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花田喜事:雅基玛推出全新香型酒花HBC472

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美国雅基玛酒花 发表于 2020-9-12 02:50:03 | 显示全部楼层 |阅读模式 打印 上一主题 下一主题
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HOP CHATS: HBC 472

花田喜事:雅基玛推出全新香型酒花HBC 472

by Yakima Chief | Nov 28, 2019


Contributed by: Tommy Yancone, YCH Technical Brewer 

作者:雅基玛资深酿酒师 Tommy Yancone

翻译:David Hsu 校对:Carl Zhuang


Yakima Chief Hops maintains a strong partnership with Yakima Chief Ranches, an organization that works to develop new hop varieties to give you even more options when brewing beer. The YCR breeding program is overseen by one of our grower-owners, Jason Perrault. Jason and his team work year-round alongside the Hop Breeding Company to find sustainable new promising cultivars that display exciting brewing characteristics, while being agronomically viable for our growers to produce. The promising cultivars are given an accession number such as HBC 472.

美国雅基玛酒花有限公司(Yakima Chief HopsYCH)与雅基玛农场(Yakima Chief RanchesYCH) 保持着紧密的合作关系,雅基玛农场是研发酒花新品种的专业机构,为酿造啤酒提供更多的选择。YCR育种计划由YCH的其中一个种植者股东詹森・佩罗Jason Perrault先生负责管理运作。Jason和他的团队常年与酒花育种公司(Hop Breeding Company)一起工作,以发现可持续且具开发前景的新品种,这些新品种表现出令人兴奋的酿造特征,同时在农业上对种植者来说也具备可行性。其中一株备受瞩目的新品种被命名为HBC 472


Volumes of the hops in development are increased year over year, as they progress through the program. During the initial years of the breeding process, new varieties are spread into single rows, then a small plot, then whole fields, then into many fields. Eventually, there are enough plants in the ground to evaluate the quality and consistency of a variety with a commercially harvestable volume. The YCR and HBC breeding programs have developed hop brands such as Simcoe®, Ahtanum®, Citra®, Mosaic®, Loral®, and Sabro®.

随着育种计划的推进,研发中的酒花数量每年都在增加。在育种的头几年,新品种按行列分布进行试种,然后是一小块地,接着是一整块地,再到无数块地。直至最终有足够的商业种植量,据以评价新品种的质量和一致性。迄今为止,YCRHBC的育种计划已经研发了知名的酒花品种如西姆科、阿塔纳姆、西楚、马赛克、丽影与夏洛等。


Not so fast! Before a variety is officially named, it goes through a multi-year process of trials within the brewing community. This allows YCR to get a feel for how the plant behaves in the ground, and it gives us time to collect valuable feedback from brewers. Some of the experimental hops we are really excited about are HBC 692, HBC 630, HBC 520 and HBC 472.

然而并没有想像的那么快!在一个品种被正式命名之前,还需要经过酿酒同行们历经数年的试验。这也让YCR能了解到新品种在实际种植时的表现,并从酿酒师处收集到极具价值的反馈。我们目前对HBC 692HBC630HBC520HBC472等新品种的发展前景相当看好。


Shining a spotlight on HBC 472, this experimental variety was originally given its accession number back in 2008. It is a sister of Sabro® (both bred from ‘YCR123’), and therefore it shares a lot of the same qualities that make Sabro® unique. Sabro® and HBC 472’s mother was a Humulus lupulus var.neomexicanus which expresses itself with a background aroma of coconut and tropical fruit. Most American hops are classified as humulus lupulus var.lupulus or H. l. var. lupuloides, which have a more classic pine or citrus aroma.  

HBC 472是备受关注的一株试验品种,它最早在2008年就获得了这个注册编号。它是夏洛(Sabro®)的姊妹花,和夏洛(Sabro®)一样都是从“YCR123”培育出来的,也因此它们拥有很多相同的特征,这些特征赋予了夏洛(Sabro®)独具一格的个性。夏洛(Sabro®)跟HBC 472的母本为Humulus lupulus var.neomexicanus,带有椰子与热带水果的风味。大部分的美系酒花被划分在 humulus lupulus var.lupulus 或者H. l. var. lupuloides,这些类型的酒花带有较多的松香与柑橘的香气。

 

“One of our key breeding objectives is to push hop aroma beyond existing expectations,” said Jason Perrault of Yakima Chief Ranches.“ With an intense oaky/vanilla/coconut character that translates incredibly well into beer, HBC 472 does just that. It is a truly innovative and unique advance in hop aroma and flavor.”

雅基玛农场的CEO詹森佩罗(Jason Perrault)先生说:“我们育种的主旨之一是获得超越期望的酒花香气。HBC472有着能完美融入啤酒的强烈的橡木/香草/椰子风味。这是在酒花香气和风味研发上的真正的创新和独特的进步。”

 

HBC 472 is a very versatile hop that we are still discovering new ways to use, here at YCH. With the winter season approaching, there are opportunities to try using HBC 472 in some rule-bending styles. Along with its coconut and tropical fruit aroma, HBC 472 also can contribute some barrel-like character. Adding HBC 472 can add another layer of complexity to a hop-forward porter, where the roastiness from the malt would work well with the coconut and wood character from the hops.

HBC 472是一款适用性非常好的酒花,直至目前我们仍在探索使用它的新方法。随着冬季即将到来,将有很多的机会以突破常规的方式将HBC 472应用到各种啤酒风格中。HBC 472不但可以贡献椰子与热带水果风味,也有着橡木桶陈酿的特征。在酒花风味较强的波特酒中,它可以增加复杂的层次感,由麦芽带来的烘烤风味与酒花带来的椰子以及木质调性达到了完美的融合!



Alternatively, using HBC 472 in a stronger stout can give you barrel-aged 

characteristics, with a lot less hassle! It can be added in the dry hop as well, just be aware that HBC 472 can add some green/grassy aromas, and those can obviously be heightened when dry hopping. Happy brewing!

此外,将HBC 472用在世涛啤酒中能够提升橡木桶陈酿的风味特征,收到事半功倍之效!它也能在干投时使用,不过需要注意HBC472会导入一些植物感/青草味,在干投时尤为明显。预祝酿造愉快!


HBC 472 currently available for commercial brewers only. We invite you to brew with HBC 472 and provide feedback about your experience by emailing us at kevin.jing@yakimachief.com within China. *

HBC 472目前仅向商业酿造者供应。诚邀各位使用HBC 472试酿并向我们反馈您的测试结果,中国区域用户可发至这个邮箱:kevin.jing@yakimachief.com,感谢参与!


注:本段信息根据中国市场情况有修改。


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