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100% BEER (FROM CONCENTRATE)

机译：100％啤酒（浓缩前）

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A new product lets you make a fresh beer the way you make a K-Cup of coffee. But do you really want to? IF YOU'VE EVER TASTED A MILLER LITE, YOU KNOW IT TAKES a lot of water to make beer. That water is heavy - 25/8 pounds per gallon. Which means that there's a huge monetary and environmental expense in transporting and distributing kegs and cases around the world. But in 2008 Pat Tatera of Pat's Backcountry Beverages in Golden, Colorado, came up with a solution: Add the water after you ship the beer. Previous efforts to concentrate beer have involved removing water from full-fledged brews, taking away much of the beer's flavor in the process. Tatera, a chemical engineer and home brewer, came at it a different way. He devised a process he calls nested fermentation, whereby a beer is brewed in the largest amount of malt and with the least amount of water that the yeast can survive in and still effectively ferment. That beer is vacuum-distilled, which means the air pressure is removed and the alcohol from the brew is evaporated, extracted, and set aside for later. Left behind is a thick, nonalcoholic beer that gets brewed with a new batch of malt and yeast to make another, highly alcoholic, beer. The process is repeated several times before the syrup and the alcohol removed in each batch are combined to create a fluid that's 58 percent alcohol by volume per 50-milliliter packet. And looks like motor oil. There are three ways to turn the syrup into a real beer. You can add a packet of the company's 1919 Pale Rail ale or Black Hops IPA-style concentrate to a pint glass of cold soda water, or run it through a home soda maker. Or you can take it on the go and mix still water and the concentrate in Tatera's patented carbonator - basically a SodaStream in a Nalgene bottle. When reconstituted, you've got a craft beer that can stand up to traditional brews. Really. (See left.)
机译：一种新产品使您可以像制作K杯咖啡一样制作新鲜啤酒。但是你真的想要吗？如果您曾经品尝过米勒啤酒，那您就会知道需要大量的水来酿造啤酒。那水很重-每加仑25/8磅。这意味着在全球范围内运输和分发小桶和箱子需要大量金钱和环境费用。但是在2008年，位于科罗拉多州Golden的Pat's Backcountry Beverages的Pat Tatera提出了一个解决方案：啤酒出厂后加水。以前浓缩啤酒的工作涉及从成熟的啤酒中除去水，从而消除了啤酒过程中的大部分风味。塔特拉（Tatera）是化学工程师兼家庭酿酒师，但他的看法却有所不同。他设计了一种称为巢式发酵的过程，通过这种过程，可以在酵母能够生存并仍然有效发酵的最大麦芽和最少水量中酿造啤酒。啤酒被真空蒸馏，这意味着除去气压，并且将啤酒中的酒精蒸发，提取并留作后用。剩下的是浓稠的无酒精啤酒，它与新一批的麦芽和酵母一起酿造，制成了另一种高度酒精的啤酒。重复此过程数次，然后将每批中除去的糖浆和酒精混合，以生成每50毫升小包中酒精含量为58％的液体。看起来像机油。有三种方法可以将糖浆变成真正的啤酒。您可以将一包公司1919年的Pale Rail啤酒或Black Hops IPA风格的浓缩物添加到一品脱的冷苏打水中，或通过家用苏打水制造商来运行。或者，您可以随身携带它，并在塔特拉（Tatera）获得专利的碳酸化器中混合蒸馏水和浓缩液-基本上是装在Nalgene瓶中的SodaStream。重新配制后，您将获得可以与传统啤酒抗衡的精酿啤酒。真。 （见左。）

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