The Copper and Hopback

The sweet liquid drawn off from the Mash Tun (known as "wort") is run into the Copper, at which point the special invert brewing sugars and hops are added. It is here that the hops impart their special bitter flavour to the wort. After being boiled together for about an hour, the hop-enhanced wort is drawn off, and "the Copper is casted" onto a pre-prepared bed of aroma hops in the hopback. As the wort is just off boiling, these special aroma hops add a delicate fragrance to the wort which otherwise would have been lost in boiling. The hops are retained in the hopback, and act as a natural filter-bed to clarify the wort, which is passed to a cooling tank, where much of the protein (which would otherwise cause hazy beer) drops out of suspension as the temperature falls from200°F to 180°F.

Text 8 The Fermenting Room

I. Words to be remembered.

1) plate 2) heat-exchanger 3) fermenting vessel 4) strength 5) to blend 6) original gravity 7) duty 8) fourfold 9) strain 10) levy

пластина теплообменник бродильный сосуд крепость, концентрация смешивать удельный вес, плотность налог, пошлина четырежды, вчетверо сорт взимать, облагать (налогом)

II. Read and translate the text.

The Fermenting Room

The temperature of the wort is lowered to about 62°F as it runs through a plate heat-exchanger before being passed into one of the Fermenting Vessels. The different strengths between the first and second Coppers must be carefully blended to the precise original gravity required for each beer. The "Original Gravity" (OG) is the specific gravity of the wort prior to fermentation, and as such is a measure of the sugars present and their potential for the production of alcohol. Up until the 1st April 1993, Duty had been levied on the original gravity of beer, and thereafter on the alcohol by volume. As a general rule, the higher the original gravity the stronger will be the beer and the greater the Duty charged. The fermentation is started by the introduction of live yeast to the wort in the Fermenting Vessels. During the next three days, the yeast will multiply approximately fourfold as it feeds on the sugars in the wort whilst at the same time producing alcohol and generating carbon dioxide. The strain of the yeast that is used is the single ->most important determinant of the flavour of the beer.

Text 9 Types of Beer. Quality Control.

I. Words to be remembered.

1) cask-conditioned beer 2) racking tank 3) cask 4) to rack 5) to imply 6) fining 7) subtle 8) maturation 9) conditioning tank 10) virtue 11) shelf life 12) to broach 13) terms of cellarage

бочковое пиво бак для сцеживания/слива бочка наполнять предполагать, подразумевать, заключать в себе, значить очищающее вещество утончённый, изысканный, неуловимый, тонкий, едва различимый созревание, дозревание бак доведения до требуемой кондиции, бак для кондиционирования хорошее качество, достоинство, преимущество срок годности при хранении, срок хранения открывать, вскрывать условия и сроки хранения

II. Read and translate the text.