Mesaĝoj: 13
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T0dd (Montri la profilon) 2011-marto-14 15:50:49
I'm slowly preparing my first mini-podcast in Esperanto, and I thought I'd start with a topic dear to my heart: beer. So I'm collecting all the beer-related words I can find, but I haven't found "lager"--possibly because I've misplaced my old Wells dictionary. I bet it's all in there.
Your help is appreciated. And if there are any other interesting beer-related words you think I should use, let me know. I have elo, ŝaumo, lupolo and various others.
Not sure about "stout" and "porter" either. Translating such words is an interesting puzzle. "Stout" originally meant "proud" and "strong" as in "stout of heart". But clearly it would be a mistake to simply use the Esperanto adjectives. "Lager", however, refers to the prolonged storage, or lagering, needed to produce those beers. So perhaps something like "longstora"...Oh I don't know.
Miland (Montri la profilon) 2011-marto-14 16:47:58
T0dd:.. a topic dear to my heart: beer..From Wells:
lager: (hela, sube fermentita) biero
ale: (supre fermentita) biero, elo
stout: portero
porter: portero
From Butler:
porter-o: Porter, dark-brown bitter beer fm charred malt.
From Benson:
lager: hela biero.
Do you brew your own lunbrilo?
T0dd (Montri la profilon) 2011-marto-14 17:23:08
Miland:Thank you. The translations of "lager" are a bit unfortunate. Lager is usually, but not always, bright colored. There are dark lagers, and malhela hela isn't exactly clear. Sube fermentita is accurate but a bit technical. A noun would be good, too. Lager and ale are the two main types of beer. Shouldn't they both have a nice root noun?T0dd:.. a topic dear to my heart: beer..From Wells:
lager: (hela, sube fermentita) biero
ale: (supre fermentita) biero, elo
stout: portero
porter: portero
From Butler:I guess that's good enough. Rostbiero would actually be more descriptive, but portero is good enough.
porter-o: Porter, dark-brown bitter beer fm charred malt.
Actually, stout could be considered fortportero, since that's what it originally was.
From Benson:Yeah, I'm just not happy with that. Maybe lagero is internationally recognizable? I know it collides with "ero de lago" but that's pretty irrelevant.
lager: hela biero.
Do you brew your own lunbrilo?I used to brew beer, yes. Haven't done it in years. Could use one now.
erinja (Montri la profilon) 2011-marto-14 17:37:04
You could always say 'lager-biero' to make it clear you aren't talking about pond water (...hm....though maybe you ARE talking about pond water, if you wanted to speak of a really vile beer!)
I generally prefer internally derived forms to neologisms.
However, "porter" seems to be fairly international, so that seems to be a vote for "porter". In addition, though I know nothing about beer, Wikipedia informs me that German "Schwarzbier" also uses roasted ingredients (roasted malts rather than barley), so "Rostbiero" technically could refer either to a porter or a Schwarzbier.
T0dd (Montri la profilon) 2011-marto-14 17:47:42
erinja:I do too, but there really are dark and amber lagers, so hela just doesn't work.
I generally prefer internally derived forms to neologisms.
However, "porter" seems to be fairly international, so that seems to be a vote for "porter". In addition, though I know nothing about beer, Wikipedia informs me that German "Schwarzbier" also uses roasted ingredients (roasted malts rather than barley), so "Rostbiero" technically could refer either to a porter or a Schwarzbier.Malts are barley. Malting is the process of warming barley kernels in a warm damp environment until they crack open, at which point the stored starch granules are converted to sugar (maltose, mainly), which can then be fermented. Schwarzbier is bottom-fermented porter (or, if you prefer, porter is top-fermented schwarzbier). That makes it, in fact, a black lager.
So indeed rostbiero won't work.
Miland (Montri la profilon) 2011-marto-14 18:20:02
erinja (Montri la profilon) 2011-marto-14 18:42:25
@Todd, malt/barley:
That's what I get for believing Wikipedia!
sudanglo (Montri la profilon) 2011-marto-15 10:56:21
I have always associated 'storo' with memory operations in computing.
Great advantage of having Wikipedia in multiple langages is that if one is uncertain about the internatinality of some terms in a certain field one can quickly look up in a general article on the topic how the various languages have handled it.
When I was a lad, I remember that we would say mi prenos pajnton da amara for I'll have a pint of bitter - also 'milda' for mild.
It's a long time since I've seen mild in a pub.
You would like the pub 2 minutes from where I live. It usually has half a dozen 'real ales' from all over the country changing the selection regularly. In Ramsgate, on the sea front, we have our own micro-brewery (Gadds Ales) which has produced some award winning beers. Might be something on the Internet you could find by Googling 'Gadds'
sudanglo (Montri la profilon) 2011-marto-15 11:16:54
Our Brewery began life in the back of a Ramsgate boozer full of louts and ne'er-do-wells, back in 2002, and we spent the following four years struggling away in the tight, smelly and smokey surroundings until we'd built up enough customers to break free. In 2006 we purchased a big shed and set-up again (properly this time), bigger, better and bolder than before, brewing fresh, tasty, local ale for fresh, tasty locals. And it worked.
Miland (Montri la profilon) 2011-marto-15 11:23:41
T0dd:Sube fermentita is accurate but a bit technical..You might exploit the brewing context by using supra and suba respectively for ale and lager, indicating where the fermentation occurs. Or perhaps varma and malvarma, indicating the required fermentation temperature.