Hop production in Brazil is reaching a turning point thanks to the advancement of clean technologies applied to its processing.
Writer, scientist, composer, and physician, among other things, Hildegard of Bingen (1098-1179) was a brilliant German woman who first documented the qualities of hops as a beer ingredient in her book “Physica sive Subtilitatu”.
Bitterness is an acquired taste, clearly evident when we see someone discovering the world of craft beer, but there is a good evolutionary reason for it: bitterness is a signal to consider in potentially poisonous compounds.
Dry hopping, also known as dry hop, is a technique used in beer brewing that aims to increase the aromas of a beer, which consists of adding dried hops to the finished beer after fermentation.
