Hops can also be added post-boil during fermentation, which is called dry-hopping. Dry-hopping makes for lower bitterness and more aroma -- a popular practice for Hazy IPAs and New England IPAs.

An especially pivotal production step is the practice of wet vs. dry hopping. As a style defined by hops, the method of introduction of this aromatic ingredient makes a big difference. Wet hopping ...