Lateboil

Lateboil is a brewing technique in which the boil is extended into its final stage or hops are added late in the boil, typically in the last several minutes or at flameout. The approach aims to maximize hop aroma and flavor while moderating the level of bitterness produced by long isomerization during the boil. In practice, lateboil commonly involves adding a portion of hops in the final 5 to 15 minutes of the boil, or adding hops at or just after flameout and allowing a brief whirlpool or rest before cooling.

The main rationale for lateboil is aroma preservation. Hop oils are more volatile than bittering compounds, so late additions can contribute more fruity and floral character to the beer without a corresponding increase in perceived bitterness. This technique is widely used in modern hop-forward styles such as pale ales and IPAs, but it can be adapted to other beer types depending on flavor goals.

Implementation varies among brewers. Some perform a single late addition during the final minutes, while others combine late additions with a post-boil whirlpool or rest to extract aroma compounds further. Boil length and vigor, wort gravity, and hop variety all influence the outcome, so results can differ between brews.

see also: hops, hop utilization, boil, aroma hops, dry hopping.