Adding hops after the boil or even in the cask to increase hop aroma and flavor. This is most often seen in various types of ales, but not in lagers.
The addition of dry hops to fermenting or aging beer to increase its hop character or aroma.
The addition of dry hops to fermenting or maturing beer to increase its hop character or aroma. (Not the bloke who goes from pub to pub and doesn't drink anything.)
Addition of unboiled hops into a secondary fermenter to produce hop bouquet.
the practice of adding hops to the primary or secondary fermenter (or to finished beer) to increase the aroma and hop flavor of the beer without increasing its bitterness.
the addition of hops near the end of the brewing process to impart aroma. The hops are par-boiled (so are not strictly 'dry')
Adding hops after the boil or even in the cask to increase hop aroma and flavor. This is most often seen in various types of ales, but not in lagers.
The addition of dry hops to fermenting or aging beer to increase its hop character or aroma