Dry Hopping – Influence of hop product and contact time

We carried out tests in our pilot plant to check the influence of hop product and contact time for dry hopping. The beer we used was a moderate pale ale with 5,6 % alcohol and with a bitterness of 32 IBU. For dry hopping we added the variety Hallertau Tradition in the form of leaf hops and pellets from the same processing order (see table 1). The beer was stored at 4°C for 18 days. Sampling was done prior to dry hopping and then after 4 and 8 hours and then again after 1, 5, 7, 11, 13 and 18 days according to the numbers 1 to 10 in both diagrams. ...

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