maltster

简明释义

英[ˈmɔːltstə(r)]美[ˈmɔltˌstər]

n. 麦芽制造者；麦芽出售者

英英释义

单词用法

同义词

反义词

例句

1.The ancient maltster, with his white hair and long white beard, turned his old head stiffly towards Gabriel. 'Gabriel Oak of Norcombe!'

年老的酒店老板，留着白发和长长的白胡子，僵硬地把头转向盖伯瑞尔。“诺科姆的盖伯瑞尔·奥克！”

2.The ancient maltster, with his white hair and long white beard, turned his old head stiffly towards Gabriel. 'Gabriel Oak of Norcombe!'

年老的酒店老板，留着白发和长长的白胡子，僵硬地把头转向盖伯瑞尔。“诺科姆的盖伯瑞尔·奥克！”

3.The local brewery relies on the experience of the maltster for high-quality malt.

本地酿酒厂依赖麦芽商的经验来获得高质量的麦芽。

4.The maltster is responsible for selecting the best grains for brewing.

这位麦芽商负责挑选用于酿造的最佳谷物。

5.A skilled maltster can significantly influence the flavor of the beer.

一位熟练的麦芽商可以显著影响啤酒的风味。

6.After the grains are soaked, the maltster must monitor the germination process carefully.

在谷物浸泡后，麦芽商必须仔细监控发芽过程。

7.In the malting process, the maltster must control temperature and humidity.

在麦芽制备过程中，麦芽商必须控制温度和湿度。

作文

The world of brewing is a fascinating one, filled with intricate processes and skilled artisans. Among these artisans, the role of a maltster (麦芽师) is pivotal. A maltster is someone who specializes in the production of malt, which is a crucial ingredient in beer and whiskey production. The process of malting involves soaking grains, usually barley, in water to allow them to germinate. After a few days, the germination is halted by drying the grains in a kiln. This process not only develops the sugars needed for fermentation but also enhances the flavors and colors of the final product.The journey of a maltster begins with selecting the right type of grain. Different grains can produce different flavors and qualities of malt. For example, pale malt is typically used for lighter beers, while roasted malts contribute to darker, richer brews. The choice of grain is essential because it sets the foundation for the entire brewing process. Once the grains are selected, the maltster must carefully monitor the soaking and germination phases. This requires a deep understanding of the grains' properties and how they react to moisture and temperature.After the grains have germinated, the maltster moves on to the kilning stage. This is a critical phase where the moisture content of the malt is reduced, and the desired flavors are developed through controlled heat application. The skill of the maltster is evident in how they manage this process; too much heat can scorch the malt, while too little may leave it underdeveloped. The final product must meet specific standards before it can be sold to breweries.In recent years, the role of the maltster has evolved. With the rise of craft brewing, there is an increasing demand for specialty malts that provide unique flavors and characteristics. Many maltsters now experiment with different grains and roasting techniques to create bespoke malts that cater to the diverse tastes of craft brewers. This innovation has transformed the traditional role of the maltster into one that is dynamic and creative.Collaboration is another key aspect of a maltster's work. They often work closely with brewers to understand their needs and preferences. This relationship is vital because the quality and type of malt can significantly influence the final product. A good maltster will take feedback from brewers seriously and adjust their processes accordingly, ensuring that the malt produced meets the specific requirements of each brewery.Furthermore, sustainability has become a significant focus within the malting industry. Many maltsters are adopting environmentally friendly practices, such as sourcing grains locally and minimizing waste during the malting process. This commitment to sustainability not only benefits the environment but also appeals to consumers who are increasingly conscious of the origins of their food and drink.In conclusion, the role of a maltster (麦芽师) is essential to the brewing industry. Their expertise in selecting, germinating, and kilning grains ensures that brewers have access to high-quality malt that can elevate their products. As the brewing landscape continues to evolve, the maltster remains a crucial player, blending tradition with innovation to create the perfect malt for every brew. Whether it’s crafting a rich stout or a crisp lager, the skill and artistry of the maltster are integral to the enjoyment of beer around the world.

酿酒的世界是一个迷人的领域，充满了复杂的工艺和熟练的工匠。在这些工匠中，麦芽师（maltster）的角色至关重要。麦芽师是专门从事麦芽生产的人，而麦芽是啤酒和威士忌生产中的关键成分。麦芽化的过程包括将谷物（通常是大麦）浸泡在水中，以使其发芽。在几天后，通过在烘干机中干燥谷物来停止发芽。这个过程不仅开发了发酵所需的糖分，还增强了最终产品的风味和颜色。麦芽师的旅程始于选择合适的谷物。不同的谷物可以产生不同风味和质量的麦芽。例如，淡色麦芽通常用于较轻的啤酒，而烘焙麦芽则有助于更深、更丰富的酿造。谷物的选择至关重要，因为它为整个酿造过程奠定了基础。一旦选择了谷物，麦芽师必须仔细监控浸泡和发芽阶段。这需要对谷物特性及其对湿度和温度的反应有深入的了解。在谷物发芽后，麦芽师进入烘干阶段。这是一个关键阶段，在这个阶段，麦芽的水分含量降低，并通过控制热量应用来开发所需的风味。麦芽师的技能在于他们如何管理这个过程；过高的热量可能会烧焦麦芽，而太少则可能导致其未充分发育。最终产品必须符合特定标准，才能出售给酿酒厂。近年来，麦芽师的角色发生了变化。随着精酿啤酒的兴起，对特殊麦芽的需求日益增加，这些麦芽提供独特的风味和特性。许多麦芽师现在尝试不同的谷物和烘焙技术，以创造定制的麦芽，满足精酿酿酒师的多样化口味。这种创新使麦芽师的传统角色变得动态而富有创意。合作是麦芽师工作中的另一个关键方面。他们通常与酿酒师密切合作，以了解他们的需求和偏好。这种关系至关重要，因为麦芽的质量和类型可以显著影响最终产品。一位优秀的麦芽师会认真对待酿酒师的反馈，并相应调整他们的工艺，确保生产的麦芽符合每个酿酒厂的特定要求。此外，可持续性已成为麦芽行业的重要关注点。许多麦芽师正在采用环保的做法，例如在当地采购谷物并在麦芽化过程中减少浪费。这种对可持续性的承诺不仅有利于环境，也吸引了越来越多关注食品和饮料来源的消费者。总之，麦芽师（maltster）的角色对酿酒行业至关重要。他们在选择、发芽和烘干谷物方面的专业知识确保酿酒师可以获得高质量的麦芽，从而提升他们的产品。随着酿酒环境的不断演变，麦芽师仍然是关键参与者，将传统与创新结合起来，为每种酿造创造完美的麦芽。无论是酿造浓郁的黑啤酒还是清爽的拉格，麦芽师的技能和艺术性都是全球人们享用啤酒的不可或缺的一部分。