dry hopping is putting hops in after the boil (typically the secondary fermenter, so you don't lose the aroma with the escaping CO2).
This is a way to get a lot of hop aroma with no real bitterness.
Primary: Hefeweizen, Scottish 60-/, Lemon Wheat, Imperial IPA, Apfelwein
Secondary: Sweet Mead, Dry Mead, Oaked Dry Mead
Bottled: Sunbreak Amber, Irish Coffee Stout, Bavarian Weizen, Bigfoot Barleywine Clone, Imperial Saison, EKG Lite, Dry Mead, Spiced Apfelwein
Kegged: Strawberry Blonde, Ballard Bitter Clone, Southern Cross IPA, Smoked Habenero Porter, My oh Maibock, Maris Otter Mild, Apfelwein x2