Gas-hopping: An innovative method for dry-hopping of beer
Hopping in the cold stage | The production of hoppy beer requires the use of late hop additions, usually during fermentation or maturation of the beer. The aim of this publication is to introduce a method for transferring hop aroma compounds into beer in the cold stage without directly adding hops to the beer. The method presented here allows for recipe-specific, flexible dry-hopping of beers without the ingress of unwanted particles, thereby avoiding many disadvantages associated with conventional dry-hopping.
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