You’ve probably seen a brew or two boasting the words “dry hopped”. This method is so popular, and for good reason! Dry hopping is known for bringing out the aromas of hops opposed to the perceived bitterness. Depending on the hop variety, think tropical, citrus, berry, floral, pine and minty notes. Delicious, right?
First, we should clear something up. The term “dry hopped” has nothing to do with the moisture level of the hop. In fact, almost all hops used for beer are dried. It’s actually all about the point in the brewing process in which the hops are added.
Traditionally, hops are added during the boiling process. Boiling encourages the soluble hop acids to undergo a chemical change, which is what gives beer its trademark bitterness. But a vigorous boiling process can also drive off the aromatic compounds, so that’s where dry-hopping comes in.
Dry hopping is the process of adding aromatic hops to beer after the boil, either during or after fermentation is complete. This preserves the essential oils of the hops and provides big, bright, hoppy aromas and tastes (drool)! And since they aren’t boiled, no further bitterness is added to the beer. So basically, dry hopping = BIG aroma and little added bitterness.
The enhanced aromas that come from dry hopping are traditionally paired with styles such as Pale Ales and IPAs, however, the technique can be used in a wide range of styles. We use the dry hopping method in four of our beers to bring out more hop aroma: our West Coast IPA (Galaxy and Citra hops), Off Trail Pale Ale (Cascade hops), Knotty Blonde Ale (Galaxy hops) and our newest: Dry Hopped German Pilsner (Magnum, Ariana, Callista) made in collaboration with our friends at Yellow Dog!
Where can I try these delicious beers?
Since our Tasting Room is currently closed due to COVID-19, check our ‘Find our beer’ map to find our West Coast IPA, Off Trail Pale Ale, Knotty Blonde Ale and Dry Hopped German Pilsner in a Liquor Store near you or order our beers online and have them delivered right to your door!