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[自然百科] 2014-11-08 啤酒是如何酿成的—11

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and Doctor Banford would know, he runs one of only two brewing programs in the US. at
university of California at Davis, where students can actually earn a master in the
art of brewing,

Science is incredibly imortant in the brewing beer, particularly in trying to strive to
create consistent product,

every aspect of beer is studied, from the color to the taste, right down to the
consistency of foam, and why are they so interested in the foam? technically it doesn't
change or even add the flavor of the beer, but it doesn't seem to matter, because in the
world of beer, good foam is good business.

currently I work on beer foam. so I look at what kills good beer foam. and how to make a
good foam more stable, the macine that we use to test it basically turns the beer all
into foam and measures the rate of collapse of that foam.

foam forms because of the disolved carbon-dioxide gas that occurs as a result of fermentation
process.

foam is kind of complicated, depends on how we pout it and then how stable it is, and
depends on how long you leave it, because if you take a lot of sips, then the form
texture will change, or it will lace inside beer glass, and so on, to me you put a
beer in the glass you want foam, you havn't taste it, you haven't smell it, but you
are looking at it, first impression are everything.
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