What is an effect of dry hopping on beer flavor?

Dry hopping, the process of adding hops to the beer after the boiling stage, is primarily used to enhance the aroma and flavor profile of the beer rather than to influence bitterness significantly. When hops are added during the fermentation or conditioning phase, the volatile oils present in the hops are preserved, imparting bright, fresh hop aromas and flavors like citrus, tropical fruit, floral, or herbal notes. This is in contrast to hops added earlier in the brewing process, which contribute more to bitterness due to the longer boil time that extracts and converts the alpha acids into iso-alpha acids.

The other effects mentioned, such as decreases in bitterness, increases in alcohol content, or stabilization of pH, are either not directly associated with the dry hopping process or are limited in their relevance. While dry hopping can result in a perceived decrease in bitterness by adding aromatic complexity, the primary and most significant effect is the enhancement of hop aromas and flavors, which is why this choice is the most appropriate.