by Al Korzonas
I did some research on the question of dryhopping in German and Bohemian
Pilsners (and other lagers). The primary question was whether Bohemian
Pilsners should be dryhopped or not.
On the other hand, there are a number of homebrewing authors that
In summary, I believe it is safe to assume that dryhopping should be
reserved for American and English ales. Duesseldorf's "Sticke" (which
is sometimes dryhopped with Spalt hops) and the Trappist ale "Orval"
(which is dryhopped with East Kent Goldings) are two notable exceptions
from Germany and Belgium, respectively.
Dave Miller dryhops all of his lagers. His claim that Warsteiner is
dryhopped is what really caused me to email Hubert... the Warsteiner
we get here is pretty beat up by the time we get it and when I'm in
Germany, I tend to drink only the beers that I can't get here (a mistake
I should correct on my next visit). I had theorised that perhaps there
is a strong hop aroma in fresh Warsteiner, but that it fades in transit.
Hubert seems to indicate this is probably not the case.
- I don't have Dave Line's book, but it has been posted in HBD that he
does indeed recommend dryhopping lagers, although at a much lower
rate than recommended by Miller. We should also remember that Line
was British and his methods were no doubt influenced by British
- Finally, in "Designing Great Beers," Ray Daniels (in the chapter summary page)
says that Continental Pilsners may or may not be dryhopped. However, it is
important to remember that Daniels'recipe recommendations are statistically
derived from the 1993 and 1994 AHA National Homebrew Competition second
round recipes and therefore are at the mercy of errors made by the entrants.
I suspect that Miller's (errant) recommendation to dryhop lagers could
very well be the reason that judges in the 1st round of the `93 and `94
nationals chose to pass 8 dryhopped Pilsners into the second round.
(c) Copyright 1998 Al Korzonas
All Rights Reserved
Al Korzonas, Palos Hills, IL