Knockout Hopping
“Knockout hops,” are hops added during the transfer of wort from boil kettle to fermenter, just before yeast is pitched. Hopping this way gives us the longest exposure to biotransformation, the freeing and conversion of terpenes and thiols by enzymes present in the yeast. Essentially, Knockout hopping allows flavor and aroma ingredients to reach their max potential.
Bigger Aroma + Bigger Flavor + Better Beer.
