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Nota Del Traductor I Nota del traductor Bueno, lo que se dice un traductor, no soy, simplemente he realizado un trabajo de traducción que es algo distinto a serlo. Como cervecero casero he disfrutado y sufrido esta tarea. Develar un concepto, una idea, una enseñanza, a partir de lo escrito en otro idioma es reconfortante, sobre todo cuando el tema nos apasiona. Pero también es esforzado e ingrato no encontrar el término justo que nos salve una frase, un párrafo, una definición. ¡Y cuántas veces se ha presentado esta circunstancia a lo largo de esta tarea! Para traducir el libro de Charlie Papazian, “The Complete Joy of Hombrewing”, me he ayudado con mis humildes conocimientos del inglés, con diccionarios impresos y de páginas de Internet, algunos glosarios especializados en cervecería publicados en libros, ayudas de foros de Internet dedicados a la cervecería y foros de idiomas y traductores on line. Un trabajo casi colectivo por momentos. Antes de que comiences la lectura de este libro quisiera aclararte que he intentado realizar una traducción lo más literal posible. Pero como en toda traducción, ello es difícil de logar. Cada idioma tiene sus juegos de palabras, dichos populares, palabras deformadas y/o con rimas –a veces extraídas de personajes televisivos que han hecho famosas ciertas II frases que sólo entienden los que han visto durante años a esos personajes. ¿Quién no recuerda la frase del conductor infantil, Carlitos Balá, de Argentina, diciendo que algo estaba “un kilo y dos pancitos” para decir que una situación era óptima? ¿Acaso lo entendería un neoyorquino que jamás vio a Carlitos Balá? Charlie Papazian recurrió a muchas acotaciones humorísticas a lo largo de todo el libro (él mismo se encarga de explicar por qué lo hace), las cuales están, además, plagadas de términos sólo inventados por él, o juegos de palabras imposibles de traducir ("quonchologus", por ejemplo), y otras que pierden todo su sentido si se los traduce. A continuación algunas aclaraciones respecto al texto del libro ya traducido: - Todas las palabras y frases que están entre “comillas” y con letra cursiva, se publicaron así en el original, como asimismo los textos escritos CON MAYÚSCULAS, o en letra negrita. - Las temperaturas se convirtieron de grados Fahrenheit a grados Celsius, pero al igual que en el original se dejó entre paréntesis la medida en la otra escala. Lo mismo se hizo con las medidas de peso, convirtiendo de libras a kilos o de onzas a gramos. - En la mayoría de las aclaraciones de las fotos, Charlie Papazian comienza con una acotación humorística, las que fueron omitidas para continuar directamente con el contenido explicativo de la imagen. - Muchos nombres de recetas de elaboración de cervezas son imposibles de traducir porque son juegos de palabras o rimas que no tienen sentido en otro idioma que no sea el inglés. Algunos nombres han podido ser traducidos pero aclarando algunas circunstancias para darle sentido a dicha traducción. Finalmente les deseo que la lectura de este libro les traiga grandes satisfacciones y más conocimientos a los cerveceros caseros para que mejoren su elaboración. He realizado esta traducción para que tengamos una herramienta bibliográfica más de la amplia literatura cervecera que existe en inglés. No hay otro interés, más allá de la ampliación de conocimientos de los cerveceros de habla hispana, que haya motivado esta tarea. Disfruten de su lectura y tómense una buena cerveza mientras tanto. El traductor, septiembre de 2009 III Cita por e.e. cummings copyright © 1983 por E.E. Cummings, renovado 1996 por Marion Morehouse Cummings. Reimpreso de COMPLETE POLMS 1913-1962 POR E.E. CUMMINGS por permiso de Harcourt Brace Jovanovich, Inc. Cita por Thomas Edison usada por permiso de Devin-Adoir Publishers, Greenwich, Connecticut. Cita por Albert Schweitzer, de MY LIFE & THOUGHT usada por permiso de George Allen & Unwin, Hemel Hempstead, Hens., England 112P2 4TL Material transcripto, 1983 Conference Proceedings, Asociación Americana de Cerveceros Caseros (American Homebrewers Association). THE JOY OF HOMBREWING, Tercera edición © 2003 por Charlie Papazian. Todos los derechos reservados. Impreso en los Estados Unidos de América. Ninguna parte de este libro puede ser usada ni reproducida o utilizada cualquier sea la manera sin autorización escrita, excepto en el caso de breves citas incorporadas en artículos críticos y revisiones. Para obtener información, dirección: Harper Collins Publishers Inc., 10 East 53rd Street, New York, New York 10022. Los libros de HarperCollins se pueden comprar con fines educativos, de negocios, promoción de ventas. Para información, por favor escriba a: Special Markets Department, HarperCollins Publishers Inc., 10 East 53rd Strcet, New York, New York 10022. Primera edición publicada en 2003 First Quill Harper Resource. Una segunda edición publicada en 1991 Avon Books Trade Paperback. Una edición publicada en 1984 Avon Books Trade Paperback. Catálogo de la Biblioteca del Congreso en Publication Data Papazian, Charlie. The complete joy of homebrewing / Charlie Papazian.-3ra ed. p. em. Rev. ed. de: The new complete joy of home brewing. 2da ed. 1991. Incluye referencias bibliográficas e índices ISBN 0-06-053105-3 I. Brewing - Amateurs' manuals. I. Papazian, Charlie. New complete joy of homebrewing. II. Title. TP570.P282003 641.8'73-dc21 2003042319 050607 WBC/RRD 10987 IV V “Lo que sea apropiado para ti, me complace muchísimo” W. JENSEN “Nunca lo sabes hasta que lo compruebas” C. L. MATZEN “Una cerveza con pelotas” J. A. “ESPO” ESPOSITO “Oh, mi alma está en llamas” J. A. STONER “Nunca sabes” L. PRINCE “¿Me estás bromeando?” J. TELISCHAK “Charlie está aquí” G. CONNER "Relájate. No te preocupes. Tómate una cerveza" ANON. “¿Qué es esto?” C. A. CARLSON "Apenas bien, pero mejorando" M. L. ALLMON “La mejor cerveza que hayas hecho jamás” A. AVILA “P.F.G.” T. G. TEAGUE “¡Zymurgy!” M. F. MONAHAN “Mmmm, Bom” S. R. R. PAPAZIAN VI VII El placer absoluto de elaborar cerveza en casa (The Complete Joy of Homebrewing), Tercera Edición, está dedicado a todos mis estudiantes, los jóvenes y los viejos. Ustedes me han enseñado a mí más de lo que yo les he enseñado a ustedes. Les agradezco por la inspiración que me han dado. Especialmente le agradezco a mi esposa Sandra, quien es el verdadero placer de mi vida, y quien, por cierto, adora a las buenas India Pale Ales. Y finalmente agradezco a los cientos de miembros de la Asociación de Cerveceros con quienes he tenido el placer de trabajar desde 1978. Ustedes han sido la columna vertebral creando el cambio positivo de lo que disfrutamos como cultura americana de la cerveza VIII IX CONTENIDOS Prefacio.................................................................................... 1 Introducción a la Tercera Edición........................................... 7 INTRODUCIÓN ¿Es legal? • ¿Por qué hoy en día es mejor la cerveza casera? • ¿Por qué elaborar tu propia cerveza? .................................................................................. 11 CERVEZA, HISTORIA, ESTADOS UNIDOS Y LA ELABORACIÓN CASERA Un largo, largo tiempo atrás • “Variedad y estilo” • Cerveza de Estados Unidos • El espíritu de la elaboración casera continúa............................................. 15 ESPECIALMENTE PARA PRINCIPIANTES PARA COMENZAR Introducción • Lo esencial........................................................ 21 CONSIGUIENDO TU CERVECERÍA CASERA JUNTOS Equipamiento • Ingredientes • Qué es lo que vas a hacer • Cuadro para principiantes.......................................................... 25 SECCIÓN APÉNDICE PARA PRINCIPIANTES Acondicionamiento (lagering) vs. Cervezas de maduración rápida • Fermentación de una etapa vs. Fermentación de dos etapas • Fermentación abierta vs. Fermentación cerrada • Fermentación abierta y elaboración en plástico........................ 44 MEJOR CERVEZA-ELABORACIÓN INTERMEDIA INTRODUCCIÓN Equipamiento • Color • Elaborando mejor cerveza.................. 48 COMPENDIO DE INGREDIENTES CEBADA MALTEADA Y EXTRACTO DE MALTA X ¿Qué es la cebada malteada y cómo se hace? • ¿Cómo se usa la cebada malteada? • ¿Cómo se hace el extracto de malta? • ¿Todos los jarabes y polvos son lo mismo? • Maltas especiales........................................................................................ 54 LÚPULOS Historia • Los lúpulos y el cervecero casero • ¿Qué es lo que los hace amargos, plenos de sabor y aromáticos a los lúpulos? • Unidades de amargor para elaboración casera (Homebrew Bitterness Units) • ¿Qué son los aceites del lúpulo? • ¿Qué son los lúpulos en pellets? • ¿Qué son los extractos de lúpulo? • Extracto de malta lupulizado y kits cerveceros • Cómo reconocer la calidad de los lúpulos • Variedades de lúpulos............. 62 AGUA ¿Qué determina la calidad del agua? • ¿Cómo influencia la calidad del agua en el proceso de elaboración de la cerveza? • Química avanzada del agua........................ 78 LEVADURA ¿Cuáles son los principales tipos de levadura? • Preocupaciones del cervecero casero • ¿Dónde se puede encontrar buena levadura para la elaboración de cerveza? .......... 81 INGREDIENTES DIVERSOS AZÚCAR: azúcar blanco. Azúcar marrón • Jarabes • Miel • FRUTAS • VEGETALES • GRANOS • HIERBAS Y ESPECIAS • INGREDIENTES DIVERSOS: chocolate, ahumado, café y pollo • Nutrientes para la levadura • Ayudas para clarificar • Enzimas • Ayudas para la elaboración........................................................................... 83 LOS SECRETOS DE LA FERMENTACIÓN Temperatura • pH • Nutrientes y alimento • Oxígeno • Buena salud • CICLO DE VIDA:
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