If you’ve paid attention to the beer world over the past decade you’ve probably come across the term “dry-hopped” fairly often. Especially if you’re not a fan of overly bitter beers (specifically IPAs ...

This sponsored column is written by Nick Anderson, beermonger at Arrowine (4508 Lee Highway). Last time, we looked at Hazy or New England-style IPAs, and how they’re attracting new drinkers, and why ...

If you’re an IPA drinker you’ve probably seen the “DDH” added to the name of some of your favorite brews. You might even know that it stands for double dry-hopped. What you might not know is what the ...

Drying and greenhouse gas emissions The greenhouse gas emissions from the growing and drying of one kilogram — a little over 2.2 pounds — of dry whole hops generate the equivalent of 3.1 kilograms to ...

Before beer ever reaches a frosty pint glass, the hops in it are often dried. But it’s not so straightforward: once picked, hops may mildew if not dried within 24 hours. Dried too much, the quality ...

Recently, Germany’s Bitburger Brewery partnered with Oregon’s Deschutes Brewery to make what’s described as a “full-bodied, unfiltered Zwickl.” The traditional German style is related to Kellerbier, ...

Beer is brewed with dried hops due to the flower’s extremely short shelf life. But during the three-week harvest season in Oregon (generally between mid-August and mid-September), brewers have the ...

From rotating hazies to classic West Coast hop bombs, this flight of BevTest top-rated IPAs shows how far American brewers now push hop aroma and texture. Across the U.S., a new generation of IPAs is ...

ROCOV, Czech Republic — A drought in central Europe this summer could inspire beer drinkers to savor their favorite lagers and pilsners even more: production of the prized hops that give ...