crushed malt

简明释义

麦芽碎

英英释义

例句

1.The brewer added crushed malt to the mash tun to start the brewing process.

酿酒师在糖化桶中添加了碎麦芽以开始酿造过程。

2.The crushed malt contributes to the color and aroma of the final product.

这碎麦芽对最终产品的颜色和香气有贡献。

3.After steeping the crushed malt, the wort is ready for boiling.

浸泡了碎麦芽后，麦汁准备好进行煮沸。

4.You can find various types of crushed malt at your local homebrew store.

你可以在当地的自酿商店找到各种类型的碎麦芽。

5.For a richer flavor, use a blend of crushed malt in your beer recipe.

为了获得更丰富的味道，在你的啤酒配方中使用混合的碎麦芽。

作文

The process of brewing beer is a fascinating blend of science and art. One of the key ingredients in this ancient craft is malt, specifically crushed malt. The term crushed malt refers to barley grains that have been soaked, germinated, and then dried, before being ground into a coarse powder. This process enhances the sugars present in the grain, which are essential for fermentation. Without crushed malt, the brewing process would be significantly hindered, as it provides the necessary sugars that yeast converts into alcohol and carbon dioxide during fermentation.When brewers select their malts, they often consider the type of beer they wish to produce. Different malting processes can yield various flavors and colors, which directly influence the final product. For instance, the use of roasted or caramelized crushed malt can impart rich, sweet flavors and darker hues to the beer. This diversity allows brewers to create a wide range of beer styles, from light lagers to dark stouts.In addition to flavor, crushed malt plays a crucial role in the beer's body and mouthfeel. The proteins and beta-glucans present in malt contribute to the beer's texture, making it feel fuller and more satisfying on the palate. Brewers often experiment with different combinations of crushed malt to achieve the desired balance between sweetness and bitterness, ultimately shaping the beer's character.Moreover, the quality of crushed malt can greatly affect the brewing process. Freshly milled malt retains more of its natural enzymes, which are vital for converting starches into fermentable sugars. If the malt is stale or poorly processed, it can lead to inefficient fermentation and subpar beer quality. Therefore, many professional brewers invest in high-quality malt and milling equipment to ensure that they are using the best possible ingredients.The importance of crushed malt extends beyond just the brewing process; it also has cultural significance. Throughout history, various civilizations have relied on malt-based beverages, from ancient Sumerians to modern craft brewers. The act of brewing beer has been a communal activity, bringing people together to share stories and celebrate life’s moments. In many cultures, beer brewed from crushed malt has been a staple at festivals and gatherings, symbolizing hospitality and camaraderie.As the craft beer movement continues to grow, more and more homebrewers are discovering the joys of working with crushed malt. With access to a variety of malts from around the world, homebrewers can experiment and create unique recipes tailored to their tastes. This exploration of flavors and techniques not only enhances the homebrewing experience but also fosters a deeper appreciation for the artistry involved in crafting beer.In conclusion, crushed malt is an essential component of the brewing process, influencing the flavor, texture, and overall quality of beer. Its historical and cultural significance further highlights the role of malt in human society. As both professional and amateur brewers continue to explore the possibilities offered by crushed malt, the craft of brewing remains a dynamic and evolving art form, celebrating tradition while embracing innovation.

酿造啤酒的过程是科学与艺术的迷人结合。这个古老工艺中的关键成分之一是麦芽，特别是粉碎麦芽。术语粉碎麦芽指的是经过浸泡、发芽，然后干燥的大麦颗粒，之后被磨成粗粉。这一过程增强了谷物中存在的糖分，而这些糖分对发酵至关重要。没有粉碎麦芽，酿造过程将受到显著阻碍，因为它提供了酵母在发酵过程中转化为酒精和二氧化碳所需的糖分。当酿酒师选择他们的麦芽时，他们通常会考虑他们希望生产的啤酒类型。不同的麦芽处理过程可以产生各种风味和颜色，这直接影响最终产品。例如，使用烘焙或焦糖化的粉碎麦芽可以赋予啤酒丰富的甜味和更深的色调。这种多样性使酿酒师能够创造出从清淡拉格到深色世涛的各种啤酒风格。除了风味之外，粉碎麦芽在啤酒的口感和体感中也扮演着至关重要的角色。麦芽中的蛋白质和β-葡聚糖有助于啤酒的质地，使其在口腔中感觉更加饱满和令人满意。酿酒师常常尝试不同组合的粉碎麦芽以实现甜味与苦味之间的理想平衡，最终塑造啤酒的特性。此外，粉碎麦芽的质量会极大地影响酿造过程。新鲜磨制的麦芽保留了更多的天然酶，这对于将淀粉转化为可发酵糖是至关重要的。如果麦芽不新鲜或处理不当，可能导致发酵效率低下和啤酒质量不佳。因此，许多专业酿酒师投资于高质量的麦芽和磨制设备，以确保他们使用最佳的原料。粉碎麦芽的重要性不仅限于酿造过程；它还有文化意义。在历史上，各种文明依赖于基于麦芽的饮料，从古代苏美尔人到现代手工酿酒师。酿造啤酒的行为一直是一种共同活动，将人们聚集在一起分享故事，庆祝生活的时刻。在许多文化中，用粉碎麦芽酿造的啤酒在节日和聚会上是主食，象征着好客和友谊。随着手工酿酒运动的持续发展，越来越多的家庭酿酒师发现了与粉碎麦芽合作的乐趣。凭借来自世界各地的各种麦芽，家庭酿酒师可以进行实验，创造出量身定制的独特配方。这种对风味和技术的探索不仅增强了家庭酿酒的体验，也培养了对酿造艺术的更深层次的欣赏。总之，粉碎麦芽是酿造过程中的一个基本组成部分，影响着啤酒的风味、质地和整体质量。它的历史和文化意义进一步突显了麦芽在人类社会中的作用。随着专业和业余酿酒师继续探索粉碎麦芽所提供的可能性，酿造的工艺仍然是一种动态和不断发展的艺术形式，庆祝传统同时拥抱创新。