| 1. | The method used at orval is known as top fermentation
欧瓦啤酒发酵的这种方法称为上面发酵。 |
| 2. | Orval abbey was founded in 1070
欧瓦修道院始建于1070年。 |
| 3. | On the day of the brewing , the wort is cooled and then seeded with orval ' s own special yeasts
之后，麦芽汁被冷却，加入欧瓦自己独特的酵母。 |
| 4. | At orval a three - week storage period is more than just the normal maturing or conditioning period
欧瓦的三个星期的贮存期比正常的啤酒成熟和贮存期要长。 |
| 5. | Since brewed , orval has been subjected to three yeast seedings , and has thus undergone three fermentations
整个酿造过程中，添加三种酵母，经历三次发酵。 |
| 6. | The orval abbey , a heaven of great peace and beauty , is located in the heart of belgium ' s gaume region
欧瓦修道院是宁静美丽的天堂，它位于比利时中心的高默地区。 |
| 7. | The basic materials of orval beer are spring water , malted two row barley , aromatic hops and candy sugar
酿造欧瓦啤酒的基本原料是水，两穗大麦麦芽，芬芳啤酒花和糖。 |
| 8. | The characteristic bitterness of orval is due to the particularly high level of hops added to the wort during the boiling
欧瓦啤酒独特的苦味是因为在将麦芽汁煮沸的过程中加入高品质的啤酒花而形成的。 |
| 9. | Orval then undergoes bottle fermentation for 5 to 6 weeks in the maturation halls , where temperature is maintained at 15 & ordm ; c year round
装瓶后的啤酒在后熟窖中存放4到5天，窖中温度保持在恒温15摄氏度。 |
| 10. | For in the conditioning tanks a form of the english “ dry hopping ” is carried out , ever so important for orval ' s characteristic taste and bouquet
在贮存罐内死的酒花被滤去，这一点对欧瓦经典的口感和香味非常重要。 |
