The hops boil for roughly an hour to release their alpha acids; drying hop cones into pellet form concentrates the alpha acids for a more robust flavor. Hops added into the batch later in the ...

"When I'm making our IPAs, I tend to use more pungent and intense hop cultivars at higher rates to get a lot of flavor," Brynildson says. Through a process called dry hopping, where hops are added ...

Together, these illustrate the evolution of the agro-industrial processes and socio-economic system of growing, drying, certifying and trading hops from the Late Middle Ages to the present.