08 December 2013

The influence of dry hopping on three different beer styles

Dry hopping influences the physico-chemical properties as well as the sensory attributes of beer. The hop aroma and flavor are very different from those present in beers which have been hopped exclusively on the hot side of production (wort boiling and whirlpool). Various factors such as hop variety, the type of hop product, timing of the additions, contact time and the beer matrix appear to affect the resulting flavor and aroma of the finished beer to differing degrees.

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