Dry Hopping & Filtration – Another possibility to create certain aroma profiles?

Beer filtration, a technique that is not normally practiced in terms of craft brewing, could potentially lead to an enrichment in certain beer aroma profiles.

As known, in dry hopped beers, certain hop aroma components as monoterpenes and sesquiterpenes are dominant compared to other hop aroma components. That generates a favourable hoppy, grassy or spicy hop note. When beer is filtered these components suffer a certain decrease (fig. 1).

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