The next era of craft brewing will merge old world hop reverence with cutting-edge fractionation technology. Brewers need pragmatic tools and real-world examples to balance big aroma with sustainable margins through brewhouse process upgrades. Dry hopping delivers the unique aromas and experience the drinkers crave, but it also comes with challenges: beer losses, tank-time drag, safety concerns, and sustainability tradeoffs. This session brings together leading researchers and brewers to present a practical playbook for reducing dry hop load without sacrificing flavor.

This panel covers the full spectrum of dry-hop solutions—pellets, leaf, CO₂ extracts, and fractions—alongside new approaches for maximizing aroma retention and minimizing losses. Hear data-driven perspectives on what levers matter most, explore a brewer’s decision tree for optimizing tank metrics, and learn how process changes to dry hopping can drive measurable improvements in yield, quality, consistency, and sustainability.

A brewery case study illustrates how pilot insights translate into production wins, and the session concludes with a guided tasting of a beer brewed with a liquid hop replacement for T90 pellets, showcasing aroma impact and practical outcomes.

Learning Objectives:

• Provide a playbook for reducing hop losses and risk while maintaining flavor impact
• Explore a comparative framework of available dry-hop approaches
• Participate in a guided tasting of a collab brew with liquid hops