For all the hype around double dry-hopping – the now ubiquitous DDH on a label – it’s important to realise that adding hops late in the beer production process isn’t a new thing. Indeed, if you dig around in the history of beer, you’ll see that late hop additions have been around for centuries.

In this excellent Vinepair article, Courtney Iseman has explored how the modern craze for hop-forward, hazy IPA shares plenty with classical styles from the 1700s.

As the saying goes, everything old is new again.

Read the article here.