作者：心塵 尚小樺
也許很少人知道，啤酒是世界上消耗最多的飲料之一，僅次于水、茶，排名第三。你可能更猜不到，中國的啤酒年消耗量竟然位居世界第一，達(dá)到四千多萬噸。說起啤酒，以前最常提到的是德國、匈牙利……可現(xiàn)在，中國的青島、哈爾濱等，也位列啤酒名城。人們對(duì)啤酒的飲用習(xí)慣，也發(fā)生了巨大的變化，原漿啤酒追求者眾，家庭自釀啤酒蔚然成風(fēng)。
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.
家庭自釀啤酒的興起，讓無數(shù)啤酒愛好者開始了釀造之路。其實(shí)，釀造啤酒的過程并非我們想象中那樣神秘而復(fù)雜，在家中的廚房也能釀造出口味醇厚、唇齒留香的啤酒。
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.
生活在杭州的孫剛，就是一名自釀啤酒愛好者。在一方小天地里釀造著一場關(guān)于啤酒與味蕾的盛宴，與一群愛酒的朋友分享這份純手工的釀酒藝術(shù)。
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，孫剛并不會(huì)釀酒。一本《喝自己釀的啤酒》的書啟發(fā)了他，在廚房里，他開始嘗試啤酒的釀造工藝。
He could’t make beer until he read the book How to Brew Your own Beer, then he started to try the brewing process.
家庭釀造啤酒，有一項(xiàng)因素是不可避免的，那就是不可控因素，不過這也正是樂趣所在。為了嘗試更多的口感，孫剛每次自釀都不按照固定配方，去做更有趣的嘗試。
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.
在家釀酒的過程就像是一場實(shí)驗(yàn)，看著麥芽和酒花配比后發(fā)生的輕微改變，這種改變會(huì)呈現(xiàn)出啤酒味道的千變?nèi)f化，這是發(fā)酵的魅力。孫剛說：“純發(fā)酵食品是人類最偉大的發(fā)明，就像釀酒，就像面包。它不假上帝之手，對(duì)自然沒有苛刻的要求，只需花費(fèi)釀酒人的一些心力，酵母便會(huì)兢兢業(yè)業(yè)地發(fā)酵，酒香便在時(shí)光里靜靜發(fā)散開來。接下來，便是和朋友開懷暢飲的時(shí)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.
釀造啤酒是一門藝術(shù)，每一個(gè)原料、每一個(gè)操作方法、每一種發(fā)酵菌的選擇，就好像畫家中的筆，任意一筆便可填輝生彩。孫剛喜歡啤酒，但不止于喜歡，作為一個(gè)釀酒手作人，他有著平淡從容堅(jiān)持心中所愛的心境，從釀酒中尋找啤酒滋味，尋對(duì)酌之人享受人生樂趣。
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.
今天小編和大家分享一下孫剛自釀啤酒過程
本次釀制以20L啤酒為例，需準(zhǔn)備以下原料及容器：
原料：麥芽 5kg、酵母 適量、酒花（干花） 適量
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、發(fā)酵罐
Containers: mashing tank, boiling tank, fermention tank
自釀啤酒步驟
Steps:
1、 將準(zhǔn)備好的5kg麥芽磨碎，當(dāng)達(dá)到既有磨碎的淀粉，且麥芽表皮保留較完整結(jié)構(gòu)的狀態(tài)時(shí)即可。
1. Grind the prepared 5kg malt to a state of starch, but keep the skin in a complete structure.
2、糖化：將磨碎的麥芽均勻倒入糖化罐，加入15L熱水混合，使溫度控制在66-68℃，同時(shí)調(diào)節(jié)PH值在5.2-5.4。糖化時(shí)間約1小時(shí)，使淀粉完全轉(zhuǎn)化為麥芽糖。
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、收集麥汁：完全出糖后收集麥汁，這個(gè)過程需通過多次洗槽，將藏在麥芽里的麥芽糖洗出來。洗糟后測量糖度在14.5P左右，收集到的麥汁取適量用于酵母活化，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：將麥汁倒入煮沸罐煮沸，同時(shí)加入適量酒花，該過程持續(xù)約1個(gè)半小時(shí)，煮沸后糖度約為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、 冷卻：將煮沸的麥汁迅速冷卻到適宜接種酵母的溫度，約23℃。
5. Cooling: cool the boiled wort down to about 23℃ which is the best temperature for inoculating the yeast.
6、 發(fā)酵：將冷卻后的麥汁轉(zhuǎn)入發(fā)酵罐，充氧15-30mins，并加入適量酵母，溫度控制在17-19℃，發(fā)酵約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、唇齒留香的啤酒了。
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.
