Cicerone Certified Beer Server Practice Exam

What is the main purpose of dry hopping in beer production?

1. To enhance the malt sweetness

2. To increase the bitterness

3. To add aromatic hop character

4. To clarify the beer

The correct answer is: To add aromatic hop character

The main purpose of dry hopping in beer production is to add aromatic hop character. This technique involves adding hops to the beer during or after fermentation, rather than during the boiling process. As a result, the volatile oils that contribute to the aroma of hops are preserved, leading to vibrant and complex hop fragrances. This method allows brewers to infuse beers with a range of aromatic qualities, such as floral, citrus, or pine notes, enhancing the overall sensory experience without significantly increasing bitterness, which is typically extracted during the boiling stage. While enhancing malt sweetness, increasing bitterness, and clarifying beer are important aspects of brewing, they are not the primary goals of dry hopping. Rather, dry hopping focuses on promoting aromatic qualities that contribute to the beer's bouquet and complexity, making it a crucial step in the production of many hop-forward styles, like IPAs.