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A lot of jargon gets thrown around in the craft beer world. And of the cryptic words and colourful phrases you might hear on a visit to the brewery or read off the back of your favourite can, you may understand very little. Because unless you’re a brewer or beer nerd, why would you?

We want to break down the walls and help you understand more about the industry we love – and the drink you love. That’s why we’ve created this series: Beer Stuff Made Simple. It’s the science made straight-forward, the geeky made get-able, the technical made too-eas. So, without further ado, let’s dive right into our first episode!

Have you heard the terms ‘wet’ and ‘dry hopping’ and wondered what the hell it means? They might sound like opposites but, in fact, you can dry hop using wet hops...

That’s because ‘dry hopping’ means to add hops late in the brewing process, during the fermentation or conditioning stage, rather than earlier, like in the hot kettle.

Dry hopping tends to add more aroma and fruity flavours (think our Daisy Hazy) rather than the bitterness that might come about through boiling in the early brewing phases (think IPA’s like our Big Sur).

On the other hand, ‘wet hopping’ can happen at any point during beer making.

‘Wet hops’ is actually the term for fresh hops, as opposed to what’s generally used in brewing these days – pelletised hops that have been dried and condensed.

Wet hops are only available once a year, right after the seasonal harvest, which we were lucky enough to catch this year.

You might’ve tried our recent release, the Wet Hop Acid Drop, a twist on our classic kettle sour.

To make this beer, we brewed using a special order of precious wet hops that were picked and shipped to us from the picturesque hills of Bright, Victoria – all on the same day.

This is because wet hops spoil incredibly quickly, which is why we needed to act fast.

The payoff for using this delicate and rare ingredient in our sour was notes of fresh-mowed grass, complemented by grapefruit and zesty citrus flavours.

So, to sum all this:

Dry hopping = only possible late in brewing process – any hops can be used – tends to give fruitier notes.

Wet hopping = ⁠only possible once a year – uses fresh hops only – tends to give green/grassy notes.

And there you have it. Wet vs. Dry Hopping, made simple <3

What beer stuff should we demystify next? Shoot us a DM on Instagram to let us know, and sign up for our mailing list to stay up to date with all-things TGBC.


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