añejamiento

English translation: ageing (or aging)

09:40 Oct 9, 2020
Spanish to English translations [PRO]
Food & Drink / proceso de fabricación de cerveza
Spanish term or phrase: añejamiento
"El añejamiento de la cerveza se produce en presencia de "metales de transición" en la cerveza tales como cobre, hierro y manganeso, muchos de los cuales se proporcionan de manera natural a través de granos y malta."

¿Quería preguntarles si este termino se usaría en contexto de cerveza o si sería mejor usar envejecimiento? Es para español de España y no español sudamericano. En mi experiencia se usaría mejor envejecimiento y nunca he visto añejamiento en este contexto solo para rones, quesos etc ¿Valdría para cerveza también?

Valoraría sus opiniones sobre el uso de la palabra aquí.
charlotte wellon
English translation:ageing (or aging)
Explanation:
Beer can be aged, either in cask or in bottle. See reference, but there are many.
Selected response from:

matt robinson
Spain
Local time: 01:22
Grading comment
Selected automatically based on peer agreement.
4 KudoZ points were awarded for this answer



Summary of answers provided
4 +5ageing (or aging)
matt robinson
3 +1maturation
Lisa Rosengard
Summary of reference entries provided
Ageing vs maturation
AllegroTrans

  

Answers


5 mins   confidence: Answerer confidence 4/5Answerer confidence 4/5 peer agreement (net): +5
ageing (or aging)


Explanation:
Beer can be aged, either in cask or in bottle. See reference, but there are many.


    https://www.craftbeer.com/craft-beer-muses/cellaring-craft-beer-to-age-or-not-to-age
matt robinson
Spain
Local time: 01:22
Native speaker of: Native in EnglishEnglish
PRO pts in category: 8
Grading comment
Selected automatically based on peer agreement.

Peer comments on this answer (and responses from the answerer)
agree  neilmac
6 mins

agree  Rebecca Breekveldt
42 mins

agree  Liliana Garfunkel
2 hrs

agree  David Hollywood: Cervecerías con programas Barrel Aged (añejamiento en barrica) .
18 hrs

agree  AllegroTrans
2 days 14 hrs
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6 hrs   confidence: Answerer confidence 3/5Answerer confidence 3/5 peer agreement (net): +1
maturation


Explanation:
Maturation as the ripening, instead of the ageing, of the beer could be considered.

La maduración en lugar del añejamiento o el envejecimiento de la cerveza puede ser considerada.

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Note added at 4 days (2020-10-14 04:05:19 GMT)
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"The beer's maturity (or ageing in cases of prolonged periods of time) is produced by 'transition metals' such as copper, iron and manganese, many of which are provided naturally through grains and malt."

Lisa Rosengard
United Kingdom
Local time: 00:22
Native speaker of: English

Peer comments on this answer (and responses from the answerer)
agree  AllegroTrans: Although the other answer is not wrong, I don't think beer is really "aged" in the same way as wines and spirits. Maturation really is just the development of the desired flavours and the timescale is much shorter for beer (in general, but see my ref)
2 days 7 hrs
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Reference comments


3 days 12 hrs
Reference: Ageing vs maturation

Reference information:
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The Oxford Companion to Beer definition of
aging of beer,

Aging Of Beer, an aspect of beer connoisseurship that is rapidly being rediscovered by modern breweries, beer enthusiasts, serious beer bars, and restaurants. Here we must distinguish aging from two other terms: maturation and staling. The term maturation refers to the relatively short controlled aging period employed by the brewery to transform freshly brewed “green beer” into a drink suitable for sale. Traditionally this maturation takes place over a period as short as 1 week or, in the case of certain beers, a few months. Staling refers to the onset of unwanted and unpleasant flavor, aroma, or appearance caused by inappropriate aging and/or exposure to heat, light, oxygen, and other harmful factors.

Beer aging, on the other hand, is deliberate, or at least felicitous. Many wine enthusiasts are of the opinion that wine is the only beverage that can benefit from aging, but this is not nearly true. In fact, the vast majority of wine is incapable of aging well and is designed to be consumed as soon as it leaves the winery. If aging is attempted, these wines will become stale. Precisely the same is true of beer—most beer is at its best the day it leaves the brewery and, depending on conditions, it has a limited shelf life, often measured in months and rarely exceeding a year. However, certain beers, kept properly, will improve and deepen with age, becoming increasingly complex and even profound.

Whereas most beer throughout history has been meant for consumption within days, weeks, or a few months, certain beer types have always been meant to age further. One of these is Belgium’s range of lambic beers, complex and acidic wheat beers entirely fermented by wild yeast and bacteria living in the brewery and its environs. See lambic and wild yeast. Lambics and similar beers have probably been made for more than 1,000 years and are traditionally aged in oak barrels. One or two years of aging in barrels is normal for lambic, and bottled styles such as Gueuze can age for many years further. Because of the interactions between its complex microflora, the aging of lambic is unique among beers. In some ways it resembles the aging and affinage of cheese, where continued action by bacteria and molds will help develop the cheese to the height of its flavors. In lambic, the microflora represent the biggest influence over the period of aging, but other factors are at work as well.

AllegroTrans
United Kingdom
Native speaker of: Native in EnglishEnglish
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