简而言之, 啤酒酿造师在温泉里的岩石上烘焙麦芽糖, 用德国小麦酵母使其发酵, 然后把芬兰浆果类和混合香精放在一起调制使这些黑麦饮料活性化.
In short, brewmasters carmelize wort on white hot river rocks, ferment it with German Weizen yeast, then toss on Finnish berries and a blend of spices to jazz up this rye-based beverage.
最简单的发酵过程可以只是把微生物与营养培养基混合，使其中的组分发生反应。
In its simplest form fermentation processes can be just the mixing of microorganisms with a nutrient broth and allowing the components to react.
面团是在冷藏状态下(0 - 4度)运到店里的，这使其能够缓慢的自然地发酵。
The dough is in cold storage conditions (0 to 4 degrees) to the store, which allows it to slow the natural fermentation.
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