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.
Brewers and suppliers will often talk about the “noble hops,” but many folks are not familiar with them. Get some of the details about what makes them noble.
It still strikes me as a little odd when I see a beer can boldly declaring “hops” as an ingredient. Sure, hops are an ingredient in almost every modern beer, but the