HVG Germany: Hopfen

Other hopping methods

Like the normal hopping all the other hopping methods also depend on what you want to achieve. 

"Dry Hopping"
With this method hops are dosed as cones, powder or pellets to the already fermented beer. This either takes place in the storage tank or - as with some English beers - in the barrel. Dry hopped beers have a distinct hop bouquet, the aroma is reminiscent of fresh hops. From a microbiological aspect this process does involve risks as the sterile beer comes into contact with a fair amount of non-sterile hops.

Old hops 
Certain types of beers - like Belgian Lambics - use traditionally aged hops in their formula. The oxidised resins and oils convey an altered bitter taste, the aroma differs from when fresh hops are used. This hopping is typical of this type of beer and Is an integral part of the formulas. 

Fertilized hops 
According to the EU regulation only those hops can be designated as "hops without seeds" which contain less than a 2% proportionate weight of seeds. Some English hop varieties are fertilized and pollinated which is characteristic for these varieties. The potential negative effect on the flavour due to the fats and lipids contained in the seeds is controversial. However it is generally accepted that lipids - whether from the malt or the hops - influence the formation of aging compounds in the beer and have a negative effect on the beer froth.

Hop oils 

In order to obtain a stronger hop bouquet, oil fractions can be added e.g. at the end of the boil. This can take place in the form of a fractionated CO2 extract or through distilled hop oils. The aim is to produce a distinct hop bouquet which corresponds to a marked aroma hopping at the end of the boiling time. There are also &auot;post-fermentation" hop oil preparations which are used to fine-tune the flavour.