Last addition to the wort prior to going into the fermenter. Hops are added to the boiling wort in the last 5-2 minutes to add hop aroma. See also dry hopping.
Hops added to the wort late in the boil, to impart a hoppy aroma rather than bitterness.
hops used at the end of the mashing process that impart a pleasant flowery quality to the beer due to their high beta acid content.
Fresh, aromatic hops that are added to the boiling wort during the final 1-2 minutes of boiling. Clean hops can be added during secondary fermentation. This is called dry hopping. Care should be taken to ensure cleanliness. Finishing hops impart a hop aroma and flavor to beer.