Drinking craft beer can be something really nice and tasty( most of the times)-though at times it can be a little annoying/frustrating due to poor quality/taste of what's in the glass(es)---so what makes a beer good? and what makes a beer bad?
喝啤酒可以是件简单愉快的事，特别是如果选喝不同类别风格口味繁多Craft Beer的话，更可以是让味蕾幸福享受的事。
是什麽可以让一般人观念中平平无奇觉得只是难喝酒精冷饮的啤酒变美味？说来也没什么稀奇，最基本不外是水+麦芽+啤酒花+酵母。这之外，还有些方法能让啤酒变更有趣美味，比如说
Essentially--beer is brewed with 4 main basic things namely water+malt+yeast+hops( not necessarily in that sequence)---and then of course there's other ways and means of trying to make a beer taste even better---here's a very layman terms way of looking at what makes a beer taste nice:-
1) Brew it Basic
By using different combinations of water-malt-yeast-hops---a brewer can make varieties of very nice/delicious beers already--it all depends on how a beer is brewed--what style/taste profile the brewer/s wanted the end product to be---even with just those 4 basic ingredients---there's already very many different styles of beers can be created---so long it's brewed right(or to perfection for some) those 4 ingredients can be turned into something smelling/ tasting really beautiful.
In fact there's a lot in common within the brewing and culinary scene where there are brewers/chefs who would always strive for brew/food beyond satisfactory level---Not just happy to sell a few beers/few tables more but seeking to explore ways of making a brew/dishes(be it a basic version or "elevated version") more interesting/more tasty/more complex/more balance.......
1）基本酿造法
是的，啤酒最根本酿法是让麦芽，啤酒花和酵母在适量水里煮热冷却酿造成酒，因为麦芽啤酒花酵母都有非常多不同味道特质选择可以组合，加上不同水质作用，单只是使用这四个最基本酿酒原料就足以酿出很多不同类型风格不同味道啤酒，比如说麦芽可以有原味或类似茶叶或咖啡豆那样不同烘培程度的选择，比如啤酒花可以有比较倾向柑橘类或花香类或辛辣类等等口感选择，当然不同类型酵母也会对啤酒的最终味道层次形成带来重大影响。
虽然四大主要基本酿造原料就足以带来无数多不同类型味道的啤酒，在Craft Beer世界中，这只是美味的基础，酿酒师们对啤酒不同美味极致的好奇心跟美食界大厨们追求是一致的，都在想怎样可以把啤酒再提升味道层次或上达至另一个境界。
2) Adding real food items/spices
This is one common way of trying to make a beer smell/taste even more interesting/closer to the real food item/s or spices used---we are NOT talking about "fake flavours" here but using real items that goes from fruits to vegetables to things like oysters or even lobster--all in the beliefs that whatever added to the base beer would help to create a taste profile/nose that the brewer/s wanted or thought would be achievable or simply experimenting to see what's coming out of it---just like some chefs using things like saffron or truffle to create dishes--some brewers too would use seemingly expensive/hard to obtain food items to play around with their idea/s of an interesting brew---the end result might be a winner or simply a waste of time and money which failed to achieve anything nicer--of course this is not to say that using expensive food items for beer enhancing is a formula for good/tasty brew---but just an examples of how extreme at times brewers would seek out ways/items to try use in an effort to create something many people still think as nothing more than just fizzy yellow piss....
2)增添/浸泡法
在酿酒过程中，这是比较常见易懂的方式，把真正食材比如各种水果，比如咖啡茶叶，比如辣椒胡椒香草肉桂巧克力等等数不尽的各式食材选择性加入啤酒中酿造提味，根据酿酒师想要呈现的风格酿成带有或浓或淡原食材特色味道的啤酒。
3) Barrel aging emmmm
Not sure how many non-craft beer drinkers or people really new to craft beer have heard of it---or even thought of it before--that beer actually goes through the process of aging in a barrel---the rational is clear---pour beer into used barrels which contained whisky/bourbon/apple brandy/tequila and so on before---let the beer soak up some barrels characteristics as well as what's left of the previously filled liquid goodness and see how it impact/impart a beer to make it "thicker"/more complex/sweeter/smokier/oaky and so on---Of course the types of used barrel for beer is not limited to hard liquor but includes also wine barrels as well mead barrels too..
( *NOTE--just like brewing a base beer---barrel aging beer would have good ones and so so or even bad ones too---the process of barrel aging is NOT 100% guaranteed to always create better beer---sometimes a base beer would indeed taste better than a BA version)
3)桶陈熟成法
另一个比较常见让啤酒变美味方式则是将啤酒倒入已使用过酒类木桶比如威士忌比如波本酒比如苹果烈酒比如红葡萄酒或白葡萄酒痛，通过吸收木桶自身特有气息还有桶内浸泡过酒类精华让啤酒变更美好/更不一样。（必须说的是，桶陈版啤酒不一定就打包单肯定会比基本版美味，一切还得看酒和桶配搭成果）
4) Let time be the enhancer
Some beer styles simply needs more time than others to achieve a tastier profile---it is very common to hear the word " too young" after sampling a beer---and it's exactly what the word meant--- a beer is too young hence lack of depth/layering/complexity it should be showing because it was not given the benefits of maturing for another one or two or few more years in the cellar.
(* if you are new to craft beer and would like to know what are some beer styles good to keeping more years before consuming---the general idea is that beers which emphasis on freshness of hops or food items used would be good to drink fresh--while some styles like imperial stouts/lambic/barleywine and so on would be good to keep for a certain time period---for more info go google search--there are plenty of info on that)
4)等时间过去法
有时候，某些类型风格啤酒变美味方式除了以上三个方式，更需要的是耐心和等待，因为太过“年轻”会让一些啤酒缺乏应有层次味道，喝起来不够韵味，是一种浪费，所以有些啤酒需要超过两三年或更长时间酝酿後才面市是常态。值得注意的是，有些啤酒就算酝酿三年後才推出，对一些啤迷来说还是需要再收几年时间，让酒体更圆润平衡之后才会更美味。
If you are new to craft beer scene---one thing you need to know is that drinking craft beer is like going to a restaurant---there are really good ones but there's also some bad ones----while there are many brewers who would seek ways of enhancing/improving a beer's deliciousness---there are also some "brewers" who for some reasons not only brewing below average beers or even bad ones and selling openly---hence the chances of bumping into a bad beer is always there---also the scenario where some bar/bottle shop owners selling already 'dead" beers due to either poor handling or keeping beers not meant for too long in storage.
BUT--sometimes a perfectly brewed/really tasty beer can taste bad as well under these scenario:-
有趣的是，在Craft Beer的世界，尽管有那么多好喝美味选择，但也是会有些学艺不精就出来卖酒的“酿酒师”，所以有时候难免会遇到难喝啤酒，此外，以下是为什么一些高水平好喝啤酒会变难喝：
1)Blessed by Direct Sunlight/Strong Lights
The biggest enemy of a beer is direct sunlight---a beer will DIE after a certain time period under direct sunlight whatever the beer style might be---it will just perished---if you want your beer to taste how it should be---very simple---avoid direct sunlight or direct strong light indoor.
1）阳光强光加持
阳光强光是啤酒的天敌，无论是罐装瓶装还是酒吧用啤酒桶，只要放在阳光强光下暴晒，就算是世界上最好喝的啤酒也会毫不例外的即刻坏掉变成世上最难喝的东西。
2) Contamination
A nicely brewed beer can go bad easily if there's contamination occurred during canning/bottling---unfortunately when that happened--because it's sealed---there's no way to find out until after opening---it is highly unlikely a brewery would still canned/bottled a beer they already know gone bad because that's idiotic way of killing off their own brand/future businesses.
Of course--if you are drinking a beer from a bar---sometimes a perfectly good beer can taste bad too---only because the bar never really take good care of the pipelines which sent the beer out of a keg to your glass.
2) 受感染
要让不是住在酿坊附近的人喝到自家啤酒方法就是把啤酒装瓶装罐运出去，不过有时候偶尔会发生一种情况叫感染，在装瓶装罐过程中发生卫生问题啤酒被感染变坏了。（虽然啤酒也可能在酿造过程中发生感染问题，但那是装瓶装罐前就能发现的，）所以如果是装瓶装罐好之后才发现啤酒感染，那只能是作业过程中发生。（要说会不会有任何酿坊把明知道已经变坏啤酒仍然装瓶装罐卖是不可能的事，因为那只能是直接自毁酿坊招牌的白痴做法）。此外，感染情况也可能发生在没有定时清理输酒管线的酒吧。
3)Your palate simply can't appreciate (yet)
It must be point out that--while beer drinking is a very personal choice/personal taste matter--there is such a thing as palate appreciation ability--in simple words--sometimes a really good beer is deemed bad by a drinker NOT because the beer turned bad--but only for one reason---that drinker did not know how to appreciate the taste profile of the beer---because he/she only drink a limited style/s of beer---because he /she don't understand the essences/nuances of that particular beer---because he/she prefers only certain choice/s of smell/taste( examples dislike smoky/ hates bitterness and so on).....All these factors could make a nice beer taste bad to a person.
In short---it will be a big waste giving a very delicious beer or mead to someone who do not understand it's characteristics or simply do not posses the required level of appreciation ability(yet).
3）个人味蕾问题
不得不说的是，对啤酒类型风格，应有味道呈现不了解，或是个人味蕾领略能力/鉴赏力还不够，加上个人对某种味道偏爱/厌恶/误会都可能让人觉得一些真正高水平啤酒不好喝甚至很难喝
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