自釀啤酒How to Brew-中英對照-1

前言 目前可以找到有關自釀啤酒（homebrewing）的好書有很多，那麼你會問：為什麼還要再寫一本呢？是：這是觀點的問題。幾年前當我開始自釀啤酒的時候，我閱讀了每一本我能找到有關啤酒釀造的書，這些書的出版時間前後相差達十五年之久。閱讀這些釀酒書，使我的技術明顯成熟了一些。這些書當中有那麼一本會推薦使用烘烤用的麵包酵母和用一條毛巾蓋住正在發酵的啤酒，而另外一本書也許會堅持使用釀酒酵母和氣封閥（Airlock）。因此，我持另外一種論點，我會說明如何釀造（hows）以及為何要這樣做的理由（whys），這樣才能幫助更多的初學者有一個好的開始。 身為一名師，啤酒的釀造過程激起了我的興趣，我想要瞭解即將要工作的每個步驟，這樣我才能知道如何以更好的條件去實現它們。例如將酵母添加到麥汁，有些書會強調要讓酵母儘快的發酵，避免野生酵母或者其他微生物有機可趁，實際上有幾個因素會影響酵母的繁殖延遲期，但這些因素在任何單一書本裏都找不到完整的說明，作者們想努力呈現的的編寫方式，就是他們覺得最重要的是對於釀酒興趣所帶來的成功與享受。我們每一個人都可以有不同的觀點，我希望這些基礎性的東西對你有好處。 以下是啤酒釀造大綱： 1.將大麥芽泡在熱水裏，使麥芽釋放出麥芽糖。 2.啤酒花像調味料一樣加到麥芽糖水一起煮沸。 3.冷卻麥芽糖水，加入酵母開始發酵。 4.酵母發酵糖分，釋放出二氧化碳和酒精。 5.當主發酵完成以後，往玻璃瓶裡的啤酒添加一點點糖造成碳酸氣飽和。 聽起來非常簡單，不是嗎？確實簡單，但是當你讀完這本書的時候你就會知道，我所描述的這五個步驟底下隱藏著非常多的資訊。但是實際上釀酒很簡單，也很有趣。有一些人可能會被技術方面的問題給難住了，學習啤酒的釀造過程會幫助你確實得到成功的成品酒。正如我的歷史老師過去常常斥責我說：“你不去試著學點什麼，當然會覺得很枯燥無聊。知識會讓事物變得更有趣”，除此之外失敗的釀造就不那麼好玩了。 對我來說，幸運的是發現了網際網路並找到了自釀啤酒的討論社區，同時在Home Brew Digest和Rec.Craft.Brewing兩大網路社群上眾多經驗豐富的釀酒師的幫助下，很快的發現到我第一次釀出來的啤酒是何以如此的清澈，很適合蚊子在上面下蛋的原因。 當我變得很有釀酒經驗而且所釀出來的啤酒水準，能與市面上銷售的商品啤酒相媲美的時候，我了解到在網路上見到這些啤酒的初學者，和我當初一樣，老問一些自釀啤酒的基礎問題，他們讀著我原來讀過的書，其中有些書是真的編得很優秀。 我還是決定編寫一份電子文件，內容包含初學者在開始釀酒時所必須了解的全部內容，也包括釀酒設備的說明、釀酒過程和一些自釀竅門的描述，我將這些內容完全貼在電子佈告欄上以及Sierra.Standford.edu像這樣的自釀啤酒網站的檔案伺服器上(你能相信那個時候還沒有這種WWW的網站?)，同時這些內容也已經被其他的釀酒者所評論，也被認為是目前可以得到的最好的釀酒之一。在接受了別人的意見之後，進行了五次改版，從而也知道了更多關於啤酒釀造方法的原理。這份電子書裡面仍然保持了"如何進行第一次啤酒釀造（How To Brew Your First Beer）"這一部分，可隨時自由下載或複製但僅限於個人用途。這本書是為了幫助那些初學者可以釀出簡單而不犯錯，卻值得他們驕傲的啤酒。顯然這本書相當實用，很多人要求擁有這本書，同時也已在全球散佈開來了，並且被翻成西班牙文、義大利文、捷克文、韓文、日文等語言，到現在為止可能已有了數以千計的影印本，我很高興能幫助大家。 隨著時間的推移，我逐漸轉向了半麥芽精、半麥芽的部分糖化法（Partial Mashes）以及全麥芽（All Grain）的釀酒方法。其實我在網路上看到了釀酒者們要求"Palmer"（帕默爾）型的文件能夠解釋這些比較複雜的釀造方法。雖然談論這些方法要用很多篇幅，而且我也知道至少要用一本書才能很好的說明，經過年復一年的編寫改寫和real beer page 網站人員的協助下出版了”How to Brew”這本線上閱讀的電子書，並在這個網站www.howtobrew.com上免費閱讀，但是我馬上接到了實體書出版的要求，當然在規劃出版的過程中，我逮到這個機會進行修訂，就是你手上這本第二版的”How to Brew”。 對了，還有一件事我要提醒的是，不能認為使用麥芽精比使用麥芽的釀酒方式為差，它僅僅只是比較簡單而已。使用麥芽精釀酒所占用空間較小並且使用的器材也比較少。使用麥芽精，你仍然可以釀出參加啤酒競賽等級的啤酒。我之所以轉向到部分糖化法以至於後來的全麥芽的釀酒方法的原因，就是釀酒真的很有趣。它們讓你卷起袖子、將鍋子生火，做一個真正的創造者。也許你可以讓自己變成一個瘋狂的科學家，你可以帶著蔑視規約和保守的眼光，將不同的麥汁和啤酒花任意的組合在一起，將自己的創造帶到風雨雷電中去接受考驗……哈哈哈…… 說個題外話，有關熱核釀酒方法將在另一本書里闡述，那麼，讓我們繼續吧…… Introduction There are many good books on homebrewing currently available, so why did I write one you ask? The answer is: a matter of perspective. When I began learning how to brew my own beer several years ago, I read every book I could find; books often published 15 years apart. It was evident to me that the state of the art had matured a bit. Where one book would recommend using baking yeast and covering the fermenting beer with a towel, a later book would insist on brewing yeast and perhaps an airlock. So, I felt that another point of view, laying out the hows and whys of the brewing processes, might help more new brewers get a better start. Here is a synopsis of the brewing process: Malted barley is soaked in hot water to release the malt sugars. The malt sugar solution is boiled with Hops for seasoning. The solution is cooled and yeast is added to begin fermentation. The yeast ferments the sugars, releasing CO2 and ethyl alcohol. When the main fermentation is complete, the beer is bottled with a little bit of added sugar to provide the carbonation. Sounds fairly simple doesn't it? It is, but as you read this book you will realize the incredible amount of information that I glossed over with those five steps. The first step alone can fill an entire book, several in fact. But brewing is easy. And it's fun. Brewing is an art as well as a science. Some people may be put off by the technical side of things, but this is a science that you can taste. The science is what allows everyone to become the artist. Learning about the processes of beer making will let you better apply them as an artist. As my history teacher used to chide me, "It's only boring until you learn something about it. Knowledge makes things interesting." As an engineer, I was intrigued with the process of beermaking. I wanted to know what each step was supposed to be doing so I could understand how to better accomplish them. For instance, adding the yeast to the beer wort: the emphasis was to get the yeast fermenting as soon as possible to prevent unwanted competing yeasts or microbes from getting a foothold. There are actually several factors that influence yeast propagation, not all of which were explained in any one book. This kind of editing was an effort by the authors to present the information that they felt was most important to overall success and enjoyment of the hobby. Each of us has a different perspective. Fortunately for me, I discovered the Internet and the homebrewing discussion groups it contained. With the help of veteran brewers on the Home Brew Digest (an Internet mailing list) and Rec.Crafts.Brewing (a Usenet newsgroup) I soon discovered why my first beer had turned out so brilliantly clear, yet fit only for mosquitoes to lay their eggs in. As I became more experienced, and was able to brew beer that could stand proudly with any commercial offering, I realized that I was seeing new brewers on the 'Net with the same basic questions that I had. They were reading the same books I had and some of those were excellent books. Well, I decided to write an electronic document that contained everything that a beginning brewer would need to know to get started. It contained equipment descriptions, process descriptions and some of the Why's of homebrewing. I posted it to electronic bulletin boards and homebrewing archive computer sites such as Sierra.Stanford.edu . It was reviewed by other brewers and accepted as one of the best brewing guides available. It has been through four revisions as comments were received and I learned more about the Why's of brewing. That document, "How To Brew Your First Beer" is still available and free to download and/or reproduce for personal use. It was written to help the first-time brewer produce a fool-proof beer - one they could be proud of. That document has apparently served quite well, it has been requested and distributed world-wide, including Europe, North America, Australia, Africa, and Asia- the Middle East and the Far East. Probably several thousand copies have been distributed by now. Glad I could help. As time went by, and I moved on to Partial Mashes (half extract, half malted grain) and All-Grain Brewing, I actually saw requests on the 'Net from brewers requesting "Palmer-type" documents explaining these more complex brewing methods. There is a lot to talk about with these methods though, and I realized that it would be best done with a book. So, here we go... Oh, one more thing, I should mention that Extract Brewing should not be viewed as inferior to brewing with grain, it is merely easier. It takes up less space and uses less equipment. You can brew national competition winning beers using extracts. The reason I moved on to Partial Mashes and then to All-Grain was because brewing is FUN. These methods really let you roll up your sleeves, fire up the kettles and be the inventor. You can let the mad-scientist in you come forth, you can combine different malts and hops at will, defying conventions and conservatives, raising your creation up to the storm and calling down the lightening...Hah hah HAH.... But I digress, thermo-nuclear brewing methods will be covered in another book. Okay, on with the show... 謝辭 沒有自釀啤酒文摘（Home Brew Digest）上眾多釀酒人的建議與鼓勵，也沒有來自於像這麼一個由全世界的朋友所組成的團體，就一個共同的興趣愛好來相互交流訊息，自釀啤酒給我帶來的成功和快樂是不可能的。 如果沒有我好心的妻子Naomi的縱容，這一切也是不可能的。 我永遠不會忘記有次我將一加侖半的麥汁翻倒在餐廳裡的地毯上，隨後她回到家，我向她解釋所發生的事情，結果她的第一個問題是"啤酒壞了嗎？" 謝謝你，我的愛人。 謝謝我的朋友Norm Pyle以及Martin Lodahl，在這本書的準備期間給了我很多協助和建議，提出了這個計畫開始所需要的鼓勵和早期的評論。同時也要感謝以下的朋友們像Jim Liddil, Glenn Tinseth, Maribeth Raines, Steve Alexander, Chris White, Dave Logsdon, Rob Moline, Patrick Weix, Don Put, Dave Draper, AJ Delange, Laurel Maney, Jim Busch, George and Laurie Fix, Jeffrey Donovan, Guy Gregory, Brian Kern, Ken Schwartz, Dan Listermann, and Jeff Renner等在消毒處理、啤酒花、酵母、釀造用水、麥芽、糖化、過濾、配方等各章節所貢獻出的知識。 衷心的感謝Stephen Mallery, Deb Jolda，以及所有新葡萄酒出版社（New Wine Press）的好朋友們對這個計畫的指導與承諾，並給我一個機會成為啤酒作家。而網路上流傳的傳奇啤酒雜誌--釀造技術（Brewing Techniques）更是無價的。 也要感謝所有在真啤酒網站（The Real Beer Page）上辛勤工作的朋友們，是他們讓這本書上網成為線上閱讀的版本。打從一開始我就是準備要與全世界的朋友們一起分享這些訊息，是他們讓我做到了。 最後對Glenn Tinseth特別感恩，感謝他花了很多很多的時間編輯這部草稿，既要核對我寫的技術細節，又要糾正我數不清的寫作問題。他對釀酒的論據和程序的彙整編輯，讓這本書很值得一讀，在這裡謝謝他！ Acknowledgments My success and enjoyment of homebrewing would not be possible without the advice and encouragement from the brewers on the e-mail Home Brew Digest. Never has there been a more helpful worldwide group of friends to exchange and debate information on one hobby. Nor would any of this have been possible without the good-natured indulgence of my wife, Naomi. I will never forget the time I spilled a gallon and a half of wort into the dining room carpeting. When she got home later on and I explained what had happened, her first question was, "Was (the beer) ruined?". Thank you, Sweetie. I would like to thank my friends Norm Pyle and Martin Lodahl for a lot of help and advice in preparing this book- they provided the impetus and early reviews that I needed to get this project off the ground. Many thanks also to Jim Liddil, Glenn Tinseth, Maribeth Raines, Steve Alexander, Chris White, Dave Logsdon, Rob Moline, Patrick Weix, Don Put, Dave Draper, AJ Delange, Laurel Maney, Jim Busch, George and Laurie Fix, Jeffrey Donovan, Guy Gregory, Brian Kern, Ken Schwartz, Dan Listermann, and Jeff Renner for contributing their knowledge to the Sanitization, Hops, Yeast, Water, Malts, Mashing, Lautering, and Recipe chapters. My sincere thanks to Stephen Mallery, Deb Jolda, and all the wonderful people of New Wine Press for their guidance and commitment to the project and the opportunities they gave me as a beer writer. The legacy of Brewing Techniques is priceless. I am especially indebted to Glenn Tinseth for his many, many hours of editing the drafts of this work, both for checking my technical accuracy and for improving my writing by an order of magnitude. His contributions have turned this compilation of facts and procedures into a book worth reading. Thank you. Finally, a big thanks to all of the hard working people at The Real Beer Page and Real Branding for hosting the online version of this book. From the very beginning of this project I have wanted to share this information with the world, and they have enabled me to do that. 術語彙編 新學者一開始會問的問題是："剛開始我要買些什麼東西？"以及"這個名詞是什麼意思？"。初學者所需要的簡易入門的器材指引，可參考下節”釀酒器材清單”。 釀酒專業術語劃分為兩個部分基本術語和高級術語，可以幫助你馬上開始，而不需要專注於細節部份。 基本術語 下面這些基本術語在這整本書裡都會用得到。 Aerate通氣—將空氣打入提供酵母所需的氧氣。 Ale艾爾類啤酒—使用上面發酵（Top-fermenting）的酵母釀造的啤酒，其發酵時間相對較短、溫度較高。 Alpha Acid Units (AAU)—啤酒花使用量的量度單位，其值等於啤酒花重量（盎司）乘以α酸的百分比。 Attenuation發酵度（亦稱降糖）—糖類轉化為酒精和二氧化碳的程度。 Beer啤酒—任何使用大麥麥芽發酵並添加啤酒花而成的酒精飲料。 Blow-off排氣裝置—一種氣封裝置，由發酵桶上方拉出的一根軟管並浸入水桶中，由桶內排放出二氧化碳及其他過量的發酵物質。 Cold Break冷凝固物—當麥汁在添加酵母以前，經由快速冷卻而從中凝結沉降出來的蛋白質。 Conditioning促熟—屬二次發酵過程，再度添加酵母來改善成品酒的風味，瓶中只要存在有活酵母熟成會繼續進行。 Fermentation發酵—麥芽糖完全轉化到啤酒的過程，分三個部分如適應期、主發酵和二次發酵。 Hops啤酒花—啤酒花生長於寒冷的氣候，釀造者使用的是圓錐形的花朵。啤酒花製品的形狀有顆粒型啤酒花（pellets），管柱型啤酒花（plugs）和原型啤酒花（whole）。 Hot Break熱凝固物—麥汁在煮沸時凝聚分離出來的蛋白質。 Gravity比重—像密度一樣，比重講的是麥汁的麥芽糖濃度。在59℉（15℃）時水的比重是1.000。一般啤酒麥汁在發酵以前的原始比重（Original Gravity）範圍為1.035—1.055。 International Bittering Units (IBU)國際苦味值—一種更精確量測啤酒花的方法。其值等於α酸單位值（AAU）與酒花利用率、麥汁的體積及比重這幾個因素的乘積。IBU即啤酒的整體苦味預測值。 Krausen高泡— 被認為在發酵時在啤酒上方形成泡沫蓋。同時也是一種氣泡發酵糖（priming）的高級方法。 Lager拉格類啤酒—使用下面發酵（bottom-fermenting）的酵母釀造的啤酒，有較長的低溫發酵期。 Lag Phase延遲期—指酵母的適應階段以及在有氧狀態下快速生長的時期。典型的延遲期為2—12個小時。 Pitching接種—將酵母加入發酵桶槽的術語。 Primary Fermentation主發酵—產生二氧化碳和高泡沫的發酵行為，大部分的降糖發酵都發生在這個時期。 Priming氣泡發酵糖— 在裝瓶以前添加少量的可發酵糖讓啤酒產生二氧化碳（carbonation碳酸氣飽和）的方法。 Racking轉桶—用虹吸的方法仔細的將啤酒從殘渣中分離出來，裝入另外一個發酵桶或酒瓶。 Sanitize消毒—將微生物的污染減低至可忽略的程度。 Secondary Fermentation二次發酵—在主發酵之後及瓶裝之前，啤酒的澄清和熟成階段。 Sterilize殺菌—以化學或者物理的手段消滅具有生命形式的物質，特別是微生物。 Trub (trub or troob)渣物—發酵桶底部的沉積物，由熱、冷凝固物、啤酒花渣和死酵母所組成。 Wort (wart or wert)麥汁—在發酵之前要煮沸的麥芽糖溶液。 Zymurgy—釀造和發酵科學，同時也是一本著名的自釀啤酒雜誌名稱。 高級術語 以下的這些術語比較深入，當你的啤酒自釀技術與經驗有所進步的時候更有可能碰到。 Amylase澱粉酵素— 能將澱粉轉化為糖類的酵素群。主要由α和β澱粉酵素組成，亦稱做糖化酵素。 Adjunct輔料—任何本身不含酵素的可發酵物，包括：未發芽的穀物比如大麥片或者是玉米粉，糖漿和精製糖類等。 Acrospire幼芽—正在發芽的大麥開始長出的最初部分的芽根。 Aerate充氧—麥汁中混入空氣，提供酵母氧氣。 Aerobic需氧的—需要消耗氧的生化過程。 Anaerobic厭氧的—不耗氧或者不需要氧氣作用的一種生化過程。 Aldehyde乙醛—酒精的化學前驅物。在某些情況下，酒精會被氧化成乙醛產出異味。 Alkalinity鹼度—PH值在7—14之間的狀態，構成釀造水的鹼度主要是碳酸氫離子HCO3-濃度。 Aleurone Layer糊粉層—包圍著大麥胚乳的外圍活性層，內含酵素。 Amino Acids氨基酸—蛋白質的基本組成結構，含有胺類（NH2）的一種有機酸構成。 Amylopectin支鏈澱粉—大麥胚乳裏的一種帶有分支形狀的澱粉鏈，可以認為它由直鏈澱粉組成。 Amylose直鏈澱粉—存在於大麥胚乳裏的一種直鏈型的澱粉分子。 Autolysis酵母自溶—當酵母消耗完自己的營養而死去的時候，會將自身的內部組織釋放到啤酒裏面，產生異味。 °Balling, °Brix, or °Plato糖度單位—這三種差不多相同的單位標準是釀酒業用來描述萃取到的可用浸出物的數量，也就是相對於比重而言溶液中的蔗糖的重量百分比。例如：10ºPlato（柏拉圖）與1.040的比重是相等的。 Beerstone啤酒石—一種沉積於發酵設備上的堅硬的有機金屬垢，主要組成是草酸鈣。 Biotin生物素—一種無色的結晶維他命B的絡合物，尤其在酵母、肝臟和雞蛋蛋黃中可以找到。 Blow-off排放—一種氣封的形式，從發酵桶拉出一根管子浸入水桶中，釋放二氧化碳並排除過多的發酵物質。 Buffer緩衝— 一種化學物質(如鹽)透過解離或再結合，來穩定溶液的PH值。 Cellulose纖維素—與澱粉相似，但是纖維素是一種鏡像組織結構，不能被澱粉酵素分解，反之亦然。 Decoction煮出法—一種糖化方法，其係將部分麥汁抽出來加熱，然後再返回糖化鍋裡混合升溫來得到期望的休止溫度。 Dextrin糊精—由於糖化酵素作用於澱粉後殘留下來的一種多糖分子。 Dextrose右旋葡萄糖—分子量與葡萄糖相等，但它具有鏡像分子結構。 Diastatic Power糖化力—麥芽所含的潛在澱粉酵素的數量。 Dimethyl Sulfide (DMS)二甲基硫—— 在拉格類的啤酒中構成一種微量的背景風味化合物，高濃度時嚐起來有煮熟的玉米或捲心菜的味道。實際上是由一群硫化合物的氣味與味道所組成。 Enzymes酵素—以蛋白質為基礎的催化劑，僅作用於某種特定的生化反應。 Endosperm胚乳—種子的營養組織，由碳水化合物、蛋白質以及脂質所組成。 Esters酯類—酵母發酵生成酒精時所附帶產生的香味化合物，一般帶有水果香。 Ethanol乙醇—在啤酒裏酵母作用於麥芽的糖類所生成的醇類。 Extraction浸出物—由大麥麥芽和輔料生成的可溶性物質，不一定是可發酵的。 Fatty Acid脂肪酸—在各種脂肪、蠟類和精油裡的所有的飽和與不飽和脂肪族單羧酸，這也包括許多以酯類或者甘油酯的形式出現的。 Finings澄清劑—發酵後幫助酵母、懸浮蛋白質和多酚類從啤酒中凝聚和沉澱出來的澄清劑，比如魚膠、膨潤土、愛爾蘭洋菜和吉利丁等等。 Flocculation凝聚性—在有酵母的情況下指酵母從溶液中聚集和沉降出來的程度。 Fructose果糖—通常認為是水果糖，它與葡萄糖不同的是它結合的是一個酮基而不是附帶醛式羰基。 Fusel Alcohol雜醇—在正常狀態下會發生酯化的一群分子量較高的醇類。當發酵以後產生雜醇，會有很重的像溶劑的氣味，並且部分會導致人們酒後頭痛。 Gelatinization糊化作用—用加熱或者結合加熱及酵素的轉化作用，使澱粉溶於水的的過程。 Germination發芽—為製麥過程的一部分,即幼芽開始從種子殼內冒出來的生長過程。 Glucose葡萄糖—糖類最基本的單元，為單糖分子。 Glucanase葡聚糖酵素—分解於β葡聚糖的一種酵素，葡聚糖存在於未麥芽的大麥、麥片和小麥的胚乳中的膠類物質。 Grist穀粉—糖化前已經被粉碎的麥芽術語。 Hardness硬度—水的硬度等於溶於水中的鈣離子和鎂離子濃度的總合。通常用CaCO3的百萬分之一當量（ppm as CaCO3）來表示。 Hydrolysis水解作用—以化學或者生化的手段溶解物質並分解物質的過程。 Hopback啤酒花浸取槽—一個充滿啤酒花的容器，其作用相當於一個過濾器，去除麥汁中的凝固物質。 Hot Water Extract熱水浸出值（HWE）—以比重為基礎，麥芽總溶出物的一種國際單位。當使用公制的體積重量時，熱水浸出值是由每千克多少升來度量的，相當於單位PPG（points/pound/gallon），轉換因數為HWE=8.3435×PPG。 Infusion浸出法—一種糖化的方法，用熱水的加入來提高溫度。 Invert Sugar轉化糖—天然水果中由右旋葡萄糖和的果糖組成的混合物，也可用人為轉化蔗糖來生成（比如：水解蔗糖）。 Isinglass魚膠—一種小型魚的透明魚鰾，主要由膠原蛋白結構組成，以靜電的作用來吸引和沉澱酵母細胞，主發酵結束後可用來作為澄清劑使用。 Irish Moss鹿角菜膠—又稱卡拉膠是一種凝聚劑。在麥汁煮沸過程中和冷卻的時候，添加鹿角菜膠可以促進凝固物質的形成和沉降，它可以協助澄清但並不是澄清劑，因為使用於發酵以前。添加時機是煮沸結束前的15分鐘。 Lactose乳糖—種不可發酵的糖類，來自於牛奶。歷史上有人將它添加到Stout中，因此這種啤酒也叫Milk Stout。 Lactic Acid乳酸—由細菌發酵所產生的酸,不是醋酸，經常被認為是污染和異味，但在某些酒款裏被認為是特色,如Lambics或是Berliner Weisse。 Lauter過濾—即過濾或分離，經由過濾和洗槽將麥芽和麥汁分開。 Lipid脂質—所有可溶於非極性的有機溶劑中的物質，包括脂肪、蠟類、磷脂、腦苷脂及相關的衍生化合物。脂質、蛋白質和碳水化合物構成了生物細胞的主要的結構成分。 Liquefaction液化作用—糖化時當α澱粉酵素分解麥汁中的支鏈澱粉時，降低麥汁的粘度，增加流動性；因此糖化時的液化反應，使α澱粉酵素也叫液化酵素。 Lupulin Glands蛇麻素腺—在啤酒花花瓣的根部存在的亮黃色小顆粒，含有啤酒釀造者所要用的樹脂。 Maillard Reaction美拉德反應—由外部加熱使糖（葡萄糖）和氨基酸所構成的絡合物引起的一種褐變反應，而這些生成物在接下來的各種各樣的色素生成和類黑精的反應中扮演著一定角色。 Maltose麥芽糖—麥芽糖是啤酒酵母的首選食物。它是由兩個葡萄糖分子以α—1,4糖苷鍵連接起來的雙糖分子。 Maltotriose麥芽三糖—由三個葡萄糖分子以α—1,4糖苷鍵連接起來的糖類分子。 Melanoidins類黑精— 由褐變反應（美拉德反應）所生成的味道很強烈的化合物。 Methanol甲醇—也叫木精。甲醇是有毒的，在啤酒釀造過程中不可生成。 Mash糖化—促使酵素將麥芽分解為可溶性發酵糖的熱水浸漬過程。 Modification溶解度—描述包括胚乳以及組成胚乳的碳水化合物、蛋白質和脂質的降解與分解程度的術語。 pH 酸鹼值—衡量溶液的酸鹼度的一個負對數（1-14）尺度，用來量測溶液的酸鹼值，如7代表溶液為中性，小於7則代表呈酸性，大於7則代表呈鹼性。 ppm—百萬分之一當量的縮寫，相當於每升毫克（mg/l）。常用於表達溶於水中的礦物質濃度。 Peptidase肽酶—一種蛋白水解酵素，它將麥芽中的胚乳所含的小蛋白分子分解成氨基酸。 Points per Pound per Gallon (PPG)—以比重為基礎，為美國自釀者所使用的單位，用來度量麥芽溶解浸出物的總量。這個單位表明了溶於已知體積（gallon）水中的每磅（pound）麥芽的比重（point）的變化。 Protease蛋白酵素—一種蛋白水解酵素，可分解胚乳中會導致啤酒渾濁的大分子蛋白。 Phenol, Polyphenol酚、多酚—一種芳香烴的羥基衍生物，會產生一種藥味並參與老化反應。 Proteolysis蛋白質水解作用—蛋白水解酵素可降解蛋白質，例如蛋白酵素和肽酶。 Saccharification糖化作用—經由酵素的作用將可溶解澱粉轉化為糖。 Sparge洗槽—在過濾過程中用水清洗麥芽床層。 Sterols固醇—廣泛存在於動植物脂質中的各種各樣的固體類固醇。 Sucrose蔗糖—它是由一個果糖分子與一個葡萄糖分子結合生成的雙糖分子，作為蔗糖它是很容易製得的。 Tannins單寧—具收斂性質的多酚化合物，可導致渾濁和/或與大分子蛋白質結合從溶液中沉澱出來。單寧通常存在於榖皮和啤酒花物質中。 Glossary One of the first things a new brewer asks is, "What do I need to buy to get started?" and "What does that word mean?" For guidance to simple starter equipment setups for home brewing, see the list of equipment. The glossary of specialized terms on this page is divided into two groups -Basic and Advanced - to help you get started right away and let you progress as far as you like. Basic Terms The following fundamental terms will be used throughout this book. Ale - A beer brewed from a top-fermenting yeast with a relatively short, warm fermentation. Alpha Acid Units (AAU) - A homebrewing measurement of hops. Equal to the weight in ounces multiplied by the percent of alpha acids. Attenuation - The degree of conversion of sugar to alcohol and CO2. Beer - Any beverage made by fermenting a wort made from malted barley and seasoned with hops. Cold Break - Proteins that coagulate and fall out of solution when the wort is rapidly cooled prior to pitching the yeast. Conditioning - An aspect of secondary fermentation in which the yeast refine the flavors of the final beer. Conditioning continues in the bottle. Fermentation - The total conversion of malt sugars to beer, defined here as three parts, adaptation, primary, and secondary. Hops - Hop vines are grown in cool climates and brewers make use of the cone-like flowers. The dried cones are available in pellets, plugs, or whole. Hot Break - Proteins that coagulate and fall out of solution during the wort boil. Gravity - Like density, gravity describes the concentration of malt sugar in the wort. The specific gravity of water is 1.000 at 59F. Typical beer worts range from 1.035 - 1.055 before fermentation (Original Gravity). International Bittering Units (IBU) - A more precise unit for measuring hops. Equal to the AAU multiplied by factors for percent utilization, wort volume and wort gravity. Krausen (kroy-zen) - Used to refer to the foamy head that builds on top of the beer during fermentation. Also an advanced method of priming. Lager - A beer brewed from a bottom-fermenting yeast and given a long cool fermentation. Lag Phase - The period of adaptation and rapid aerobic growth of yeast upon pitching to the wort. The lag time typically lasts from 2-12 hours. Pitching - Term for adding the yeast to the fermenter. Primary Fermentation - The initial fermentation activity marked by the evolution of carbon dioxide and Krausen. Most of the total attenuation occurs during this phase. Priming - The method of adding a small amount of fermentable sugar prior to bottling to give the beer carbonation. Racking - The careful siphoning of the beer away from the trub. Sanitize - To reduce microbial contaminants to insignificant levels. Secondary Fermentation - A period of settling and conditioning of the beer after primary fermentation and before bottling. Sterilize - To eliminate all forms of life, especially microorganisms, either by chemical or physical means. Trub (trub or troob) - The sediment at the bottom of the fermenter consisting of hot and cold break material, hop bits, and dead yeast. Wort (wart or wert) - The malt-sugar solution that is boiled prior to fermentation. Zymurgy - The science of brewing and fermentation. Advanced Terms The following terms are more advanced and are more likely to come up as you progress in your home brewing skills and experience. Amylase - An enzyme group that converts starches to sugars, consisting primarily of alpha and beta amylase. Also referred to as the diastatic enzymes. Adjunct - Any non-enzymatic fermentable. Adjuncts include: unmalted cereals such as flaked barley or corn grits, syrups, and sugars. Acrospire - The beginnings of the plant shoot in germinating barley. Aerate - To mix air into solution to provide oxygen for the yeast. Aerobic - A process that utilizes oxygen. Anaerobic - A process that does not utilize oxygen or may require the absence of it. Aldehyde - A chemical precursor to alcohol. In some cases, alcohol can be oxidized to aldehydes, creating off-flavors. Alkalinity - The condition of pH between 7-14. The chief cause of alk