C1 · 50 words
Brewing beer in Spanish
Malt, mash, fermentation, conditioning — four things and many choices.
El bagazo is what is left of the grain after the sugar has been washed out of it, and English has the word — sort of. « Bagasse » came into English from this Spanish one, by way of French, and then narrowed to a single crop: it is what is left of sugar cane after the juice is pressed out, and no English brewer would use it for grain. English calls the brewer's version « spent grain » or « draff ». The Spanish word covers every case of the same thing — squeezed out, used up, still good for a cow.
The words
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Phrase (34)
el tostado de la maltathe roasting that darkens the maltPhraseC1
El tostado de la malta da el color.The roasting that darkens the malt gives the colour.
la maceración del granothe steeping of the grain in hot waterPhraseC1
La maceración del grano dura una hora.The steeping of the grain in hot water lasts an hour.
el macerado a escalonesthe mash taken up in stepsPhraseC1
El macerado a escalones sube en tres tramos.The mash taken up in steps rises in three of them.
el filtrado del mostothe running of the wort off the grainPhraseC1
El filtrado del mosto tarda cuarenta minutos.The running of the wort off the grain takes forty minutes.
la cocción del mostothe boiling of the wortPhraseC1
La cocción del mosto dura sesenta minutos.The boiling of the wort lasts sixty minutes.
el lúpulo de amargorthe hop added for bitternessPhraseC1
El lúpulo de amargor entra al principio.The hop added for bitterness goes in at the start.
el lúpulo de aromathe hop added for smellPhraseC1
El lúpulo de aroma entra al final.The hop added for smell goes in at the end.
el alfa ácidothe acid in the hop that gives itPhraseC1
El alfa ácido varía de cosecha en cosecha.The acid in the hop that gives it varies from crop to crop.
el enfriamiento rápidothe fast coolingPhraseC1
El enfriamiento rápido evita infecciones.The fast cooling keeps infection out.
la aireación del mostothe putting of air into the wortPhraseC1
La aireación del mosto ayuda a la levadura.The putting of air into the wort helps the yeast.
el pie de cubathe yeast grown up the day beforePhraseC1
El pie de cuba se prepara la víspera.The yeast grown up the day before is ready by morning.
la fermentación altathe warm fermentation at the topPhraseC1
La fermentación alta trabaja a veinte grados.The warm fermentation at the top works at twenty degrees.
la fermentación bajathe cold fermentation at the bottomPhraseC1
La fermentación baja necesita frío y tiempo.The cold fermentation at the bottom wants cold and time.
la densidad inicialthe sugar in the wort before it startsPhraseC1
La densidad inicial marca el alcohol final.The sugar in the wort before it starts sets the final alcohol.
la maduración en fríothe long cold rest afterwardsPhraseC1
La maduración en frío dura un mes.The long cold rest afterwards lasts a month.
el azúcar de cebadothe sugar added for the last fizzPhraseC1
El azúcar de cebado se pesa con cuidado.The sugar added for the last fizz is weighed carefully.
la refermentación en botellathe second fermentation in the bottlePhraseC1
La refermentación en botella deja poso.The second fermentation in the bottle leaves a sediment.
el tirador de cervezathe tap the beer is pulled throughPhraseC1
El tirador de cerveza se limpia cada semana.The tap the beer is pulled through is cleaned every week.
la retención de espumahow long the head standsPhraseC1
La retención de espuma depende de la proteína.How long the head stands depends on the protein.
el encaje de la espumathe rings the head leaves in the glassPhraseC1
El encaje de la espuma marca cada trago.The rings the head leaves in the glass mark every mouthful.
la vida útilhow long it stays goodPhraseC1
La vida útil es de seis meses.How long it stays good is six months.
la oxidación del productothe staleness air bringsPhraseC1
La oxidación del producto sabe a cartón.The staleness air brings tastes of cardboard.
el sabor a luzthe taste that light bringsPhraseC1
El sabor a luz aparece en botella verde.The taste that light brings comes in a green bottle.
la contaminación bacterianathe souring by bacteriaPhraseC1
La contaminación bacteriana agrió el lote.The souring by bacteria turned the batch.
la limpieza en el sitiothe cleaning done without taking anything apartPhraseC1
La limpieza en el sitio ahorra horas.The cleaning done without taking anything apart saves hours.
el lote de producciónthe batchPhraseC1
El lote de producción son quinientos litros.The batch is five hundred litres.
la receta de elaboraciónthe recipe it is brewed toPhraseC1
La receta de elaboración cambió tres veces.The recipe it is brewed to changed three times.
la cerveza artesanathe beer of a small breweryPhraseC1
La cerveza artesana se vende en la propia fábrica.The beer of a small brewery is sold at the brewery itself.
la fábrica de cervezathe breweryPhraseC1
La fábrica de cerveza abre a visitas.The brewery is open to visitors.
la caña de cervezathe small glass of beerPhraseC1
La caña de cerveza son doscientos mililitros.The small glass of beer is two hundred millilitres.
el estilo cervecerothe style it is brewed inPhraseC1
El estilo cervecero define el rango de amargor.The style it is brewed in sets the range of bitterness.
la cata de cervezathe tasting of beersPhraseC1
La cata de cerveza empieza por la más suave.The tasting of beers starts with the mildest.
el agua de elaboraciónthe water it is brewed withPhraseC1
El agua de elaboración se corrige con sales.The water it is brewed with is corrected with salts.
el perfil de aguathe salts that water is set toPhraseC1
El perfil de agua imita el de otra ciudad.The salts that water is set to copy another town's.
Noun (f) (11)
la maltathe malted grainNoun (f)C1
La malta base aporta el azúcar.The malted grain brings the sugar with it.
la moliendathe crushing of the grainNoun (f)C1
La molienda no debe hacer harina.The crushing of the grain must not make flour.
la sacarificaciónthe turning of starch into sugarNoun (f)C1
La sacarificación se comprueba con yodo.The turning of starch into sugar is checked with iodine.
la levadurathe yeastNoun (f)C1
La levadura se recupera para el siguiente lote.The yeast is saved for the next batch.
la atenuaciónhow much of that sugar was eatenNoun (f)C1
La atenuación llegó al setenta y cinco por ciento.How much of that sugar was eaten reached seventy-five per cent.
la carbonataciónthe putting of the fizz inNoun (f)C1
La carbonatación se hace en botella.The putting of the fizz in is done in the bottle.
la espumathe headNoun (f)C1
La espuma aguanta tres minutos.The head stands three minutes.
la turbidezthe cloudinessNoun (f)C1
La turbidez es intencionada en este estilo.The cloudiness is meant in this style.
la pasteurizaciónthe heating that kills what is leftNoun (f)C1
La pasteurización alarga la vida útil.The heating that kills what is left makes it keep longer.
la desinfecciónthe killing of what is left aliveNoun (f)C1
La desinfección es lo que decide el resultado.The killing of what is left alive decides the outcome.
la jarrathe half-litre mugNoun (f)C1
La jarra es de medio litro.The half-litre mug holds exactly that.
Noun (m) (5)
el malteadothe malting of the grainNoun (m)C1
El malteado germina y luego seca el grano.The malting of the grain sprouts it and then dries it.
el bagazothe grain left when the sugar is outNoun (m)C1
El bagazo se lleva a una granja.The grain left when the sugar is out goes to a farm.
el amargorthe bitternessNoun (m)C1
El amargor se mide en unidades.The bitterness is counted in units.
el fermentadorthe vessel it ferments inNoun (m)C1
El fermentador es cónico.The vessel it ferments in is cone-bottomed.
el barrilthe kegNoun (m)C1
El barril es de treinta litros.The keg holds thirty litres.
This list belongs to Farming and food production — 14 lists and 700 words that can also be practised as a whole.
Practise this list
From these 50 words, as many per round as you like — up to all of them: first what is due today, then new ones. First you choose, then you fill the gap, then you write it yourself. Mistakes come back again shortly.