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DryHop:Techniques酒花干投：技Author作者:DonaldMillionIssue发布:September2003翻译：马平2013年67Wantmorehoparomainyourbeer?Thentrydryhopandtransportyourselftohop想要你的啤酒中有的酒花香气？那么就通过干投酒花带领你前往酒花吧Hopsplayanumberofrolesinthebrewingprocess.Dependingonwhentheyareadded,theycontributebitterness,flavor,aromaorsomethingofallthree.Thebitternesscomesfromalphaacidscontainedinhops,whileflavorandaromacomemostlyfromvolatileoils.Thetermvolatilereferstothefactthattheoilsboiloutofthewortrelativelyquickly—mostwithin15-20minutes.Thisiswhybrewersnormallyaddflavorandaromahopsclosertotheendoftheboil.For umflavorandaroma,andtopreserveasmuchofthevolatileoilsaspossible,somebrewerspracticedryhop.酒花在啤酒酿造中扮演着非常重要的角色。依据添加时机的不同，酒花为啤酒贡献苦味、风味、香气等不同的功效。苦味来自于酒花中的阿尔法酸，风味和香气的来自于酒花中的挥发油脂。挥发这个词意味着这些油脂在煮沸过程1520分钟内将流失掉。因此很多酿酒者在煮沸的最后阶段添加酒花，确保得到尽量多的挥发油脂，从而得到最多的风味和香气，很多人采用干投酒花的方法来达到这个目的。WhatIsdryhop?什么是酒花干ThetermdryhoporiginatedcenturiesagowithBritishbrewersandwasusedtorefertoaddinghopstothecaskshortlybeforeitwasshippedofftothecustomer.Infact,1/2-ouncehopplugswerespecificallydevelopedbyBritishhopproducerstobeaconvenientwaytoaddwholehopstoakegorcask.Nowadays,dryhopreferstoanyhopadditionaftertheworthasbeencooled.Theseadditionscanbedoneintheprimaryfermenter,inthesecondaryorbyaddinghopsdirectlytoakeg.Ihaveevenheardofonehomebrewerattemptingtoaddoneortwohoppetalstoeachbottleofabottle-conditionedbatch!(Itdidn’tworkthough.)酒花塞”就是英国人专门为了干投酒花到酒桶中而发明的。今天，酒花干投泛指任何向沸腾冷却后的麦投入酒花的做法。酒花干投可以在主发酵容器、二次发酵容器或者KEG中实现。我从未听说有试图向装瓶的啤酒中干投Prosandcons优缺点Duetothefactthatnovolatileoilsareboiledoff,thebenefittodryhopisthatthebrewercangetasmuchflavorandaromapossibleintothefinalbeer.ThiscangiveyourbeerafloralhopessenceandanintenseflavorthatisdesirableinhoppybeerstyleslikepalealesandIPAs.Somecommercialbeersthataredry-hoppedincludeSierraNevada’sCelebrationAle,Young’sSpecialAle,AnchorLiberty,andSamAdamsPaleAle.由于没有挥发性油脂在沸腾中损失掉，酿酒者可以按照他所希望达到的风味和香气来肆意添加酒花。这给了例如PaleAle和IPA这类以酒花香气为风格代表的啤酒以浓郁的酒花香味。有些商业酿酒同样采用酒花干投SierraNevada’sCelebrationAle、Young’sSpecialAle、AnchorLiberty和SamAdamsPaleAle.Whatdryhopdoesnotaddtothebeerisbitterness.Boilingisnecessarytoconvertthealphaacidsinthehopstoiso-alphaacidstocreatebitterness.Tomaintainyourdesiredbitterness,youstillneedtoaddthebitteringhopstotheboil.酒花干投不会给啤酒带来任何苦味。煮沸是异构阿尔法酸并产生苦味的必要途径。因此为了确保啤酒达到你预期的苦度，仍旧需要在煮沸阶段添加酒花，而不是仅仅进行干投。Thelackofboiling,however,isalsoapotentialdrawbackofdryhop.Thatis,sincetheyarenotboiled,thehopsarenotsanitized.Thisseemstoworryalotofbrewers,especiallythosewhohaven’ttrieddryhopbefore.Thetruthisthathopsdonotprovideasupportiveenvironmentformosttypesofbacteria.Ontopofthat,ifthehopsareaddedtotheprimaryfermenterafterthestartoffermentation,anybacteriaonthemwillhaveadifficulttimecompetingwiththevigorouslyactiveyeastinthewort.IfthehopsareaddedtothesecondaryfermenterthenthealcoholcontentandthelowpHofthebeerwillsuppressbacterialgrowth.Keethisinmind,it’ssafetosaythatbacterialcontaminationscausedbydryhopareextremelyrareandnotworthworryingover.由于没有煮沸，干投酒花同样有一个缺点-没有煮沸。这对很多酿酒人，特别是那些没有尝试过酒花干投的酿酒人来说是个担忧。但实际情况是酒花本身不会为绝大多数细菌提供适宜生长的环境。在此之上，如果酒花干投到主发酵容器中，细菌会到麦汁中大量疯狂活动的酵母的。如果干投到二次发酵容器，液体中的成分和整个液体较低的PH值都会抑制细菌的生长。可以这么说，由于酒花干投所带来的细菌风险极低，可以不用为此担忧。Theonlyotherdrawbacktodryhopisthatsomebeerdrinkersjustdon’tliketheeffect.Theythinkitmakesthebeertaste“grassy”or“oily.”Thismethoddefiniygivesadifferentkindofflavorandaromathanthetraditionalmethodofaddinghopstotheboil,butifyoulikeanyofthecommerciallydry-hoppedbeersmentioned,youwillprobablylikeitinyourhomebrewaswell. ally,Iloveit!所剩的唯一个问题是，可能有些啤酒者并不喜欢干投带来的口味。他们认为干投酒花的啤酒喝起来有“草”味或果你喜欢采用干投方法酿造的商业啤酒，你也很有可能喜欢在自酿时采用这一方法。就我个人来说，我很喜爱这酒花干投！Whichhopstouse?用什么酒Thefirststepindryhopistoselectthehopvarietytouse.Younormallywanttouseahopvarietythatisconsidereda“flavor”or“aroma”hop.Itiscommonforthesehopstohaverelativelylowalphaacidratings,oftenaround6%orless.SomehopvarietiescommonlyusedfordryhopincludeCascade,Crystal,Willamette,EastKentGolding,Fuggle,Saaz,HallertauandTettnanger.要干投酒花的第一步当然是选择酒花的品种。通常你应该选择那些以“风味”或“香气”著称的香花。这类酒花通常含有较低的阿尔法酸率，通常在%左右或更低。通常被选择用来干投的酒花品种有CscdeCrstalWillmette、EstentGlding、uggle、Sz、Hlletu或TetnngerOfcourse,oneofthebeautiesofhomebrewingisthatyoudonothavetofollowanyone’ssuggestions;youcantrywhateveryouwant.Thisbeingsaid,somehomebrewersdry-hopwithhighalphaacidvarietieslikeCentennialandChinook. alpreferencesvary,andyoushouldexperimenttoseewhatyoulike.Ingeneral,ifyouliketheresultsofusingaparticularhopvarietyinthelast5–10minutesoftheboilthenyouwillprobablyliketheresultsofdryhopwiththesamevariety.当然，自酿啤酒最美丽的地方就是你不需要听从任何人的任何建议；你可以挑选任何你喜欢的酒花。很多自酿人选择高阿尔法酸率的酒花比如Centennil和Chinook.每个人喜好差异很大，你需要通过自己的尝试，选择你喜欢的种0WhentodryhopOnceyou’vedecidedwhathopsyou’regoingtouse,youneedtodecidewhentoaddthem.Thechoicesareintheprimaryfermenter,inthesecondaryfermenter,orinthekeg.当你决定要干投酒花后，你需要决定什么时候干投，你的选择包括在主发阶段，在二发酵阶段，在装入KEG阶段dryhopintheprimaryfermenterwillwork,andisfavoredbysomebrewers,butconventionalwisdomteachesthattheprimarymightnotbeoptimal.TheproblemliesinthebubblingoftheCO2andtheagitationofthewortduringprimaryfermentation.Thisbubblingandagitationtakessomeofthehoparomaoutofthebeerjustlikeboilingwould.This,ofcourse,maydefeatthepurposeofdryhop,althoughsomeofthehopessencewillsubsist.Ifyouchoosetodry-hopintheprimaryfermenter,youmaywanttoaddmorehopsthanyouwouldfordryhopinthesecondaryorkeg.的问题是发酵产生的CO2气泡和液体中的涌动。不停产生的气体和液体涌动会带走酒花的香气，这和煮沸时的情况相同。这么做就会和我们干投的初衷背道而驰。如果你依旧选择在主发阶段干投，你应该使用比二发干投或KEG干投数量Thesecondaryfermenterisgenerallyconsideredthebestplacefordryhopforacoupleofreasons.First,thebeerhasalreadymostlyfermentedso,asmentionedabove,thealcoholandlowpHhelpstowardoffanybacteriaontheun-sanitizedhops.Second,thevigorousCO2activityoftheprimaryisfinished,sothearomaofthehopswon’tbescrubbedoutofthebeer.在二次发酵容器中干投是大家通常选用的做法，这么做有几个原因。第一，啤酒已经完成了主发，前面提到过，和较低的PH值会解决酒花没有被的问题。第二CO2的爆裂涌出已经结束，所以酒花的香气能够得以保留。Thereis,however,onepotentialdifficultywithdryhopinthesecondary.Manybrewersuseglasscarboyswithnarrownecksastheirsecondaryfermenters.Gettingthehopsinto,andthenbackoutof,theslenderopeningcanbeanexerciseinfrustration.Thisisespeciallytrueifyouliketokeepthehopsinabag,makingiteasytoseparatethemfromthebeer.My mendationistouseabucketwithalargeopeningratherthanacarboy,ortoforgetaboutputtingthehopsinabagandjustdumpthemin.Youcanthenseparatethehopsfromthebeerwhenrackingtoyourbottlingbucketorkeg.CROY作为二发容器，如何把酒花倒进去和倒出来成为了一个头疼的问题。特别是当你想采用酒花袋时，这个问题就更加突出。我的建议是采用敞口的发酵桶，或者干脆把酒花直接倒入细口CAOY而不用酒花袋子，当你把啤酒倒罐到EG或者装瓶时你可以滤掉这些干投酒花的沉淀。Thefinaloptionfordryhopisinthekeg.Here,itisadvisabletouseamuslinorcheeseclothbagtocontainthehops.Otherwiseyouruntheriskofsuckinghopsintothesystem,cloggingitup,orgettinghopsintoyourglass.Oneconcernwithdryhopinthekegistheextendeddurationthatthehopsareincontactwiththebeer.最后一个选择是干投到KEG中，如果要这么做，你应该考虑使用平纹袋子或酒花袋。否则存在让酒花堵塞其他设备和酒花进入到酒杯里的风险。另一个干投到KEG中的担忧是酒花在啤酒中额外增加的浸泡时间问题。Somebrewersfeelthatifthehopsareinthebeerformorethanafewweeks,thebeerdevelopsa“grassy” ally,I’veneverexperiencedit,despiteleavinghopsinmykegsforaslongassixweeks.有些酿友觉得如果让酒花在啤酒中浸泡超过数周，啤酒中就会产生“草”味，就我而言，我从来没有这种经验，我一直都是任由酒花在EG中留存长达6周。Pellets,plugsorloose?使用酒花颗粒，酒花塞还是Okay,you’vedecidedonthevarietyofhopstouseandwhentoaddthem.Thenextquestionis,whatformofhopstouse?Thechoicesarethesameasthehopsthatyouaddtothekettle:pellets,plugs,orloose.Theprosandconsareabitdifferentthough.好的，你已经决定了采用什么种类的酒花干投。下一个问题是，什么类型的酒花呢？颗粒酒花，酒花塞子还是整花。他们同样各有优缺点。AsIsaidbefore,plugswereoriginallydesignedspecificallyfordryhopandtheyworkquitewellforthatpurpose.They’reeasytomeasure(sinceeachplugisa1/2-ounce),easytoputintoabagifyouchoose,andareeasytofitthroughtheneckofacarboy—evenmoreeasyifyoucuttheminhalf.前面介绍过，酒花塞子是特地发明用来干投使用的，他们非常容易称量（每个酒花塞子都是1/2盎司），他们同样很容易塞进CARBOY的瓶口—特别是当你把它中切开的话.Loosehopshavetobeweighed,butarealsoeasytostuffthroughacarboyneck—notsoeasyifputinbag整花必须称量，但是同样比较容易塞进CARBOY的瓶口---当然如果采用酒花袋的话就没那么Pellethopsalsohavetobeweighed,butareprobablytheeasiesttypeofhopstopourthroughacarboyneck.Theyarealsoeasytoputintoabag,butonlyaveryfinebagwillcontainthepowderwhenthey酒花颗粒同样需要称重，但是它可能是最容易倒入CARBOY瓶子的酒花类型。酒花颗粒同样非常容易被放进袋子中，Ontheotherhand,pelletscancauseasuddeneruptionoffoamthatwillhaveyouscramblingforatowelandwonderingwhatsortofalienbeinghastakenoveryourbeer.Thisisbecauseasthepelletsbreakapart(almostimmediay)theyprovidethousandsofnucleationsitesfortheCO2inthebeertoattachitselfandcomeoutofsolution.Becarefulandgoslowlywhenaddingpellethopstoanynearlyfullcontainer.值得注意的是，投入酒花颗粒会造成瓶内突然的喷发，可能强烈到需要一块毛巾来解决麻烦，你还会纳闷是不是突然有外来物种占领了你的啤酒。这其实是由于酒花颗粒在分散的过程中（几乎投入后立刻发生），创造了无数的成核位置，啤酒中的CO2会依附上去并试图窜出溶液。你应该的慢慢的往细口瓶中加入酒花颗粒。Pellethopswillsinkwhenwellsoaked.Plugandloosehopsusuallyfloat.Eitherwayit’snottoohardtorackthebeerawayfromanyformofhopsifyouarecareful.Sincepellethopsaremorehighlyprocessedthanplugsorloosehops,thereissomeconcernthatvolatileoilsarelost.Whenusingpelletsfordryhop,youmaywanttoaddalittlemorethanusual.酒花颗粒在瓶中会沉底，酒花塞子和整花会漂浮在液面。无论哪种情况，都不会为你倒罐装瓶带来太烦，如果你操作的话。由于酒花颗粒在生产过程中经过高度加工，因此失去了一部分挥发油脂，如果选用酒花颗粒的话，应该比同等情况下采用整花适当加量。Howmuch干投多少酒花Thisbringsustothequestionofty.A“normal”measurementfordryhopisbetween1–2oz.(28–56g)ofhopsforafivegallon(19L)batch.Buttherealanswertothequestionofhowmuchissimply,“asmuchasyouwant.”Ifyouwantjustahintofhoparomayoumightgoaslowasa1/2oz.(14g).Ifyouwantabeerthatwillknockyouoverwithapungenthopflavorandaroma,youmightdecidetogonutsandthrowin4oz.(112grams).I’veheardofbrewersusingevenmorethanthis,butevenaserioushopheadlikemyselfwilllyouthatmorethanfourouncesofdryhopsmaybepushingit.（19升啤酒中干投-2（2856克酒花。但是这个问题的真正答案非常简单，“看你想用多少”。如果要求啤酒中量酒花香气，你可以投入半盎司（14克）酒花。如你想让你的啤酒有呛人的酒花香气，你可以疯狂的加入4（12克酒花。我也听有些酿友投入的酒花量更大，但是像我这样的标准酒花谜会告诉你超过4盎司的干投量有点太过了。Youshouldalsotakeintoaccountthevarietyofhop.Ifyou’reusingahopwithahighessentialoilyouprobablydon’twanttouseasmuchasyoumightifyouwereusingsomethinglessMyadviceforyourfirstexperimentswithdryhopwouldbetopickatraditionalaromahopandusenomorethan1ounce(28g).Thiswillgiveyouagoodideaofwhatdryhopdoesforabeer.Fromthereyouareonlylimitedbyyourownsenseofadventu