Dry hopping is a way to give beer more depth of flavor and aroma. Most of the breweries that go by the traditional method, fill nylon sacks with hops and suspend them in fermentation tanks. Dry hopping is employed to ensure the hop character is
Dry hopping is a great way to add more flavour and aroma to beers. Whether you’re looking for subtle floral notes or big intense fruity flavours, it is both a complex and versatile process. It is also a process that reduces final yield as it
Fresh hop ales have long since been one of the most celebratory beers in the craft beer community. Brewed with the whole wet cones straight from the bine and into the kettle within 36 hours of harvest, they represent hops in their most natural form
Centuries ago when hops weren’t popular, brewers used all kinds of herbs and flowers to lend bitterness and flavour to ales. Gruit was widely used in ales which consisted of a blend of herbs, such as mugwort, yarrow, horehound, heather, wormwood, and other forgotten plants.