Dry hopping
German: Dry Hopping (Kalthopfung) Also known as: Kalthopfung, Hopfenstopfen
Adding hops after the main fermentation to gain aroma without extra bitterness.
In dry hopping, hops are added to the cold or cool beer after or toward the end of fermentation. Since they are not boiled, hardly any bitter compounds but many volatile aroma compounds pass into the beer.
The method shapes the character of IPA and hazy IPA with fruity, resinous and floral notes. It also increases the risk of hop haze and oxidation, which is why fresh product is especially important.
Related terms
Hazy IPA (NEIPA)HopsIBU (International Bitterness Units)India Pale Ale
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