Enhancing aroma and flavor with minimal bitterness, Adding Hop pellets or whole cones to the beer after the boil, after primary fermentation has begun or near its completion.

Dry hopping extracts compounds from hops, including essential oils such as myrcene, linalool, and geraniol.

Dry hopping is primarily for aroma, but it can contribute some bitterness through compounds extracted from the hops, including hop polyphenols and other bitter substances.

The amount varies with hop variety, temperature, contact time, and process.