What is added to some Double IPA recipes to dry the beer out?

• A. Lactose
• B. Simple sugars
• C. Honey
• D. Malt extract

Answer: (B)

Drying out a Double IPA comes from increasing attenuation so more of the sugars are fermented away, leaving less residual sugar and a crisper finish. The most reliable way to push attenuation is to add simple fermentable sugars—small molecules like glucose/dextrose or sucrose—during or just after fermentation. These sugars are readily consumed by most brewing yeasts and contribute little in the way of non-fermentable dextrins, so they lower the final gravity and make the beer feel drier without adding substantial body or sweetness.

Lactose, on the other hand, is largely unfermentable by typical beer yeasts, so it adds body and sweetness rather than dryness. Honey can be fermentable, but it often brings distinct flavors and isn't the standard tool for achieving a dry finish. Malt extract can ferment out, but it changes the beer’s base character and gravity differently and isn’t the go-to method for drying. That’s why simple sugars are the best fit for drying the beer.