Single Hop and mixed Hop Variety Aromas

At the Hopsteiner Forum in July 2014 a selection of Pale Ales were presented to an audience of brewers and brewing scientists to show the impact on beer aroma by only using different hop varieties for dry hopping. Unique and partly new hop varieties were selected to produce four single hopped beers and in addition four mixed combinations. The base beer of all eight Pale Ales was identical (14°P, 6% abv.) and exclusively made using

Hallertau Tradition in the brewhouse. The following varieties and blendings thereof were

used to create a selection of various dry hopping aromas.

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