Dry hopping is a process where we add fresh, pelletized hops for a set amount of time to a blend of beer that has finished fermentation. This process imparts the flavours and aromas of the hops without adding excessive bitterness.
We make a few dry hopped beers every year at the Monolith. We really enjoy the flavour profile of fresh, bright hops with the acidity and fruitiness of our beers. We’ve also found that we can develop great hop character with lower hopping rates than other beers. In terms of hop choice we like to combine at least two different hop varieties, and often these are different origins. For example in our Dry Hop Series: Galaxy & Saaz (uses historic Czech hop (Saaz) and a modern Australian hop (Galaxy). We find this method of combination creates the most interesting and delicious beers.
We recently had the huge honor of our Fruitful Pursuits: Cherry being awarded the World’s Best Kriek at the World Beer Awards. But why don’t we call this beer a Kriek? As with all things, it’s complicated, but the main reason we don’t call Fruitful Pursuits: Cherry a Kriek is out of respect for our peers in Belgium. It’s their traditional term, and not ours.
Greg Zeschuk
Author
Greg’s career has ranged from physician, to videogame developer as founder of BioWare, and now trainee brewer. Greg is the prime enthusiast behind the Blind Enthusiasm Brewing Company.