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Due to COVID-19 restrictions and increases in parcel volumes, there are courier delivery delays of up to 5 working days to Hamilton and 4 working days to Auckland, and 1 working day across the rest of NZ.
Dry hopping is the process of adding hops to beer in the fermenter, secondary vessel, or keg. As the hops are not exposed to high temperatures such as hops added to the boil or whirlpool, the flavour and aroma they impart differs and can greatly enhance a beers aromatic qualities. Dry hopping is not a substitute for kettle hopping, but a great way to enhance or amplify a beers hoppy flavour’s and aroma’s.
There are many different ways to add hops to the beer and each may give slightly different results. One important factor to consider when dry hopping is the potential for oxidation and what you can do to minimise this risk.
Oxidation is the enemy of beer as it can turn a great hoppy beer into a stale beer (often described as wet cardboard or musty), potentially with an odd sweetness. When adding hops to the beer it is inevitable that some oxygen will be introduced so what can you do to minimise this risk.
When Gladfield Malt launched theirManuka Smoked MaltI was intrigued. Maybe you could say I was a little sceptical as well as my previous experiences with smoked beers haven’t been the best. Although my overall impression of smoked beers may have been coloured by Yeasty Boys Rex Attitude, which just isn't my sort of beer. It could also have something to do with my preference for hoppy beers.