科罗拉多大学医学院的研究人员为巴塔哥尼亚酵母做了基因组排序，并发现它近乎完美地与用于酿造啤酒的成份相匹配。
Researchers at the University of Colorado School of Medicine sequenced the genome of the Patagonian yeast and found it was a near-perfect match to the element used to brew lager.
利布金德说，“我们已证实，这种新酵母不同于任何一种已知种类的野生酵母，但是与已知啤酒酵母之外的某种酿造成份的基因组有99.5%的同一性。”
"It proved to be distinct from every known wild species of yeast, but was 99.5 percent identical to the non-ale yeast portion of the lager genome," said Hittinger.
本文着重介绍了国内外啤酒酿造用糖浆的特点、生产工艺、研究与应用等方面的情况，并对其前景作一展望。
This paper mainly discuss the characteristic, process and present researching of brewer's sugar syrup domestic and oversea, expound it's prospect in the future.
采用此工艺，可生产出与普通麦汁成分相近的大麦糖浆，将其代替部分麦芽汁应用于啤酒酿造，获得了理想的结果。
Barley syrup, which was similar to common wort in compositions, could be produced by such technique and its use instead of part wort in beer brewing could also achieve satisfactory results.
阐述了冰啤酒酿造原理，揭示了啤酒工艺流程与质量控制指标。
The Brewing principle of ice beer, the production technology and the index of quality controlling was discussed in this paper, and the main technical points of brewing beer were suggested.
它尝起来就像是啤酒与雪利酒的不寻常组合，」巴伐利亚邦啤酒酿造业者哈洛．施奈德说。
It tastes like a quirky mixture of beer and sherry, " said Bavarian brewer Harald Schneider."
它尝起来就像是啤酒与雪利酒的不寻常组合，」巴伐利亚邦啤酒酿造业者哈洛．施奈德说。
It tastes like a quirky mixture of beer and sherry, " said Bavarian brewer Harald Schneider."
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