When it comes to choosing hops for dry hopping sour beers, there are a few factors to consider. The first is the flavor profile of the hops themselves. Since sour beers often have a tart and acidic character, it's important to choose hops that can complement and enhance those flavors rather than overpower them.
Newer American hop varieties such as Simcoe, Amarillo, and Citra can work well in dry hopped sours. These hops are known for their bold and vibrant citrus and tropical fruit aromas, which can add a refreshing and tropical twist to the sour beer. The fruity and citrusy notes of these hops can complement the acidity and tartness of the beer, creating a harmonious flavor profile.
Another consideration is the use of Brettanomyces in the primary fermentation of sour beers. Brettanomyces is a wild yeast strain that can add complex and funky flavors to the beer. Some newer hop varieties, like Citra, have been found to work particularly well with Brettanomyces, as their tropical fruit and citrus profile can complement and enhance the unique flavors produced by the yeast.
In terms of the hop additions, dry hopping is typically done towards the end of the fermentation process or during secondary fermentation. This allows the hops to impart their aromas without adding too much bitterness to the beer. Dry hopping can be done in a variety of ways, including adding whole hops or hop pellets directly to the fermenter.
It's important to note that the amount of hops used for dry hopping can vary depending on personal preference and the desired flavor intensity. Some brewers may prefer a more subtle hop presence, while others may want a more pronounced hop aroma. Experimentation and tasting will help determine the ideal hop dosage for each individual batch.
To summarize, newer American hop varieties such as Simcoe, Amarillo, and Citra can work well in dry hopped sour beers. Their citrus and tropical fruit profiles can complement the tart and acidic flavors of the beer. Additionally, hops like Citra may work particularly well when used in conjunction with Brettanomyces in the primary fermentation. Ultimately, the choice of hops and the amount used will depend on personal preference and the desired flavor profile of the beer.