Знание этих терминов поможет переводчикам создавать более качественные и точные переводы в области пивоварения. Пивная культура разнообразна, и понимание специфической лексики является ключом к успешной коммуникации. Использование данного глоссария предоставит переводчикам надежный инструмент для работы с текстами, связанными с пивом, его производством и особенностями различных стилей.
| acrospire |
acrospire; |
| acrospire | The shoot of the barley grain, which develops during malting. acrospire; |
| альфа-кислота |
alpha acid; |
| alpha acid | A group of substances that form the bitter component of hop flavor. analyses of hops are given in percentage of alpha acid, which may be used to estimate the bitterness for a particular beer. альфа-кислота; |
| баумэ |
baume; |
| бета-глюканы |
beta glucans; |
| beta glucans | A group of gummy carbohydrates in malt. some grain varieties have an excess of beta glucans, which can cause problems with runoff and during fermentation, where they may precipitate as a sticky go... бета-глюканы; |
| bittering | Units (bu) international measure of bitterness, expressed as the ppm of isomerized alpha acids in the finished beer. горький; |
| соли бертона |
burton salts; |
| burton salts | A mixture of minerals added to brewing water to approximate the water of burton-on-trent, england, famous for the production of pale ales. соли бертона; |
| бертонизатор |
burtonize; |
| burtonize | To treat with burton salts, a mix of calcium and magnesium sulfates. бертонизатор; |
| таблетки кэмпдена |
campden tablets; |
| campden tablets | Pellets of sodium metabisulfite used to inhibit wild yeast. not technically a sanitizer. used more in the making of wine, mead, and cider than brewing, but useful for removing chloramine from brew... таблетки кэмпдена; |
| сахар канды |
candi sugar; |
| candi sugar | An imprecise term that may mean large crystals of rock sugar or, more likely in belgium, special caramel syrups made for brewers. сахар канды; |
| caramel | A sugar syrup cooked until very dark, and used as a coloring and flavoring ingredient in beer and many other foods and drinks. most traditional in some belgian beer styles. карамель; |
| карамельный солод |
caramel malt; |
| caramel malt | A specially processed type of malt used to add body and caramel color and flavor to amber and dark beers. it is heated to mashing temperatures when wet, causing starch to be converted to sugars wh... карамельный солод; |
| карбой |
carboy; |
| carrageen | Alternate name for irish moss. a c b карраген; |
| кошечность |
cattiness; |
| cattiness | A term describing the aroma of some high-alpha hops, especially north american ones that have notes of cat urine among their floral and grapefruit-like flavors. кошечность; |
| центигранный |
centigrade; |
| холодная муть |
chill haze; |
| chill haze | A cloudy residue of protein that precipitates when beer is chilled. occurs when the protein rest stage of the mash is inadequate, especially with high-protein malt such as six-row. холодная муть; |
| солод чит |
chit malt; |
| chit malt | A type of malt sometimes used in europe that is malted for a very short time, and thus highly undermodified. it must be treated like raw grain. солод чит; |
| холодная разрыв |
cold break; |
| cold break | A rapid precipitation of proteins, which occurs when boiled wort is rapidly chilled. холодная разрыв; |
| кукурузный сахар |
corn sugar; |
| corn sugar | Also called dextrose or glucose. a simple sugar, sometimes used in beermaking, derived from corn. кукурузный сахар; |
| кристаллический солод |
crystal malt; |
| crystal malt | See caramel malt. кристаллический солод; |
| decoction | A continental mashing technique that involves removing a portion of the mash, boiling it, then returning it to the mash to raise its temperature. dextrin, dextrine a family of long-chain sugars no... отвар; |
| diacetyl | A powerful flavor chemical with the aroma of butter; created during fermentation and also by wild organisms, especially lactobacillus and pediococcus. диацетил; |
| диастатический активность |
diastatic activity; |
| diastatic activity | An analytical measure expressed in degrees lintner of the power of malt or other grains to convert starches to sugars in the mash. диастатический активность; |
| дункель |
dunkel; |
| dunkel | German word for “dark,” as in dark beer. usually refers to munich dark style. ebc (european brewing convention) continental standards-setting organization for brewing. дункель; |
| соли эпсом |
epsom salts; |
| epsom salts | Magnesium sulfate. a common mineral found in water, sometimes added to brewing water in a quest for perfect burton water, but rarely beneficial. esb extra special bitter, or esb, is a trade term s... соли эпсом; |
| эфиры |
esters; |
| esters | A large class of compounds formed from the oxidation of various alcohols, including many flavor components commonly found in fruits. created in beer as a by-product of yeast metabolism. especially... эфиры; |
| хлопьеванный |
flaked; |
| flaked | A type of grain processing that presses the cereals between hot rollers, flattening as well as gelatinizing them, making them easier to use in brewing. хлопьеванный; |
| сивушный |
fusel; |
| глоссарий пивоварение |
glossary beer brewing; |
| glossary beer brewing | Terms of and cask the term for any size of cooperage used for real ale in england. don’t ever call it a keg. глоссарий пивоварение; |
| глюкан |
glucan; |
| glucan | A type of carbohydrate found in barley and other sources that can interfere with lautering by creating a gelatinous texture in the mash. глюкан; |
| крупышка |
grits; |
| грейт |
gruit; |
| gruit | A medieval herb mixture used in beer. грейт; |
| хефевайцен |
hefeweizen; |
| гексоза |
hexose; |
| hexose | A category of simple sugars containing 6 carbon atoms per molecule. dextrose is an example. гексоза; |
| обман хмеля |
hop back; |
| hop back | A strainer tank used in commercial brewing to filter hops and trub from boiled wort before it is chilled. обман хмеля; |
| hot break | The rapid coagulation of proteins and resins, assisted by the hops, which occurs after a sustained period of boiling. горячий разрыв; |
| гумулен |
humulene; |
| humulene | One of the most plentiful of the many chemicals that give hops their characteristic aroma. husk the outer covering of barley or other grains. may impart a rough, bitter taste to beer if sparging i... гумулен; |
| ариометр |
hydrometer; |
| йодный тест |
iodine test; |
| iodine test | Used to determine if a mash in progress has reached starch conversion. an iodine solution turns dark blue or black in the presence of unconverted starch. ion an electrically charged component of a... йодный тест; |
| irish moss | A marine alga, chrondus crispus, that is used during wort boiling to enhance the hot break. also called carrageen. ирландский мох; |
| изинг |
isinglass; |
| kilning | The process of heating grains to dry them out, or to roast them to varying degrees of darkness. also applied to the drying of hops. обжиг; |
| краузен |
krausen; |
| krausen | The thick foamy head on fermenting beer. краузен; |
| краузенинг |
krausening; |
| krausening | The practice of adding vigorously fermenting young beer to beer in the secondary. g f i k h краузенинг; |
| лактобактериалы |
lactobacillus; |
| лагер |
lager; |
| фильтровальный бачок |
lauter tun; |
| lauter tun | German term for a sparging vessel. lees sludgy mix of dead yeast, protein, and other detritus in the bottom of a fermenter. light-struck an off-flavor in beer that develops from exposure to short-... фильтровальный бачок; |
| лупулин |
lupulin; |
