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On the Fate of Certain Hop Substances during Dry Hopping
A. Forster and A. Gahr

Dry hopping is becoming increasingly popular especially in small breweries. It is a complex and sophisticated method, but it is exactly those qualities which make it a highly efficient method for craft brewers to stand out among the mass of other beers. Empirical experience is the key factor here in the choice of hops and type of application. There is still little known about the transfer rates of hop substances during dry hopping which can provide a great variability of application.

Descriptors: dry hopping, transfer rates, hop aroma compounds, polyphenols

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