Dry hopping is a process where hops are added to beer after primary fermentation, typically during secondary fermentation or maturation. Unlike hops added during the boil, dry hopping does not contribute significant bitterness because the beer is not heated, preventing the isomerization of alpha acids. The primary purpose of dry hopping is to impart hop aroma and flavor to the beer. During dry hopping, the volatile oils in the hops, which are responsible for their characteristic aromas and flavors, are extracted into the beer. These oils include terpenes, thiols, and esters, which contribute a wide range of aromas and flavors, such as citrusy, floral, fruity, p....
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