Text b6 from the history of beer

1. Прочитайте текст и разбейте его на логические части.

2. Расскажите о производстве пива в древние времена.

3. Скажите, когда пивоварение было переведено на коммерческую основу.

4. Отметьте роль научных исследований в промышленном производстве пива.

From the history of beer

The history of beer is closely connected with that of civilization. The art of brewing has been in existence between 6000 and 10000 B.C. years.

The Greek historian Herodotus mentions in his writings that the peoples of Abyssinia and Nubia prepared a drink from barley. Some experts consider, however, that crude brewing was first practised in Babylon from where the Egyptians borrowed the art. A crude type of beer was developed as a result of keeping unbaked barley dough during the preparation of bread, for the brewer was also the baker in ancient times.

But it has recently been suggested that the Egyptians learned this art from the peoples of the Tigris and Euphrates valleys where beer was a common domestic beverage in the years 5000-7000 B.C. So, there is no doubt that beer has been brewed for a long time and it is known to have played an important part in the social life of the earliest civilizations.

From Egypt the art of brewing was handed on to Jews and Greeks and found its way to Rome though beer was never to play such an important part in the economy of the vine-growing countries as among the Germans, Scandinavians and Britons where it has been the favourite drink from earliest recorded times.

During the Middle Ages beer was made by monasteries and also in private houses. It is interesting to note that in the larger establishments the brewery and bakery were always side by side. Despite its antiquity, beer gained very little commercial status until the 16^th century. Until then, brewing was very much a domestic function much like baking and cooking.

Gradually brewing was taken over by specialists who built own breweries and some famous firms in existence today have a history of several hundred years old.

The scientific study of brewing originated from the discoveries of chemists nearly a century ago. All brewing materials and processes have been the subject of laborious study with great benefit to science in general and the brewing industry in particular. Science permits a firmer control over all brewery materials and operations. The chemist is largely concerned with the application of the latest knowledge to the control of malt, hops and yeast together with the processes involved in making them into beer.

Письменно переведите Text C₆ на русский язык.

Notes

1- brew – жидкий полуфабрикат 3 - haze - мутность

2 - off-flavour – привкус 4 - adjunct – добавка

Maturation

The fermented beer remains at 5ºC for up to 7 days, and during this time the yeast is pumped off from the bottom of the tank to be either re-used in brews¹ or sold to a food processing company. At 5ºC active fermentation has almost ceased and the yeast absorbs several compounds produced during fermentation which could give rise to off-flavours² in the finished product. The beer is tested at this point, and if it is of usual high quality, it is chilled down to -1ºC where it will remain for 2-3 weeks. In some European breweries this period may extend up to 2-3 months longer.

This period of cold storage may be compared to the storage of wine in that the beer matures. Certain undesirable compounds which could give rise to haze³ problems in the bottled beer are precipitated out of solution, and further undesirable flavour compounds are removed by the yeast. During the cold storage period the settled yeast is pumped off the tank at weekly intervals. All of this yeast is sold and not re-used.

The period of cold storage generally depends on a number of factors such as beer type, the strength of the beer, the ratio of malt to adjuncts⁴ and the treatment used.