Episode 110: The Microbiological Impact of Dry Hopping Beers with Pelletized and Whole Cone Cascade Hops

The Impact of Dry Hopping on Beer Spoilage

Dry hopping, a popular technique in brewing, raises concerns about potential beer contamination. The presence of native microflora in hop fields and the lack of a kill step during hop processing contribute to this risk. However, dry hopping with hops that possess antimicrobial properties, such as high alpha acids, can help inhibit bacterial growth. Pelletized hops tend to have a stronger antimicrobial effect than whole cone hops due to their higher concentration of antimicrobial compounds and increased surface area. The pH of the beer also plays a role in suppressing microbial growth. Future experiments will explore the antimicrobial impact of hop extracts, variations among hop varietals, and the correlation between alpha acid concentrations and antimicrobial effectiveness.