Dry beer

Lore & Background

Though the term was not yet used, the first dry beer, Gablinger's Diet Beer, was released in 1967, developed by Joseph Owades at Rheingold Breweries in Brooklyn. Owades developed an enzyme that could further break down starches, so that the finished product contained fewer residual carbohydrates and was lower in food energy. A marketing term for a fully attenuated pale lager, originally used in Japan by Asahi Breweries in 1987, 'karakuchi' (dry), was taken up by the American brewer Anheuser-Busch in 1988 as 'dry beer' for the Michelob brand, Michelob Dry. This was followed by other 'dry beer' brands such as Bud Dry, though the marketing concept was not considered a success. In Australia, the term 'Dry' is used for beers that are lower in carbohydrates. While all lagers are well attenuated, a more fully fermented (i.e. 'dry') pale lager in Germany goes by the name Diät-Pils or Diätbier. 'Diet' in this instance not referring to being 'light' in calories or body, rather its sugars are fully fermented into alcohol, allowing the beer to be targeted to diabetics due to its lower carbohydrate content. Because the available sugars are fully fermented, dry beers often have a higher alcohol content, which, if desired, may be reduced in the same manner as low-alcohol beers. Since the 2012 revisions to the Diätverordnung (Ordinance on Dietetic Foodstuffs), it is no longer permitted to label beer as 'Diät' in Germany, but it may be advertised as 'suitable for diabetics'. Prior to this change, a Diätbier could contain no more than 7.5 g of unfermented carbohydrates per liter (a typical lager contains 30-40 g/L), and the alcohol content could not exceed normal levels (5% ABV).

Reader's Guide

The significance of dry beer lies in its development as a response to dietary concerns, particularly for diabetics, and its role as a marketing innovation. The article notes that the first dry beer, Gablinger's Diet Beer, was created in 1967 by Joseph Owades using an enzyme to reduce carbohydrates. This concept was later commercialized in Japan by Asahi in 1987 and then in the United States by Anheuser-Busch in 1988, though the marketing push was not considered a success. In Germany, the style is known as Diät-Pils, a fully attenuated pale lager designed for diabetics, with strict limits on unfermented carbohydrates. The legacy of dry beer includes its influence on the broader category of low-carbohydrate beers and the ongoing use of the term 'dry' in Australia for beers lower in carbohydrates. The article also highlights that the German regulatory environment changed in 2012, prohibiting the 'Diät' label but allowing the beer to be marketed as suitable for diabetics, reflecting evolving standards for dietetic foodstuffs.

Did You Know?

• The term 'dry beer' was first used as a marketing term in Japan by Asahi Breweries in 1987, using the word 'karakuchi'.
• In Germany, a fully attenuated pale lager for diabetics is called Diät-Pils, which could contain no more than 7.5 g of unfermented carbohydrates per liter.
• Since 2012, German law no longer permits labeling beer as 'Diät', but it may be advertised as 'suitable for diabetics'.