In the fast-evolving craft beer scene across Asia, flowable hop products are transforming how brewers create vibrant, hop-forward beers. As the demand for bold IPA’s grows, brewers are seeking smarter ways to maximize aroma and flavor while improving efficiency and yield.

From traditional whole cones and T-90 pellets to Cryo and now flowables, hops have steadily evolved to meet the demands of modern brewing. This article explores how to master these advanced products for better consistency, impact, and sustainability in small brewhouses.

Why Flowable Hops Shine?

Flowable hop products are a brewer’s ally for styles like Hazy IPAs, Double IPAs, or West Coast IPAs. They can reduce wort losses and improve yields by 2–5%, depending on brewhouse volume — a crucial advantage for 5–10 hL systems. Unlike pellets, which leave behind vegetal matter that can turn beers grassy or degrade faster, liquid formats preserve more volatile compounds, resulting in cleaner, longer-lasting aroma and flavor.

These hop products also reduce shipping and storage costs — a significant benefit in import-heavy markets around Asia, where tariffs can inflate hop prices by 30–40%. Since they deliver variety-specific aromas (like Citras’ grapefruit or Mosaics’ mango) without vegetal carryover, they’re ideal not just for beer, but also for hop waters and other innovations. They also contribute to greener brewing, cutting down on wastewater and biomass.

(Photo: Barth Haas)

Layering Hops For Maximum Flavor

Liquid hop products aren’t designed to fully replace pellets but instead complement them to build deeper complexity. In hop-forward beers, combining flowables like DynaBoost with traditional T-90s allows you to maintain juicy aromatics while balancing bitterness and mouthfeel.

Overusing liquid extracts, however, can create harsh, grassy bitterness. The key is moderation and strategic use. For example, pairing DynaBoost with Citra T-90 can enhance tropical layers without overpowering the palate. These products also shine in hop water or cold-side dry hop layering, where clarity and nuance are vital.

Misconceptions around using flowables as full substitutes can lead to poor results. Conducting sensory trials is essential. Fine-tuning ratios based on style and tank geometry helps dial in the ideal flavor profile. Here’s a snapshot of usage guidelines for hot and cold side applications:

Hot-Side (Whirlpool)

Cold-Side (Fermentation/Conditioning)

Putting It All Together: A Sample Hazy IPA Schedule

To show how this works in practice, here’s a 10 hL Hazy IPA recipe that incorporates both hot and cold-side flowable hop products, including DynaBoost and HyperBoost available from Yakima Chief Hops. The goal with this beer was to create a bold, fruit punch Hazy IPA rounded off with soft bitterness, juicy mouthfeel, and vibrant aroma.

DynaBoost was used during dip hopping to build a strong base of tropical fruit and berry, while HyperBoost was introduced mid-fermentation to layer in citrus peel and grapefruit complexity. Traditional T-90 and Cryo hops were used during dry hopping to round out the profile with more depth and a touch of resinous bite, without contributing excess vegetal matter.

Recipe Overview

• Batch Size: 10 hL (1000 L)
• OG: 1.074 SG (18 ºP)
• FG: 1.016 SG (4.5 ºP)
• ABV: 8%
• IBU: 50
• SRM: 6

Malt Bill

• 2-Row Pale Ale (70%)
• White Wheat Malt (15%)
• Flaked Oats (10%)
• Munich & Dextrin Malt (5%)

Yeast Strain: London Ale III, Verdant IPA or similar

Hop Schedule

Cold-Side SOP Example

Flowable hop products can be used in numerous ways. Here’s a sample cold-side SOP for a flowable product like Spectrum from Barth Haas, dosed in a West Coast IPA that offers a starting point for brewers.

• Knock out wort at 19°C then pitch with US-05 or any neutral ale yeast strain
• Ferment at 20°C for two days, then allow free-rise to 22°C
• Once the gravity is within 3°P of terminal, dose 350g of Spectrum for a 10 hL batch at 22°C
• Harvest yeast from the cone (flowables won’t interfere)
• Proceed with traditional pellet dry hopping
• Gradually step-crash to -1°C, dump yeast and hop debris, then rack to a BBT

Unlike pellets, flowables don’t bind with yeast, allowing yeast harvesting before or after dosing HyperBoost or Spectrum without issues. However, always harvest yeast before pellet dry-hopping to avoid contamination and poor yeast health.

Optimizing Dosage

Flowable hop products demand accuracy, especially in compact 5–10 hL systems. Use a hop doser or gently agitate wort when adding DynaBoost at whirlpool temps (92°C) to avoid clumping. For cold-side products like HyperBoost, use a CO₂ purged dosing vessel to prevent oxygen pickup.

If experimenting with dip hopping, knock out at 80°C, add your flowable hops into the fermenter from the top center, and cool to pitching temp afterward. Every tank is different, so small test batches are key to building SOPs that suit your geometry and process.

Liquid hop products aren’t just a passing trend — they’re fast becoming essential tools for modern brewers in Asia. With the right layering, precision, and SOPs, these products can help unlock vibrant aroma, consistent quality, and better yields across a range of hop-forward styles.

[Lead image credit: Barth Haas]