Raw Hops, Pellets and Extract

To date, more than 500 aroma substances have already been identified. However, the actual number is probably much higher.

With enriched pellets, green plant material is removed by sieving at low temperatures, thereby accumulating the valuable lupulin.

Hops are pelletized because they offer a number of advantages in this form: they are less voluminous, more durable and easier to dose and standardize than hop cones.

Yes, processed hops, for example, have a lower volume and better dosing properties.

CO₂ hop extract consists of soft resins (alpha and beta acids), hop oils, hard resins and waxes.

For this question it is important to know that oil and alpha acids are both part of lupulin. If the lupin content is high, there is also an increased content of alpha and oil. 

Incognito is an oil-rich hop extract specially designed for whirlpool dosage; PHAs are hop oil products that contain a carrier (usually propylene glycol) and which can be dosed into bright beer.

Hop extracts for dry hopping usually don't contain iso alpha acids. PHAs contain only hop oil. Hop emulsion contain unisomerised alpha acids, which contribute very little to overall bitterness.

Dry hopping probably originated in the UK where is was first applied to cask ales.

We have had good experience with special yeasts that do not produce alcohol and dryhopping at the end of fermentation. This produces very intense aromas. 

Naturally cloudy beers, such as wheat or NEIPA, should be stored upside down in the keg during long periods of storage in order to ensure an even turbidity in the glass when tapping again.