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See also:
* [https://byo.com/stories/issue/item/3500-hoppy-sour-beers "Hoppy Sour Beers", Dec 2016 BYO article by Michael Tonsmeire.]
===Whirlpool Hopping===
On commercial systems, adding hops during the whirlpool has become a common technique. The idea is that hopping during the whirlpool will decrease the amount of isomerization of alpha acids in the final beer, while providing flavor and aroma from the hops.
Aaron Justice reported that a considerable amount of isomerization occurs on both a 150 BBL system (75-90 minutes of total steeping time), a 50 BBL system (65-80 minutes of total steeping time), and a 5 BBL pilot system (35-40 minutes of total steeping time). Justice reported an average of 30% utilization (the amount of iso-alpha acids from the potential alpha acids), with a 12.2% deviation. The deviations were based on the gravity of the wort and the amount of hops added before the whirlpool. With lower gravity worts and worts with less kettle additions, a high increase in utilization was observed. Most of the IBU's were gained within the first 10 minutes of the whirlpool, with only very small increases in IBU (~3 IBU) after 10. This data indicates that the total whirlpool steeping time and thus brewhouse size does not necessarily have a large impact in the amount of isomerization that occurs during commercial whirlpooling. The temperature of the whirlpool was not reported <ref name="justice_2018" />.
===Dry Hopping===