From time to time in this blog space I will turn attention to matters related to brewing. This is one of those times.

If you are old enough to remember 1989, you will recall the launch of a product called Molson Dry beer, marketed as having a clean taste that does not linger. Making a beer with a clean profile entails adding an enzyme in the process to break down the residual dextrin sugars that create body and taste. I recently had an experience (by accident) that resulted in a clean, almost dry beer. I was making a Rye IPA using malt barley and malt rye. I pitched my yeast and 12 hrs later there were no signs of fermentation starting. So what does one do on a Sunday evening (when brewing supply shops are all closed) when faced with such a dilemma? One rummages through the fridge and ends up pitching some Lallemand DS distillers yeast into the fermenter. Within 3 hrs I had signs of fermentation which saw me breath a sigh of relief and pour myself a goodly dram of Whisky to celebrate.

The net result of using this aggressive distillers yeast was a consumption of the dextrin residual sugars. My Rye IPA has now been aptly re-named a Dry Rye IPA. I must admit – it is very tasty…and clean. The malt flavors are evident, but there is less body than what normally would be the case.

So, beer brewers….if you are seeking to craft a Dry style of beer, look no further than a good quality Distillers yeast to replace your usual beer brewing yeast. Let me know how this turns out for you.