^ OUCH. citra, nelson and mosaic - three of the most expensive hops. yeah, that's going to hurt the bottom line.
in case you're wondering what the hell is going on here: during and after fermentation the beer is carbonated - usually it's only a light carbonation, but depending on process the carbonation can be quite high. one of the things keeping a gas in liquid solution is its diffusion: individual CO2 molecules are insignificant on their own, they need to join together to form a bubble before it will rise. this happens very slowly on a smooth surface (like glass), and much faster on uneven or rough surfaces. such bubble-producing roughness is called a nucleation point - some fancy beer glasses have them etched into the bottom of the glass to enhance CO2 release (which in turn carries the aroma). adding dry-hops to a carbonated beer = addition of a LOT of nucleation points. the process can create a chain reaction: bubbles form and rise, pushing non-bound CO2 together with other unbound CO2, creating more bubbles, etc. whoever dry-hopped that beer did so too quickly (and/or the beer was way too carbonated, should have bled some pressure off first).
