Innovative Equilibrium Method for Infusing Hop Aroma into Beer

The chapter explores a unique method involving two kegs at different temperatures to transfer hop aroma from hot keg with hops in water to a cold keg with carbonated beer, without exposure to oxygen. By pressurizing and connecting the kegs for 24 hours, the hoppy aroma infuses the beer, resulting in a hoppier beer than traditional dry hopping methods. The conversation also covers the importance of understanding hop compounds and survival in brewing to enhance the shelf stability and flavor profiles of beers.