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All About Beer
  • Support All About Beer
  • Articles
    • Magazine Archives
    • Beyond Beer
    • What’s Brewing
    • In The Brewhouse
    • Appreciation
    • Blogs
      • John Holl
      • Acitelli on History
    • Brewing
      • Brewing Chemistry
      • Brewing Features
      • Brewstyles
      • Ingredients
    • Culture
    • Food
    • History
    • Home Brewing
      • Brewing Instructions
      • Equipment
      • Homebrewing Features
    • People
      • It’s My Round
      • Beer Enthusiast
      • In The Barrel
      • People Features
      • Pull Up A Stool
      • The Beer Curmudgeon
      • In The Brewhouse
      • Visiting the Pub
      • Behind the Bar
    • Styles
      • Stylistically Speaking
      • Your Next Beer
    • Travel
      • Beer Travelers
      • A Closer Look
      • Beer Weekend
  • About
  • Podcasts
    • All About Beer Podcast
    • The Beer Travelers Podcast
    • Brewer To Brewer Podcast
    • Drink Beer, Think Beer Podcast
  • Reviews
    • Beer Talk
    • Book Reviews
    • Staff Reviews
    • Buyer’s Guide for Beer Lovers
  • Learn
    • What is Beer?
      • Water
      • Malt
      • Hops
      • Yeast
    • Styles
      • Lagers
      • British and North American Ales
      • Belgian and Continental Ales
      • Wheat Ales
      • Stouts and Porters
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All About Beer

Dry beer and ice beer

Dry beer is straw-colored, light-bodied, low in bitterness or malt flavors, with alcohol ranging from 3.5 to 4.5 percent. Ice beer is similarly restrained in aroma and flavor, with low but perceptible bitterness, potentially more mouthfeel, and slightly higher average alcohol content. The name “ice beer” refers to the practice of chilling the beer before filtration: ice crystals may or may not be removed. Ice beers are not related to the strong eisbock styles.

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All About Beer offers engaging and in-depth articles and interviews covering every aspect of brewing, from the process and ingredients to styles, trends, recipes, business, and the social pleasures of drinking.

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