1516年啤酒纯净法

THE OLDEST FOOD LAW IN THE WORLD

世界上最古老的食品法案

 

The Reinheitsgebot sometimes called the “German Beer Purity Law” or the “Bavarian Purity Law” in English is a regulation concerning the production of beer in Germany.

此法案德文叫“The Reinheitsgebot” 英文译为“德国啤酒纯净法”或是 “巴伐利亚纯净法”,它是约束德国境内啤酒生产的一个法案。

 

In the original text, the only ingredients that could be used in the production of beer were water, barley, and hops.

此法案原文规定,只有水、大麦芽和啤酒花这几样原料,可以用于啤酒的制造。

 

The law originated in the city of Ingolstadt in the duchy of Bavaria on 23 April 1516, although first put forward in 1487 concerning standards for the sale and composition of beer.

此法案的草案在1487年规定了啤酒销售标准与啤酒成分。正式法案签署于1516年4月23日,巴伐利亚公爵领地,Ingolstadt市。

 

The actual Purity Law is a result of the Bavarian Duke, Wilhelm IV. He erected the law at the Ingolstadt Parliament in 1516. The reason to institute such a law was mainly the quality of “Beers” at that time. Then spices used were fruits, herbs, weeds such as anis, myrtle, oak leaves, ivy (poisonous), along with the seeds of lemon, raspberries, elderberry etc… were normally used for brewing.

德国啤酒纯净法是巴伐利亚伯爵杜克,威尔‘汉姆五世颁布的。1516年杜克伯爵在议会上颁布此法案。当时啤酒品质较差是颁布次法案的主要原因。此后使用的调料包括水果、芳草、茴芹籽、桃金娘、桉树叶、常春藤(有毒)、同样还包含柠檬籽、蔓越莓、接骨木莓等等 用于啤酒酿造。

 

Thereby, there were certain reasons for these uses. As an example, some ingredients were used as a substitute for hops, others for the intoxicating effect (many death cases among the population), others to extend the shelf life.

因此,在啤酒酿造中添加这些调料是非常必要的。例如,有些调料可用作酒花、有些是使人兴奋(会导致死亡),有些可发挥延年益寿的作用

 

In the original text, the only ingredients that could be used in the production of beer were water, barley, and hops.

传统上,啤酒酿造中只使用水、大麦、酒花

 

The yeast has been added later on

后来酿造中加入酵母.

 

Note that no yeast was mentioned in the original text. It was not until the 1800s that Louis Pasteur discovered the role of microorganisms in the process of fermentation; therefore, yeast was not known to be an ingredient of beer. Brewers generally took some sediment from the previous fermentation and added it to the next, the sediment generally containing the necessary organisms to perform fermentation. If none were available, they would set up a number of vats, relying on natural yeast to inoculate the brew.

在传统啤酒酿造,未使用酵母。直到19世纪80年代,路易巴斯在发酵实验中发现了微生物,酵母才被世人所知。当时,人们并不知道酵母可以当做啤酒酿造的调料。啤酒酿造大师把之前发酵后的沉积物加入到下次啤酒酿造,因为沉积物中有可以发酵的成分。如果这个方法不行的话,啤酒酿造师会摆好酒缸,靠自然酵母酿造。

1516年啤酒纯净法
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