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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 Benport would know he runs one of only two brewing progress in the US at the university of California of davis, where students can actually earn a master’s degree in the art of Brewing.
A scientist is incredibly important in the brewing of beer, particularly in trying to strive to create the consistent product.
Every aspect of beer is to studied from the color to the taste. Right down to the consistency of the foam and why are they so interested in the foam. Technically it doesn’t change or even add to the flavor of the beer. But it doesn’t seem to matter because 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 machine we use to test basically turns the beer all into foam and measure  the rate that collapse that foam.
Foam forms because the dissolved  co2 gas. It occurs as a result of the fermentation process.
Foam is a kind of complicated, depends on how you pour it, how stable it is and then how long you leave it because you take a lot of sips, then the foam texture will change and it will lace the side of beer glass and so on
To me , people pour beer in a glass want foam, you haven;t tasted it yet, you haven’t smelled it yet , but you looking at it , first impression is everything.
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