Dry-hopped beers: Colloidal stability and resistance to aging
Dry-hopped beers are all the rage at the moment, but how does hopping on the cold side affect a beer’s colloidal stability and resistance to aging? Preliminary empirical tests on dry-hopped beers at the Chair of Brewing and Beverage Technology, TU München-Weihenstephan, revealed that hop additions on the cold side bring about a decline in the chemical-physical stability of beer and can result in haze formation or flocculation.
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