The dry-hopping technique is a brewing method that enables hop oils to intensify and bring out the hop aromatics to their finest. The true purpose of dry hopping is to give the beer some additional fresh hop flavor and aroma. Method got its names because of the addition of dry pellet hops during primary or secondary fermentation.
The resulting aroma depends on the variety and amount of hops. So, different compounds in hops will define different aroma reminiscing of tropical fruits or conifers. Herbal, floral, and similar notes may be present, too. Depending on the ratio of these compounds in the specific hop variety, we get the significantly different sensory profile of the beer.
There are several techniques for dry hopping, but all of them have one thing in common: the addition of hops after the wort has been cooled. Let’s find out more about distinct ways how these additions are being done.
1) The classic way – “gravity” – adding hops to the fermenter through the opening at the top;
2) By adding hops via hop gun – hops are “shoots” from a specific vessel to the fermenter under pressure;
3) The third method of dry-hopping was a revolution in craft brewing. The first attempt happened in the legendary Sierra Nevada brewery. Extraction of the hop oils into the beer is happening in Torpedo!
The fermented beer is recirculating through cylindrical torpedo-like vessels filled with hops. It is specific because fresh hops are in cones.
Whichever way they choose, dry hopping is one of the most joyful moments for our brewers!