With Dry Hopping now a well established practice among craft brewers it is important to know how to get the best out of your hops during your post-fermentation additions. In this webinar Dr Christina Schönberger of the Barth Haas Hops Academy covers the effects temperature and time have on a brewers dry hopping regime.

Key take-away’s include:

– Key decision steps to be taken during the dry hopping process

– Flavour yield: typical temperature ranges and contact periods

– The main factors for hop aroma losses

– Best practices for intense hoppy flavours

Christina’s presentation is followed by a Q&A session.