Which hop addition would you focus on to enhance floral notes?

Focusing on hop additions at the end of the boil is essential for enhancing floral notes in a beer. This method, known as late hopping, allows the volatile aromatic compounds in the hops to be preserved rather than driven off by the prolonged heat of the boil. When hops are added near the end of the boil, usually within the last 15 minutes, they contribute significant aroma without imparting as much bitterness, which is associated with earlier hop additions.

This technique is particularly effective for hops known for their floral characteristics, such as certain varieties of American and European hops. By adding them late in the boiling process, the brewer can capture the vibrant, aromatic qualities that define floral notes, providing a refreshing and aromatic profile once the beer is conditioned and ready for consumption.

Considering other options, hop additions at the beginning of the boil primarily promote bitterness, while those made during fermentation or conditioning focus more on integrating aroma with the existing flavors rather than enhancing floral aspects. Thus, making a late hop addition ensures maximum floral aroma impact in the final brew.