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.