Drying beer out???

[Saint Arnould]

i was reading a BYO article on Belgian brewing in the States. Vinnie Cilurzio from Russion River had this tip for homebrewing Belgian styles:

"Also, I'd strongly suggest that homebrewers dry their beers out."

Any clue what he means? Is he referring to cutting down the amount of malty sugars?

 

[Beerrific]

Basically there are a couple ways to do this:
-mash at a lower temp...manipulate the mash to give more fermentable sugars
-add sugar (corn, cane, candy, whatever)
-get yeast that can attenuate well (for example: adding champagne yeast)

All of these result in a lower concentration of sugar in the final beer, more of the sugar is fermented and the higher alcohol taste is described as "dry."

 

[Saint Arnould]

Ah, makes sense....thanks!