【 你是怎么进入酿酒业的？】
【 How did you get into brewing? 】
约翰：这要回到2008年，当时我住在纽约，最初我爱上了传统的比利时啤酒，后来我发现了当地一些很棒的精酿啤酒厂。在我学习家酿之前，我一直在当地精酿啤酒厂里取经。这个爱好变成了一种痴迷，最后成为了我的职业。
JD: Back in 2008 I was living in New York when I initially fell in love with the great, traditional Belgian beers before discovering some awesome craft breweries local to me. I continued to explore the local beer scene before learning how to brew beer at home. This hobby turned into an obsession, and then into a career.
【 酿酒师的一天是怎样度过的？】
【 What is a typical day like as a brewer? 】
约翰：在一家忙碌的精酿啤酒厂里，每一天都是不同的。人们总觉得酿酒是一件浪漫的事情，但现实是日复一日大量而艰苦的工作。我们花了很多时间来保持啤酒厂的清洁有序，准备原料，测试仪器以及完成文书工作。强烈的职业道德和对细节的一丝不苟是酿酒师最重要的品质。
At a busy craft brewery, no two days are the same. People romanticize brewing, but the reality of the day-to-day is a lot of hard work. We spend a lot of time keeping the brewery clean and orderly, preparing ingredients, taking measurements, and completing paperwork. A strong work ethic and a meticulous eye for detail are by far the most important traits in a brewer.
【 哪一款酒是你最引以为豪的作品？】
【 Which beer are you most proud of? 】
约翰：我为我酿的每一款酒都感到自豪! 其实很难回答这个问题，因为酿酒是精益求精，永无止境的旅程。每一天，我们都在完善细节，提升啤酒品质。话虽如此，我们有时也会推出充满趣味性的特别款啤酒。去年，我们酿出了一款叫“漂流者”的迈泰双倍IPA，这款酒的配方真是惊为天人！
I’m proud of all of our beers! I struggle to answer this question because we’re on a never-ending journey to perfect our beers. Every day we dissect every detail to find further improvements. Having said that, some specials we’ve released have been really fun to work on. Last year, we did a great Mai Tai Double IPA called Castaway, which was a blast to develop the recipe for.
【 结束漫长的一天工作后，你一般会喝哪款啤酒？】
【 After a long day, which is your 'go to' beer? 】
约翰：下班后，我可能会喝一杯“宿营地”皮尔森啤酒吧，这款啤酒的简单本身就是一种优雅。最近，我也很喜欢喝“帝国熊齿”，这是我们2015年首版“熊齿”的帝国版本。这是一款大罐的，麦芽型美式棕色艾尔，有巧克力和焦糖的味道，以及足量的美国啤酒花的味道。这款酒味道均衡，酒精味被巧妙地掩盖了起来，当心喝醉哦！
After work you’re likely to find me drinking a pint of our Basecamp Pils, there’s an elegance to that beer’s simplicity. Lately, I’ve also been enjoying our Imperial Beartooth, which is an imperial version of the original Beartooth recipe that we first launched in 2015. It’s a big, malty American Brown Ale with notes of chocolate, caramel, and just enough American hop character to keep you interested. It’s super balanced and hides the alcohol really well, which can be dangerous!
【 你认为精酿啤酒将朝哪个方向发展？】
【 What direction do you see craft beer moving? 】
约翰：我们希望继续看到源源不断的创新。我认为我们将看到更多低酒精的创新产品，以及更多的啤酒厂尝试混合发酵技术。我非常乐意看到一些经典风格得到人们喜爱，比如双倍博克、淡啤酒还有烟熏啤酒。
Hopefully, we continue to see a lot of innovation. I think we will see a lot more happening in the low alcohol space, and more breweries experimenting with mixed fermentation techniques. I’d like to see some classic styles get some love, like Doppelbocks, milds, and smoked beers.
【 跟我们讲讲福飘的爆款的“午夜餐吧”啤酒吧! 】
【 Tell us about Fourpure's very popular Midnight Diner stout! 】
约翰：“午夜餐吧”是一款纽约芝士蛋糕风味世涛。我们的酿酒经理---奥利，想出了这个绝妙的主意，要开发一款看起来像黑啤酒，但味道像纽约芝士蛋糕的啤酒。我们都觉得这个点子很棒，所以我们尝试了不同方法来实现它。关键在于选择正确的麦芽，配合其他配料和工艺——我们真的做到了。虽然酒体呈黑色，但这款酒口感上有着奶油的香甜和柠檬、酸橙的清新，配合上扎实的饼干麦香，让人联想到芝士蛋糕香脆的表皮。
Midnight Diner is a New York Cheesecake Stout. Our Brewing Manager Ollie came up with this brilliant idea of developing a beer that looks like a stout, but tastes like a New York cheesecake. We loved the idea, so we worked on different ways we could make this happen. The key was in choosing the right malts in combination with other ingredients and techniques - I think we’ve really pulled it off. Despite pouring jet black, the beer is creamy and refreshing with hints of lemon and lime, and with a subtle biscuity background note reminiscent of a cheesecake’s crust.
