Two other types of beer that gained a following in the 1990s, but whose popularity has since faded somewhat, are ice beers and dry beers.Al-though made by different processes, both ice beer and dry beer contain more ethanol than conventionally-processed beers and are thought to impart a smoother flavored beer with less aftertaste. Ice beers are manufactured according to the freeze concentration principle—namely, by cooling the beer to temperatures as low as —4°C, ice crystals will form, which can then be removed. The actual technology for the manufacture of these beers is not new—a German version called Eisbock has been made for many years.The resulting beer contains less water and more ethanol, and is generally sweeter, with good body and color. Dry beers, in contrast, are less sweet (hence the term "dry"), and are made by using less malt and more readily fermentable adjuncts. These beers are rather similar to low-calorie beers, in that they have less flavor, color, and body compared to conventionally-made products. They are also produced in a similar manner, in that enzymes are used to hydrolyze dextrins. This results in a more complete fermentation, less residual sugars, and more ethanol.
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Discover How To Become Your Own Brew Master, With Brew Your Own Beer. It takes more than a recipe to make a great beer. Just using the right ingredients doesn't mean your beer will taste like it was meant to. Most of the time it’s the way a beer is made and served that makes it either an exceptional beer or one that gets dumped into the nearest flower pot.