Craft brewers find success in using dry hopping to create aromatic and flavorful hop-forward beers. This presentation shares results from several studies in the Shellhammer lab at Oregon State University that examined dry hopping and the factors that affect aroma and bitterness using this technique. Participants will learn how yeast strain, hop variety, harvest maturity and dosage timing impact hop flavor. These tools can be used by brewers to gain better control over the dry hopping process.