20 August 2014

A tasting of specially hopped beers

Are beers with accentuated hop aromas a taste for everyone or are they simply specialty beers for connoisseurs? In the last few years, breweries have begun to focus more on the production of beers which have distinct aromas, especially those produced through the process of dry hopping. The recent development of the Hopsteiner FlavorWheel provides a tool which can be used in tastings to more precisely define the hop influence on a beer’s aroma (BRAUWELT International no. 2, 2014, pp. 116-118).

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