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Briess公司介绍

2015/4/6 13:32:36
字号:T|T
内容摘要:Briess麦芽制造传统始于1876年,那年起谷物交易员Ignatius Briess 开始用那些生长在他祖国捷克斯洛伐克的肥沃的摩拉维亚山谷里的大麦制麦芽。

About Briess

关于Briess

135 Years in the Making

Making the industry’s best malts and brewing ingredients takes time. In our case…about 150 years. That's when the Briess malting tradition began, in 1876 when Ignatius Briess—a grain exchanger—began malting barley grown in the fertile Moravian valleys of his homeland Czechoslovakia.

135年的创业史

做出行业最好的麦芽和啤酒酿造原料需要时间。对于我们来说已有约150年历史了。 Briess麦芽制造传统始于1876,那年起谷物交易员Ignatius Briess 开始用那些生长在他祖国捷克斯洛伐克的肥沃的摩拉维亚山谷里的大麦制麦芽。

Little did Ignatius know that his handcrafted traditions would cross the Atlantic to a small town in Wisconsin…to be handed down to generations of family members just as obsessed with quality malt as he was.

Ignatius 不知道他的手工艺传统将穿越大西洋在威斯康辛州一个小镇被一代又一代的家庭成员传承下来,他们像他一样痴迷于麦芽质量。

Today, Briess Malt & Ingredients Co. is a recognized leader in developing and producing handcrafted specialty malts for the American Craft Beer industry. Producing more styles of malt than any other malting company in the world, Briess sets the benchmark for unique flavor, color and performance in handcrafted specialty malts.

今天,Briess麦芽&原料公司已成为美国精酿啤酒行业中开发和生产加工特种麦芽威士忌的公认领头羊。生产多风格化的麦芽,超越了世界上其它任何麦芽制造公司。Briess把独特风味,颜色和性能作为手工制作特种麦芽威士忌的基准。

If you have time, check out our history. Better yet, check out our products. We know you’ll like them!

如果你有时间,看看我们的历史。如果能看看我们的产品那就更好了。我们知道你们会喜欢它们。

History

历史

Ignatius Briess picked quite the year to start malting barley in Czechoslovakia. It was 1876 and Alexander Graham Bell had just been awarded the patent for the telephone in the United States. That year eight million visitors to the Philadelphia Centennial Exposition witnessed innovations ranging from the typewriter to Heinz Ketchup. From 1860 to 1890, in fact, a record-setting 500,000 patents for new inventions were issued in the United States, leading then-Patent Office Commissioner Charles Duell to make his famous misquote, "Everything that can be invented has been invented" in 1889.

Ignatius Briess,1876年在捷克斯洛伐克开始用大麦酿啤酒。这年亚历山大·格雷厄姆·贝尔刚刚被授予电话专利。同年,八百万游客来到费城百周年博览会亲眼见证各种创新发明,种类从打字机跨越到亨氏番茄酱。事实上,1860年到1890年创纪录的50万项新发明专利在美国被发表。这引出了1889年专利局局长查尔斯•杜埃尔的一句著名误引“一切可以被发明的都已被发明”

The age-old process of malting barley for beer seemed to stand in stark contrast to the industrialization of the Gilded Age.

制造啤酒大麦的古老过程似乎与镀金时代的工业化形成了鲜明的对照。

But Ignatius Briess was a visionary who knew something about both the world's passion for beer and grain. He understood the need for a constant supply of high quality malt for beer. And, being a grain trader in Moravia, Czechoslovakia, he was also keenly aware of the opportunity that lay in the abundant barley fields of his country.

Ignatius Briess是一个有远见的人,深知全世界对于啤酒和粮食的热情。他明白需要不断提供高质量的麦芽啤酒。在捷克斯洛伐克的摩拉维亚作为一名谷物交易员,他也敏锐地意识到机会就在国家辽阔的大麦田中。

Like his counterparts in America who were designing light bulbs and motion pictures, Ignatius Briess jumped on the entrepreneurial bandwagon.

像他那些设计灯泡和电影的美国同行一样,Ignatius Briess跳上了创业的乐队花车。

Building a reputation

"The finest barley is grown in Moravia, and particularly that of the 'HannaPlain,'" an 1891 report on Austrian-Hungarian commerce noted. The first Moravian malthouse had sprouted up around 1860. By 1891, there were 100 malthouses in the region, 60 in Moravia alone.
建立声誉

“最好的大麦生长在摩拉维亚,尤其是在‘汉娜平原’,”一份奥地利匈牙利商务报告1891年指出。约在1860年,第一个摩拉维亚的麦芽制造厂成立了。到1891,该地区共有100个麦芽制造厂,其中60个在摩拉维亚。

The Briess malthouse was one. Ignatius Briess and his cousin Wilhelm Briess advertised their "Excellent Hanna Malz" for export, a claim confirmed by the 1891 report: "The very best reputation is attached to Hanna malt, 100 kilogrammes of which will bring from 3 to 5 florins more than any other malt.".

Briess麦芽制造厂就是其中之一。Ignatius Briess和他的表弟Wilhelm Briess为出口自己“优秀的汉娜马尔茨”做宣传,一份1891年的报告写道:“最好的大麦口碑非汉娜麦芽莫属,100公斤的汉娜麦芽价格要比任何其他麦芽贵35个弗罗林”。

Ignatius's son Rudolf had joined the family business and helped it gain worldwide recognition as a reputable supplier of high quality malt. In 1894 Rudolf was aggressively expanding their export business. In time, Rudolf Briess's "Malzfabrik" became renowned worldwide, specializing in export to Germany, Belgium, the United States and Latin America.
Ignatius
的儿子鲁道夫已经加入了家族企业,帮助其树立起一个全球认可信誉良好的高质量麦芽供应商形象。 1894年鲁道夫大举扩张自己的出口业务。随着时间的推移,Rudolf Briess的“Malzfabrik”成为全球知名品牌,专门出口到德国、比利时、美国和拉丁美洲。

A visionary like his father, Rudolf then added malted barley ingredients for baking to the product mix. Marketed as "Maltomonopol" and "Maltoferm", the malt extracts were produced in a brewhouse located next to the family's malthouse in Moravia.

像他父亲一样有远见,鲁道夫后来把麦芽成分加入到烘焙中,形成产品组合。被定位为“Maltomonopol”“Maltoferm”,麦芽提取物产自一个摩拉维亚啤酒厂,就在家族麦芽制造厂旁。

Meanwhile, in a small rural Wisconsin town on the other side of the pond, a small group of businessmen had pooled their resources to build a malthouse. The Chilton Malting Company flipped the switch in 1901, providing local farmers a place to sell their barley plus jobs for men in the community.

与此同时,在池塘另一边威斯康辛州一个农村小镇,那里汇聚一小群商人,他们集资建立一个麦芽制造厂。 Chilton麦芽制造公司1901年扳动开关,为当地农民提供出售大麦的场地,并为男性提供社区工作。

New century, new digs

In Czechoslovakia, however, things weren't so tranquil. As the family-owned enterprise grew during the early part of the 20th Century, clouds of war and political and economic unrest threatened disruption. Third generation maltster Eric Briess had the foresight to immigrate to the United States in the 1930's and become involved in the domestic malting industry.

新世纪,新挖掘

然而,在捷克斯洛伐克,事情并不那么平静。随着20世纪早期家族企业的成长,战火不断、政治经济动荡造成威胁破坏。第三代麦芽制造者Eric Briess有远见地在20世纪30年代移民到美国,参与到国内麦芽制造行业中。

The Briess family's European malting operation succumbed to the devastation caused by World World II. Rudolph Briess had died in 1942 at the age of 73. But, from his office in New York City, Eric Briess kept the Briess family business alive by supplying export customers whose sources of malt had been cut off as a result of the war.

Briess家族在欧洲的麦芽经营死于第二次世界大战造成的破坏。鲁道夫Briess1942年去世,享年73岁。但Eric Briess 从他手里继承了在纽约的办公室,Briess为那些麦芽来源由于战争被切断的出口客户提供麦芽,使生意得以持续下去。

Seeking to grow business, Eric established a relationship with the Chilton Malting Company, acquiring its production capacity in the 1950s and implementing improvements to increase capacity and product mix.

Eric为了寻求业务发展,Chilton麦芽制造公司建立了业务关系,1950年获得其生产能力,通过增加产能和产品组合来实现改进。

The story of the K-Ball Roasters

Specialized drying equipment for the production of roasted malts was one of the first upgrades. Several K-Ball Roasters were brought over from the G.W. Barth Company of Germany, which marketed and sold them simply as "ball roasters".


K-Ball
烘烤机的故事

用专门的麦芽烘干设备生产烤麦芽是升级中的一步。几个K-Ball烘烤机从德国,G.W.巴斯公司买进,在市场和销售领域简单地叫它们“球状烘烤机”

So what's with the K-Ball name? The "K" stands for "kugel" which is German for "sphere" or ball". We can speculate that someone assigned the nickname of K-Ball to the roasters and the name stuck, but that's pure speculation. We're open to correction!

所以K-Ball的名字何以得来? K”代表“球状构造”,德语里“球体”或“球”的意思。我们可以推测是某个人把烘烤机冠以K-Ball这个昵称,,但这纯属猜测。我们欢迎修正!

In the 1960s additional K-Ball Roasters were added, bringing to four the total number in operation. Churning out 600-pounds of roasted caramel malt at a time under the watchful eyes of an experienced malthouse crew, the K-Balls performed all roasting duties at the malthouse until the 1970s when drum roasters were installed. Additional drum roasters were added to the Briess inventory in the 1990s, sending the K-Balls into retirement.

20世纪60年代,又额外添置了几台K-Ball烘烤机,这样一共有4台机器操作。这些机器在经验丰富的麦芽制造厂员工的监看下,同时搅动600磅的焦糖麦芽。在麦芽制造厂里K-Balls承包了所有的烘烤工作,直到20世纪70年代,滚筒式烘烤机被安置进来。增设的滚筒式烘烤机在20世纪90年代开始被加入了Briess的购置清单中,使K-ball彻底退出了舞台。

The story continues

Existing equipment was also upgraded, and processes made more efficient. In time, the output of the facility tripled and export and domestic shipments continued to grow.

故事仍在继续

现有设备也是升级过的,并且制作过程更有效率。同时,设施输出量增至原来三倍,出口和国内出货量持续增长。

In 1971 when Eric Briess died, his son and fourth generationmaltster/brewer Roger Briess took over the family business. Trained at the famed WeihenstephanUniversity in Germany, Roger continued not only the family tradition of malting but also of seeing into the future. He recognized the potential of the young American Craft Beer movement and had those first drum roasters installed in the malthouse.

1971,Eric Briess去世后,他的儿子第四代麦芽师/酿酒者Roger Briess接管了家族生意。受训于德国著名Weihenstephan大学,罗杰不仅继续麦芽制造的家族传统,也预见到未来。他意识到初兴美国手工精酿啤酒运动的潜力,并把那些一级滚筒烘烤机安装在麦芽制造厂里。

Then, positioned for growth, in 1978 the Chilton Malting Company becameBriess Malting Company. Briess Malting Company became the leading malt supplier to the American Craft Beer Industry by rolling out innovative products and services for the small microbreweries. Briess was the first malting company to offer malt in small quantities, packaging specialty and base malts alike in 50 pound bags.

为了定位增长,1978,Chilton麦芽制造公司变为Briess麦芽制造公司。由于向小型啤酒厂推出型新产品和服务,Briess麦芽制造公司成为美国手工精酿啤酒企业中麦芽供应商中的领头羊。Briess是第一个提供小量麦芽和专门包装的公司,基本麦芽量是每袋50英镑。

In 1980 a mill was added to provide preground malts to microbreweries that had no milling capabilities. The Briess technical staff worked individually with new breweries, formulating beer recipes and pilot brewing recipes at its Chilton location. The list of specialty malts grew by the year to help satisfy the expanding palate of creative craft brewers. A silo purchase program was introduced to help finance the installation of silos at growing microbreweries.

1980年添置了一个磨坊,为没有研磨能力的小型啤酒厂提供预先磨碎的麦芽。在ChiltonBriess技术人员以个人形式为新酿酒厂工作,制定啤酒配方和实验性酿酒配方。每年都会增加特种麦芽种类来帮助满足创意手工啤酒口感的扩大化趋势。引进筒仓购买计划来资助那些发展中的微型酿酒厂的筒仓安置。

Briess Malting Company was establishing a unique and aggressive specialty malt business when Roger Briess, like his grandfather Rudolph Briess, looked to the baking industry for growth. The result was the re-introduction of Maltoferm® malt extracts for baking in the 1980s. The move propelled the company forward, making it North America's only vertically integrated malting company.


Briess麦芽制造公司正在建立一个独特的、野心勃勃的特种麦芽业务的同时,罗杰Briess,同他的祖父鲁道夫Briess一样,开始寄望于烘焙行业的增长。结果在20世纪80年代,重新引进Maltoferm®麦芽提取物用于烘焙。此举推动公司向前发展,使其成为北美唯一一个垂直一体化麦芽制造公司。

Roger saw additional potential in the food industry, plus the need to make brewers flakes and other grain ingredients for brewing. In 1990 the company commissioned a new plant named after its signature product line, Insta Grains®. In 1995 malting capacity more than doubled when a second malthouse was purchased in Waterloo, Wisconsin. And in 1997 a roasting operation was built there to expand specialty malt production.

罗杰看到食品行业其他的潜力,以及对酿酒师和其他谷物酿造原料的需求。1990年公司以其标志性的产品线,命名了一个新工厂-英斯达谷物工厂® 1995年麦芽制造能力增加了一倍以上,同时在威斯康辛州的滑铁卢,购进了第二个麦芽制造厂。为了扩张生产特种麦芽,于1997年,在那建立了烘烤公司。

Monica Briess, wife of Roger, took over the family business after the unexpected death of Roger on April 25, 2001. In 2002, Monica, sons Craig and Colin, and the entire company celebrated the commissioning of a state-of-the-art extract plant in Chilton. The new, on-site plant was a dream of Roger's. Ground had been broken several years earlier for the modern plant that houses a fully automated 500-barrel brewhouse for the production of brewer's grade and food grade malt extracts.

当罗杰在2001425日意外死亡后,她的妻子Monica Briess接管了家族生意。2002,Chilton,莫尼卡,CraigColin的儿子们,以及整个公司的人都在庆祝技术一流的提取精炼工厂的授权成功。拥有这样一个新兴并可现场观摩的工厂一直是罗杰的梦想。供新工厂使用的场地早在几年前就已经被开垦出来了,新工厂的容量相当于一个全自动化生产500桶量酿酒级和食品级麦芽提取物的酿酒厂。



To better reflect its position as North America's leading supplier of specialty malts to the brewing industry, and innovative supplier of specialty ingredients for foods and beverages, the company name was expanded to Briess Malt & Ingredients Company, a division of Briess Industries, Inc., in 2003.

为了彰显其作为特种麦芽供应商在北美的领导地位,以及其在食品、饮料特种原料供应方面的创新性,公司在2003年把名称扩展为Briess麦芽&原料公司,Briess产业的一个部门公司。

In 2005 a dryer was commissioned in the extract plant, giving the company total control, under one roof, of the production, extraction and drying of malt extracts and natural sweeteners.


2005
,一台烘干机被授予给精炼提取公司,使生产、提取、干燥麦芽提取物和天然甜味剂等程序集中到一起,做到一体化控制。

In 2006 the company celebrated 130 years of malting tradition.

2006,公司庆祝130年的麦芽制造传统。



The Briess family malting tradition continues today. One of the few family-owned malting companies remaining in the world, Briess is North America's leading producer of specialty malts. Melding sensory with modern quality control and testing practices, Briess handcrafts more styles of unique and full, rich-flavored specialty malts than any malting company in the world, plus a complete line of brewer's grade malt extracts, brewers flakes and adjuncts for brewing beer.

Briess家族麦芽制造传统如今还在延续。Briess也是为数不多的留存下来家族麦芽制造公司之一,是北美特种麦芽生产商中的领导者。把感官与现代化质量控制和测试实践融为一体的Briess手工酿造,比世界任何其他麦芽制造公司更具多元风格,特种麦芽独特而完整、口味多样,再加上一条完整的酿酒师级的麦芽提取物生产线,酿酒师们纷至沓来,争相调酒。
Carrying on the Briess family tradition that Ignatius Briess ignited more than 130 years ago, Briess Malt & Ingredients Company remains focused onproviding quality products, impeccable service and innovative solutions to the American Craft Brewing Industry.

IgnatiusBriess130多年前引燃的那把火,如今Briess麦芽&原料公司仍然传递着,它依旧致力于为客户提供优质的产品和完美的服务,为美国手工啤酒酿造业带来创意方案。

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