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Dry hopping is a process in which hops are used to make beer without being boiled. Instead, it is added during the fermentation process or right after boiling to give the beer its noble bitterness and flavors. The procedure was not widely used in earlier times as it required more time and effort. When beer did not yet have the reputation of being diverse and tasty, breweries could not risk the resulting additional price. Today, dry hopping is more popular than ever because hops are currently experiencing an absolute hype and the method guarantees that the maximum fine hop taste ends up in the beer. Because the green gold isn’t boiled, it doesn’t lose its intensity and the bitterness can be kept in check - even when using ten times the amount of hops than usual.
One style of beer that is typically dry hopped is India Pale Ale and all of its subcategories. At present, however, the technology is also being used successfully with other types of beer, as is proven, for example, by the dry-hopped Helle from Blech.Brut. To top off their Franconian Helle, the brewers stuffed the classic with a good amount of hops and turned the down-to-earth brew into a real hop bomb.
Exotic fruity, bitter and wonderfully fresh!
Water, barley malt, hops, yeast
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