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[自然百科] 2014-11-10 啤酒是如何酿成的—12

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[自然百科] 2014-11-10 啤酒是如何酿成的—12

 


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How Stuff Works - Beer Connoisseur 啤酒是如何酿成的
 

How Stuff Works looks at how beer is made. It talked to experts, brew masters, and beer connoisseurs about the creation process.

 

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[Homework]2014-11-10 啤酒是如何酿成的—12

Yeast is a critical ingredient in beer, it has the incredible ability to start the fermentation process which during brewing turn sugars into alcohol.
There have been examples of bottles of beer that have been found in shipwrecks that even though they are hundreds of years old, you can take that bottle, isolate that yeast, feed it some sugar and grow it up, allowing brewers to step back in time and make beer with these ancient yeasts.
In the laboratory at Sierra Nevada brewing, they propagate their own yeast, in fact they have been using the same strain since the day they began brewing in 1980.
So this is a yeast slurry that was taken out of a fermenter and so this is the active yeast that is in one of our fermentation tuns, in the sample here there are literally millions of yeast cells, so in a millilitre there are maybe 10-15 million cells or even up to 40 or 50 million cells of yeast actively fermenting the sugars into alcohol and carbon dioxide.
Andy T brew master at Dogfish Head craft brewery keeps an eye on his special strains.
Brewers are basically yeast wranglers, that's what we do, we play with yeast all day, if our yeast is happy then the beer tastes good, if the yeast is not happy, then brewers are not happy.
The little fungi can be temperamental if they are not kept in the proper environment.
This is just for growing yeast, we put it in this clean room environment which we tile all the walls, we put a hepa filtered air so we don't have any microbial issues, there is no mold or bacteria that live in this room, it's a pretty sanitary environment.

This post was generated by put listening repetition system,  Check the original dictation thread!
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[Homework]2014-11-10 啤酒是如何酿成的—12

Yeast is a critical ingredient in beer. It has the incredible ability to start the fermentation process, which during brewing turn sugars into alcohol.-There have been examples of bottles of beer that have been found in shipwrecks, that even though they are hundreds of years old, they could take that bottle, isolate that yeast, feed it some sugar and grow it up, allowing brewers to step back in time, and make beer with these ancient yeasts.
In the laboratory at Sierra Nevada Brewing, they propagate their own yeast. In fact, they've been using the same strain since the day they began brewing in 1980.
-So this is a yeast slurry that was taken out of a fermenter and so this is the active yeast that's in one of our fermentation tanks. In the sample here, there are literally millions of yeast cells. So in a milliliter there may be ten to fifteen millions of cells or even up to 40 or 50 million of cells of yeast actively fermenting the sugars into alcohol and carbon dioxide.
Andy Tveekrem, brew-master at Dogfish Head Craft Brewery, keeps an eye on his special strains.
-Brewers are basically yeast wranglers. That's what we do. We play with yeast all day. If our yeast is happy, then the beer tastes good. If the yeast is not happy, then that brewer is not happy.
The little fungi can be temperamental, if they are not kept in proper environment.
-This is just for growing yeast. We put it in this clean-room environment, which we tile all the walls. We put hepa-filtered air, so we don't have any microbial issues. There's no mould or bacteria that can live in this room. It's a pretty sanitary environment.

This post was generated by put listening repetition system,  Check the original dictation thread!
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HW
Yeast is an incredible ingredient in beer. It has the incredible ability to start the fermentation process which during brewing turns sugars into alcohol.
There has been the examples of bottles of beer that has been found in the shipwrecks that, even they are hundreds of years old, they could take that bottle, isolated that yeast, feed it some sugar and grow it up,  allowing brewers to step back in time and make beer with these ancient yeast.
In the laboratory at Sierra Nevada brewing, they propagate their own yeast. In fact, they have been suing the same strains since they began brewing in 1980.
So this is the yeast slurry that was taken out of a fermenter and so this is the active yeast that’s in one of our fermentation tanks. In the sample here, there is literally millions of yeast cells, so in a milliliter there may be ten to fifty millions cells of yeast or even up to 40 to 50 million cells of yeast actively fermenting the sugar n the alcohol and carbon dioxide.
Andy tricroom, brew master in the Dogfish Head craft Brewery, keeps an eye on his special strains.
Brewery are basically yeast wranglers that’s what we do, play with yeast all day. If our yeast is happy, then the beer tastes good. If the yeast is not happy, the the brewers are not happy.
The little fungi can be temperamental if they are not kept in the proper environment.
This is just for growing yeast. We put it in this clean-room environment which we tiled all the walls. We put hepa-filtered air, so we don’t have any microbial issue, there is no mold or bacteria that can live in this room. It’s very sanitary environment.
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yeast is a critical ingredient in beer, it has the incredible ability to start the
fermentation process, which during brewing turn sugars into alcohol.

there have been examples of bottles of beer that have been found in shipwreck, that even
though they are hundreds of years old, they could take that bottle, isolate that yeast,
feed it some sugar and grow it up, allowing brewers to step back in time, and make beer
with these ancient yeast.

in the laboratory at Sierra Navada brewing, they propagate their own yeast. in fact, they
have been using the same strain since the day they began brewing in 1980.

so this is a yeast slurry that was taken out of the fermenter and so this is the active
yeast that's in one of our fermentation tanks, in the sample here, there are literally
milions of yeast cells, so in the milliliter there may be ten to fifteen millions of
cells even up to 40 or 50 millions of cells of yeast actively fermenting the sugars
into alcohol and carbon-dioxide.

Andy Tveekrem, brew master at Dogfish head craft brewery keeps an eye on his special strains.

brewers are basically yeast wranglers, that's what we do, we play with yeast all day.
if our yeast is happy, then the beer tastes good, if the yeast is not happy, then the
brewer is not happy.

the little fungi can be temperamental if they are not kept in proper enironment.

this is just for growing yeast. we put it in this clean-room environment which we tiled
all the walls. we put hepa-filtered air. so we don't have any microbial issue, there is
no mold or bacteria that can live in this room, it's very sanitary environment
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