Malts. Hops

I. Words to be remembered.

1) maltster 2) steeping 3) to induce 4) germination 5) rootlet 6) to sprout 7) starch 8) to render soluble 9) kilning 10) roasting

солодовник, солодовщик вымачивание вызывать, стимулировать, приводить (к чему-л.) прорастание корешок, отросток пускать ростки, давать побеги, расти крахмал становиться растворимым сушка в печи, камерная сушка жарение, обжаривание

II. Read and translate the text.

Malts. Hops.

The basic ingredient of beer is malt. The Professional Maltsters buy the best quality barley, and in a process known as "steeping" in water, induce the grain to start germination. After a few days the rootlets begin to sprout, and the starches contained in the grain are rendered soluble. The process is swiftly halted by the kilning process, which by roasting, kills the growth, enhances the flavour, and enriches the colour.

Since their introduction to the brewing process in the sixteenth century primarily for their preservative qualities, hops have produced that foil aromatic bitter flavour special to beers.

Text 6

The Brewhouse. Milling and Mashing.

I. Words to be remembered.

1) batch 2) predetermined 3) to crush 4) malt mill 5) grist 6) mash 7) to mash 8) enzyme 9) sparging 10) to sparge 11) spent grain

партия (продукции), производственная серия предопределённый, заранее установленный давить, дробить, толочь, мять дробилка для солода, солододробилка очищенный и раздробленный солод 1) сусло; 2) смесь солода и горячей воды из которой выделяют сусло заваривать (солод) кипятком (для производства сусла) фермент барботирование, барботаж (повторное введение и извлечение жидкости) промывать пивную дробину (в фильтре-чане) дробина

II. Read and translate the text.

The Brewhouse. Milling and Mashing.

The brewing process is a batch rather than continuous process, and is completed all in one day from predetermined quantities of raw materials.

The brewing requirements of malt are crushed in the Malt Mill, producing what is called "Grist". The Brewing process starts early in the morning with the "Mash", where the Grist is carefully mixed with hot water to produce a Mash at a critical temperature between 145°F and 150°F. This stands in the Mash Tun for approximately one hour to allow the enzymes (naturally present in malt) to convert the starches to sugars. Then hot water is passed further through the Mash (called sparging) drawing off all the soluble Malt Extract, to leave the exhausted "Spent Grains" which are sold as a cattle food.

Text 7