Dip hopping — letting hops soak at about 170 °F (77 °C) for an hour — has been shown to boost pleasant hop aromas while suppressing or removing unpleasant off-flavors, like myrcene, and aromas that are derived from fermentation.
They are the staple to your favorite English ales, however these classic British hops can fit nicely into a broader range of beers. Re-familiarize yourself with varieties from the landrace era like Fuggle and East Kent Golding to those bred in the 20th century such as Brewers Gold and Challenger.
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