Cicerone Certified Beer Server Practice Test

What does "dry hopping" refer to in brewing?

1. Adding hops to beer during fermentation

2. Boiling hops in the kettle

3. Adding hops after fermentation to enhance aroma

4. Adding hops before fermentation

The correct answer is: Adding hops after fermentation to enhance aroma

The phrase "dry hopping" specifically refers to the practice of adding hops to the beer after the fermentation process has taken place, which is designed to enhance the aroma of the finished product. This method allows the volatile aromatic compounds in hops to impart their fragrance without being absorbed into the boiling process, which would occur if the hops were added earlier. The result is a more pronounced hop aroma, which is particularly sought after in many styles of beer, especially IPAs. In contrast, adding hops during fermentation or boiling them in the kettle serves different purposes, primarily affecting bitterness and flavor rather than aroma. Therefore, the unique context and timing of dry hopping make it an essential technique for brewers looking to achieve specific aromatic profiles in their beers.