作者：ArnbjørnStokholm和Thomas H. Shellhammer，俄勒冈州立大学，俄勒冈州科瓦利斯

执行摘要

有证据表明，啤酒花中有淀粉液酶或在其上含有淀粉样酶，它们在干燥过程中会在生物化学上修饰啤酒，从而导致长链，不可发酵的葡萄糖降解为可发酵糖。This increase in fermentable sugars can, in the presence of yeast, give rise to a slow secondary fermentation, which is referred to as ‘hop creep.’ Hop creep requires three conditions for it to appear: (1) some amount of unfermentable real extract in the wort or beer prior to dry-hopping; (2) live yeast in suspension; and (3) the addition of hops to fermenting or fermented beer. The main consequences of hop creep result in beer being out of specification in terms of alcohol, diacetyl and CO₂（表格1）。由于与包装过度压力有关的消费者安全风险，它尤其令人担忧。控制啤酒花蠕变的方法，加强或减少它，涉及处理麦芽汁的组成，酵母菌菌株的选择和在干跳期间的悬浮细胞浓度，以及干跳的形式，时机，接触时间和温度。