” designation. Carbonation level can influence perception of crispness, but it’s not what the name refers to.