• How Dry Hopping Evolved From the 18th Century to Define Today's Hazy IPA Craze

    11 days ago - By Vine Pair

    In today's current hazy IPA-dominated craft beer market, “dry-hopped” almost feels redundant. How can you have a hazy without it? More likely, it's “double” or “triple dry-hopped” - “ DDH ” or “TDH.” Those three letters have come to be expected on can labels. Levels of consumer knowledge vary, but fans of New England-style IPAs delivering huge hop flavor understand dry-hopping boosts the hop aromas they seek, like tropical fruit. Because of this, some modern IPA fans might view dry-hopping as a contemporary tool for pushing the envelope on hop-saturation. It is, of course. But dry-hopping...
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