Understanding Hop Creep in Brewing

This chapter explores the phenomenon of hop creep, focusing on its effects on final gravity and diacetyl levels during beer fermentation. It discusses the enzymatic activity that alters non-fermentable dextrins into fermentable sugars and the challenges brewers face with varying hop varieties and environmental influences. Through scientific insights and practical strategies, the chapter highlights the importance of managing these complexities to achieve desired beer characteristics.