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Into the original gravity?

初始比重？

No, too much.

不合適，麥汁中的含糖量太高了。

Surely not into the alcohol content.

同樣的，這個度數的啤酒也很少見。

Maybe into the color. Yes, this could   work.

色度方面是可以考慮的。

No, even better: into the bitterness!

不不，還是苦味指數更適合！

With this, I have already integrated   the most important number of the anniversary year-22-into the recipe of the   anniversary beer.

Why not also use the number 20 – just   to make the year 2022 complete?

為什么不考慮完整的數字2022？

This would work for the color, so I   try to reach a 20 on the international EBC color scale.

因為20這個數字更加適合于   EBC 色度參數。

A strong copper shade.

是一種非常強烈的黃銅色。

More than perfect if you think about   Anton Paar’s attachment  to   metalworking, as today 7% to 8% of metal in the company is brass and copper.

安東帕公司對于金屬加工的依賴使得這款顏色再好不過了。

I have rarely been so insistent on   details as much as I am with this beer.

我也很少像這次的釀造環(huán)節(jié)一樣苛求于每個細節(jié)。

But an anniversary beer, THE   anniversary beer per se, just has to be perfect.

但用于百年紀念的一款啤酒應該力求做好。

This is why I am taking step after   step.

要一步一個腳印。

There will be a first brewing   attempt, only in a 20 liter kettle, of course, in June 2021.

早在2021年的六月份，我就嘗試釀制了不到20升。

And if everything fits, everything   goes into the big brewing kettle afterwards.

如果一切順利，就會轉入更大容量的酒桶開始正式釀造。

But let me get back to the recipe…

還是回到釀造配方上來吧……

I have the work with metal, I also   have the anniversary year.

我有安東帕得儀器可供使用，又有百年紀念這樣的偉大主題。

But what else is typical for Anton   Paar?

那什么才是安東帕的不同之處？

Yes, the origin!

答案就是它的出身。

Anton Paar was a true Styrian!

總部位于格拉茲的安東帕是在標準不過的施蒂利亞州出品。

Thus I will also choose a truly   Styrian hops sort – Styrian Golding is ideal.

所以我選擇了一種當地的蛇麻草名叫施蒂利亞戈爾丁。

So now the only thing missing is the   final touch in taste.

現在就差最終的口感了。

How should it taste ideally? Tart?   Light? Kind of sweet?

理想情況是什么樣呢？酸澀的？清爽的？還是帶點兒甜？

Hmm… If you consider that – in a   manner of speaking – the whole world, or at least the whole world of Anton   Paar, and its more than 3,700 people from all the continents, will try the   beer at the anniversary festivities, than the taste should not be too much   unconventional.

設想一下，屆時將會有來自不同大洲的3,700名安東帕員工要品嘗這款啤酒，因此我還是傾向于傳統(tǒng)口感。

It might rather be palatable,   enjoyable. Simply for everyone.

它更可口、令人回味。適合所有品嘗的人。

Now everything comes together: a   down-to-earth mixture with innovative accents, a composition full of ideas,   coming to life with a lot of finesse – quite Anton Paar-like.

現在一切就緒，借助于安東帕的設備，創(chuàng)意得以落地。我要開始正式的釀造了，非常期待成品的最終口感……