Cicerone Certified Beer Server Practice Test

Dry hopping is a method used to add hops to beer during or after fermentation, which significantly impacts the beer's aroma. The process primarily focuses on introducing volatile aromatic compounds found in hops without contributing to the bitterness that is typically extracted during the boiling phase. When hops are added late in the brewing process or during fermentation, they release compounds such as essential oils that enhance the beer's fragrance, leading to more pronounced hop aromas. This technique is particularly popular in styles like IPAs, where aromatic quality is a key characteristic.

Increasing bitterness primarily occurs during the boiling stage of brewing when hops are added early on, making dry hopping an ineffective method for this purpose. The alcohol content of a beer can be influenced by various factors in the brewing process, but dry hopping itself does not reduce the alcohol level. Similarly, while hops can indeed affect the beer's haze and clarity, dry hopping does not inherently improve clarity; this is usually managed through filtration or other brewing processes. Thus, enhancing the aroma is a defining characteristic of the dry hopping technique.