Will Pammenter（威尔·帕门特）兰卡斯特酒厂首席酿酒师
Will Pammenter, Head Brewer at Lancaster Brewery
成功背后的人物---威尔·帕门特。自2005年以来，威尔一直在兰卡斯特啤酒厂工作。凭借着超过15年的丰富酿酒经验，威尔是业内公认的优秀酿酒师。
The man behind the magic, Will Pammenter, has been working at Lancaster Brewery since 2005. With over 15 years of brewing experience, he is one of the best in the business.
早7点~8点：威尔开始粉碎麦芽，然后将粉碎后的麦芽与水在糖化锅中混合，保持温度在65°C，酶会将麦芽中的淀粉转换为可发酵的糖。
“We start off at 7:00AM by mashing in. This is the process of combining the wet (liquor) and dry ingredients (crushed malted barley) into a special vessel called the mash tun. The mash is then allowed to sit for one hour at 65°C. This is where the all-important enzymic action will convert the malt starch into sugar.”
10点左右：麦芽汁从糖化锅被导入到铜制煮沸罐（像个大铜水壶），加入精选的啤酒花熬煮1个半小时。
“This will take about 2 hours to complete and during this time we will take samples to check the sugar concentration or gravity of the wort. After which, we must empty the mash tun of the now spent grains which are then collected by a local farmer and used as cattle feed.”
熬煮完成后威尔还要加入啤酒花以增加风味，然后麦芽汁被泵入回旋沉淀槽以去除酒花剩余物和其它不溶性物质，接着来到清洗干净的发酵罐，这时麦芽汁温度会降至适合酵母工作的19°C进行发酵过程，威尔会测量麦芽汁比重以便计算出发酵后的酒精度。煮沸过滤出的残渣会用做农田堆肥。
“When the mash tun is completely drained, the copper will be full. We then bring the wort in the copper to the boil. It is at this point that we add the selected hops and boil for about an hour and a half. More hops are added after the boil has finished and we prepare to transfer the wort to the fermentation vessels (FVs).
To ensure that the FV and all the connecting pipework are sterilised we spray food grade acid on to the vessel and through the pipework in order to kill off any remaining bacteria.
The transfer or run-off to the FVs is where the wort will be cooled to 19°C to allow the yeast to be pitched at the correct temperature. It will take about an hour to fill the FV. When all the wort has been collected we will take the gravity reading to allow us to calculate the alcohol content at the end of fermentation.
When the copper has been drained of all the wort, the trub (solids created when wort is boiled) and the spent hops are dug out and will be removed by our local farmer, who composts them on his fields.”
最后：发酵完成罐装后，威尔需要清洗所有设备容器，为下一批酿造做好准备。
“When we have finished the brewing, all the vessels and equipment are cleaned down and made ready for the next brew.”
下午4点-5点左右：威尔每天下班前都会亲自检测啤酒的品质。
“By this time, it will be about 4:30PM-5:00PM and we will finish the day by quality checking the beer.”
