Is There a Cone of Dry Hops?

The beer was a double IPA, about 8% alcohol and they dry hopped with a mix of like three or four different varieties at almost five pounds per barrel. So how were the hops then collected? How were they actually drawn out of the fermenter? I feel bad for you having to like squeeze the the liquid out of these hops. But that's important, right? Because then you're just adding a whole bunch of extra liquid.