Challenges in Dry Hopping Beer Production

The chapter delves into challenges related to dry hopping in beer production, including difficulties in transferring carbonated beer with dry hops, hot burns caused by vegetable matter in hops, and the impact of dry hopping on beer pH and bitterness. It explores the subjective nature of hot burn in hoppy beers, methods to reduce dry hop intensity, and experiments on optimizing dry hop levels to enhance flavor without compromising the brewing process.