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Dry Hopped

Dry hopping is a brewing technique that originated centuries ago in Britain – it referred to the addition of whole hop cones, known for their antibacterial qualities, to the cask of matured beer in part to preserve it while being transported without refrigeration. Later, with the explosion of US craft breweries in the 1980s, dry hopping was adopted by a new wave of brewers who sought to maximise the hop character of their beer. Now UK craft brewers are in on the act, dry hopping almost all kinds of beer, from Pilsner and IPAs to sours and stouts.

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