An international research group screened the monoterpene diglycosides in five different cultivars picked at different times from different locations over the course of harvest. They found that hop variety accounted for the biggest variation among the concentration of pentose-hexose monoterpene alcohol glycosides as well as other volatile and non-volatile chemical factors. This indicates that genetics plays a major role in hop flavour production. Hop cone maturity at time of harvest is the next most significant factor for driving hop flavour in beer.

Alcohol-free beer is considered a good alternative to water or soda, but not necessarily for beer. This is because mouthfeel and flavour are often missing. Trials showed that dry hopping can compensate for both of these through high transfer rates of quantified hop-derived flavour compounds and inducing the formation of ethyls estershop-derived monocarboxylic acids.

Traditionally, isomerisation takes place during boiling. A German research team investigated further possible hop additions in the brewing process for isomerisation and increasing hop yield in the brewhouse. They explored the adaptation of temperature management at mashing-off as well as a pre-isomerisation and parallel hop system. It is not yet known what effect the non-degraded starch has on the final product as the enzymes are inactivated at a mashing-off temperature of 95°C instead of 78°C.