Dry hopping consists of adding hops to the fermentation tank, often after the first fermentation has taken place. This operation takes place cold, the hops will bring little or no bitterness to the beer and on the contrary give it aromas which are usually lost during boiling via the diffusion of essential oils in the beer. To further increase the flavors in juicy NEIPAs or double and triple IPAs, it is possible to make several successive additions of hops during secondary fermentation, this is called double dry hopping (DDH) and triple dry hopping (TDH).
In our Urubu, our variable hop IPA, we precisely employ a double dry-hopping technique to showcase the aromas of the selected hops. Psssst! It regularly changes its hops much to the delight of aroma enthusiasts.
