It’s time to talk seriously about all things dank, a descriptor that many brewers and drinkers began using decades ago.
Do we even agree on what we mean when we use the D-word? Hop merchants, scientists, and growers interested in providing brewers with the hop character they seek are looking for answers.
“I know there’s a big discussion ... in the hop world about, how do we define what ‘dank’ is in hops?” says Iain Oswald, R&D director at Abstrax Tech, who spoke in December for a webinar hosted by the American Society of Brewing Chemists. “Because it is an aroma descriptor that seems to be more and more prevalent as far as describing a specific type of aroma.”