ВУЗ:
Составители:
Рубрика:
5. Bottling:
6. Polishing Barley:
7. Preparation:
8. Fermentation:
9. Storage:
10. Ceramic Filtration:
How Beer is made
From the selection of ingredients to wholesale shipment, Sapporo achieves premium taste by selecting only superior ingredients,
and employing unequaled production methods. Our finished product goes through vigorous inspection before it ever reaches our
consumers.
A. _____: Beer contains five basic ingredients: primary ingredients – quality malt, hop, and yeast; and secondary ingredients –
rice and corn grits and cornstarch; along with refined water. As for barley, the barley most suitable for beer production is called,
"Two-row Barley."
B. _____: We first steep barley with water and allow it to germinate for 7 to 8 days. We then dry the green malt to stop the
germination. Next, roots are removed, and this malt is then taken into a storage chamber, called, "Silo," for two months, so that it can
be matured.
C. _____: Warm water is added to crushed malt and secondary ingredients (not used for 100 % malt beer) and the mixture is
stirred to be mash. Then the mash is filtrated through the layer of malt husks to get clear wart. Then hops are added to the wart, and
boiled.
D. _____: Yeast is added to the wart, and fermentation is done at about 41…50 F (5…10 °C). At this time, the sugar in the wart
decomposed into alcohol and carbon dioxide. After fermenting for about a week, it becomes "Green Beer."
E. _____: We now transfer the green beer into storage tanks where it is stored at below freezing for nearly two month. During
that time, carbon dioxide is dissolved into the green beer, and the beer is gradually matured. It is during this period that the beer
develops its smooth taste.
F. _____: Next, we remove the yeast from the matured beer through a filter. Once the beer has been filtered, the formerly green
beer turns into a wonderful amber hue. And then, a final filtration is done by Sapporo's high technology ceramic filter to remove yeast
completely.
G. _____: We fill the fresh beer into clean and sterilized bottles, and crown each bottle with a high-speed bottle crowner. Of
course, before the bottles are filled, each bottle is meticulously inspected to ensure that no scratches or damage had occurred during
the cleaning and sterilization processes. The entire bottling procedure is performed in a sterile area.
H. _____: After bottling is completed, each individual is inspected to guarantee proper content and capping … . This final
inspection is so severe.
I. _____: Only those products which pass final inspection are labeled. Labeled products are boxed automatically by machines,
and sent to a warehouse for shipment. Inside the warehouse, temperature and humidity are carefully controlled at most favorable
condition for beer.
J. _____: Even our shipping trucks are subject to rigorous quality control inspection, guaranteeing safe passage of our beer.
Sapporo Beer comes to you in various packed forms.
E x e r c i s e F i v e
. Put the verbs in brackets into the correct form.
The barley used to make malt whisky takes about seven months to grow in the field. In August the barley (harvest) and then
(leave) to rest for a couple of months. The next step is 'malting', an ancient chemistry full of tradition. It (give) a rich, warm flavor to
the whisky and (cause) the grain, to produce starches, which (convert) to sugars at a later stage of the process. The malted barley
(rest) for about three weeks then ground into flour and placed into huge vessels where it (mix) with hot water to make a 'wort'. The
wort (cool), then run into another vessel. Here, yeast (add), and the starch is turned into sugars, producing a clear liquid called 'the
wash'. It is distillation that (turn) this wash into whisky. In distilling, the liquid (heat) until the spirit turns to vapour, then condensed
back into liquid. By law, Scotch whisky must be aged in oak barrels for at least three years. (
Adapted from Dewar's Scotch Whisky
website
).
E x e r c i s e S i x
. Read, translate and describe the process of making juice.
As the fruit starts to move along a concentrate plant's assembly line, it is first culled. In what some citrus people remember as
"the old fresh-fruit days," before the Second World War, about forty percent of all oranges grown in Florida were eliminated at
packinghouses and dumped in fields. Florida milk tasted like orangeade. Now, with the exception of the split and rotten fruit, all of
Florida's orange crop is used. Moving up a conveyor belt, oranges are scrubbed with detergent before they roll on into juicing
machines. There are several kinds of juicing machines, and they are something to see. One is called the Brown Seven Hundred. Seven
hundred oranges a minute go into it and are split and reamed on the same kind of rosettes that are in the centers of ordinary kitchen
reamers. The rinds that come pelting out the bottom are integral halves, just like the rinds of oranges squeezed in a kitchen. Another
machine is the Food Machioery Corporation's FMC In-line Extractor. It has a shining row of aluminum jaws, upper and lower, with
shining aluminum teeth. When an orange tumbles in, the upper jaw comes crunching down on it while at the same time the orange is
penetrated from below by a perforated steel tube. As the jaws crush the outside, the juice goes through the perforations in the tube and
down into the plumbing of the concentrate plant. All in a second, the juice has been removed and the rind has been crushed and
shredded beyond recognition.
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