Or you let it ferment dry then back-sweeten it with a non-fermentable sugar mixed with a small dose of fermentable sugar to allow bottle conditioning. I imagine lactose would be pretty tasty in a hard lemonade. Maybe with a little vanilla?
A prize winning dog still sh!ts on the rug while a mutt takes to housebreaking.
Good thing those BJCP guys aren't your friends. I take the compliments of my friends as much higher praise than any idiot I've never met.
I couldn't stand that taste anymore so I switched to all grain. Night and Day difference in quality, but now that I've had extract beers done with full boils I can tell that the partial boil was a BIG part of the problem.