The lowdown: Dry hopping may reignite fermentation is resulting in diacetyl issues and (unwanted) higher levels of CO2 in packaged beer.
Our take: “Hop Creep” Research at Oregon State University summarized in a paper in the Journal of Agriculture and Food Chemistry explains why it happens: in simplest terms, maltose production from enzymes drives what is being called hop creep. But there’s more, as presented at the Beer Summit, it is dependent on beer style, hop variety, dry-hopping technique and more. It may also vary by year. Amarillo Crop 15 produced high levels of maltose, while Crop 16 was low. There’s much to be learned, information we’ll be passing along in ProBrewer 360.