我没有强迫
发表于 2025-3-25 05:52:52
http://reply.papertrans.cn/20/1908/190711/190711_21.png
Lime石灰
发表于 2025-3-25 07:39:01
http://reply.papertrans.cn/20/1908/190711/190711_22.png
暴发户
发表于 2025-3-25 15:17:49
Birgitta Gruvberger,Magnus BruzeBrewers have three concerns when they extract wort from malt in the brewhouse: to produce the extract, to recover it, and to stabilize it.
Conquest
发表于 2025-3-25 16:38:22
http://reply.papertrans.cn/20/1908/190711/190711_24.png
专心
发表于 2025-3-25 21:57:29
http://reply.papertrans.cn/20/1908/190711/190711_25.png
走调
发表于 2025-3-26 01:43:30
https://doi.org/10.1007/978-3-658-05014-6t certainly make beer directly from barley or other grain using enzymes, we would not heat and cool and dry and wet the process as much as we do today; we would shorten fermentation and aging and we would not dilute the bulk product and fill it into tiny, yet heavy packages for distribution! The process would be a good deal more rational.
rectocele
发表于 2025-3-26 07:30:12
http://reply.papertrans.cn/20/1908/190711/190711_27.png
GEAR
发表于 2025-3-26 10:40:10
Birgitta Gruvberger,Magnus Bruzeers should deliver from the current crop. But, by making less than all the malt they need, they assure that their own malting capacity always operates near full capacity. The vast bulk of the world’s malt is made by independent malting companies.
omnibus
发表于 2025-3-26 15:31:44
http://reply.papertrans.cn/20/1908/190711/190711_29.png
表否定
发表于 2025-3-26 20:34:54
http://reply.papertrans.cn/20/1908/190711/190711_30.png