啤酒厂

Bierherstellung

Ingredients 成分

Water 水:

Most important ingredient for beer – its chemical composition is essential for the taste and the character of the beer.
水是啤酒中最重要的原料—其化学成分奠定了啤酒特有的口感,是影响啤酒品质的必不可少的元素。

It must be clear, free from any aromatic substances, soft and colour- and odour-less.
因此,酿造啤酒所选用的水必须是纯净的、不添加任何芳香物质、柔软温和、无色无味。

It has to fulfil the high standards of drinking water. In most of the countries water has to be treated (softened), filtrated or even chemically purified.
它必须是高标准的饮用水。在大多数国家,都须严格选用严格处理的水源,过滤甚至化学提纯的。

 

Malt 麦芽:

Malt is made of grains like barley or wheat. During malting, the grains are steeped in water and brought to germination. After one week growing, it is dried, kilned or roasted. Now, it can be used for brewing beer.
麦芽是谷物如大麦或小麦发芽而成。谷物浸泡在水中,随着时间推移,自然发芽。谷物经过一周的发芽期,再将其风干或烘培。烘培好的麦芽可用于酿造啤酒。

After roasting, it develops the typical malt-flavour which gives especially the dark beers its original taste.
麦芽经烘培后,释放出浓郁的麦芽香味,产生黑啤原有的味道。

 

Hops 酒花:

Hops is used in a very low amount to season the beer and create a typical beer- and hops-aroma.
酒花是啤酒酿造过程使用量较少的原料,却能创造出啤酒特有的口味,和酒花香气。

Hops is a herb, which is also antibiotic effective against many germs and is useful for tranquillising the nerves.
酒花是一种草本植物,富含抗生素,能够有效对抗多种细菌,同时,有助于着镇定神经。

 

Yeast 酵母:

Yeast is a germ, which is able to ferment sugar into alcohol and carbon dioxide.
酵母是一种细菌,它可以把糖发酵转化为酒精和二氧化碳。

It is re-generating itself up to 6 or 7 times during the fermentation phase and can be harvested for the next use.
在发酵阶段,酵母能重新生长6或7次,因此,可将酵母储存起来,多次利用。

Brewing process 酿造工艺

Mashing 粉碎和糖化 :

The whole grain malt is crushed and grounded to grist and flour. Malt grist is mashed with warm water under heavy steering. The mash is hold at several temperature levels and heated up to about 80 °C.
把大麦麦芽被压碎研磨成碎末和面粉后,再将麦芽粉沫和温水混合,充分地搅拌。麦芽浆须保持在固定的温度范围,再将其加热到80 °C。

Lautering 麦汁过滤:

Mash is pumped into the Lauter tun,  strained and filtered. Lautering separates the liquid part from the insoluble part: the wort from the spent grains. Spent grains are removed.
把麦芽浆倒入过滤桶中过滤。过滤过程中分离出麦芽液和不溶性成分,也就是麦芽汁和麦糖。谷物过滤掉后,就得到澄净的麦芽汁。

Hops Boiling 高温煮沸,加啤酒花:

The wort is boiled heavily for approx. 1 1/2 hours, during the hops is added.
大火熬煮麦芽汁,期间加入酒花,大约需煮沸一个半小时。

Cooling 澄清冷却:

The hot wort is cooled down to 8 °C, otherwise the yeast would be killed in the hot liquid.
热麦芽汁须冷却到8°C, 否则温度过高,酵母易被杀死。

Fermentation 发酵:

The cooled, clarified wort is then subjected to top or bottom fermentation in open or closed containers with the addition of yeast. The fermentation starts immediately and takes up to 7 days, during the young beer has to be kept cool by 7 to 9 °C. The sugar is fermented to alcohol and carbon dioxide.
冷却、澄净的麦芽汁中加入酵母,装入到开启或关闭的容器中,开始发酵。经过七天的发酵期后,成为“嫩啤酒”(成熟的发酵液),温度须保持在7 °C至9 °C。麦芽中的麦芽糖转化为酒精和二氧化碳。

Storing 存储:

After the main fermentation, the young or “green” beer is pumped into storage tanks, where the final ageing and post fermentation takes place.
初步发酵过后,“嫩啤酒”输送到发酵罐中,进行最终老化和后发酵。

The clearing and development of the final taste, colour, freshness and odour takes part.
啤酒最终的口味、颜色、清爽和气味变得清晰。

The yeast settles down. The beer is kept under pressure and at freezing point (0 °C).
酵母沉淀下来,啤酒在压力下冰点(0°C)储藏。

After 3 weeks ripening, the beer is ready for consumption and can be served without any further treatment.
经过三周的储藏后,此时啤酒已经完全成熟,无需特别处理即可让客人品尝和畅饮。

Fresh beer is still containing yeast which results in a cloudy appearance.
此时酵母依然存在啤酒,也是啤酒看起来不是晶莹剔透的原因。

啤酒厂
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