Dry hopping is the addition of hops at the end of fermentation or during maturation, without boiling.

• Objective: to extract the essential oils and volatile aromatic compounds of the hops without extracting the alpha acids → intense aromas without a significant increase in bitterness

• Methods:

  • Secondary fermentation: hops added after primary fermentation to preserve the aromas

  • Bottle or cask conditioning: hops immersed in the beer for a few days to weeks

• Effects: floral, fruity, herbal, resinous notes depending on the hop variety and the duration