Dry hopping of beer as a method of expansion range for small enterprises

Today, in the conditions of mini-breweries of various production capacities, the urgent task is the constant search and development of new non-traditional varieties of beer, their improvement in order to expand the range of drinks with various exquisite tastes and aromatic shades. Undoubtedly, these conditions are one of the elements of sustainable growth and success in the development of the brewing industry. Traditional hopping during the boiling of beer wort is inevitably accompanied by the loss of some aromatics, enhanced by the transformation of aromatic compounds during fermentation. The purpose of dry hopping is to infuse the beer with additional fresh hop flavor and aroma. Dry hopping is a cold infusion that not only increases the intensity of the hop aromatics, but also adds notes that are significantly different from those produced by late hopping during the boil. A necessary basis for obtaining new varieties of beer with unique and inimitable taste and aromatic characteristics is the use of certain aromatic varieties of hops added to drinks in a certain dosage in the required sequence, at various technological stages of their production and in various combinations. This article discusses methods for dry hopping beer at the stage of main fermentation and after its post-fermentation, provides methods and experimental equipment for preparing beer wort, fermentation and dry hopping, indicates the varieties of hops used and their dosage, identifies the organoleptic properties of beer samples prepared by different dry hopping methods hopping, a comparative assessment of the organoleptic and physico-chemical parameters of beer samples hopped in the classical way (during boiling of beer wort) is given.