Well if many bottled dry hopped beers retain their aroma just for some weeks (This agrees with work performed by Peacock et al., who found that after 18 days of storage 80% of the hydrocarbon terpenes had disappeared from a bottled model beer)
Which practices we can achieve to get a little more aroma time in beer bottles?
Regards.
Which practices we can achieve to get a little more aroma time in beer bottles?
Regards.
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