關(guān)于啤酒的介紹

1、Beer啤酒IH3InterContinental Hotels GroupQINTERCONTINENTALCROWNE PLAZA酸 indigo-（0）23Contents目錄# What is Beei? How to make Beer? Beer Varieties Beers service BgrTas盹A什么啤酒？A如何釀造啤酒?A啤酒的品種A啤酒的服務(wù)A啤酒品嘗A啤酒的儲(chǔ)藏A處理扎啤4# Handling Drought Beer#IH3InitrComlMnul Croup#Questions l.What is Beer?問(wèn)題啤酒是什么？5# 2. What is th

2、e most important reaction during beer making procession ?啤酒釀造過(guò)程中最重要的反應(yīng) 是什么？#您知道啤酒的成份嗎?IH3InitrComlMnul Croup 3. Do you know the components of beer?Whats Beer什么是啤酒？啤酒以大麥芽、酒花、水為主要原料，經(jīng)酵母發(fā)酵作 用釀制而成的，不經(jīng)蒸憎，飽含二氧化碳的低酒精度 酒。Generically, beer is any alcoholic beverage produced through the fermentation of starch

3、y materials and which is not distilled after ferme ntation.重要的反應(yīng)叫釀造This process is called brewing釀造是通過(guò)發(fā)酵獲得酒精。由于不同地區(qū)所使用的谷 類不同故獲得的啤酒的特點(diǎn)也不同，如顏色，氣味， 口感。ImtrComlKMnul Croup Brewing is the production of alcohol through fermentation. This ref ere nee is mainly used in referenee to the production of beer. B

4、ecause the ingredients used to make beer differ from place to place, the characteristic of beer also differs. As a result, characteristics such as color, smell and taste vary and thus this leads to classification.How to make beer啤酒的制作過(guò)程8#A為什么要使用麥芽？Why we use malt but not grain?A什么是糊化？Whats burnt?A啤酒

5、的苦味是從哪里來(lái)的？Where is the bitter taste from the?#9ImtrComlMnul Hotels Croup#How to make beer啤酒的制作過(guò)程A頂酵母和底酵母有什么不同？Whats tlie different of top yeast and bottom yeastA啤酒中的CO2是從哪里來(lái)的？八 八冷Where the CO2 from?ImtrComlMnul Hotels Croup11水90%以上麥芽啤酒花HOPIH3ImtrComlKMnul Croup酵母Beer classification啤酒的分類基本來(lái)說(shuō)，啤酒分為兩大類：

6、淡色啤酒和濃色啤酒 At the most basic; all beers are either classified as： laqer or ale. 這兩種啤酒為基礎(chǔ)，變化出上千種不同的啤酒。卜 Together, these two classes of beer collectively make up thousands of different varieties of beer.這上千種不同的啤酒將是使用不同的原料或添加不同的口味制成的。2 果，蔬菜，香料創(chuàng)造出獨(dú)特的口味。 Although there are gen erally only two types of bee

7、r, several thousana unique types of beer are created through different combi nations of ingredients and added flavors. Fruit, vegetables, spices and so on are added to both lagers and ales to create different and unique beer with flavors.這兩種啤酒的不同是因?yàn)獒勗爝^(guò)程的不同，加入的不同的酵母和發(fā)酵環(huán) 境。如溫度和時(shí)間。IH3 The difference be

8、tween the two beverages begins during the brewing process. Whether the beer is a lager or ale is defined by the type of yeast used in the brew and the temperature at which fermentation takes Dlace.14ImtrComlKMnul Croup# Lager啤酒顏色較淡，口味干，酒精度比Ales低。主要有4種不同的Lager Lager tends to be paler, drier and less

9、alcoholic than ales. There are basically15IH3InitrComlMnul Croupfour types of beer that fall under the lager category:淡Lager通常更多的碳酸飽和，它的顏色更淡，如百威Pale lager usually contains more carbonation than the other types of beer. It tends to be light in color as well as in body, examples are Coors and Budweise

10、匚全麥啤酒是另外一種淡色Lager,它有更明顯的特點(diǎn)，口味也更苦一點(diǎn)。All Milt Pilsner is another type of lager that is pale in color. However, pilsners tend to have more distinct flavors and are often more bitter than American style pale lager.濃色啤酒是由烘培過(guò)的麥芽和啤酒花制成，所以具有豐富的口味，顏色也更深。Dark lagers are made with roasted barley and hops, and

11、therefore have richer flavor, a very dark color and a full-bodied taste淡色啤酒中的啤灑花和大麥含量比較少，所以它的R里路和酒精含量低使得它更健康。Light lager beer contains less hops and barleys, making it healthier to consumeAles; ale，porter & stouts總的來(lái)說(shuō)，Ale的酒精含量較高，比Lagers口感更豐富，更烈。主要包括下列三種 Generally, ales are higher in alcohol content,

12、 more robust and complex than lagers. Themain types of beer that are referred to as ales include brown ale, porter and stout. Brown Ale通常是紅色或銅色，它的口味相對(duì)溫和。 Brown ale is usually red or copper colored rather than brown. It has a milder flavor than the other types of ale beer. Porters是黑色并豐滿的，黑啤酒通常有很強(qiáng)的烘烤麥

13、芽的口味而止人回憶起巧克力。啤酒花的口 味中等。 Porters are darker and more full bodied Porters usually have a more noticeable barley flavor that is reminisce nt of chocolate, along with a mild hop flavor. Stouts是最黑的種啤酒，幾乎是黑色的。它有很強(qiáng)的犬麥和啤酒花的味道。 Stouts are the darkest type of beer, almost black in color. They are thick and t

14、aste strongly of the barley and hops that they are made from.Beer classification 啤酒的分類按生產(chǎn)方式分類:19#鮮啤酒:熟啤酒：DraughtBottle BeerImtrComlKMnul Croup20Beer Brand啤酒的品牌 Heineken Budweiser Tiger San Miguel Carlsberg Asahi Corona GuinnessHollandAmericanSingaporePhilippinesDenmarkJapanMexicoIrishkiww Bui.Jxwdnn

15、.lileinekeiiIH3InitrComlMnul Croup22fine diningBeer & food 啤酒和食品的搭配好的啤酒和食品搭配會(huì)使客人再次光臨不同國(guó)家的習(xí)慣和傳統(tǒng)使得啤酒和食品成為良好的配搭。如：德國(guó)香腸和煙熏的食品同暗色1昭er搭 配，而英國(guó)人則喜歡Ale同他們的魚(yú)和薯片搭配。Stout適合和生蛭和野兔，法國(guó)人也用啤酒搭配拼盤(pán)。而時(shí)尚的澳大利亞人更喜歡用啤酒搭配各種 意大利美食。 Fine dining and beer is making a comeback! Countries with a long beer drinking tradition have

16、developed cuisines highly compatible with theirfavorite beverage. German sausages and smoked goods go down well with pilsner and theBritish love ale with their fish and chips.Stout compliments oysters and Welsh rarebit while the French developed terrines and pates toserve with a glass of beer in the

17、 brasseries. Modern Australia eats an enormous diversity offoods thanks to its multicultural nature and genuine love of beer!nIH3InitrComlMnul Croup Chinese and Malaysian/中餐和馬來(lái)餐 A flavored packed dish like Cantonese stir fry, rich duck or Singapore fried noodles deserve a refresh!ng ice cold light b

18、eer such as: Budweiser light ice, Fosters light ice or Michelob Ultra Thai and chili dishes/泰國(guó)和辣菜 When its hot and spicy dishes that are heating up your taste buds, cool them with a thirst quenching Corona or Sol beer. Indian/印度菜 An aromatically spicy and hot curry can be well contrasted with a refr

19、esh!ng Stella Artois or Heineken. Japanese/H 本菜 This flavorsome yet refreshi ng cuisine requires a beer to complime nt each mouthful. A perfect match would be a nice dry bottle of Asahi or Tooheys extra dry. Light lunches / fish / chicken and salads/清淡午餐/魚(yú)/雞肉和沙拉 Complimenting simple light dishes wit

20、h a crisp Budweiser or a smooth Fosters lager makes for an enjoyable lunch or light dinner Sunday roasts/周末燒烤 You just cant go past John smiths or a BoddingtonsImtrComlKMnul Croup如何從水龍接啤酒Select a branded glass to match the beer that has been ordered.i選擇合適的酒杯剛Check that the glass is cool, clean, unch

21、ipped and streak free.檢查杯子是否涼，干凈，無(wú)缺口RnMHandle the bottom half of the glass only - the top half belongs to the Guest I拿杯子的底部杯子的上半部是客人使用的部位Place the glass under the beer tap at a 45 degree angle to prevent foaming of the beer.How to pour the perfect pint; from the tap 彎，/#將杯子放在龍頭下斜45度角以免杯子充滿泡沫。 Ensure

22、 the glass does not touch the beer nozzle.確保杯子沒(méi)有碰到啤酒龍頭口。 Using your free hand, gently pull the tap handle down, releasing the beer stream. 用空著的另一只手打開(kāi)龍頭讓啤酒流出。 Keep the glass at a 45 degree angle until glass is half full.保持杯子45度角傾斜直至杯子半滿。 If the beer head at this point is too big (over 2cm) stop the p

23、our and let the beer settle. 如果啤酒沫太多(超過(guò)2公分)停止接啤酒讓泡沫落下 If the head is acceptable continue the pour in a single motion by bringing the glass to an up right position to finish the pour. 如果沫不多就繼續(xù)倒?jié)M啤酒并直立酒杯 Always present a pint with a 1 一 2cm head.總是預(yù)留12厘米的空ImtrComlKMnul CroupSelect the correct branded g

24、lassware to match the drink that has been ordered 選擇正確的杯子。Always hold the lower part of the glass - the top half belongs to the guest and should not be touched by server.拿杯子的底部杯子的上半部是客人使用的部位Check that the glass is cool, clean, unchipped and streak free. 檢查杯子是否涼，T凈，無(wú)缺口Hold the glass at a 45 degree an

25、gle under the beer nozzle 一 being careful not to let the glass touch the beer nozzle.將杯子放在龍頭下斜45度角以免杯子充滿泡沫-開(kāi)始時(shí)要小心不要讓被子碰到龍頭Gently pull the handle down to release the flow of beer, Pour product until glass is 3/4 full. 讓啤酒流出至被子3/4滿處。Place glass down and let the ale / stout settle in color (approx 1 mi

26、n).將杯子放下，并讓啤酒靜止以便顏色顯現(xiàn)。(大約1分鐘)Once product has settled, continue pouring until glass is full.當(dāng)酒穩(wěn)定后，繼續(xù)將被子倒?jié)M。Allow 1-2 cm for the beer head.杯口允許2公分的空間ImtrComlKMnul Croupk- 1. _ -How to pour the perfect pint; from the bottle! 如何倒瓶啤 Do not agitate the bottle this may cause the beer to gush when opening不要

27、晃動(dòng)酒瓶，以免開(kāi)啟時(shí)泡沫噴出 Always hold the bottle by the shoulder 一 never from the top or the base拿啤酒瓶的中部，不要拿底部或杯口 Check the beer temperature - make sure it is cold!檢査啤酒的溫度確保它是冷的！ Place the neck of the bottle over a clean glass瓶口放到杯子里 Quickly raise the bottom of the bottle to a high angle - causing the beer to

28、agitate into the bottom of the glass快速提起瓶子的底部以使啤酒沖到杯子底部 Lower the bottle to reduce the flow until the head rises to the rim!慢慢放低杯子降低酒的流動(dòng)直到酒達(dá)到杯邊28#ImtrComlKMnul Croup#Beer trouble shooting; flat beer倒酒時(shí)可能遇到的問(wèn)題 The general causes;主要的問(wèn)題：1. Glasses are not “beer clean2. Not enough CO2 pressure in the li

29、nes3. Cooler or disperising system too cold4. Leak in pressure in the tubing or barrels5. Loose tap or pressure cormections6. Defective pressure check valve in tap7. Sluggish pressure regulator8. Obstruction in line near barrel9. Air compressor used for pressure10. L ong exposure to air in stead of

30、CO2 pressure11. Pressure required does not correspond to beer temperature (system is not balaneed”)12. Beer line system is not as cold as beer in the barrel13. Beer dispensed through small-diameter tubing into large shanks and faucets14. Beer has pulled incorrectly29#ImtrComlKMnul Croup#Beer Tasting

31、 啤酒的品嘗 Look看：看酒體色澤看透明度*看泡沫 Smell二聞：聞香氣-Tasting三嘗：品嘗味道30#ImtrComlKMnul Croup#31# Cloudy beer/啤酒混濁 1 Faucets in bad or worn condition2 Kink, dent, twist or other obstruction in tubing near faucet3. Beer line system is too long, unrefrigerated or un insulated4. Beer warm in barrel and/or in dispensing

32、system5. Too much pressure (system is not Hbalaneed)6. Creeping gauges or in creasing pressure7 Frozen glasses O什tasting beer/味道變質(zhì) 1 Hot spots in beer lines2 Beer hose in poor condition3. Dirty lines4. Defective pressure check valves, causing contaminated pressure system5. Contaminated pressure sour

33、ce6. Beer that has been frozen faucets7. Old stock8. Dirty glasses#ImtrComlKMnul Croup#1.2.3.4.5.6.庫(kù)房衛(wèi)生-保持庫(kù)房干凈無(wú)灰塵Storing your beer: 啤酒的儲(chǔ)藏There are five key things to remember when storing beer:啤酒的儲(chǔ)藏主要注意以下五點(diǎn)：Rotate your stock - beer does not improve with age Do not stack new 隔 deliveries in front of

34、or on top of old stock庫(kù)存流動(dòng)-啤酒的品質(zhì)不隨時(shí)間增長(zhǎng)，不要將新的啤酒放在舊的啤酒之前Storage temperature - storage temp should not exceed 70 degrees F as high temperature causes the flavor of the beer to depreciate rapidly.儲(chǔ)藏溫度-倉(cāng)庫(kù)的溫度應(yīng)該不超過(guò)21攝氏度。否則會(huì)使啤酒味道降低Storage cleanliness keep all storage areas clean and dust free.7. Keep it dry

35、 一 dampness breeds mold or mildew. Damp cardboard cartons can fall apart causing breakage8. 保持干燥-潮濕會(huì)滋生細(xì)菌，而潮濕的箱子容易破碎造成破損9. Storage areas for bottled beer should be dark - many beers aresensitive to light hence why many bottled beers are bottled in brown glass.Too much excessive light can cause beer t

36、o smell 一 bad!ImtrComlKMnul Croup10. 庫(kù)存成瓶啤酒的倉(cāng)庫(kù)必須保持黑暗-很多種啤酒對(duì)光線敏感，所以啤酒瓶通Draught beer handling: 處理扎啤 Temperature is by far the most important issue when it comes to dispensing keg draft beer. Almost all draft beer problems are temperature related Most draft beer is not pasteurized, so it must be kept c

37、old. The temperature of non-pasteurized Ale & Lager type beers must be maintained between 3C all the way to the point of dispense. Temperatures even half a degree above 4-5C will cause CO2 to break out of the beer and result in foam and promote sour/cloudy beer. Things to remember when handling drau

38、ght:一 check cooler temperatures daily; keep a log of the check一 remind employees and delivery men to keep the cool room door closed to minimize temperature loss一 never stack other items on top of full kegs-do not store any food stuff with draft beer When temperature rises above 10 15C, bacteria grow

39、th rapidly begins to spoil flavor and cloud the beer. Simply put, keg beer storage can be compared to milk storage: if it is not kept cold, it will spoil.11Draught beer handling: 處理扎啤對(duì)小桶的扎啤來(lái)說(shuō)溫度是最重要的幾乎所有的扎啤問(wèn)題都是因溫度引起的。大部分的扎啤都沒(méi)有經(jīng)過(guò)殺菌所以它必須冷凍保存。 溫度必須保持在3度。即使溫度僅比4-5度超出半度，也會(huì)使二氧化碳揮發(fā)導(dǎo)致啤酒變質(zhì)和發(fā)酸/或混濁。蠶翳鬻舄蠢辟就會(huì)大量滋生破壞啤酒的口味。簡(jiǎn)單來(lái)說(shuō)啤酒的儲(chǔ)存和牛奶的相似處理扎啤時(shí)應(yīng)注意的幾點(diǎn)：-每天檢査冰箱的溫度，并記錄在工作日志上-提醒員工和送貨人及時(shí)關(guān)閉冰箱門(mén)以保持低溫-不要在啤酒桶上存放其他物品-不要同扎啤一同存放食品一 check that gas (co2) is constant and uniform in pressureIH3InurConilMnul Hotel* Gvoup-檢査C02氣罐的壓力參數(shù)保持一致Cleaning beer lines: 清潔扎啤線All