人们对啤酒的饮用习惯，也发生了巨大的变化，原浆啤酒追求者众，家庭自酿啤酒蔚然成风。
视记 2016/08/30 23:36 |
评论(0)A+作者：心尘 尚小桦
也许很少人知道，啤酒是世界上消耗最多的饮料之一，仅次于水、茶，排名第三。你可能更猜不到，中国的啤酒年消耗量竟然位居世界第一，达到四千多万吨。说起啤酒，以前最常提到的是德国、匈牙利……可现在，中国的青岛、哈尔滨等，也位列啤酒名城。人们对啤酒的饮用习惯，也发生了巨大的变化，原浆啤酒追求者众，家庭自酿啤酒蔚然成风。
Perhaps few people know that beer is one of the most consumed beverages in the world which is second only to water and tea ranking the third. You would be even amazed that China’s yearly beer consumption ranks the first in the world which is up to 40 million tons. When talking about beer what occuer to most people maybe Germany or Hungary, but today, the Chinese Qingdao and Harbin beer are also famous beer cities. The drinking stlyle is changing hugely that original beer and brewed beer have come into vogue.
家庭自酿啤酒的兴起，让无数啤酒爱好者开始了酿造之路。其实，酿造啤酒的过程并非我们想象中那样神秘而复杂，在家中的厨房也能酿造出口味醇厚、唇齿留香的啤酒。
The rise of home brewed beer allows countless beer lovers to start it. In fact, the process of brewing beer is not as mysterious and complex as we think, however, even at home we can produce pure and mellow beer by our own hands.
生活在杭州的孙刚，就是一名自酿啤酒爱好者。在一方小天地里酿造着一场关于啤酒与味蕾的盛宴，与一群爱酒的朋友分享这份纯手工的酿酒艺术。
广告Sun Gang is a beer lover who lives in Hangzhou city. He has always been brewing beer in a small world and sharing the brewing arts with his friends in the same camp.
起初，孙刚并不会酿酒。一本《喝自己酿的啤酒》的书启发了他，在厨房里，他开始尝试啤酒的酿造工艺。
He could’t make beer until he read the book How to Brew Your own Beer, then he started to try the brewing process.
家庭酿造啤酒，有一项因素是不可避免的，那就是不可控因素，不过这也正是乐趣所在。为了尝试更多的口感，孙刚每次自酿都不按照固定配方，去做更有趣的尝试。
The home brewed beer has an uncontrollable factor which is the very fun of doing it. In order to taste more beers, Sun Gang didn’t strictly follow the fixed recipes but to try more things of himself.
在家酿酒的过程就像是一场实验，看着麦芽和酒花配比后发生的轻微改变，这种改变会呈现出啤酒味道的千变万化，这是发酵的魅力。孙刚说：“纯发酵食品是人类最伟大的发明，就像酿酒，就像面包。它不假上帝之手，对自然没有苛刻的要求，只需花费酿酒人的一些心力，酵母便会兢兢业业地发酵，酒香便在时光里静静发散开来。接下来，便是和朋友开怀畅饮的时刻了。”
The process of brewing beer is like an experiment. The charms of fermentation lies in the slight changes happen between the malt and hops which will lead to different flavors. Sun Gang said: “ the fermented foods are the greatest invention of human like the brewed beer and bread which never take advantage of the God and never ask more from nature. It only needs some process and then it will spare no efforts to work itself in the jars where there will come the deep fragrance of the bouquet with time. And the next step is to drink freely with friends.
酿造啤酒是一门艺术，每一个原料、每一个操作方法、每一种发酵菌的选择，就好像画家中的笔，任意一笔便可填辉生彩。孙刚喜欢啤酒，但不止于喜欢，作为一个酿酒手作人，他有着平淡从容坚持心中所爱的心境，从酿酒中寻找啤酒滋味，寻对酌之人享受人生乐趣。
Brewing beer is an art because every ingredient, every step of the process is like the brush in the hands of painters that any mark will make a difference. Sun Gang likes drinking beer but not only ends there. He would like to insist the thing that he loves and taste the pure flavors of life from this process.
今天小编和大家分享一下孙刚自酿啤酒过程
本次酿制以20L啤酒为例，需准备以下原料及容器：
原料：麦芽 5kg、酵母 适量、酒花（干花） 适量
Today we are going to share Sun Gang’s process of brewing beer.
Take the 20L beer as an example, you need to prepare ingridients and containers as follows:
Ingridients: malt 5kg, proper quatity of yeast and hops
容器：糖化罐、煮沸罐、发酵罐
Containers: mashing tank, boiling tank, fermention tank
自酿啤酒步骤
Steps:
1、 将准备好的5kg麦芽磨碎，当达到既有磨碎的淀粉，且麦芽表皮保留较完整结构的状态时即可。
1. Grind the prepared 5kg malt to a state of starch, but keep the skin in a complete structure.
2、糖化：将磨碎的麦芽均匀倒入糖化罐，加入15L热水混合，使温度控制在66-68℃，同时调节PH值在5.2-5.4。糖化时间约1小时，使淀粉完全转化为麦芽糖。
2. Mashing: evenly put the grinded malt in to the mashing tank, and then pour 15L hot water (control the temperature between 66-68℃), at the same time adjust the PH between 5.2-5.4. Mash for 1 hour when the starch completely transforms into maltose.
3、收集麦汁：完全出糖后收集麦汁，这个过程需通过多次洗槽，将藏在麦芽里的麦芽糖洗出来。洗糟后测量糖度在14.5P左右，收集到的麦汁取适量用于酵母活化，其余送去煮沸。
3. Collecting wort: collect the wort after mushing which needs times of tank-washing to wash the moltose out of the molt whose sugar degree is about 14.5P. Take some of the collected wort for activating the yeast. The left is used for boiling.
4、 煮沸：将麦汁倒入煮沸罐煮沸，同时加入适量酒花，该过程持续约1个半小时，煮沸后糖度约为17-18P。
4. Boiling: put the wort into the boiled tank and put proper quatity of hops whose process will last for one hour until the sugar degree reaches between 17-18P.
5、 冷却：将煮沸的麦汁迅速冷却到适宜接种酵母的温度，约23℃。
5. Cooling: cool the boiled wort down to about 23℃ which is the best temperature for inoculating the yeast.
6、 发酵：将冷却后的麦汁转入发酵罐，充氧15-30mins，并加入适量酵母，温度控制在17-19℃，发酵约7-14天。
6. Mashing: put the cooled wort into the mashing tank and oxygenate for 15-30mins and mix with yeast, control the temperature between 17-19℃, then mash for 7-14 days.
7、 最后，只需要慢慢等待酵母工作完成后，便能享受那口味醇厚、唇齿留香的啤酒了。
7. Finally, patiently wait for the yeast to work slowly, after all these processes you will be able to enjoy the pure and mellow brewed beer.
