The craft beer world is full of jargon that can feel a little intimidating, and “dry hopping” is at the top of the list. It’s a term that seems to contradict itself. After all, how can you add something to a tank of liquid and have it stay dry? The truth is, you can’t. The name is a bit of a misnomer, but understanding why is it called dry hopping is the first step to appreciating the craft behind your favorite aromatic IPAs. This technique is the secret to creating huge flavor without adding bitterness, and it’s what separates a standard ale from a modern hop-forward classic.

Key Takeaways

• Focus on Aroma, Not Bitterness: Dry hopping is the practice of adding hops to cool beer, which captures their fragrant essential oils for those citrus and tropical notes without creating the bitterness that comes from boiling.
• The Secret to Modern IPAs: This technique is essential for creating the huge, vibrant scents in hop-forward styles like IPAs and Pale Ales, allowing brewers to build complex layers of flavor and character.
• Enjoy It Fresh and Cold: To get the full experience from a dry-hopped beer, always store it in the fridge to protect its delicate aromas, and pour it into a glass to appreciate the scent before you sip.

What is dry hopping?

If you love the huge, vibrant aroma of a fresh IPA—that burst of citrus, pine, or tropical fruit that hits you before you even take a sip—then you have dry hopping to thank. Simply put, dry hopping is a brewing method where hops are added late in the game, after the boiling is done and the beer is fermenting or conditioning. The main goal isn’t to add bitterness, but to pack in as much hop aroma and flavor as possible. This technique is the secret behind the intensely aromatic character of many of our favorite beers, especially modern American IPAs.

By adding hops to cooler beer, we can extract all their wonderful-smelling essential oils without also extracting the compounds that create bitterness. It’s how we get a beer that smells incredible and is bursting with juicy hop character. Think of it as the difference between boiling herbs in a soup versus finishing a dish with fresh ones. Both add flavor, but the fresh herbs provide a much brighter, more intense aroma. This process allows brewers to essentially use hops in two different ways in the same beer: once for bitterness on the hot side, and again for pure aroma on the cold side. It gives us incredible control over the final product and is responsible for the sensory revolution in craft beer.

A quick look at the brewing process

To really get why dry hopping is special, it helps to know a little about the basic brewing process. Early on, we create a sweet, grainy liquid called wort. We then bring this wort to a rolling boil, and this is traditionally when the first hops are added. Tossing hops into the boil is what gives beer its bitterness. The heat causes a chemical reaction that releases alpha acids, which balance the sweetness from the malt and act as a natural preservative. The problem is, that same heat drives off the delicate, volatile oils that give hops their amazing aromas. So, while boiling hops is essential for creating a balanced beer, it’s not great for showcasing their fragrant side.

Where dry hopping comes in

This is where dry hopping saves the day. Instead of adding hops to the hot wort, we add them on the “cold side” of the process, once the beer has cooled down and is happily fermenting. Because there’s no boiling heat, the fragile aromatic oils are preserved and get infused directly into the beer. The timing of this addition is a key part of the brewing method, as it allows us to capture those fresh, vibrant notes that would otherwise be lost. This technique is what separates a standard bitter ale from a hazy, aromatic IPA that smells like a tropical fruit basket. It’s all about capturing the pure essence of the hop.

Why is it called “dry hopping”?

The term “dry hopping” is one of those phrases you hear all the time in the craft beer world, but the name itself can be a little confusing. If you’ve ever wondered why it’s called that, you’re not alone. It seems to imply the hops stay dry, which isn’t the case at all. Let’s clear up the confusion and look at where this essential brewing term comes from.

The name actually describes when the hops are added to the beer, not the state of the hops themselves. It’s a simple distinction that has a huge impact on the final flavor and aroma of many of our favorite beers, especially hop-forward styles like IPAs. Understanding this term is a great way to appreciate the craft and intention that goes into every pint.

What’s so “dry” about it?

Here’s the deal: the term “dry hopping” is a bit of a misnomer because the hops definitely get wet once they’re added to the tank. The “dry” part refers to the fact that the hops are added to the beer after the boil, during fermentation or conditioning when the liquid is cool. This is different from traditional hopping, where hops are added to the boiling wort. To make things even more interesting, brewers can technically “dry hop” with “wet hops” (hops that are freshly picked and haven’t been dried). The key takeaway is that “dry” simply means the hops aren’t being boiled, allowing brewers to extract their aromatic oils without adding bitterness.

A brief history of the term

While the exact origin is a little hazy, the term “dry hopping” has been part of the brewer’s vocabulary for over a century. The most widely accepted theory is that it was coined to create a clear distinction from adding hops during the hot boil. By calling it “dry” hopping, brewers could easily communicate that these hops were added “cold” to the fermented beer. This method allows brewers to pull out completely different characteristics from the hops—specifically, the bright, fragrant aromas that would otherwise boil off. As brewers began experimenting more, the term helped define a technique that is now fundamental to creating the juicy, aromatic IPAs we know and love today.

How is dry hopping different from other methods?

Brewers can add hops at nearly any stage of the brewing process, and the timing of that addition completely changes the hop’s contribution to the final beer. Think of hops as a multi-talented ingredient: depending on when you use them, they can add bitterness, flavor, or aroma. Dry hopping is just one technique in a brewer’s toolkit, and it stands apart from other methods because its primary goal is to pack the beer with aromatic compounds without adding bitterness. This is why you get those huge, vibrant notes of citrus, pine, or tropical fruit in your favorite IPA. Let’s break down how it compares to a couple of other common hopping techniques.

Dry hopping vs. boil hopping

The most fundamental difference in hopping methods comes down to heat. Boil hopping is exactly what it sounds like: adding hops to the kettle while the wort (the sugary liquid that becomes beer) is at a rolling boil. The intense heat causes a chemical reaction that extracts alpha acids from the hops, which creates bitterness. This bitterness is essential for balancing the sweetness from the malts and is the signature backbone of styles like an IPA.

Dry hopping, on the other hand, happens on the “cold side,” long after the boil is over. By adding hops during or after fermentation, we skip the heat entirely. This means we get all the delicate, volatile aromatic oils without extracting any of that bitterness. Many of our beers use both methods to create a complex, layered experience.

Dry hopping vs. wet hopping

This comparison is all about the state of the hops themselves. The vast majority of hopping—including boil hopping and dry hopping—uses hops that have been harvested, dried, and processed into pellets for stability and year-round use. Wet hopping is a special, seasonal technique that uses hops straight off the bine, typically within 24 hours of being picked.

Because they are fresh and full of moisture, wet hops contribute a unique, “green,” and grassy character that you can’t replicate with pellets. It’s a race against time that can only happen during the annual hop harvest in late summer. Dry hopping can be done any day of the year, while wet hopping is a fleeting, once-a-year celebration of the harvest.

The advantage of adding hops cold

The main advantage of adding hops to cold beer is simple: maximum aroma with minimal bitterness. The science is pretty straightforward. The compounds in hops responsible for bitterness only become soluble at high temperatures. When you add hops to cool, fermenting beer, those bittering compounds stay locked away.

Instead, the cold temperature allows the beer to gently extract the fragile, aromatic oils that would otherwise boil off in the kettle. This process preserves those incredible notes of grapefruit, mango, passionfruit, and pine that define so many modern IPAs. It’s how we build those huge, expressive aromas in beers like our flagship, The Substance Ale, inviting you to take a sip before the glass even reaches your lips.

What does dry hopping do to your beer?

So, what’s the big deal with dry hopping? What does it actually do to the beer you’re holding? In short, it’s the secret to creating those incredibly aromatic and flavorful beers that have become so popular. By adding hops late in the game, brewers can completely transform a beer’s character, turning it from something good into something unforgettable. It’s less about bitterness and all about packing in as much vibrant hop aroma and flavor as possible. Let’s get into the specifics of how this technique works its magic.

Adds aroma without bitterness

Think of a hop cone as having two main jobs: providing bitterness and contributing aroma. The bitterness comes from compounds called alpha acids, which need to be boiled to really make their presence known in the beer. But the wonderful aromas—think citrus, pine, and tropical fruit—come from delicate essential oils. Dry hopping allows brewers to get all of those amazing aromas without adding more bitterness. Because the hops are added to cool beer, the alpha acids aren’t extracted, but the fragrant oils are. It’s the perfect way to create a beer that smells incredible but remains balanced and easy to drink, like our flagship, The Substance Ale.

Creates complex flavors

That powerful hop aroma that seems to leap from the glass when you pour a fresh IPA? You can thank dry hopping for that. This technique is how brewers add complex layers of flavor that define so many modern craft beers. Depending on the hop varieties used, dry hopping can introduce a huge spectrum of notes, from bright grapefruit and juicy mango to earthy pine and fresh-cut grass. It gives brewers a palette to paint with, allowing them to craft unique and memorable flavor profiles. This is why no two IPAs taste exactly the same and why exploring different Bissell Brothers beers is always an adventure.

Preserves delicate hop oils

The key to all this aromatic goodness lies in temperature. The essential oils in hops that produce such wonderful aromas are incredibly delicate. If you add them during the hot boil, most of that beautiful fragrance simply evaporates away with the steam. By adding hops during the “cold side” of the brewing process—after the wort has been boiled and cooled—brewers can preserve these volatile oils. The cooler temperature of the fermenting or conditioning beer gently coaxes the oils out of the hop cones, infusing the liquid with fresh, vibrant character without destroying it with heat. It’s the best way to capture the true essence of the hop.

What beers are typically dry hopped?

While a brewer could technically dry hop any style of beer, the technique is most at home in hop-forward styles. It’s the secret behind the huge, inviting aromas that make you want to dive right into your glass. If you love a beer that smells as good as it tastes, chances are you have dry hopping to thank. Let’s look at the usual suspects where this method truly shines.

IPAs and pale ales

India Pale Ales and pale ales are the original stars of the dry hopping world. For these styles, the goal is to create a vibrant hop aroma that defines the beer. Brewers use dry hopping to pack in all those wonderful citrus, pine, and floral notes without adding the bitterness that comes from boiling hops. It’s how we get a beer that’s bursting with fragrance but remains balanced and drinkable. Our flagship, The Substance Ale, is a perfect example of how this technique creates a truly memorable IPA experience.

New England IPAs and hazy styles

New England IPAs, famous for their soft, cloudy appearance and juicy flavors, rely heavily on dry hopping. This technique is essential for creating their signature tropical and stone fruit aromas that practically leap out of the can. Here in New England, brewers often push the limits, sometimes using massive amounts of hops to achieve an intensely aromatic profile. This is what gives hazy IPAs that smooth, low-bitterness character that makes them so popular. You can explore our current lineup of beers to taste the difference for yourself.

Session beers and double IPAs

Dry hopping is versatile, working its magic across the entire IPA spectrum. In lighter session beers, it adds a big punch of aroma, making a lower-alcohol beer satisfyingly flavorful. On the other end, with big Double IPAs, brewers often use the “double dry hopped” (DDH) method. This means they add hops at two different points during fermentation to layer in even more complex, potent hop character. The next time you see “DDH” on a can, you’ll know the brewer went the extra mile for maximum aroma.

Common dry hopping myths, busted

Like any craft, brewing has its share of jargon and tall tales. The term “dry hopping” itself can be a little confusing, and it has led to a few common misconceptions about what it does to your beer. Let’s clear the air on some of the biggest myths out there so you can sip your next IPA with a little more insight. We’ll look at whether the hops are actually dry, if the process adds bitterness, and the truth about those dreaded “grassy” flavors. Understanding these points will give you a whole new appreciation for the art and science that goes into creating a perfectly balanced, aromatic beer.

Myth: The hops are literally dry

This is probably the most common point of confusion, and it’s completely understandable. The name “dry hopping” suggests the hops never get wet, which isn’t the case at all. The hops—whether they’re in pellet or whole-cone form—are physically dry when they go into the tank, but they get soaked the second they hit the beer. The “dry” in the name refers to when they’re added in the brewing process. It means they are added after the boil, on the “cold side” of the process, where no heat is involved. So, while the term is a bit of a misnomer, it’s a helpful way for brewers to distinguish this step from adding hops to the hot wort in the kettle.

Myth: It makes beer more bitter

Many people associate hops with bitterness, and for good reason—they are the primary bittering agent in beer. However, dry hopping is all about aroma and flavor, not bitterness. The compounds in hops that create bitterness, known as alpha acids, need to be boiled at high temperatures to be released into the beer. Since dry hopping happens at much cooler temperatures during or after fermentation, these compounds remain largely intact. Instead, this gentle, heat-free process is perfect for extracting the delicate and volatile hop oils that create the incredible citrus, pine, and tropical fruit aromas we all love in a great IPA like The Substance Ale.

Myth: It creates grassy flavors

You may have heard someone complain about a “grassy” or vegetal taste in a hoppy beer, blaming it on dry hopping. While it’s true that leaving hops in contact with beer for too long or at too warm a temperature can extract some of these less desirable flavors, it’s all about technique. Professional brewers have perfected the timing and temperature to get all the wonderful aromatic compounds without pulling out any of the “green” character. By carefully controlling the process and keeping the beer cold, we can ensure our lineup of Bissell Brothers beers showcases the best of the hops—all bright aroma and flavor, with a clean finish.

How do brewers dry hop?

So, how do brewers actually pull this off? Dry hopping isn’t as simple as just tossing some hops into a tank and hoping for the best. It’s a carefully controlled process that’s equal parts art and science, where every decision impacts the final aroma and flavor of the beer in your glass. From the specific hop varieties to the exact moment they’re added, brewers are like conductors orchestrating a symphony of aromatic compounds. The goal is to extract all those beautiful, volatile oils without introducing any unwanted bitterness.

It all comes down to three key decisions: which hops to use, when to add them, and how long to let them mingle with the beer. Each step is a chance to layer in complexity and create a truly memorable drinking experience. Getting it right is what separates a good IPA from a great one. At Bissell Brothers, this process is central to creating the distinct character you’ll find in our lineup of beers. We spend a lot of time experimenting with different combinations and techniques to hit those perfect notes of citrus, pine, or tropical fruit. It’s a meticulous craft, but the result—that incredible burst of aroma when you open a can—is always worth it.

Choosing the right hop varieties

The first step is all about selection. Think of a brewer like a chef choosing the perfect spices for a dish. They pick specific hop varieties based on the exact flavors and aromas they want to feature. Do they want a burst of grapefruit and citrus, a wave of tropical mango and pineapple, or maybe something more subtle like floral or spicy notes? Each hop variety has a unique profile, and brewers often blend several together to create a more complex character. While IPAs are the most famous style for this technique, dry hopping can add an aromatic punch to many different types of beer.

Timing the hop addition

Next up is timing, and it’s absolutely critical. Hops are added late in the brewing process, typically during or after the main fermentation stage. This is the key to why dry hopping adds aroma without bitterness. As the team at Sierra Nevada explains, heat is what transforms the alpha acids in hops into bitter compounds. By adding the hops to cool, or “dry,” beer, brewers sidestep that chemical reaction entirely. Instead of bitterness, they extract the delicate, volatile oils that create those incredible aromas. This is the complete opposite of adding hops during the hot boil, which is done specifically to create the bitter backbone of a beer.

Controlling contact time and temperature

Finally, brewers have to manage how long the hops stay in the beer and at what temperature. This isn’t a “set it and forget it” situation. Most of those amazing hop aromas are fully extracted within just 24 to 48 hours. Leaving them in for too long doesn’t add more of the good stuff and can sometimes introduce unwanted grassy flavors. Brewers carefully monitor this contact time, removing the hops at the precise moment to capture the peak aroma. Temperature plays a big role, too, as even small changes can affect which compounds are extracted. It’s a delicate balancing act to get that clean, vibrant hop character just right.

How to enjoy dry hopped beers

You’ve got a fresh can of a beautifully dry-hopped beer in your hand. What now? Getting the most out of that beer isn’t just about popping the top and taking a sip. Because dry hopping is all about preserving those delicate, aromatic hop oils, a little care in how you store and serve your beer can make a world of difference. Think of it as the final step in a long journey that starts in our brewhouse. We put a ton of effort into getting those incredible aromas into the can, and these simple tips will help you experience them exactly as we intended.

It all comes down to two things: temperature and technique. Keeping your beer cold preserves the volatile compounds that create its signature scent, while pouring and tasting it with intention allows you to pick up on all the complex layers we worked so hard to build. This isn’t about being a beer snob; it’s about enjoying the craft and getting the full, vibrant flavor profile that makes these beers so special. From the moment you grab a four-pack from our cooler to the final sip from your glass, you’re part of the process. Ready to get the full experience? Here’s how to treat your next dry-hopped beer right.

Storing and serving for the best flavor

The number one rule for any hop-forward beer is to keep it cold. Those amazing hop essential oils that provide all the aroma and flavor are incredibly delicate and can fade quickly at high temperatures. That’s why we keep our coolers chilly and our draft lines cold. When you bring our beer home, treat it the same way—store it in the fridge until you’re ready to drink it.

When it’s time to pour, grab a glass. A proper glass, like a tulip or an IPA-specific glass, helps concentrate the aromas, sending them right to your nose. Pour with some energy to build a nice, foamy head, which helps release those volatile compounds. Let it sit for a minute before your first sip; beer that’s too cold can mute the flavor. This simple process ensures you’re getting the vibrant, fresh-from-the-taproom experience every time.

Noticing the hop character in your glass

The real magic of a dry-hopped beer is its aroma. This is where you’ll find the powerful hop character that seems to leap from the glass. Before you even take a drink, give your beer a gentle swirl and take a moment to really smell it. What do you notice? Dry hopping adds complex layers of flavor and scent, so you might pick up on notes of bright citrus, juicy tropical fruit, fresh pine, or even dank, herbal qualities.

This aromatic preview sets the stage for the flavor to come. When you finally take a sip, see if you can taste what you smelled. Beers like our flagship, The Substance Ale, are known for their bold, aromatic profiles. Taking a moment to appreciate the aroma first will completely change how you experience the beer, turning a simple drink into a full sensory experience.

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Frequently Asked Questions

If dry hopping adds so much aroma, why do brewers add hops to the boil at all? This gets to the heart of creating a balanced beer. While dry hopping is our go-to for incredible aroma, those hops we add to the boil are essential for creating bitterness. Without that bitterness from the boil, an IPA would taste sweet and unbalanced. Think of it like cooking: you need salt for foundational flavor (boil hops) and fresh herbs at the end for bright aroma (dry hops). Both are crucial for the final result.

Does “double dry hopped” (DDH) mean the beer is extra bitter? Not at all! This is a common misconception, but since dry hopping happens on the cold side of brewing, it adds almost no bitterness. When you see “DDH” on a can, it means we’ve added hops at two separate stages after the boil to layer in even more complex and intense aromas. It’s all about creating a huge aromatic experience, not a bitter one.

How long does that amazing hop aroma last in the can? That incredible aroma is at its absolute best when the beer is fresh. The volatile oils we work so hard to get into the beer are delicate and will naturally fade over time. For the most vibrant experience, it’s always best to enjoy our hop-forward beers as close to the canning date as possible. Keeping them cold in your fridge is the best way to preserve that character until you’re ready to pour one.

Are all IPAs dry hopped? While it feels like a signature move for the style, not every single IPA is dry hopped. The technique is what gives modern American IPAs, especially New England styles, their huge, expressive aromas. However, more traditional English-style IPAs might rely more on hops added during the boil for a different balance of bitterness, flavor, and aroma. For us, it’s an essential tool for creating the aromatic beers we love to make.

Why does the term “dry hopping” sound so misleading? You’re right, it’s a confusing name because the hops definitely get soaked! The term is a bit of an old-school brewing phrase that stuck. “Dry” simply refers to the fact that the hops are added to the beer after the hot boil is finished. It’s a way to distinguish adding hops to cool, fermenting beer from adding them to the hot, boiling liquid in the kettle.