苏格兰地区蒸馏制成的威士忌；尤其是用罐式蒸馏器中的发芽大麦制成的威士忌。
Whiskey distilled in scotland; especially whiskey made from malted barley in a pot still .
饮酒者变得更唯贵是从（热衷以发芽大麦作为原料，通常成熟期至少十年的威士忌）而不太热衷于谷物威士忌和混合威士忌（通常保存三年）了。
Drinkers have got keener on the more expensive stuff (made from malted barley and generally matured for at least ten years) and less keen on grain and blended whiskies (usually kept for three).
制造啤酒的第一个步骤是将发芽大麦与水混合，并适当蒸煮此混合物(称为麦芽浆)，以便在容易地提取可溶性物质的同时使淀粉糊化。
The first step in beer-making is to combine the malted barley with water and mildly cook the mixture, known as mash, to extract readily soluble materials and to gelatinize the starches.
连续下雨的天气已使大麦发芽了。
麦芽床框架或地板，在上面播撒谷物以使其发芽，通常是大麦。
The frame or floor on which grain, usually barley, is spread in malting.
加工大麦。使大麦发芽。
麦芽床：框架或地板，在上面播撒谷物以使其发芽，通常是大麦。
The frame or floor on which grain, usually barley, is spread in malting.
用于啤酒生产的基本原料有水、酒花和发芽的谷物，主要是大麦。
The principal raw materials of beer manufacture are water, hops, and malted cereal grains, principally barley.
能够发芽生长的各类谷物，常指大麦，主要用于酿酒和蒸馏造酒。
Grain, usually barley, that has been allowed to sprout, used chiefly in brewing and distilling.
啤酒：从发芽的大麦中加入啤酒花调味，经过缓慢发酵酿制而成的含酒精饮料。
Beer: Alcoholic beverage made usually from malted barley, flavoured with hops, and brewed by slow fermentation.
麦芽指的是发芽至开始出现根和茎的大麦。
What type of whisky is distilled entirely from malted barley?
焦麦芽经大麦发芽而成，将麦芽置锅内微火炒至黄色，喷洒清水，取出晒亁，即为焦麦芽。
Ji ao mai ya: slightly stir fry germinated barley seeds with small fire in a frying pan till yellowish brown. Take out and spray with clean water and dry under the sun.
麦芽指的是发芽至开始出现根和茎的大麦。
The frame or floor on which grain, usually barley, is spread in malting.
但同时保持其完整的酶活力。发芽激发了能够将发芽的大麦和其它谷物中的淀粉转化为糖的酶的活力，在发酵阶段，糖类可以很容易地被酵母菌利用。
Germination results in activation of enzymes which convert starches in the malted barley and in other cereal grains into sugars, which can be easily fermented by yeast during the fermentation step.
但同时保持其完整的酶活力。发芽激发了能够将发芽的大麦和其它谷物中的淀粉转化为糖的酶的活力，在发酵阶段，糖类可以很容易地被酵母菌利用。
Germination results in activation of enzymes which convert starches in the malted barley and in other cereal grains into sugars, which can be easily fermented by yeast during the fermentation step.
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