Using hops — bittering, flavour, aroma, dry hop
When to add hops in the boil and after, why timing matters, and how to substitute one hop for another.
Last updated 15 April 2026 · 10 min read
What hops do at each addition point
| Addition | Boil time | Contributes | Loses |
|---|---|---|---|
| First-wort hop | Added before boil | Smooth bitterness, soft flavour | None |
| 60-min bittering | First 60 min | Most of the IBU | Aroma volatile oils |
| Flavour (30-15 min) | Last 30-15 min | Hop flavour | Some aroma |
| Aroma (10-0 min) | Last 10 min | Aroma | Mostly intact |
| Whirlpool / hop stand | After flame-out | Aroma, mild bitterness | Very little |
| Dry hop | After fermentation | Pure aroma, no bitterness | No isomerisation |
The shorter the time at boil temperature, the more volatile oils survive. Volatile oils carry the recognisable hop flavour — citrus, pine, floral, tropical. Alpha acids (which contribute bitterness) need to isomerise at boiling temperature to become soluble, and this takes time — hence the 60-minute bittering addition.
Hop substitution chart
When fresh hops are out of stock, use this as a starting point:
| Original | Closest sub | Next best |
|---|---|---|
| Cascade | Centennial | Amarillo |
| Centennial | Cascade + Columbus | Citra |
| East Kent Goldings | Fuggles | Willamette |
| Saaz | Sterling | Tettnang |
| Citra | Galaxy | Mosaic |
| Mosaic | Citra | Simcoe |
Match alpha-acid percent when substituting bittering hops; calculate the new weight: new grams = old grams × (old α / new α).
When to dry-hop
Dry-hopping extracts aroma compounds at cellar temperature with no isomerisation. Two rules:
- Contact time of 3-7 days per charge. Beyond a week you get grassy, vegetal off-flavours.
- Cooler is better. Dry-hopping at fermentation temperature (~18 °C) is fine; cold-conditioning at 1 °C extracts less but retains brighter character.
For modern hop-forward styles, two charges (one near end of primary, one after cold-crash) typically outperform a single large charge.
Related products
- Cascade HopsThe hop that defined American craft beer in the 1980s. Bright grapefruit, citrus peel and floral notes — most useful late in the boil, in whirlpool and dry hop.
- Centennial HopsOften called "Super Cascade". Higher alpha makes it a more efficient bittering hop, and the citrus/pine flavour pushes harder at late and dry-hop additions.
- East Kent GoldingsThe English noble. Earthy, gently floral, slightly honeyed — the hop character of British ales and the foundation of cask-conditioned bitter.
- Saaz HopsThe original Czech noble hop. Spicy and herbal, never aggressive. The hop character of Bohemian Pilsner and a quiet partner in pale Belgian ales.