OurBREWING PROCESS|酿造过程

The grains are soaked in hot water (not boiling). Kinda like making tea. The water is drained and a sweet sticky liquid is left over. That’s wort! Which really is un-brewed beer.

谷物被浸泡在热水中（但不沸腾），有点像泡茶。水被排出后，剩下一种甜而黏的液体，这就是麦汁！它实际上就是尚未酿制的啤酒

Hops are added to the wort and boiled for about an hour. The bitterness in the hops balances the sugar in wort. The hops also provide flavor and are a natural preservative.

酒花被加入麦汁并煮沸大约一个小时。酒花的苦味能够平衡麦汁中的糖分，同时赋予啤酒独特的风味，并且酒花也是一种天然的防腐剂

This is where the magic happens! Yeast is added after the wort is cooled, strained and filtered. The actual brewing process is finished and the fermentation starts. The beer is kept between 12-20 degrees Celsius, depending on the type of beer. While you’re waiting the yeast is working hard to eat up all sugar in the wort and creating alcohol in the meantime.

这就是魔法发生的地方！在麦汁冷却、过滤和过滤后，加入酵母。此时，实际的酿造过程已经完成，发酵阶段正式开始。根据啤酒的种类，啤酒会保持在12-20摄氏度之间。在你等待的过程中，酵母正努力消耗麦汁中的糖分，同时产生酒精。

After fermentation the “green” beer is stored below 5 degree Celsius. This takes at least 3 months so the taste of the malt, hops and yeast can develop to its fullest.

发酵完成后，“生啤酒”会被储存在5摄氏度以下的环境中，至少需要3个月的时间，让麦芽、酒花和酵母的风味充分发展并融合，达到最佳口感

Hooray! After waiting with such passion and patience, the new beer is FINALLY ready to be put on tap!

万岁！经过满怀激情与耐心的等待，这款全新的啤酒终于可以上架供应了！