《關(guān)于啤酒的介紹》PPT課件

Beer啤酒,Contents目錄,WhatisBeer?HowtomakeBeer?BeerVarietiesBeersserviceBeerTastingBeerStorageHandlingDroughtBeer,什么啤酒？如何釀造啤酒？啤酒的品種啤酒的服務(wù)啤酒品嘗啤酒的儲(chǔ)藏處理扎啤,WhatisBeer?什么是啤酒?,Questions1.WhatisBeer?2.Whatisthemostimportantreactionduringbeermakingprocession?3.Doyouknowthecomponentsofbeer?,問(wèn)題啤酒是什么？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？,WhatsBeer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)蒸餾，飽含二氧化碳的低酒精度酒。Generically,beerisanyalcoholicbeverageproducedthroughthefermentationofstarchymaterialsandwhichisnotdistilledafterfermentation.重要的反應(yīng)叫釀造Thisprocessiscalledbrewing.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(lèi)不同故獲得的啤酒的特點(diǎn)也不同，如顏色，氣味，口感。Brewingistheproductionofalcoholthroughfermentation.Thisreferenceismainlyusedinreferencetotheproductionofbeer.Becausetheingredientsusedtomakebeerdifferfromplacetoplace,thecharacteristicofbeeralsodiffers.Asaresult,characteristicssuchascolor,smellandtastevaryandthusthisleadstoclassification.,TO,YEASTS(酵母),Howtomakebeer啤酒的制作過(guò)程,為什么要使用麥芽？Whyweusemaltbutnotgrain?什么是糊化？Whatsburnt？啤酒的苦味是從哪里來(lái)的?Whereisthebittertastefromthe?,頂酵母和底酵母有什么不同？Whatsthedifferentoftopyeastandbottomyeast啤酒中的CO2是從哪里來(lái)的？WheretheCO2from?,Howtomakebeer啤酒的制作過(guò)程,啤酒中的成分,水90%以上麥芽11%-12%啤酒花HOP酵母,Beerclassification啤酒的分類(lèi),基本來(lái)說(shuō)，啤酒分為兩大類(lèi)：淡色啤酒和濃色啤酒Atthemostbasic;allbeersareeitherclassifiedas：lagerorale.這兩種啤酒為基礎(chǔ)，變化出上千種不同的啤酒。Together,thesetwoclassesofbeercollectivelymakeupthousandsofdifferentvarietiesofbeer.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。水果，蔬菜，香料創(chuàng)造出獨(dú)特的口味。Althoughtherearegenerallyonlytwotypesofbeer,severalthousanduniquetypesofbeerarecreatedthroughdifferentcombinationsofingredientsandaddedflavors.Fruit,vegetables,spicesandsoonareaddedtobothlagersandalestocreatedifferentanduniquebeerwithflavors.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。Thedifferencebetweenthetwobeveragesbeginsduringthebrewingprocess.Whetherthebeerisalageroraleisdefinedbythetypeofyeastusedinthebrewandthetemperatureatwhichfermentationtakesplace.,Lager啤酒顏色較淡，口味干，酒精度比Ales低。主要有4種不同的LagerLagertendstobepaler,drierandlessalcoholicthanales.Therearebasicallyfourtypesofbeerthatfallunderthelagercategory:,淡Lager通常更多的碳酸飽和，它的顏色更淡，如百威Palelagerusuallycontainsmorecarbonationthantheothertypesofbeer.Ittendstobelightincoloraswellasinbody,examplesareCoorsandBudweiser.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)。AllMiltPilsnerisanothertypeoflagerthatispaleincolor.However,pilsnerstendtohavemoredistinctflavorsandareoftenmorebitterthanAmericanstylepalelager.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。Darklagersaremadewithroastedbarleyandhops,andthereforehavericherflavor,averydarkcolorandafull-bodiedtaste.淡色啤酒中的啤酒花和大麥含量比較少，所以它的卡里路和酒精含量低使得它更健康。Lightlagerbeercontainslesshopsandbarleys,whichreducesthecalorieandalcoholcontentofthebeermakingithealthiertoconsume.,Lager,Ales;ale,porterfromthetap如何從水龍接啤酒,Selectabrandedglasstomatchthebeerthathasbeenordered.選擇合適的酒杯Checkthattheglassiscool,clean,unchippedandstreakfree.檢查杯子是否涼，干凈，無(wú)缺口HandlethebottomhalfoftheglassonlythetophalfbelongstotheGuest拿杯子的底部-杯子的上半部是客人使用的部位Placetheglassunderthebeertapata45degreeangletopreventfoamingofthebeer.將杯子放在龍頭下斜45度角以免杯子充滿(mǎn)泡沫。Ensuretheglassdoesnottouchthebeernozzle.確保杯子沒(méi)有碰到啤酒龍頭口。Usingyourfreehand,gentlypullthetaphandledown,releasingthebeerstream.用空著的另一只手打開(kāi)龍頭讓啤酒流出。Keeptheglassata45degreeangleuntilglassishalffull.保持杯子45度角傾斜直至杯子半滿(mǎn)。Ifthebeerheadatthispointistoobig(over2cm)stopthepourandletthebeersettle.如果啤酒沫太多（超過(guò)2公分）停止接啤酒讓泡沫落下Iftheheadisacceptablecontinuethepourinasinglemotionbybringingtheglasstoanuprightpositiontofinishthepour.如果沫不多就繼續(xù)倒?jié)M啤酒并直立酒杯Alwayspresentapintwitha12cmhead.總是預(yù)留1-2厘米的空,Howtopourtheperfectpint;ale/stout!如何接黑啤,Selectthecorrectbrandedglasswaretomatchthedrinkthathasbeenordered.選擇正確的杯子。Alwaysholdthelowerpartoftheglassthetophalfbelongstotheguestandshouldnotbetouchedbyserver.拿杯子的底部-杯子的上半部是客人使用的部位Checkthattheglassiscool,clean,unchippedandstreakfree.檢查杯子是否涼，干凈，無(wú)缺口Holdtheglassata45degreeangleunderthebeernozzlebeingcarefulnottolettheglasstouchthebeernozzle.將杯子放在龍頭下斜45度角以免杯子充滿(mǎn)泡沫開(kāi)始時(shí)要小心不要讓被子碰到龍頭Gentlypullthehandledowntoreleasetheflowofbeer,Pourproductuntilglassis3/4full.讓啤酒流出至被子3/4滿(mǎn)處。Placeglassdownandlettheale/stoutsettleincolor(approx1min).將杯子放下，并讓啤酒靜止以便顏色顯現(xiàn)。（大約1分鐘）Onceproducthassettled,continuepouringuntilglassisfull.當(dāng)酒穩(wěn)定后，繼續(xù)將被子倒?jié)M。Allow1-2cmforthebeerhead.杯口允許1-2公分的空間,Howtopourtheperfectpint;fromthebottle!如何倒瓶啤,Donotagitatethebottlethismaycausethebeertogushwhenopening不要晃動(dòng)酒瓶，以免開(kāi)啟時(shí)泡沫噴出Alwaysholdthebottlebytheshoulderneverfromthetoporthebase拿啤酒瓶的中部，不要拿底部或杯口Checkthebeertemperaturemakesureitiscold!檢查啤酒的溫度-確保它是冷的！Placetheneckofthebottleoveracleanglass瓶口放到杯子里Quicklyraisethebottomofthebottletoahighangle-causingthebeertoagitateintothebottomoftheglass快速提起瓶子的底部-以使啤酒沖到杯子底部Lowerthebottletoreducetheflowuntiltheheadrisestotherim!慢慢放低杯子降低酒的流動(dòng)直到酒達(dá)到杯邊,Thegeneralcauses;主要的問(wèn)題：Glassesarenot“beercleanNotenoughCO2pressureinthelinesCoolerordispensingsystemtoocoldLeakinpressureinthetubingorbarrelsLoosetaporpressureconnectionsDefectivepressurecheckvalveintapSluggishpressureregulatorObstructioninlinenearbarrelAircompressorusedforpressureLongexposuretoairinsteadofCO2pressurePressurerequireddoesnotcorrespondtobeertemperature(systemisnotbalanced)BeerlinesystemisnotascoldasbeerinthebarrelBeerdispensedthroughsmall-diametertubingintolargeshanksandfaucetsBeerhaspulledincorrectly,Beertroubleshooting;flatbeer倒酒時(shí)可能遇到的問(wèn)題,Look一看：*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,BeerTasting啤酒的品嘗,Cloudybeer/啤酒混濁1.Faucetsinbadorworncondition2.Kink,dent,twistorotherobstructionintubingnearfaucet3.Beerlinesystemistoolong,unrefrigeratedorun-insulated4.Beerwarminbarreland/orindispensingsystem5.Toomuchpressure(systemisnotbalanced)6.Creepinggaugesorincreasingpressure7.FrozenglassesOfftastingbeer/味道變質(zhì)1Hotspotsinbeerlines2.Beerhoseinpoorcondition3.Dirtylines4.Defectivepressurecheckvalves,causingcontaminatedpressuresystem5.Contaminatedpressuresource6.Beerthathasbeenfrozenfaucets7.Oldstock8.Dirtyglasses,Beertroubleshooting;cloudy&offtastingbeer啤酒的問(wèn)題,Therearefivekeythingstorememberwhenstoringbeer:啤酒的儲(chǔ)藏主要注意以下五點(diǎn)：Rotateyourstock-beerdoesnotimprovewithage.Donotstacknewdeliveriesinfrontoforontopofoldstock.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Storagetemperature-storagetempshouldnotexceed70degreesFashightemperaturecausestheflavorofthebeertodepreciaterapidly.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Storagecleanliness-keepallstorageareascleananddustfree.庫(kù)房衛(wèi)生保持庫(kù)房干凈無(wú)灰塵Keepitdrydampnessbreedsmoldormildew.Dampcardboardcartonscanfallapartcausingbreakage.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Storageareasforbottledbeershouldbedarkmanybeersaresensitivetolighthencewhymanybottledbeersarebottledinbrownglass.Toomuchexcessivelightcancausebeertosmellbad!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(xiàn)敏感，所以啤酒瓶通常是暗色的。光照會(huì)使啤酒變味,Storingyourbeer:啤酒的儲(chǔ)藏,Draughtbeerhandling:處理扎啤,Temperatureisbyfarthemostimportantissuewhenitcomestodispensingkegdraftbeer.Almostalldraftbeerproblemsaretemperaturerelated.Mostdraftbeerisnotpasteurized,soitmustbekeptcold.Thetemperatureofnon-pasteurizedAlekeepalogofthecheckremindemployeesanddeliverymentokeepthecoolroomdoorclosedtominimizetemperaturelossneverstackotheritemsontopoffullkegsdonotstoreanyfoodstuffwithdraftbeercheckthatgas(co2)isconstantanduniforminpressure,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1-3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。當(dāng)溫度上升到10-15度，細(xì)菌就會(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“如果不保持冷藏就會(huì)壞掉”處理扎啤時(shí)應(yīng)注意的幾點(diǎn)：每天檢查冰箱的溫度，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checkthatgas(co2)isconstantanduniforminpressure檢查CO2氣罐的壓力參數(shù)保持一致,Draughtbeerhandling:處理扎啤,Cleaningbeerlines:清潔扎啤線(xiàn),Allbeerlinesregardlessofthevolumeofdraughtneedregularcleaningandrinsingatleastonceeverytwoweeks.Linesmustbecleanedtoremovesedimentthatadherestotheinsideofthebeerlines.Thissedimentcancausethebeertotasteandsmelloff.Mixabrew