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The phrase that best describes the process of "dry hopping" is indeed the addition of hops after fermentation. This technique is employed to impart aromatic hop qualities to the beer without significantly affecting bitterness. By adding hops after the primary fermentation phase, the volatile oils and aromatic compounds present in the hops can be more effectively retained, enhancing the beer's aroma without the extraction of harsh bitterness that often occurs when hops are boiled.

Dry hopping is often done during the conditioning phase, allowing the hops to infuse their characteristics into the beer while remaining in a relatively gentle environment. This method is particularly popular in styles like IPAs, where hop aroma is a key attribute. The other options refer to different aspects of the brewing process and do not accurately capture the unique nature of dry hopping. For example, boiling hops is a standard part of brewing that contributes to bitterness, and using hop extract involves a different technique that does not focus on post-fermentation infusion.