Учебное пособие Санкт-Петербург 2010

Exercise 3.10. Read the article and answer the questions:


From the History of Ale

Ale is a type of beer brewed from malted barley with using top-fermenting yeast. These yeast ferment the beer quickly, giving it a sweet, full-bodied and fruity taste. Initially, the word ‘ale’ was used for

drinks produced by fermentation without hops. Ale was typically bittered with gruit, a mixture of herbs and spices which was boiled
in the wort instead of hops. In the medieval world ale was considered as
an important source of nutrition along with bread.
When in XV century hops appeared in England, drinks brewed with hops got the name ‘beer’. Brewers started adding hops in the ale as
a bitter agent. Nowadays ‘ale’ as a term is used to indicate the type of yeast for brewing.
Modern ale is fermented at temperatures from 15 to 24 C. At this temperature yeast work as a flavouring agent and enrich the beer adding
fruity flavours to the drink ( of apple, pear, pineapple, banana, plum or
prune). There are different sorts of ale : Brown ale, Pale ale, Scotch ale,
Mild ale, Old ale and others. Also there is a variety of beer in England.
Bitter is a sort of well-hopped dark beer, Larger is light beer. Also it is classified by its strength: best, special, extra, premium etc. In English pubs beer is ordered by pints (a little more then half a litre) or halves
( half a pint).


Vocabulary

brew (v) варить пиво

malt солод
barley ячмень
top-fermenting верховое брожение
hops (pl.) ячмень
yeast (pl.) дрожжи
wort сусло
pint пинта

1. What ingredients were used initially in the ale production?

2. Why ale was considered as an every day drink in the medieval time?
3. When did hops appear in England? How did that fact reflect on
the drink production?


Exercise 3.11. Open the brackets and complete the stages of producing the beer, called Guinness. Use the passive forms of the verbs:

1. First of all, the barley 1) … (grind) in the grist mill.

2. The grist 2) … (feed) along a pipe and then 3) … (mix) with hot
water.
3. This thick mixture then goes into a kieve, where a dark sweet liquid
4) … (produce), called the wort.
4. Then, hops 5) … (add) to the wort in the large kettle. Everything
6) …(boil) for 90 minutes before it 7) … (strain) into three cylinders.
5. Next, the yeast 8) … (add) and the mixture 9) … (ferment) . Finally,
the yeast 10) … (remove) and the Guinness 11) … (mature) in the
tanks for about 10 days before it 12) … (pump) into tankers or kegs.