Dry hopping and barrel aging – a collision of aromas or synergistic harmony?
Inspired by a lecture they attended at the Bierkulturhaus in Obertrum, Austria, the authors of this article decided to delve deeper into the subject of combining maturation on oak with dry hopping. The particular challenge, in this case, was to discern what influence the oak has on the beer and to find a hop variety or a hop product that would complement the aromas and flavors imparted by the wood. Once this was established, a second set of trials was carried out to determine how the quantity of the hop addition and the time spent on the wood influenced the beer.
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