{"id":16747,"date":"2026-10-12T09:59:05","date_gmt":"2026-10-12T08:59:05","guid":{"rendered":"https:\/\/www.rolling-beers.fr\/info\/?p=16747"},"modified":"2026-10-12T09:59:06","modified_gmt":"2026-10-12T08:59:06","slug":"dip-hopping-how-to-elevate-your-hop-aromas","status":"publish","type":"post","link":"https:\/\/www.rolling-beers.fr\/info\/en\/dip-hopping-how-to-elevate-your-hop-aromas\/","title":{"rendered":"Dip Hopping: how to elevate your hop aromas"},"content":{"rendered":"\n<p>In the world of modern IPAs, hopping techniques are evolving quickly. Breweries are seeking cleaner, more intense, and more stable aromas. They want to reduce unwanted bitterness, limit grassy notes, and avoid the oxidation associated with dry hopping. In this context, a technique still little\u2011known in France is gaining traction in the United States: Dip Hopping.<\/p>\n\n\n\n<p>Developed in Japan by Spring Valley Brewing (a Kirin subsidiary), this method complements whirlpool and dry hopping perfectly. It extracts key hop aromas while limiting vegetal off\u2011flavors.<\/p>\n\n\n\n<p><\/p>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"768\" src=\"https:\/\/www.rolling-beers.fr\/info\/wp-content\/uploads\/2026\/10\/brassez-en-ete-600-x-400-px-800-x-600-px-79-1-1024x768.jpg\" alt=\"\" class=\"wp-image-16750\" srcset=\"https:\/\/www.rolling-beers.fr\/info\/wp-content\/uploads\/2026\/10\/brassez-en-ete-600-x-400-px-800-x-600-px-79-1-1024x768.jpg 1024w, https:\/\/www.rolling-beers.fr\/info\/wp-content\/uploads\/2026\/10\/brassez-en-ete-600-x-400-px-800-x-600-px-79-1-300x225.jpg 300w, https:\/\/www.rolling-beers.fr\/info\/wp-content\/uploads\/2026\/10\/brassez-en-ete-600-x-400-px-800-x-600-px-79-1-768x576.jpg 768w, https:\/\/www.rolling-beers.fr\/info\/wp-content\/uploads\/2026\/10\/brassez-en-ete-600-x-400-px-800-x-600-px-79-1-900x675.jpg 900w, https:\/\/www.rolling-beers.fr\/info\/wp-content\/uploads\/2026\/10\/brassez-en-ete-600-x-400-px-800-x-600-px-79-1-400x300.jpg 400w, https:\/\/www.rolling-beers.fr\/info\/wp-content\/uploads\/2026\/10\/brassez-en-ete-600-x-400-px-800-x-600-px-79-1.jpg 1200w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure><\/div>\n\n\n<p><\/p>\n\n\n\n<h2 class=\"wp-block-heading\">The principle of Dip Hopping<\/h2>\n\n\n\n<p>Dip Hopping consists of steeping hops in a hot liquid directly inside the fermenter. This step takes place between the whirlpool and the dry hop. It does not add bitterness. Its purpose is to release aromatic compounds in a controlled environment.<\/p>\n\n\n\n<p>The idea is to create a very concentrated \u201chop tea,\u201d held between 66\u202f\u00b0C and 77\u202f\u00b0C for about 60 minutes.<\/p>\n\n\n\n<p>The hops then remain at the bottom of the fermenter throughout fermentation and are naturally removed during yeast dumping or the cold crash.<\/p>\n\n\n\n<p><\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><br><small>Recommended dosing<\/small><\/h3>\n\n\n\n<p>In a brewery setting, the average dosage ranges from 2\u202fg\/L to 5\u202fg\/L (i.e., 200\u2013500\u202fg\/hL) of the total volume.<\/p>\n\n\n\n<p><\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><small>Recommended hop varieties<\/small><\/h3>\n\n\n\n<p>Dip Hopping sits between whirlpool and primary\u2011fermentation dry hopping (which it can fully replace). We therefore recommend varieties with strong biotransformation potential:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><a href=\"https:\/\/www.rolling-beers.fr\/pro\/fr\/houblons-en-pellets\/6773-houblon-citra-5kg.html\" target=\"_blank\" rel=\"noreferrer noopener\">Citra<\/a><\/li>\n\n\n\n<li><a href=\"https:\/\/www.rolling-beers.fr\/pro\/fr\/houblons-en-pellets\/10672-houblon-idaho7-5kg.html\" target=\"_blank\" rel=\"noreferrer noopener\">Idaho 7<\/a><\/li>\n\n\n\n<li><a href=\"https:\/\/www.rolling-beers.fr\/pro\/fr\/houblons-en-pellets\/10674-houblon-simcoe-5kg.html\" target=\"_blank\" rel=\"noreferrer noopener\">Simcoe<\/a><\/li>\n\n\n\n<li><a href=\"https:\/\/www.rolling-beers.fr\/pro\/fr\/houblons-en-pellets\/6779-houblon-mosaic-5kg.html\" target=\"_blank\" rel=\"noreferrer noopener\">Mosaic<\/a><\/li>\n\n\n\n<li><a href=\"https:\/\/www.rolling-beers.fr\/pro\/fr\/houblons-en-pellets\/6776-houblon-ekuanot-5kg.html\" target=\"_blank\" rel=\"noreferrer noopener\">Ekuanot<\/a><\/li>\n\n\n\n<li><a href=\"https:\/\/www.rolling-beers.fr\/pro\/fr\/houblon-cryo-pro\/10912-houblon-cryo-pop-original-blend-pro-yakima-chief.html\" target=\"_blank\" rel=\"noreferrer noopener\">Cryo Pop<\/a><\/li>\n<\/ul>\n\n\n\n<p><\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><small>The two infusion protocols<\/small><\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Hot\u2011wort method (recommended):<\/strong> draw off 5\u201310\u202f% of the wort at the start of the boil or at the end of lautering. Cool it to around 77\u202f\u00b0C. Pour it over the hops in the fermenter and let it steep for 1 hour. This avoids any dilution of the wort.<\/li>\n<\/ul>\n\n\n\n<p><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Hot\u2011water method:<\/strong> place the hops in a sanitized fermenter purged with CO\u2082. Add about 5\u202f% of the total volume in hot water at 80\u201385\u202f\u00b0C. The mixture naturally stabilizes between 66\u202f\u00b0C and 70\u202f\u00b0C.<\/li>\n<\/ul>\n\n\n\n<p><br>After one hour of steeping, transfer the rest of the cooled wort on top. Then pitch the yeast as usual.<\/p>\n\n\n\n<p><\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"768\" src=\"https:\/\/www.rolling-beers.fr\/info\/wp-content\/uploads\/2026\/10\/brassez-en-ete-600-x-400-px-800-x-600-px-86-1024x768.jpg\" alt=\"\" class=\"wp-image-16759\" srcset=\"https:\/\/www.rolling-beers.fr\/info\/wp-content\/uploads\/2026\/10\/brassez-en-ete-600-x-400-px-800-x-600-px-86-1024x768.jpg 1024w, https:\/\/www.rolling-beers.fr\/info\/wp-content\/uploads\/2026\/10\/brassez-en-ete-600-x-400-px-800-x-600-px-86-300x225.jpg 300w, https:\/\/www.rolling-beers.fr\/info\/wp-content\/uploads\/2026\/10\/brassez-en-ete-600-x-400-px-800-x-600-px-86-768x576.jpg 768w, https:\/\/www.rolling-beers.fr\/info\/wp-content\/uploads\/2026\/10\/brassez-en-ete-600-x-400-px-800-x-600-px-86-900x675.jpg 900w, https:\/\/www.rolling-beers.fr\/info\/wp-content\/uploads\/2026\/10\/brassez-en-ete-600-x-400-px-800-x-600-px-86-400x300.jpg 400w, https:\/\/www.rolling-beers.fr\/info\/wp-content\/uploads\/2026\/10\/brassez-en-ete-600-x-400-px-800-x-600-px-86.jpg 1200w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p><\/p>\n\n\n\n<p>\ud83d\udca1 <strong>Also on the blog:<\/strong> <a href=\"https:\/\/www.rolling-beers.fr\/info\/comment-le-mash-hopping-va-faire-exploser-vos-aromes\/\">How Mash Hopping can make your aromas explode<\/a><br><em>Discover a hot\u2011side hopping technique that enriches the aromatic complexity of your wort right from the mash tun.<\/em><\/p>\n\n\n\n<p><\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Why adopt Dip Hopping?<\/h3>\n\n\n\n<h4 class=\"wp-block-heading\">1. Cleaner aromas with zero unwanted bitterness<\/h4>\n\n\n\n<p>Within this temperature range (66\u201377\u202f\u00b0C), alpha\u2011acid isomerization is almost nonexistent. The brewer efficiently extracts valuable monoterpenes such as linalool and geraniol, avoiding harsh bitterness or astringency.<\/p>\n\n\n\n<h4 class=\"wp-block-heading\"><br>2. A drastic reduction in vegetal and sulfur off\u2011flavors<\/h4>\n\n\n\n<p>Dip Hopping effectively removes undesirable volatile compounds. Moderate heat promotes the evaporation of myrcene, responsible for green, herbal notes. In addition, the initial degassing reduces sulfur compounds such as H\u2082S or 2M3MB (onion\/garlic off\u2011flavors).<\/p>\n\n\n\n<p><\/p>\n\n\n\n<h4 class=\"wp-block-heading\"><br>3. Strong amplification of biotransformation<\/h4>\n\n\n\n<p>Dip Hopping introduces hops before fermentation begins. Yeast therefore interacts very early with aromatic precursors. Its enzymes metabolize these molecules, revealing complex fruity, floral, and tropical notes.<\/p>\n\n\n\n<p><\/p>\n\n\n\n<p>\ud83d\udca1 <strong>Also on the blog:<\/strong> <a href=\"https:\/\/www.rolling-beers.fr\/info\/oxydation-dans-la-biere-comment-leviter-avec-mash-redox\/\">Oxidation in beer \u2014 how to prevent it with Mash Redox<\/a><br><em>To ensure long\u2011term stability of your hop aromas, learn how to fight hot\u2011side oxidation right from the mash phase.<\/em><\/p>\n\n\n\n<p><\/p>\n\n\n\n<figure class=\"wp-block-table\"><table class=\"has-fixed-layout\"><thead><tr><th><strong>Process step<\/strong><\/th><th><strong>Action required<\/strong><\/th><th><strong>Target parameter<\/strong><\/th><th><strong>Organoleptic impact<\/strong><\/th><\/tr><\/thead><tbody><tr><td><strong>1. Initial infusion<\/strong><\/td><td>Pour the hot wort over the hop resin\/pellets in the fermenter<\/td><td>66\u201377\u202f\u00b0C for 30 to 60\u202fmin<\/td><td>Intense extraction of essential oils (myrcene, linalool)<\/td><\/tr><tr><td><strong>2. Degassing (Purge)<\/strong><\/td><td>Expel air \/ purge the fermenter or allow undesirable volatile compounds to escape<\/td><td>Atmospheric pressure or CO\u2082 flushing<\/td><td>Removal of raw myrcene and onion\/garlic off\u2011flavors (DMS\/sulfides)<\/td><\/tr><tr><td><strong>3. Cooling &amp; Yeast Pitching<\/strong><\/td><td>Finish filling with cooled wort and inoculate the yeast<\/td><td>18\u201320\u202f\u00b0C (depending on strain)<\/td><td>Activation of thiol and terpene biotransformation<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n<p><\/p>\n\n\n\n<p>\u26a0\ufe0f <strong>Equipment Warning:<\/strong> <br>Dip Hopping infusion takes place between <strong>66\u202f\u00b0C and 77\u202f\u00b0C<\/strong> inside the fermenter. Use a <strong>stainless\u2011steel fermenter<\/strong> (unitank or cylindro\u2011conical) whenever possible. If you use a <strong>PET fermenter<\/strong>, carefully check its maximum tolerated temperature (often <strong>50\u201355\u202f\u00b0C<\/strong>) \u2014 exceeding it can deform or permanently damage the vessel.<\/p>\n\n\n\n<p><\/p>\n\n\n\n<p><\/p>\n\n\n\n<blockquote class=\"wp-block-quote is-layout-flow wp-block-quote-is-layout-flow\">\n<p>\ud83d\udca1 <strong>Also on the blog:<\/strong> <a href=\"https:\/\/www.rolling-beers.fr\/info\/nettoyage-cip-tout-ce-quil-faut-savoir-pour-bien-demarrer\/\">CIP Cleaning \u2014 everything you need to know to get started<\/a><br><em>Adding hops directly into the fermenter requires impeccable hygiene. Review the best practices for effective CIP cleaning.<\/em><\/p>\n<\/blockquote>\n\n\n\n<p><\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Maximize Dip Hopping with the right yeast<\/h2>\n\n\n\n<p>Dip Hopping releases a massive amount of aromatic precursors in the fermenter. To convert these non\u2011volatile compounds into true sensory \u201cbombs,\u201d choosing the right yeast becomes decisive.<\/p>\n\n\n\n<p><\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"768\" src=\"https:\/\/www.rolling-beers.fr\/info\/wp-content\/uploads\/2026\/10\/brassez-en-ete-600-x-400-px-800-x-600-px-85-1-1024x768.jpg\" alt=\"\" class=\"wp-image-16775\" srcset=\"https:\/\/www.rolling-beers.fr\/info\/wp-content\/uploads\/2026\/10\/brassez-en-ete-600-x-400-px-800-x-600-px-85-1-1024x768.jpg 1024w, https:\/\/www.rolling-beers.fr\/info\/wp-content\/uploads\/2026\/10\/brassez-en-ete-600-x-400-px-800-x-600-px-85-1-300x225.jpg 300w, https:\/\/www.rolling-beers.fr\/info\/wp-content\/uploads\/2026\/10\/brassez-en-ete-600-x-400-px-800-x-600-px-85-1-768x576.jpg 768w, https:\/\/www.rolling-beers.fr\/info\/wp-content\/uploads\/2026\/10\/brassez-en-ete-600-x-400-px-800-x-600-px-85-1-900x675.jpg 900w, https:\/\/www.rolling-beers.fr\/info\/wp-content\/uploads\/2026\/10\/brassez-en-ete-600-x-400-px-800-x-600-px-85-1-400x300.jpg 400w, https:\/\/www.rolling-beers.fr\/info\/wp-content\/uploads\/2026\/10\/brassez-en-ete-600-x-400-px-800-x-600-px-85-1.jpg 1200w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p><\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><small>WHC Lab THIOL Unleashed Dry Yeast (500\u202fg)<\/small><\/h3>\n\n\n\n<p>This hybrid strain exhibits exceptionally strong <strong>beta\u2011lyase activity<\/strong>. It cleaves bound hop thiols, releasing intense aromas of <strong>passion fruit, guava, and citrus<\/strong>.<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Pro Format 500\u202fg:<\/strong> suitable for the needs of microbreweries and experimental batches.<\/li>\n\n\n\n<li><strong>Perfect synergy:<\/strong> when paired with Dip Hopping, the yeast multiplies tropical expression without requiring heavier dry\u2011hop additions.<\/li>\n\n\n\n<li><strong>Recommended dosage:<\/strong> <strong>50\u201380\u202fg\/hL<\/strong>, depending on original gravity and desired intensity.<\/li>\n<\/ul>\n\n\n\n<p><\/p>\n\n\n\n<div class=\"wp-block-buttons is-content-justification-center is-layout-flex wp-container-core-buttons-is-layout-1 wp-block-buttons-is-layout-flex\">\n<div class=\"wp-block-button\"><a class=\"wp-block-button__link has-white-color has-text-color has-background has-link-color wp-element-button\" href=\"https:\/\/www.rolling-beers.fr\/pro\/fr\/levures-seches-professionnel\/12744-levure-seche-whc-lab-thiol-unleashed-hybride-500g.html\" style=\"background-color:#6aa4c6\">Buy WHC Thiol Unleashed<\/a><\/div>\n<\/div>\n\n\n\n<p><\/p>\n\n\n\n<h2 class=\"wp-block-heading\">In summary<\/h2>\n\n\n\n<p>Dip Hopping is a modern, precise, and cost\u2011effective technique. By integrating this warm steeping step before fermentation, you gain cleaner aromatic expression, eliminate sulfur off\u2011flavors, and maximize your yeast\u2019s biotransformation potential.<\/p>\n\n\n\n<p>It\u2019s an ideal technical lever to upgrade your Hazy IPA, West Coast, or Pale Ale recipes.<\/p>\n\n\n\n<p><\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><br><small>Need help choosing the right hop?<\/small><\/h3>\n\n\n\n<p>\ud83d\udc49 Check out our selection of <a href=\"https:\/\/www.rolling-beers.fr\/pro\/fr\/261-houblons-en-pellets?profil-d-utilisation-du-houblon=dry-hop-friendly\" target=\"_blank\" rel=\"noreferrer noopener\">aromatic hops<\/a><\/p>\n\n\n\n<p>\ud83d\udc49 Contact our team for personalized advice or a quote: support@rolling-beers.fr<\/p>\n\n\n\n<p><\/p>\n","protected":false},"excerpt":{"rendered":"<p>In the world of modern IPAs, hopping techniques are evolving quickly. Breweries are seeking cleaner, more intense, and more stable aromas. They want to reduce unwanted bitterness, limit grassy notes, and avoid the oxidation associated with dry hopping. In this context, a technique still little\u2011known in France is gaining traction in the United States: Dip &hellip; <\/p>\n","protected":false},"author":4,"featured_media":16707,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"footnotes":""},"categories":[178],"tags":[],"class_list":["post-16747","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-pro-en"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v24.9 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Dip Hopping: how to elevate your hop aromas<\/title>\n<meta name=\"description\" content=\"Guide to Dip Hopping: complete protocol, dosing strategies, and yeast recommendations to boost 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