Dry Hopping

Recent experiments at New Belgium could help smaller breweries decide whether the benefits of mid-fermentation dry hopping are worth the potential costs.

In a market with no room for error, neither is there room for avoidable off-flavors—including diacetyl and other issues caused by hop creep. Research continues into its causes and how best to avoid or eliminate it before beer leaves the brewery.

Knowing the aroma compounds that better survive the brewing process—and how best to use those that don’t—can help brewers get more from their hop additions and blends.