DOI 10.1016/j.jfca.2021.104278 KEYWORDS Craft beers; dry hopping; volatile compounds; phenolic compounds; sensory analysis   ABSTRACT The influence of the hopping method (boiling stage hopping or dry hopping), the fermentation temperature (12 and 18 °C), and the yeast strain (five different yeasts) on the physical-chemical characteristics (bitterness, color, alcohol content), the phenolic content, the volatile compounds, as […]