DRY HOPPING: BOOST AROMAS & FLAVOUR
If you love bold, hoppy beers like IPAs or pale ales, this technique is for you.
During the boil, hops are added to create bitterness, but the high heat tends to burn off a lot of the delicate flavour and aroma compounds. That’s why many brewers also dry hop—adding hops after the boil, usually towards the end of fermentation.
Dry hopping is like steeping a tea bag in beer: it infuses your brew with those delicious hop oils that bring citrus, pine, or tropical fruit aromas to life. It’s an easy way to dial up the hop character without making your beer overly bitter.