Cicerone Certified Beer Server Practice Exam 2026 - Free Beer Server Practice Questions and Study Guide

The primary reason for dry hopping beer is to enhance aroma. This technique involves adding hops to the beer during or after fermentation, rather than during the boiling process, to preserve the delicate and volatile aroma compounds in the hops. These compounds, such as essential oils, contribute to the beer's overall scent profile, giving it floral, fruity, or herbal characteristics that are highly desirable in many styles, especially in IPAs and other hop-forward beers.

Increasing alcohol content is typically achieved through the fermentation process, not dry hopping. Bitterness is generally imparted by hops added during the boil, as the heat extracts bitter compounds. Color modification is influenced by the type of malt used in brewing rather than the addition of hops. Therefore, the correct answer focuses on the unique contribution of dry hopping to the aromatic qualities of the finished beer.