Microbiological Impact of Dry Hopping Beers

This chapter explores the effect of dry hopping on the microbiology of beer, discussing the presence of beer-spoiling bacteria in hops, the antimicrobial properties of hops on microorganisms, and the effectiveness of dry hopping in extracting these compounds. It also delves into a study on the bacteria present on hops before they are used in beer production and raises a question about the impact of adding dry hops to contaminated beer.