dry alcohol?
The opposite of dry is not wet. It is sweet.
In production of wine and beer you purposely let yeast consume the sugar in the wort or must (for beer or wine, respectively). When yeast do this they produce alcohol, but the obvious cost is a reduction in sugar present.
As such, what was a sweet liquid is now not sweet but instead alcoholic. When you have a wine which has very low sugar residuals (that is, the amount of sugar remaining after fermentation is complete) it is described as dry. A wine which is stopped short of total fermentation would have higher sugar residuals and would not be as dry, but may even be described as sweet. Beer is generally dry, especially higher alcohol microbrews. The classic idea of a dry beer is a dry stout, such as Guinness. The opposite of that style in the same family would be a cream stout, which is sweeter — an easy to find example being Samuel Adams Cream Stout.
The term dry is sort of an understatement for liquor, which has practically no sugars at all. Gin is the epitome of a dry liquor, as the dryest martini is actually just a glass of Gin and no vermouth.
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