Final answer:
Dry hopping is the process of adding hops to beer after the primary fermentation has completed, infusing more aroma and flavor without increasing bitterness. It is common in brewing IPAs and can last from a few days to several weeks, depending on the desired intensity.
Step-by-step explanation:
Adding hops to the beer after primary fermentation is known as dry hopping. This process is used to infuse additional aroma and flavor into the beer without significantly increasing its bitterness, which typically comes from hops added during the boil phase of brewing. During the primary fermentation, yeast converts sugars into alcohol and carbon dioxide. Once this stage is complete, adding extra hops introduces more of the plant's essential oils and aromatic compounds, allowing the beer to take on new layers of taste and scent.
Dry hopping can be done in a home brewing setting or in large-scale commercial breweries. The duration and timing of the dry hopping process can vary, often ranging from a few days to a couple of weeks, depending on the desired intensity of the hop character in the final product. It's a popular technique in making certain styles like India Pale Ales (IPAs), where the hop aroma is a distinctive feature.