Opinions on Mash Hopping?

Mash Hopping is one old idea that is new again. The theory (yes it is a theory) is that by adding hops in the mash, the oils will bind to the proteins in the mash and be carried through the process. Allowing the brewer, because of the very specific temperature of the mash (warmer than the fermenter, cooler than the whirlpool), to extract aroma and flavor in a very unique way that is not possible using the conventional hopping process. Also, when you're using hops in the mash (as long as they are whole leaf and in a hop sock) those same hops can then be added to the boil because the alpha acids have not been utilized yet; this also works with dry hopping. Mash Hopping allows the brewer to use every last little bit of the hop. The process does take some secluding and some flexibility with flavor profile since there are really no calculations for this process, but if you are in a small, flexible microbrewery environment, this is a fun process to experiment with and you can achieve flavors and aromas other can't necessarily match.

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