Speaker: Phil Chou
Dry hopping is a crucial part of many hop forward craft beers like New England IPAs. Dry hopping delivers very unique and exciting flavors, but can also mean high losses in bitter and aroma compounds due to low extraction efficiency or low solubility of the relevant compounds. Furthermore, dry hopping or intensive hopping often goes along with increased beer loss. This presentation will show what different hop products like pellets and extracts can offer to minimize beer loss without compromising the unique hop flavors in the finished beer.
Hops are available in different forms (cones, pellets, extracts). Learn how hops processing offers many possibilities to achieve unique flavors and reduce vegetative material
Learn why knowing the best times for hop addition during brewing is key to achieve the best flavors
Understand the relationship between hop flavor and the amount of hops (or hop oil components)