Who would have thought it? Creative and innovative brewers are turning once again to the traditional technologies and long forgotten methods. Using cone hops in the brewhouse for instance, and, even in Germany after considerable debate, partially in the cold area and the storage cellar.
Dry hopping in the cellar area is a method that is applied world-wide. This is because there is an increase in the demand for an enhanced hop aroma flavor in the beer and sometimes for strong brews, and this requires equipment that is often no longer in use and no longer available to the innovative brewer.
ROLEC has been quick to recognize this trend and has developed innovative systems for implementing these traditional methods in the brewhouse and in cellars, with the additional option of using either whole hop flowers or hop pellets.