What is first wort hopping?

First wort hopping refers to the technique of adding hops to the boil kettle as the sweet wort is collected from the lauter tun, just before it begins to boil. This method is employed to extract a different profile of hop flavors and aromas compared to traditional hopping methods. When hops are added at this stage, they have more time to contribute their essential oils, which can lead to enhanced aroma and bitterness in the final product.

This approach can also yield a smoother bitterness because the hops are integrated into the wort during the sparging process, allowing for a gradual and thorough mixing of flavors. First wort hopping can create a more rounded and complex hop profile as the components of the hops interact with the sugars in the wort prior to boiling.

The other options do not correctly describe this technique. Adding hops during fermentation refers to dry hopping, while adding hops after boiling or at the beginning of the boil pertains to other hopping methods that do not capture the unique benefits of first wort hopping.