Merci beaucoup, danke schœn, muchas gracias, domo arigato!

Thank you - very happy with that :)

Thanks it’s a big help!!

I like it!

Been a long time since there was a new poll so this is it! Thanks for the suggestion.

Dry beer was a macro gimmick. Fermenting a beer longer to make it dry - craft brewers have been doing it for years.

Probably. As long as it tastes good, I'll support it. It wasn't really a style so much as aging pale lagers to remove the alcohol bitterness (Apparently macro beer drinkers wanted to get drunk without the bitterness). As long as craft brewers aren't doing the same thing, it could be good.

I didn't know that was a trend. Meh.

These beer fads come and go like the seasons. The latest trend, I am sure you have noticed, is "Brut" (i.e., dry) IPAs. I've had a few, and they are fine, if not outstanding.