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星期五晚上

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有什么比一杯冰啤酒更能带动气氛

3
00:00:09,332 --> 00:00:11,599
这是世上最简单的饮料

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00:00:11,733 --> 00:00:12,932
主要成分是水

5
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加一点酒精

6
00:00:14,533 --> 00:00:18,066
但这种简单饮料的背后是这个

7
00:00:19,266 --> 00:00:21,066
一座巨型超大工厂

8
00:00:21,199 --> 00:00:23,932
用高科技设备堆到屋顶

9
00:00:24,066 --> 00:00:25,866
数千名酿酒人员

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00:00:25,999 --> 00:00:28,733
数十亿公升的啤酒

11
00:00:28,866 --> 00:00:30,733
海尼根的母工厂

12
00:00:30,866 --> 00:00:35,599
如今跃居欧洲第一大啤酒厂

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00:00:35,732 --> 00:00:37,332
这么大的工厂

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只为酿出一杯古老佳酿

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=============
记录片之家倾情奉献
http://www.jlpzj.net/
本字幕仅供学习交流，严禁用于商业用途
==================
摘 订:GBLim

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阿姆斯特丹出名的东西很多

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但过去十年来

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它也成为啤酒爱好者的圣地

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每年近50万人

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00:01:05,331 --> 00:01:07,800
前往一座互动式博物馆朝圣

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00:01:07,933 --> 00:01:10,199
这里不但给你上一堂历史课

22
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还能一睹幕后的酿酒过程

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行销策略

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整个海尼根世界

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甚至教你怎么喝啤酒

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现在我要告诉你们

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为什么啤酒是这副模样

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如何饮用及品尝啤酒

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你们也看到上面有些白泡沫

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你们看到这这些白泡沫也许会想...

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对,里面可能也有啤酒

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但没人讨论过那杯啤酒的品质

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如果看泡沫盖下面

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下面有很多气泡,看到没?

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气泡显示啤酒很新鲜

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与其以口就酒喝泡沫盖

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我们要以酒就口

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把杯子挨着嘴唇

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然后把头稍微往后仰

40
00:02:00,333 --> 00:02:04,733
就会有啤酒乘着一波幸福流入口中

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请让我看剎那一波幸福,朋友

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让我瞧瞧

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啤酒是最古老的酒精饮料

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即使过了八千年

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啤酒仍是全球最受欢迎的酒精饮料

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事实上,现今使用的酿制过程

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至少可以往前追溯到古埃及时代

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全球每个区域都有自己最爱的啤酒

49
00:02:30,466 --> 00:02:33,200
但有个品牌的销售范围

50
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堪称全球第一

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140家啤酒厂分布于70几国

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海尼根去年卖出的啤酒

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至少有160亿公升

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足以填满15座温布利球场

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其中一家啤酒厂的产量位居第一

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其中一家啤酒厂的产量位居第一

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海尼根旗舰超大啤酒厂

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位于荷兰祖特尔乌德

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占地一百多万平方公尺

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超过150座足球场

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是一家超大啤酒厂

62
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这家啤酒厂生产超过十亿公升啤酒

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你要想像祖特尔乌德一年的产量

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一瓶一瓶排列起来

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可以环绕地球四圈

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超大啤酒厂必须密切注意小细节

67
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祖特尔乌德啤酒厂仰赖最新科技

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以及一千六百名酿酒人员的...

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眼睛、鼻子和味蕾

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要保持全球第一的宝座

71
00:03:42,533 --> 00:03:44,399
必须达成三大挑战

72
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酿制第一流的啤酒

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快速送到顾客手上

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不断扩大市场

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前两个步骤

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酿制啤酒和送货出厂

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分属租特尔乌德超大工厂的四个区域

78
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磨坊,在这里压碎大麦谷粒

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酿酒厂

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把压碎的大麦煮成香甜汁液

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叫做麦芽汁

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酒窖

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有两百个巨大的发酵和储藏槽

84
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用酵母把那些糖分变成酒精

85
00:04:17,666 --> 00:04:20,466
还有这座巨型的包装和经销厂

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把酿好的啤酒装瓶、装罐和装桶

87
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运往世界各地

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啤酒本身包含四种简单成分

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水、大麦、啤酒花和酵母

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未加工的大麦要处理过才能酿制

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在过程中把大麦制成麦芽

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00:04:40,933 --> 00:04:44,066
在比利时安特卫普附近的麦芽厂进行

93
00:04:46,999 --> 00:04:48,732
这里是艾伯特麦芽厂

94
00:04:48,866 --> 00:04:50,866
也是海尼根最大的麦芽厂

95
00:04:50,933 --> 00:04:53,599
这里把大麦制成麦芽

96
00:04:53,732 --> 00:04:57,866
麦芽是啤酒最重要的成分

97
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大麦制成麦芽以后

98
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会在酿制过程中产生天然糖分

99
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再用酵母发酵成酒精

100
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混合不同品种的大麦

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形成啤酒独特的风味

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发芽的第一个步骤是浸麦

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就像把茶叶泡在热水里

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但这里的目的不是泡一杯茶

105
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而是让大麦谷粒开始生长

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这个过程称为发芽

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大麦和水混合以后从这些管子流出

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浸麦的过程基本上包含两个步骤

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清洗大麦

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增加大麦的湿度

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才能启动发芽的过程

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大麦经过24小时以上的浸泡

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就开始发芽

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基本上大麦受到了清爽的春雾滋润

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于是种子发芽

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产生酵素会在酿制过程中

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把淀粉转化为糖

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这些大麦刚从浸麦的容器中取出

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在容器中开始生长

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现在把大麦移到发芽箱

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种子才真正开始成熟

122
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然后把塞子打开

123
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把逐渐发育的种子换到一个大锅炉里

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叫做麦芽干燥炉

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干燥的热气阻止大麦继续发芽

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这支机械臂其实一面转动

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一面摊平谷粒

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让这一层谷粒完全平坦

129
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空气才能平均穿透

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从凉爽的湿气改吹干燥的热气

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或许看似突兀

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00:06:39,533 --> 00:06:41,933
但这样才能创造啤酒需要的...

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00:06:41,999 --> 00:06:43,799
完美的颜色和风味

134
00:06:43,933 --> 00:06:45,199
只消温度差了几度

135
00:06:45,332 --> 00:06:47,265
整批啤酒可能就此作废

136
00:06:47,399 --> 00:06:48,999
其实我们有一间控制室

137
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控制所有温度和湿度等等

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麦芽厂也有自己的实验室

139
00:06:55,999 --> 00:06:58,066
等于是一间迷你啤酒厂

140
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测试每一批麦芽的品质

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00:07:02,599 --> 00:07:05,466
这里是发芽的大麦

142
00:07:05,533 --> 00:07:09,733
可以清楚看见很小的大麦幼根

143
00:07:09,866 --> 00:07:11,932
在发芽几天后冒出来

144
00:07:12,066 --> 00:07:14,199
就为了像大麦这样的天然成分

145
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连顶尖的酿酒师也得任老天摆布

146
00:07:18,999 --> 00:07:22,999
这一家麦芽厂制造九百多吨大麦芽

147
00:07:23,066 --> 00:07:27,066
足以生产两千多万瓶啤酒

148
00:07:28,399 --> 00:07:30,866
荷兰祖特尔鸟德的海尼根啤酒厂

149
00:07:30,999 --> 00:07:33,999
需要的远不止这些麦芽

150
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每天有20辆卡车开到啤酒厂

151
00:07:37,000 --> 00:07:39,933
每辆车载有30吨大麦芽

152
00:07:40,066 --> 00:07:43,600
有人负责处理每一批进场的麦芽

153
00:07:43,733 --> 00:07:46,533
酿酒师尚铎曼

154
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这间超大啤酒厂的酿酒大师

155
00:07:55,266 --> 00:07:57,199
闻闻看

156
00:07:58,866 --> 00:08:01,733
是一种淡淡的皮尔森麦芽

157
00:08:01,866 --> 00:08:05,399
品质没问题

158
00:08:05,532 --> 00:08:07,400
尚的味蕾经过千锤百炼

159
00:08:07,533 --> 00:08:09,999
对酿酒艺术很有眼光

160
00:08:10,133 --> 00:08:12,333
我们闻闻看新不新鲜

161
00:08:12,466 --> 00:08:15,132
因为尝过才知道新不新鲜

162
00:08:15,265 --> 00:08:16,265
如果是潮湿的

163
00:08:16,399 --> 00:08:17,532
可能有霉味

164
00:08:17,666 --> 00:08:20,066
不应该有霉味

165
00:08:20,133 --> 00:08:21,866
品质优良...

166
00:08:21,999 --> 00:08:22,466
麦粒很完整,味道也非常好

167
00:08:22,533 --> 00:08:26,132
典型的皮尔森麦芽,味道很好

168
00:08:27,733 --> 00:08:31,399
典型的皮尔森麦芽,味道很好

169
00:08:31,532 --> 00:08:33,799
你也必须明白

170
00:08:33,933 --> 00:08:35,865
对从事酿酒业的酿酒人员来说

171
00:08:35,999 --> 00:08:39,932
必须应付原物料经常出现的变化

172
00:08:40,066 --> 00:08:43,732
因为这些都是天然产物

173
00:08:43,866 --> 00:08:46,466
祖特尔乌德为了应付这些天然变化

174
00:08:46,533 --> 00:08:49,333
于是经常测试产品

175
00:08:49,466 --> 00:08:50,866
从未加工的成分

176
00:08:51,000 --> 00:08:54,132
到装瓶、装罐和装桶的啤酒都不放过

177
00:08:54,199 --> 00:08:56,600
我们测试啤酒的浊度

178
00:08:56,666 --> 00:08:58,399
所以我们生产的啤酒很清澈

179
00:08:58,466 --> 00:09:01,400
我们测量泡沫,分析水分

180
00:09:01,533 --> 00:09:03,999
过了卡琳和她的团队这一关

181
00:09:04,066 --> 00:09:05,732
啤酒就可以出厂送到消费者手上

182
00:09:05,865 --> 00:09:08,666
他们必须确保每一滴都很完美

183
00:09:08,799 --> 00:09:11,132
因此晶莹清澈的啤酒

184
00:09:11,266 --> 00:09:14,866
浊度或混浊要降到最低

185
00:09:15,932 --> 00:09:19,132
要有保鲜的扎实泡沫

186
00:09:19,266 --> 00:09:21,933
以及纯水

187
00:09:22,066 --> 00:09:24,866
毕竟海尼根认为每一滴

188
00:09:25,000 --> 00:09:27,800
都攸关公司名誉

189
00:09:33,066 --> 00:09:36,399
意图控制原本难以预测的过程

190
00:09:36,466 --> 00:09:38,266
这个股动力来自创办人

191
00:09:38,399 --> 00:09:40,199
杰拉德埃德里安海尼根

192
00:09:40,332 --> 00:09:41,999
他年仅22岁

193
00:09:42,066 --> 00:09:45,465
就在1864年成立第一家啤酒厂

194
00:09:45,532 --> 00:09:47,465
这位年轻企业家毫无酿酒经验

195
00:09:47,599 --> 00:09:50,665
就投入家族财产

196
00:09:50,732 --> 00:09:54,466
证明啤酒是下一个蓬勃发展的产业

197
00:09:54,532 --> 00:09:57,066
直到1870年

198
00:09:57,199 --> 00:10:00,133
年轻的杰拉德才真正做出品牌区隔

199
00:10:00,266 --> 00:10:03,866
海尼根原本只是典型的黑麦酒

200
00:10:03,999 --> 00:10:08,466
被视为劳工阶级的饮料

201
00:10:10,933 --> 00:10:14,466
但荷兰开始出现一种新的清澈啤酒

202
00:10:14,599 --> 00:10:17,066
来自德国的皮尔森啤酒

203
00:10:17,200 --> 00:10:20,133
这种清澈、金黄的窖藏啤酒比较贵

204
00:10:20,266 --> 00:10:23,000
被视为比较高级的啤酒

205
00:10:23,133 --> 00:10:24,400
杰拉德在一场啤酒展发现

206
00:10:24,533 --> 00:10:28,266
新的皮尔森式啤酒销路好得多

207
00:10:28,332 --> 00:10:31,265
从此决定改弦易辙

208
00:10:31,399 --> 00:10:34,266
后来他有一个很聪明的做法

209
00:10:34,399 --> 00:10:37,999
把这种皮尔森啤酒定位为绅士啤酒

210
00:10:38,133 --> 00:10:42,666
从此生产清澈、金黄的皮尔森啤酒

211
00:10:42,799 --> 00:10:48,133
一种有别于传统黑麦酒的高品质啤酒

212
00:10:48,266 --> 00:10:50,399
很快就创下佳绩

213
00:10:50,466 --> 00:10:52,733
他们新推出的窖藏啤酒

214
00:10:52,866 --> 00:10:55,866
在1889年巴黎世博会荣获大奖

215
00:10:56,000 --> 00:11:00,999
这些嘉奖至今仍显示在标签上

216
00:11:02,799 --> 00:11:04,933
无论皮尔森啤酒、窖藏啤酒或麦酒

217
00:11:05,066 --> 00:11:07,333
啤酒一律以水为主要原料

218
00:11:07,399 --> 00:11:10,932
事实上,水占了啤酒的95%

219
00:11:11,066 --> 00:11:13,599
那么海尼根的主要原料

220
00:11:13,732 --> 00:11:16,000
有什么最高机密的来源?

221
00:11:16,133 --> 00:11:18,466
或许是某种异国天然泉水?

222
00:11:18,599 --> 00:11:21,399
也可能是刚融化的阿尔卑斯山积雪?

223
00:11:21,533 --> 00:11:22,666
信不信由你

224
00:11:22,799 --> 00:11:25,533
只是普通自来水罢了

225
00:11:25,666 --> 00:11:30,333
如何用普通自来水酿制高品质啤酒?

226
00:11:30,466 --> 00:11:35,066
海尼根在啤酒厂设立自己的净水厂

227
00:11:39,400 --> 00:11:42,533
这震耳欲聋的声音来自强大的唧筒

228
00:11:42,600 --> 00:11:47,399
以每小时45万公升的速度汲水

229
00:11:47,466 --> 00:11:52,666
每天可以填满六座奥运泳池

230
00:11:53,666 --> 00:11:59,200
我负责自来水厂的所有系统控制

231
00:11:59,333 --> 00:12:02,266
把自来水净化成酿造水

232
00:12:02,399 --> 00:12:04,133
供整家啤酒厂使用

233
00:12:04,266 --> 00:12:07,333
自来水在这里经过三阶段净化

234
00:12:07,466 --> 00:12:10,332
最后一个阶段称为逆渗透

235
00:12:10,466 --> 00:12:13,133
唧筒以高压让水穿透薄膜

236
00:12:13,200 --> 00:12:17,399
除去残余的矿物质和盐分

237
00:12:19,466 --> 00:12:22,666
我们这里用的是高压唧筒

238
00:12:22,799 --> 00:12:25,999
压力可高达七、八巴

239
00:12:26,066 --> 00:12:28,066
让水穿过薄膜

240
00:12:28,199 --> 00:12:30,999
是消防栓水压的三倍

241
00:12:32,666 --> 00:12:35,733
现在水质够纯,可以和大麦芽结合

242
00:12:35,866 --> 00:12:39,133
展开真正的酿酒过程

243
00:12:39,266 --> 00:12:40,200
"第一步:磨碎谷粒"

244
00:12:40,333 --> 00:12:42,532
大麦芽送到祖尔特乌德之后

245
00:12:42,599 --> 00:12:44,933
第一站先到磨坊

246
00:12:45,066 --> 00:12:46,399
把谷粒磨碎

247
00:12:46,533 --> 00:12:48,132
释出淀粉

248
00:12:48,266 --> 00:12:50,666
来自筒舱的麦芽

249
00:12:50,800 --> 00:12:54,000
以每小时十吨的速度经过磨坊

250
00:12:54,133 --> 00:12:56,666
磨碎后透过输送机

251
00:12:56,799 --> 00:13:00,466
送到这一组机器储藏,准备糖化

252
00:13:00,599 --> 00:13:03,799
酿酒时需要粗糙和细致的粒子

253
00:13:03,933 --> 00:13:06,733
细致的粒子容易释出淀粉

254
00:13:06,866 --> 00:13:09,666
形成美味的甜浆,叫麦芽浆

255
00:13:09,799 --> 00:13:11,933
比较粗的碎壳则形成一层底座

256
00:13:12,066 --> 00:13:14,133
有助于过滤汁液

257
00:13:15,999 --> 00:13:17,466
"第二步:糖化"

258
00:13:17,600 --> 00:13:19,666
磨碎的谷粒混合热水

259
00:13:19,799 --> 00:13:21,933
放在巨大的糖化槽里

260
00:13:21,999 --> 00:13:24,132
萃取出谷粒中的糖分

261
00:13:24,266 --> 00:13:27,333
很像先前麦芽厂把大麦浸泡热水

262
00:13:27,466 --> 00:13:31,199
只不过现在是萃取谷粒的糖分

263
00:13:31,332 --> 00:13:34,066
最后是糖化的过程

264
00:13:34,200 --> 00:13:37,799
我们糖化的温度大约是60度

265
00:13:37,933 --> 00:13:41,466
然后慢慢升高到78度

266
00:13:41,533 --> 00:13:42,866
就进入下一个步骤

267
00:13:42,999 --> 00:13:45,466
也就是过滤槽

268
00:13:45,599 --> 00:13:49,866
不同的温度活化麦芽谷粒的不同酵素

269
00:13:50,000 --> 00:13:52,466
把淀粉转化为糖

270
00:13:52,600 --> 00:13:55,333
透过蒸汽调节来控制温度

271
00:13:55,466 --> 00:13:57,332
在过滤槽底部加热

272
00:13:57,465 --> 00:14:00,866
不同的阶段温度很重要

273
00:14:00,999 --> 00:14:04,399
可以把最大量的淀粉

274
00:14:04,532 --> 00:14:06,399
转化为可发酵糖

275
00:14:06,466 --> 00:14:08,466
六座糖化槽并肩轰立

276
00:14:08,600 --> 00:14:11,533
就像把六座啤酒厂集合在一起

277
00:14:11,666 --> 00:14:16,265
这是应付工厂巨大产量的方法

278
00:14:16,399 --> 00:14:19,266
现在已经萃取出大麦芽的糖分

279
00:14:19,400 --> 00:14:22,333
依然充满谷粒粒子的麦芽浆

280
00:14:22,466 --> 00:14:24,133
被注入一个过滤水槽

281
00:14:24,266 --> 00:14:26,799
称为过滤槽

282
00:14:26,932 --> 00:14:29,066
"第三步:过滤"

283
00:14:29,100 --> 00:14:31,567
从水槽底部上升的钢制过滤器

284
00:14:31,700 --> 00:14:35,967
分离甜浆里的大麦粒子和其他固体

285
00:14:36,101 --> 00:14:38,767
现在这种甜浆叫雪芽汁

286
00:14:40,233 --> 00:14:43,434
在麦芽汁的阶段,监控作业尤其重要

287
00:14:43,567 --> 00:14:45,634
如果酸性太高或不足

288
00:14:45,767 --> 00:14:48,233
啤酒可能走味

289
00:14:50,233 --> 00:14:53,767
中央控制室严密监控整个过程

290
00:14:53,833 --> 00:14:58,500
感应器会立即显示任何温度偏差

291
00:14:58,633 --> 00:15:02,167
首先,控制室的操作员会收到警报

292
00:15:02,301 --> 00:15:03,767
因为温度不对了

293
00:15:03,901 --> 00:15:07,300
最糟糕的是万一整批啤酒规格不符

294
00:15:07,434 --> 00:15:11,100
我们必须整批淘汰,不能销售

295
00:15:12,501 --> 00:15:15,367
只要一滴不好就整批丢掉

296
00:15:15,500 --> 00:15:18,434
损失数百万欧元也在所不惜

297
00:15:18,567 --> 00:15:21,901
啤酒变成啤酒之前应该是什么味道?

298
00:15:22,034 --> 00:15:26,167
同样得靠尚铎曼的味蕾做最后裁决

299
00:15:28,967 --> 00:15:32,567
闻起来是一种很甜的液体

300
00:15:35,434 --> 00:15:36,367
味道香甜

301
00:15:36,501 --> 00:15:39,567
全是发酵过程中需要的可发酵糖

302
00:15:39,700 --> 00:15:41,434
所以安全过关

303
00:15:41,567 --> 00:15:44,500
这种香甜汁液不能算是啤酒

304
00:15:44,633 --> 00:15:47,367
现在还缺少两种关键成分

305
00:15:49,167 --> 00:15:50,433
加上啤酒花

306
00:15:50,567 --> 00:15:52,367
产生啤酒神清气爽的味道

307
00:15:52,500 --> 00:15:55,500
同时也有防腐作用

308
00:15:55,633 --> 00:15:58,167
不过最让人摸不透的成分

309
00:15:58,300 --> 00:16:00,300
或许是肉眼看不见的东西

310
00:16:02,567 --> 00:16:03,834
既不是植物

311
00:16:03,967 --> 00:16:05,567
也不是动物

312
00:16:05,634 --> 00:16:07,634
其实这是一种真菌

313
00:16:07,767 --> 00:16:10,900
吸收糖分,变成酒精

314
00:16:11,033 --> 00:16:12,100
就是酵母

315
00:16:12,234 --> 00:16:15,233
海尼根采用自家的独门酵母

316
00:16:15,300 --> 00:16:18,700
从1886年起就是公司最高机密

317
00:16:19,967 --> 00:16:23,101
酵母是生产啤酒最重要的成分之一

318
00:16:23,167 --> 00:16:26,234
因为酵母把可发酵糖

319
00:16:26,367 --> 00:16:28,900
变成酒精和二氧化碳

320
00:16:28,967 --> 00:16:34,233
但也产生我们啤酒里的许多芳香风味

321
00:16:34,367 --> 00:16:35,567
我们称之为幸福酵母

322
00:16:35,634 --> 00:16:37,834
因为我们竭尽全力

323
00:16:37,967 --> 00:16:41,300
确保这种酵母的状况完美

324
00:16:41,433 --> 00:16:43,034
状态完美、健健康康

325
00:16:43,101 --> 00:16:44,767
顺利繁殖

326
00:16:44,900 --> 00:16:48,033
制造应有的风昧物质

327
00:16:48,100 --> 00:16:49,767
杰拉德海尼根有先见之明

328
00:16:49,901 --> 00:16:53,167
知道科学有助于解开酵母之谜

329
00:16:53,300 --> 00:16:56,433
于是兴建一间专门的酿酒实验室

330
00:16:56,567 --> 00:16:58,167
艾里安博士是一位科学家

331
00:16:58,301 --> 00:17:00,834
在19世纪末被杰拉德海尼根延揽

332
00:17:00,967 --> 00:17:04,167
改善酿酒的品质和过程

333
00:17:04,299 --> 00:17:07,365
当时的酿酒技术还是土法炼钢

334
00:17:07,432 --> 00:17:10,167
没有人知道

335
00:17:10,234 --> 00:17:14,767
啤酒为什么会出现不同的味道

336
00:17:14,900 --> 00:17:17,034
当时的酵母来自周遭环境

337
00:17:17,167 --> 00:17:18,167
早期的酿酒人

338
00:17:18,299 --> 00:17:21,433
真的是等酵母细胞从天而降

339
00:17:21,566 --> 00:17:22,833
化腐朽为神奇

340
00:17:22,967 --> 00:17:25,633
细菌之父巴斯德改变了这一切

341
00:17:25,766 --> 00:17:27,700
巴斯德让他们了解到...

342
00:17:27,833 --> 00:17:31,501
酵母是酿酒的关键

343
00:17:31,634 --> 00:17:33,767
于是他们选了一种酵母

344
00:17:33,901 --> 00:17:37,101
特地根据这种酵母制订酿酒程序

345
00:17:37,234 --> 00:17:39,567
以维持一贯品质

346
00:17:39,700 --> 00:17:42,767
此后一直用同样的A酵母

347
00:17:42,834 --> 00:17:44,167
生产海尼根啤酒

348
00:17:44,300 --> 00:17:45,367
酵母相同

349
00:17:45,434 --> 00:17:47,367
则啤酒不变

350
00:17:47,434 --> 00:17:48,700
因此现在用的酵母

351
00:17:48,833 --> 00:17:52,700
是从1886年艾里安博士选的酵母

352
00:17:52,833 --> 00:17:55,234
复制、再复制、再复制

353
00:17:55,301 --> 00:17:58,100
酵母这种有机物会自我繁殖

354
00:17:58,167 --> 00:18:00,100
想像一个树状家谱图

355
00:18:00,234 --> 00:18:02,767
每个分枝一分为二

356
00:18:02,901 --> 00:18:04,300
然后再一分为二

357
00:18:04,367 --> 00:18:06,367
如此这般不断繁殖

358
00:18:06,500 --> 00:18:11,034
这些是原始酵母细胞的复制品

359
00:18:11,167 --> 00:18:14,767
把瓶子里的菌体融化以后

360
00:18:14,900 --> 00:18:18,233
把瓶子里的东西倒进新的烧瓶里

361
00:18:18,367 --> 00:18:21,500
让菌体生长几天

362
00:18:21,634 --> 00:18:23,500
然后再换到更大的烧瓶里

363
00:18:23,634 --> 00:18:26,034
然后换到这个最大的烧瓶

364
00:18:26,167 --> 00:18:29,034
最后只要这样一个小瓶子

365
00:18:29,167 --> 00:18:34,767
就足以生产全球两年份的海尼根啤酒

366
00:18:34,900 --> 00:18:37,500
三百多亿公升啤酒

367
00:18:37,633 --> 00:18:39,367
靠一小瓶酵母就够了

368
00:18:39,501 --> 00:18:40,567
这个例子清楚说明

369
00:18:40,700 --> 00:18:42,167
他们如何用最少的成分

370
00:18:42,300 --> 00:18:45,967
以超大比例放大

371
00:18:49,500 --> 00:18:50,567
另一个很清楚的例子

372
00:18:50,701 --> 00:18:54,034
是他们一万平方公尺的灌装部门

373
00:18:54,167 --> 00:18:56,567
把啤酒灌进玻璃瓶的简单动作

374
00:18:56,700 --> 00:18:59,434
放大一百万倍

375
00:19:00,434 --> 00:19:02,900
市场庞大,顾客众多

376
00:19:03,033 --> 00:19:05,167
每天最艰巨的挑战之一

377
00:19:05,300 --> 00:19:09,434
就是把啤酒灌进十几种不同容器里

378
00:19:09,567 --> 00:19:11,767
从250公升的玻璃瓶

379
00:19:11,901 --> 00:19:14,167
到高科技啤酒罐

380
00:19:14,300 --> 00:19:18,034
这里的机械运转精准无误

381
00:19:23,233 --> 00:19:25,566
这些是灌装机

382
00:19:25,700 --> 00:19:29,234
这种机器把新瓶子送进来

383
00:19:29,367 --> 00:19:30,433
清洗干净

384
00:19:30,567 --> 00:19:34,434
然后送进灌装机,加压灌入啤酒

385
00:19:34,567 --> 00:19:36,834
接着在瓶顶压盖

386
00:19:36,900 --> 00:19:38,833
然后送出去检查

387
00:19:38,900 --> 00:19:42,234
接着送进杀菌区

388
00:19:42,301 --> 00:19:45,100
杀菌区把灌装压盖好的啤酒瓶

389
00:19:45,234 --> 00:19:47,634
用63度的水冲洗

390
00:19:47,767 --> 00:19:50,300
杀死细菌并稳定啤酒

391
00:19:50,433 --> 00:19:53,234
才能一口气在架上保鲜好几个月

392
00:19:53,367 --> 00:19:55,834
如同牛奶或柳橙汁

393
00:19:58,767 --> 00:19:59,900
这台机器

394
00:19:59,967 --> 00:20:03,300
一小时最快能处理三万五千瓶

395
00:20:03,434 --> 00:20:06,034
一天24小时、一周五天运转

396
00:20:06,167 --> 00:20:10,700
一台机器每年能处理近50万瓶

397
00:20:12,701 --> 00:20:14,100
灌装和压盖之后

398
00:20:14,234 --> 00:20:15,767
必须给酒瓶贴上标签

399
00:20:15,901 --> 00:20:20,367
一次贴一瓶或甚至一百瓶很简单

400
00:20:20,501 --> 00:20:22,501
但祖特尔乌德这家超大啤酒厂

401
00:20:22,633 --> 00:20:27,500
一小时要贴上50几万瓶

402
00:20:29,500 --> 00:20:31,233
现在这里是标签机

403
00:20:31,366 --> 00:20:34,100
这台机器每小时处理四万瓶

404
00:20:34,233 --> 00:20:36,433
这台机器有几个功能

405
00:20:36,566 --> 00:20:40,833
首先是检查瓶子的分模线

406
00:20:40,967 --> 00:20:44,700
然后决定标签要贴在哪里

407
00:20:44,834 --> 00:20:46,300
有瓶颈标签

408
00:20:46,434 --> 00:20:47,901
瓶身标签

409
00:20:48,034 --> 00:20:49,434
背后有一个标签

410
00:20:49,567 --> 00:20:50,900
并且还有条码

411
00:20:51,033 --> 00:20:52,433
所以一定能追踪

412
00:20:52,500 --> 00:20:55,900
瓶子是哪一条线的哪一台机器生产的

413
00:20:55,967 --> 00:20:58,967
迷你摄影机分析通过的每个瓶子

414
00:20:59,100 --> 00:21:00,500
一秒钟分析十一瓶

415
00:21:00,634 --> 00:21:03,167
测量标签的位置正不正确

416
00:21:03,300 --> 00:21:06,500
就算差距远不及一公厘

417
00:21:06,634 --> 00:21:10,766
也会把这一瓶淘汰

418
00:21:10,900 --> 00:21:12,167
我觉得充满挑战性

419
00:21:12,300 --> 00:21:14,367
因为有很多地方要检查

420
00:21:14,501 --> 00:21:15,901
很多地方要调整

421
00:21:16,034 --> 00:21:17,967
我算是个完美主义者

422
00:21:18,100 --> 00:21:21,567
因为我喜欢检查各部分是否井井有条

423
00:21:21,700 --> 00:21:24,167
这个过程几乎是全自动的

424
00:21:24,300 --> 00:21:25,700
不过到了末了

425
00:21:25,833 --> 00:21:26,900
不是靠机器

426
00:21:27,033 --> 00:21:29,700
而是靠肉眼做最后决定

427
00:21:29,834 --> 00:21:31,967
操作这些机器的人很重要

428
00:21:32,100 --> 00:21:33,767
因为我们经常要更换

429
00:21:33,901 --> 00:21:35,567
瓶子的类型很多

430
00:21:35,700 --> 00:21:38,366
每次换成另一种瓶子

431
00:21:38,500 --> 00:21:42,034
就要更换不同的标签和位置

432
00:21:42,167 --> 00:21:45,300
标签机操作员是酒瓶的最后把关者

433
00:21:45,433 --> 00:21:48,167
确保酒瓶的标签正确无误

434
00:21:49,633 --> 00:21:50,767
除了标签摄影机

435
00:21:50,900 --> 00:21:53,433
祖特尔乌德还有其他高科技创新设备

436
00:21:53,567 --> 00:21:55,900
从1975年设厂以来

437
00:21:56,033 --> 00:21:59,433
一再以创新能源设备更新啤酒厂

438
00:21:59,567 --> 00:22:01,233
应付日渐高涨的消费需求

439
00:22:01,300 --> 00:22:03,634
以求永续经营

440
00:22:07,367 --> 00:22:09,366
以超大规模酿制啤酒

441
00:22:09,500 --> 00:22:11,700
消耗超大能源

442
00:22:11,833 --> 00:22:13,967
因此海尼根盖了自己的发电厂

443
00:22:14,100 --> 00:22:17,167
供应电力和蒸汽

444
00:22:17,233 --> 00:22:18,701
1999年起

445
00:22:18,834 --> 00:22:22,367
他们的能源消耗降低了超过1/4

446
00:22:22,500 --> 00:22:26,167
目标是成为全球最环保的啤酒厂

447
00:22:26,301 --> 00:22:28,700
现在这里是锅炉房

448
00:22:28,833 --> 00:22:35,100
传统发电厂的效率顶多到55%左右

449
00:22:35,234 --> 00:22:37,500
而我们汽电共生厂

450
00:22:37,567 --> 00:22:41,434
效率大约是82%

451
00:22:42,700 --> 00:22:44,167
他们能达到这种效率

452
00:22:44,301 --> 00:22:48,367
全靠以酿酒的废热来产生蒸汽

453
00:22:48,434 --> 00:22:52,367
用蒸汽加热糖化槽和麦芽汁槽

454
00:22:52,434 --> 00:22:55,034
利用废水处理厂的生物沼气

455
00:22:55,167 --> 00:22:57,900
又节省了更多能源

456
00:22:58,034 --> 00:22:59,501
酿酒厂的废水

457
00:22:59,634 --> 00:23:02,367
送进废水厂,被微生物分化

458
00:23:02,500 --> 00:23:04,566
产生生物沼气

459
00:23:04,700 --> 00:23:08,434
输入燃气涡轮机发电

460
00:23:09,967 --> 00:23:12,567
整间发电厂产生的电力

461
00:23:12,700 --> 00:23:15,967
足以供应两万户人家用电

462
00:23:16,101 --> 00:23:17,833
当包装线停止运转

463
00:23:17,966 --> 00:23:20,901
发电厂无法完全储存过剩的电力

464
00:23:21,034 --> 00:23:22,767
于是把剩余电力输给当地发电厂

465
00:23:26,604 --> 00:23:30,537
但别忘了酿酒过程中最重要的阶段

466
00:23:30,603 --> 00:23:32,003
制造酒精

467
00:23:32,137 --> 00:23:35,204
要制造酒精需要很大的酿酒槽

468
00:23:35,337 --> 00:23:37,604
及许许多多酵母

469
00:23:38,870 --> 00:23:39,870
回到酿酒厂

470
00:23:40,004 --> 00:23:43,604
酿酒最神秘的阶段开始了

471
00:23:43,737 --> 00:23:46,204
发酵

472
00:23:46,337 --> 00:23:49,003
最新一批香甜麦芽汁过滤完成

473
00:23:49,137 --> 00:23:52,937
把香甜的汁液注入巨大发酵槽

474
00:23:53,070 --> 00:23:54,537
发酵期是七天

475
00:23:54,603 --> 00:23:56,803
添加饥饿的酵母

476
00:23:56,870 --> 00:23:58,537
酵母会吸收麦芽汁

477
00:23:58,670 --> 00:24:01,137
把糖分转化为酒精

478
00:24:01,271 --> 00:24:03,737
数十亿个酵母细胞四处游动

479
00:24:03,870 --> 00:24:08,470
麦芽里的糖分不会有丝毫浪费

480
00:24:08,603 --> 00:24:10,737
这是最新的发酵槽区

481
00:24:10,870 --> 00:24:12,537
五号槽区

482
00:24:12,671 --> 00:24:16,937
这里有三排各六个发酵槽

483
00:24:17,004 --> 00:24:18,870
所以总共18个发酵槽

484
00:24:19,004 --> 00:24:23,004
用来发酵和熟成

485
00:24:23,137 --> 00:24:27,204
每个发酵槽含量44万公升

486
00:24:27,337 --> 00:24:31,404
所以这里有巨量的啤酒

487
00:24:32,470 --> 00:24:34,403
"第四步:发酵"

488
00:24:36,337 --> 00:24:38,070
在发酵的过程中

489
00:24:38,203 --> 00:24:40,737
酵母细胞继续繁殖

490
00:24:40,870 --> 00:24:43,670
开始吞噬麦芽汁里的糖分

491
00:24:43,804 --> 00:24:48,404
转化为酒精、二氧化碳和风味物质

492
00:24:49,404 --> 00:24:50,737
当糖分消耗殆尽

493
00:24:50,804 --> 00:24:52,537
酵母便停止活动

494
00:24:52,671 --> 00:24:54,671
累积在发酵槽底部

495
00:24:54,804 --> 00:24:58,204
如今飨宴完毕,酵母该休息了

496
00:24:58,337 --> 00:25:01,737
酵母负责制造我们喜欢的酒精

497
00:25:01,870 --> 00:25:04,271
也负责产生嘶嘶作响的美丽气泡

498
00:25:04,404 --> 00:25:05,537
以及风味

499
00:25:05,670 --> 00:25:07,403
啤酒在感官上的特色

500
00:25:07,537 --> 00:25:09,470
取决于酵母的种类

501
00:25:09,603 --> 00:25:11,471
酵母为酿酒人带来独特挑战

502
00:25:11,604 --> 00:25:13,403
你必须应付这种有机活体

503
00:25:13,470 --> 00:25:19,137
它渴望获得特定的养分和糖分

504
00:25:19,271 --> 00:25:23,670
制造你要让啤酒具备的那种风味侧写

505
00:25:23,736 --> 00:25:25,804
即使飞黄腾达了一个世纪

506
00:25:25,937 --> 00:25:28,737
海尼根继续投资研究酿酒科学

507
00:25:28,870 --> 00:25:32,404
以改进酿酒的艺术

508
00:25:32,537 --> 00:25:35,337
我们还有一个酿酒科学部门

509
00:25:35,470 --> 00:25:39,670
科学家继续研究酿酒过程

510
00:25:39,803 --> 00:25:41,270
和原物料

511
00:25:41,404 --> 00:25:45,937
我们继续寻找改进酿酒过程的方法

512
00:25:46,070 --> 00:25:48,004
让整个过程更有一致性

513
00:25:48,137 --> 00:25:51,137
酿酒是艺术与科学的结合

514
00:25:51,270 --> 00:25:54,537
有了科学,我们才能了解我们的艺术

515
00:25:54,670 --> 00:25:59,871
但这种艺术还有许多我们不懂的地方

516
00:26:00,004 --> 00:26:03,803
啤酒有许多秘密还没告诉我们

517
00:26:03,937 --> 00:26:08,537
秘密安然藏在两百个巨型酿酒槽里

518
00:26:08,670 --> 00:26:10,670
在里面发酵的麦芽汁

519
00:26:10,804 --> 00:26:14,671
大慨能酿出两亿五千万瓶啤酒

520
00:26:17,203 --> 00:26:19,404
酵母在这里继续繁殖

521
00:26:19,471 --> 00:26:21,604
产生的酵母细胞

522
00:26:21,737 --> 00:26:24,270
是当初加进麦芽汁里酵母的四倍

523
00:26:24,403 --> 00:26:27,803
然后消耗殆尽的酵母细胞沉在槽底

524
00:26:29,136 --> 00:26:30,471
发酵过后

525
00:26:30,604 --> 00:26:34,203
把酵母收集起来再利用

526
00:26:34,337 --> 00:26:38,337
这里是我们的酵母储藏槽所在地

527
00:26:38,470 --> 00:26:41,337
我们共有八个酵母储藏槽

528
00:26:41,471 --> 00:26:46,337
储藏发酵过程后留下的酵母

529
00:26:46,471 --> 00:26:51,403
在下一次发酵阶段再度便用

530
00:26:53,337 --> 00:26:55,270
要达到窖藏啤酒的独特风味

531
00:26:55,337 --> 00:26:59,337
必须把酒液注入熟成槽

532
00:26:59,470 --> 00:27:03,537
在这里展开第二阶段发酵

533
00:27:03,670 --> 00:27:05,870
这样可以增加酒精成分

534
00:27:06,003 --> 00:27:08,670
并产生二氧化碳

535
00:27:08,737 --> 00:27:10,870
形成泡泡状的泡沫盖

536
00:27:16,203 --> 00:27:17,937
"箫五步:过滤"

537
00:27:21,404 --> 00:27:22,870
经过了四到五周

538
00:27:23,004 --> 00:27:25,670
双重发酵的啤酒有了酒精

539
00:27:25,803 --> 00:27:27,804
但颜色太混浊,无法销售

540
00:27:27,871 --> 00:27:31,270
必须送到特别设计的酒槽过滤

541
00:27:33,871 --> 00:27:36,870
在这里用一层海藻粉过滤

542
00:27:37,003 --> 00:27:39,870
产生清澈的啤酒

543
00:27:39,937 --> 00:27:41,137
今天的每一瓶啤酒

544
00:27:41,270 --> 00:27:46,003
都得如当年的绅士饮料一般清澈

545
00:27:46,137 --> 00:27:48,670
但好看的啤酒未必好喝

546
00:27:48,803 --> 00:27:51,403
新酿的啤酒送到包装部门以前

547
00:27:51,537 --> 00:27:54,403
还必须通过最后一项测试

548
00:27:54,537 --> 00:27:56,671
酿酒师的味道测试

549
00:27:58,337 --> 00:28:02,137
现在是品管的最后阶段

550
00:28:02,270 --> 00:28:07,604
在送到包装部门以前检查最后产品

551
00:28:07,671 --> 00:28:12,670
我们从一个清啤酒槽取样

552
00:28:12,737 --> 00:28:16,470
这是准备装瓶、装罐或装桶的啤酒

553
00:28:16,537 --> 00:28:18,804
我认为这是生产线上

554
00:28:18,937 --> 00:28:21,137
最重要的品质检验

555
00:28:21,271 --> 00:28:24,137
是我们很重要的一个步骤

556
00:28:27,003 --> 00:28:29,271
要是通不过酿酒师的味道测试

557
00:28:29,404 --> 00:28:32,070
就不能装瓶

558
00:28:32,204 --> 00:28:34,603
攸关大量啤酒

559
00:28:34,737 --> 00:28:37,604
和数百万欧元

560
00:28:37,737 --> 00:28:40,337
我们看啤酒的颜色

561
00:28:40,471 --> 00:28:42,937
看泡沫和泡沫的稳定度

562
00:28:43,070 --> 00:28:44,871
泡沬的密度

563
00:28:45,004 --> 00:28:47,337
我们品尝二氧化碳

564
00:28:47,470 --> 00:28:49,670
但气味也很重要

565
00:28:49,803 --> 00:28:51,537
尚铎曼品尝啤酒时

566
00:28:51,670 --> 00:28:54,737
宛如啜饮葡萄酒的侍酒师

567
00:28:54,803 --> 00:28:56,737
不只是痛饮一杯啤酒而已

568
00:28:56,871 --> 00:29:02,070
而是品评一种佳酿

569
00:29:02,204 --> 00:29:03,404
非常好

570
00:29:03,537 --> 00:29:05,870
看到附着在杯子上的...

571
00:29:06,004 --> 00:29:07,870
泡沫附着在杯子上

572
00:29:08,004 --> 00:29:10,403
这是一种品质的特征

573
00:29:10,537 --> 00:29:13,537
代表啤酒完美如昔

574
00:29:18,137 --> 00:29:20,137
啤酒的品尝很复杂

575
00:29:20,270 --> 00:29:22,937
因此必须练习

576
00:29:25,337 --> 00:29:27,004
海尼根有一支工作团队

577
00:29:27,137 --> 00:29:29,471
练习的机会比谁都多

578
00:29:29,604 --> 00:29:31,337
品酒小组

579
00:29:31,404 --> 00:29:32,737
这份差事不好干

580
00:29:32,804 --> 00:29:35,070
但总得有人做

581
00:29:38,404 --> 00:29:42,070
140家海尼根啤酒厂的啤酒样本

582
00:29:42,204 --> 00:29:45,737
送到荷兰定期做味道测试认证

583
00:29:45,870 --> 00:29:48,203
不管是在智利或中国酿造

584
00:29:48,337 --> 00:29:51,870
每瓶啤酒的味道必须一模一样

585
00:29:52,937 --> 00:29:54,071
这份工作很有趣

586
00:29:54,137 --> 00:29:57,004
因为有机会品尝每一家啤酒厂的啤酒

587
00:29:57,137 --> 00:30:02,870
我认为能做这份工作是一种特殊机缘

588
00:30:03,003 --> 00:30:05,670
训练长达九个月

589
00:30:05,804 --> 00:30:09,204
在这九个月要训练你能喝出...

590
00:30:09,271 --> 00:30:12,470
啤酒里可能出现的各种异味

591
00:30:12,603 --> 00:30:15,136
谁也不知道品尝的是什么啤酒

592
00:30:15,270 --> 00:30:17,870
绿杯子装的是完美的参考啤酒

593
00:30:17,937 --> 00:30:19,336
以供比较

594
00:30:19,470 --> 00:30:21,070
我们拿一杯啤酒

595
00:30:21,204 --> 00:30:24,204
和这里的代码相符

596
00:30:24,337 --> 00:30:29,537
然后晃一晃,让风味散发出来

597
00:30:31,204 --> 00:30:32,404
闻一下

598
00:30:32,537 --> 00:30:34,737
然后啜一小口

599
00:30:39,671 --> 00:30:43,470
然后我们必须填写一系列明确的特征

600
00:30:43,603 --> 00:30:45,870
这些特征包括醋浓度

601
00:30:46,003 --> 00:30:48,803
等于类似水果的香味

602
00:30:48,937 --> 00:30:51,337
啤酒花的苦味

603
00:30:51,470 --> 00:30:53,470
有没有硫磺味

604
00:30:53,537 --> 00:30:57,337
甚至是酸昧和甜昧

605
00:30:57,471 --> 00:31:01,337
最后给啤酒的品质打分数

606
00:31:01,470 --> 00:31:02,871
这个啤酒的品质卓越

607
00:31:03,004 --> 00:31:05,537
我给它打6.9分

608
00:31:05,604 --> 00:31:08,604
以这些啤酒来说分数非常高

609
00:31:08,737 --> 00:31:10,803
140家海尼根啤酒厂

610
00:31:10,937 --> 00:31:12,470
分布在70个国家

611
00:31:12,603 --> 00:31:14,937
很难达到完全一致

612
00:31:15,071 --> 00:31:17,604
而且不只酿酒会出现差异

613
00:31:19,537 --> 00:31:21,137
海尼根不冒任何风险

614
00:31:21,203 --> 00:31:22,270
在包装之前

615
00:31:22,403 --> 00:31:26,070
精确测量泡沫的浓度和稳定度

616
00:31:26,204 --> 00:31:27,871
如果泡沫不稳定

617
00:31:28,004 --> 00:31:29,870
就不能出货

618
00:31:31,270 --> 00:31:32,270
一杯合格的海尼根

619
00:31:32,403 --> 00:31:33,737
我们希望有好的泡沫

620
00:31:33,871 --> 00:31:37,137
因为消费者预期海尼根有优质泡沬

621
00:31:37,270 --> 00:31:39,403
为了确保有优良泡沫

622
00:31:39,537 --> 00:31:42,604
我们在出货前先测量泡沫

623
00:31:42,737 --> 00:31:45,204
我们真正想达到的目标

624
00:31:45,337 --> 00:31:47,670
是在我们测量的三公分里

625
00:31:47,803 --> 00:31:52,137
泡沫至少能停留250秒

626
00:31:52,271 --> 00:31:55,271
只要达成目标,啤酒就能出货

627
00:32:00,270 --> 00:32:03,271
只要新酿啤酒通过酿酒师的味道测试

628
00:32:03,403 --> 00:32:05,404
再经过装瓶、装罐和装桶

629
00:32:05,537 --> 00:32:07,137
就可以进行包装

630
00:32:07,271 --> 00:32:09,870
然后运到全球各地

631
00:32:10,003 --> 00:32:12,203
全世界只有祖尔特乌德的啤酒厂

632
00:32:12,336 --> 00:32:15,270
采用全自动的发送系统

633
00:32:15,403 --> 00:32:17,403
来自包装厂的栈板

634
00:32:17,537 --> 00:32:20,937
80%以上直接装进货柜

635
00:32:21,004 --> 00:32:24,337
连碰都没碰到仓库地板

636
00:32:24,471 --> 00:32:28,137
一切由我们所谓的仓库管理系统负责

637
00:32:28,270 --> 00:32:31,403
控制所有流程

638
00:32:31,537 --> 00:32:33,870
所以一旦追踪和追溯起来

639
00:32:34,004 --> 00:32:35,470
我们永远知道栈板在哪里

640
00:32:35,603 --> 00:32:36,937
以及栈板要去哪里

641
00:32:37,070 --> 00:32:40,537
我们每天运送近九百万瓶啤酒

642
00:32:40,671 --> 00:32:42,737
也就是一天有两百个货柜

643
00:32:42,870 --> 00:32:46,337
直接送到码头

644
00:32:53,870 --> 00:32:55,870
除了酿酒过程本身

645
00:32:56,003 --> 00:32:59,270
运输和后勤作业消耗的能源最多

646
00:32:59,403 --> 00:33:01,204
把原物料送进厂

647
00:33:01,271 --> 00:33:04,470
把酒瓶、酒桶和酒罐运出去

648
00:33:04,604 --> 00:33:06,404
米契尔玛斯身负艰巨任务

649
00:33:06,470 --> 00:33:10,403
要简化所有流程

650
00:33:12,271 --> 00:33:14,870
我们一直设法加快速度

651
00:33:14,937 --> 00:33:17,803
一切以啤酒的运送为主

652
00:33:17,937 --> 00:33:21,404
我们每天有三百五十到四百辆卡车

653
00:33:21,537 --> 00:33:23,670
进出啤酒厂

654
00:33:23,804 --> 00:33:27,937
整个系统的时段算得刚刚好

655
00:33:28,003 --> 00:33:29,471
连一分钟都不差

656
00:33:29,604 --> 00:33:32,070
卡车可以在半小时内

657
00:33:32,204 --> 00:33:34,670
把啤酒送到荷兰任何地方

658
00:33:34,803 --> 00:33:37,604
但荷兰的交通日益恶化

659
00:33:37,671 --> 00:33:40,537
陆上送货也越来越困难

660
00:33:40,671 --> 00:33:42,271
卡车越来越大

661
00:33:42,404 --> 00:33:45,737
马路却似乎比较适合马车行走

662
00:33:48,137 --> 00:33:50,470
这样可能严重耽搁送货的时间

663
00:33:50,537 --> 00:33:52,804
并损失啤酒的新鲜度

664
00:33:52,937 --> 00:33:55,270
更别提汽油的高成本

665
00:33:55,403 --> 00:33:58,003
于是海尼根针对这个问题

666
00:33:58,137 --> 00:34:00,937
想出了解决之道

667
00:34:01,070 --> 00:34:03,737
他们盖了自己的港口

668
00:34:05,137 --> 00:34:07,537
今天有一个货柜码头即将启用

669
00:34:07,670 --> 00:34:10,270
码头就在啤酒厂旁边

670
00:34:10,337 --> 00:34:13,669
我们可以走水路

671
00:34:13,803 --> 00:34:15,602
把啤酒送到鹿特丹港

672
00:34:15,736 --> 00:34:18,803
而不是用卡车

673
00:34:18,937 --> 00:34:22,537
每年送五万个四十呎长的货柜到港口

674
00:34:22,669 --> 00:34:26,004
然后空车返回

675
00:34:26,137 --> 00:34:29,537
鹿特丹港是世界第一大港

676
00:34:29,669 --> 00:34:31,537
在鹿特丹港口里

677
00:34:31,669 --> 00:34:35,404
海尼根又是鹿特丹港最大的顾客

678
00:34:35,535 --> 00:34:37,337
从这里不难想像

679
00:34:37,470 --> 00:34:41,204
经这个港口运送的产品数量有多大

680
00:34:41,337 --> 00:34:46,537
主要是为了确保祖尔特鸟德啤酒厂

681
00:34:46,669 --> 00:34:49,404
就算荷兰的公路出问题

682
00:34:49,537 --> 00:34:52,337
照样能生产啤酒

683
00:34:52,403 --> 00:34:54,404
你必须明白,透过这个做法

684
00:34:54,537 --> 00:34:59,537
每年路上少开了大约十万趟卡车

685
00:34:59,670 --> 00:35:03,270
影响非同小可

686
00:35:05,670 --> 00:35:09,004
祖尔特鸟德和鹿特丹之间交通流量

687
00:35:09,137 --> 00:35:11,537
海尼根卡这就占了70%以上

688
00:35:11,671 --> 00:35:12,937
从现在起

689
00:35:13,070 --> 00:35:17,937
95%将以水路运输取而代之

690
00:35:20,736 --> 00:35:22,736
另一个保持龙头宝座的方法

691
00:35:22,803 --> 00:35:27,137
是不断挑战研发的极限

692
00:35:27,204 --> 00:35:29,204
海尼根有一个特殊啤酒厂

693
00:35:29,337 --> 00:35:32,337
专门研发新配方和产品

694
00:35:32,470 --> 00:35:34,337
这家试酿厂

695
00:35:34,470 --> 00:35:37,271
位于祖尔特乌德南方一百公里

696
00:35:37,404 --> 00:35:39,803
登波西小镇

697
00:35:39,936 --> 00:35:43,937
这个啤酒厂当然酿制许多海尼根啤酒

698
00:35:44,070 --> 00:35:45,470
但除了海尼根啤酒

699
00:35:45,537 --> 00:35:48,470
我们也酿造许多特制啤酒

700
00:35:48,603 --> 00:35:51,137
保罗布莱斯不是一般酿酒师

701
00:35:51,270 --> 00:35:54,537
多年来他精通每一种啤酒

702
00:35:54,670 --> 00:35:56,070
从最烈的麦酒

703
00:35:56,137 --> 00:35:57,804
到最淡的窖藏啤酒

704
00:35:57,937 --> 00:36:00,337
这里是酿酒厂

705
00:36:00,471 --> 00:36:01,737
一家啤酒厂的酿酒厂

706
00:36:01,871 --> 00:36:04,604
通常有4、5、6种配方

707
00:36:04,737 --> 00:36:07,537
但我们的醋酒厂有23种不同配方

708
00:36:07,604 --> 00:36:10,670
酿制45种不同的啤酒

709
00:36:10,804 --> 00:36:15,004
但新酿的啤酒未必一如预期

710
00:36:15,137 --> 00:36:16,670
你可以把所有程序写下来

711
00:36:16,804 --> 00:36:18,604
你可以记下"我放多少麦芽"

712
00:36:18,670 --> 00:36:20,870
多少水、多少酵母、多少这个

713
00:36:21,003 --> 00:36:22,870
你期待某一种结果

714
00:36:23,003 --> 00:36:26,537
但酿酒仍然是很自然而传统的过程

715
00:36:26,670 --> 00:36:30,870
没办法百分之百预测成果为何

716
00:36:31,003 --> 00:36:34,736
这里是以真正的工业规模试酿配方

717
00:36:34,870 --> 00:36:36,137
是啤酒厂的规模

718
00:36:36,203 --> 00:36:38,870
然后我们制造试酿的啤酒

719
00:36:38,937 --> 00:36:42,870
再根据试酿的啤酒微调配方

720
00:36:43,004 --> 00:36:45,603
海尼根再一次遵守它的信念

721
00:36:45,737 --> 00:36:49,204
只要值得一试就值得大规模尝试

722
00:36:55,670 --> 00:36:58,871
海尼根和市场上其他啤酒真正的差别

723
00:36:59,004 --> 00:37:01,070
在于它行销全球

724
00:37:01,204 --> 00:37:03,870
海尼根征服国际市场极重要的一役

725
00:37:04,004 --> 00:37:07,137
就从一段美国历史开始

726
00:37:07,270 --> 00:37:09,070
时间是1933年

727
00:37:09,203 --> 00:37:13,870
因为禁酒令使然,美国十几年没酒喝

728
00:37:13,937 --> 00:37:17,003
当罗斯福总统终于宣布解除禁酒令

729
00:37:17,137 --> 00:37:20,670
他说"现在正适台喝啤酒!"

730
00:37:20,804 --> 00:37:22,870
各方争相从欧洲运送...

731
00:37:23,003 --> 00:37:25,203
等待已久的第一批啤酒

732
00:37:25,337 --> 00:37:26,871
结果被海尼根拔得头筹

733
00:37:27,004 --> 00:37:30,136
很快在美国市场站稳脚跟

734
00:37:30,270 --> 00:37:33,404
1933年禁酒令解除时

735
00:37:33,537 --> 00:37:35,403
我们把啤酒运到美国

736
00:37:35,537 --> 00:37:38,270
从那时起就一路畅销

737
00:37:38,337 --> 00:37:42,937
我们和美国有特殊关系

738
00:37:43,070 --> 00:37:44,470
杰拉德的孙子

739
00:37:44,604 --> 00:37:45,870
佛瑞迪海尼根

740
00:37:45,937 --> 00:37:47,937
在这个时代成长

741
00:37:48,071 --> 00:37:50,337
他进入家族企业的第一份工作

742
00:37:50,404 --> 00:37:51,537
就在美国

743
00:37:51,671 --> 00:37:54,003
在西岸宣传他们的啤酒

744
00:37:54,137 --> 00:37:56,937
他在这里学到何谓行销

745
00:37:57,071 --> 00:38:01,071
并把这种新知识带回荷兰

746
00:38:01,204 --> 00:38:03,871
基本上所有装备都上了太空船

747
00:38:04,004 --> 00:38:07,736
然后吊上最后一箱海尼根啤酒

748
00:38:09,204 --> 00:38:11,137
在1960和70年代

749
00:38:11,270 --> 00:38:13,137
佛瑞迪海尼根有个梦想

750
00:38:13,270 --> 00:38:16,537
把他的家族啤酒变成国际品牌

751
00:38:16,670 --> 00:38:19,870
批评者说啤酒无法成为国际产品

752
00:38:19,870 --> 00:38:22,337
跟汽水一样

753
00:38:22,470 --> 00:38:25,337
但佛瑞迪砸大钱做全球行销

754
00:38:25,470 --> 00:38:28,537
终于让他梦想成真

755
00:38:28,604 --> 00:38:29,670
佛瑞迪功成身退之际

756
00:38:29,804 --> 00:38:33,270
海尼根已成为全球家喻户晓的名字

757
00:38:33,404 --> 00:38:38,137
绿瓶上的红星就是它的正字标记

758
00:38:53,337 --> 00:38:55,536
想知道那颗红星出处吗?

759
00:38:55,670 --> 00:38:58,203
红星至今仍带着些许神秘

760
00:38:58,337 --> 00:39:01,870
被认为是中世纪酿酒人的幸运符号

761
00:39:02,004 --> 00:39:05,070
在冷战期间,公司把红心改成白星

762
00:39:05,137 --> 00:39:07,404
避免和共产主义扯上关系

763
00:39:07,537 --> 00:39:11,137
但没多久,原始的红星再度现身

764
00:39:11,270 --> 00:39:12,737
最大的品牌革命

765
00:39:12,870 --> 00:39:15,403
出现在佛瑞迪海尼根执掌期间

766
00:39:15,537 --> 00:39:19,404
佛瑞迪海尼根改变了品牌认同

767
00:39:19,537 --> 00:39:21,737
看到海尼根的标签

768
00:39:21,870 --> 00:39:24,537
当然就看到名字,海尼根

769
00:39:24,604 --> 00:39:26,204
他不但引进绿色酒瓶

770
00:39:26,337 --> 00:39:31,470
也把标签改成绿色标签

771
00:39:31,536 --> 00:39:33,337
因为佛瑞迪海尼根认为

772
00:39:33,471 --> 00:39:36,737
绿色是啤酒的强烈代表色

773
00:39:36,870 --> 00:39:38,870
它友善、开放

774
00:39:38,937 --> 00:39:40,604
让人联想到大自然

775
00:39:40,737 --> 00:39:43,004
是啤酒最理想的颜色

776
00:39:43,137 --> 00:39:45,537
同时他还有一项创举

777
00:39:45,604 --> 00:39:49,604
仔细端详标签上的"海尼根"这个字

778
00:39:49,737 --> 00:39:53,804
会看到名称上的字母"e"

779
00:39:53,937 --> 00:39:56,604
佛瑞迪海尼根用铅笔

780
00:39:56,737 --> 00:39:59,603
着手试验各种倾斜的"e"

781
00:39:59,737 --> 00:40:02,271
向右倾斜显得伤感

782
00:40:02,404 --> 00:40:03,670
往左倾斜得太厉害

783
00:40:03,804 --> 00:40:05,537
又看不懂

784
00:40:05,671 --> 00:40:07,937
最后他找到了完美的角度

785
00:40:08,070 --> 00:40:11,203
字母"e"活像一张笑脸

786
00:40:11,337 --> 00:40:13,137
真是神来一笔

787
00:40:13,270 --> 00:40:14,403
他这个微笑的"e"

788
00:40:14,537 --> 00:40:19,670
带动海尼根啤酒征服国际市场

789
00:40:22,603 --> 00:40:24,070
全球的人都在喝海尼根

790
00:40:24,203 --> 00:40:25,937
佛瑞迪需要更多啤酒

791
00:40:26,004 --> 00:40:28,404
才能满足这惊人的需求

792
00:40:28,537 --> 00:40:30,003
1975年

793
00:40:30,137 --> 00:40:32,404
他和荷兰皇室一起站在台上

794
00:40:32,471 --> 00:40:35,937
为海尼根新的尖端超大啤酒厂揭幕

795
00:40:36,070 --> 00:40:39,003
地点在祖特尔鸟德

796
00:40:46,337 --> 00:40:49,937
现在品牌不能只做平面和电视广告

797
00:40:50,070 --> 00:40:53,937
必须找到新方法来和顾客连结

798
00:41:00,804 --> 00:41:03,003
我们运用人们的爱好

799
00:41:03,137 --> 00:41:04,537
我们有各式各样的音乐

800
00:41:04,670 --> 00:41:06,670
音乐之美是它永远有地域性

801
00:41:06,804 --> 00:41:08,137
中国人喜欢的音乐

802
00:41:08,271 --> 00:41:09,337
巴西人未必喜欢

803
00:41:09,471 --> 00:41:11,537
但我们会找到适当的音乐

804
00:41:11,670 --> 00:41:13,136
和我们消费者的爱好

805
00:41:13,270 --> 00:41:14,870
把我们和这种音乐连在一起

806
00:41:15,004 --> 00:41:16,937
因此我们经常接触我们的消费者

807
00:41:17,070 --> 00:41:18,270
和消费者的爱好

808
00:41:18,404 --> 00:41:19,404
因为啤酒是一种爱好

809
00:41:19,537 --> 00:41:20,737
啤酒是一种感情

810
00:41:20,870 --> 00:41:23,804
我认为这是行销的一个关键

811
00:41:23,937 --> 00:41:26,737
也就是让品牌出现在人们激情的地方

812
00:41:26,804 --> 00:41:29,870
例如运动比赛和音乐会

813
00:41:32,203 --> 00:41:36,470
海尼根是荷兰最大的音乐活动赞助商

814
00:41:36,604 --> 00:41:40,670
包括颁给年轻作曲者的年度大奖

815
00:41:40,803 --> 00:41:42,871
我们来这里参加海尼根音乐比赛

816
00:41:42,937 --> 00:41:44,737
叫做荷兰大奖

817
00:41:44,870 --> 00:41:47,937
这是年轻音乐人的比赛

818
00:41:48,071 --> 00:41:51,537
让你有机会在这里展现才艺

819
00:41:51,670 --> 00:41:55,404
我认为海尼根支持年轻艺人是很好的

820
00:41:55,537 --> 00:41:57,871
而且我们会拿到大奖

821
00:42:02,403 --> 00:42:04,803
现在有新的方式和消费者连结

822
00:42:04,937 --> 00:42:06,404
无论他们身在何处

823
00:42:06,537 --> 00:42:09,803
透过社群传媒和行动科技即可

824
00:42:09,870 --> 00:42:13,004
但最有效的是把消费者找上门来

825
00:42:13,137 --> 00:42:14,604
海尼根为了吸引啤酒爱好者

826
00:42:14,737 --> 00:42:16,804
让他们到海尼根的发源地参观

827
00:42:16,937 --> 00:42:19,070
就在阿姆斯特丹

828
00:42:20,670 --> 00:42:22,603
这栋建筑物对我们非常重要

829
00:42:22,736 --> 00:42:24,403
因为这是我们的传统之一

830
00:42:24,537 --> 00:42:27,804
是杰拉德海尼根盖的第一家大啤酒厂

831
00:42:35,404 --> 00:42:36,604
这是阿姆斯特丹顶尖的参观活动

832
00:42:36,737 --> 00:42:38,870
我们听到很多好评,网路上的评论

833
00:42:39,003 --> 00:42:40,337
参观活动很有趣

834
00:42:40,403 --> 00:42:41,604
完全值回票价

835
00:42:41,670 --> 00:42:43,004
最后还可以喝点啤酒

836
00:42:43,070 --> 00:42:44,870
这个也很有有趣

837
00:42:45,003 --> 00:42:46,403
我最喜欢海尼根啤酒的一点

838
00:42:46,470 --> 00:42:48,004
就是我看到标签背后

839
00:42:48,137 --> 00:42:50,803
上面只写了水、啤酒花和大麦

840
00:42:50,937 --> 00:42:52,337
美味而新鲜美昧而纯净

841
00:42:52,470 --> 00:42:54,003
很好喝

842
00:42:54,137 --> 00:42:56,937
我会把这个当成红酒

843
00:42:57,071 --> 00:42:59,203
通常我会品尝红酒什么的

844
00:42:59,337 --> 00:43:03,204
想想有哪些不同的味道

845
00:43:03,337 --> 00:43:05,204
以前我不曾这样品尝啤酒

846
00:43:05,337 --> 00:43:07,270
现在我试过了

847
00:43:20,337 --> 00:43:21,670
这是一段漫长的旅程

848
00:43:21,737 --> 00:43:23,137
从祖特尔乌德的水龙头

849
00:43:23,270 --> 00:43:25,871
到全球各地的酒桶开关

850
00:43:26,004 --> 00:43:28,537
这些水一路上经过净化

851
00:43:28,670 --> 00:43:30,604
用大麦麦芽糖化

852
00:43:30,737 --> 00:43:32,471
用酵母发酵

853
00:43:32,537 --> 00:43:33,870
装瓶后贴上标签

854
00:43:34,003 --> 00:43:37,137
透过陆路和水路运送

855
00:43:39,270 --> 00:43:41,537
赛门是最后一关的工作人员

856
00:43:41,671 --> 00:43:44,670
把啤酒送到最终目的地

857
00:43:44,804 --> 00:43:47,203
我要把啤酒送到顾客手上

858
00:43:47,337 --> 00:43:49,537
他们都很喜欢我

859
00:43:49,670 --> 00:43:50,870
我在阿姆斯特丹开车时

860
00:43:51,003 --> 00:43:52,404
我知道很多捷径

861
00:43:52,470 --> 00:43:55,271
可以准时抵达酒吧和餐厅

862
00:43:55,404 --> 00:43:58,337
旅程的每个关头都充满挑战

863
00:43:58,470 --> 00:44:00,537
公司越大

864
00:44:00,670 --> 00:44:02,937
挑战也越大

865
00:44:03,003 --> 00:44:05,204
26年前我刚进公司时

866
00:44:05,337 --> 00:44:11,337
海尼根已是全球最国际化的啤酒厂

867
00:44:11,470 --> 00:44:14,804
最重要的其实是配方

868
00:44:14,937 --> 00:44:16,404
和烧菜一样

869
00:44:16,537 --> 00:44:21,003
现在用的汤锅和平底锅是超大尺寸

870
00:44:21,137 --> 00:44:22,871
我们把许多过程自动化

871
00:44:23,004 --> 00:44:24,871
但说到源头,要酿出好啤酒

872
00:44:25,004 --> 00:44:28,071
仍得靠酿酒人的艺术

873
00:44:28,204 --> 00:44:31,404
全球每一天的每一秒钟

874
00:44:31,537 --> 00:44:35,070
会打开两百多瓶海尼根

875
00:44:35,203 --> 00:44:38,136
见证这长达140年的传统

876
00:44:38,270 --> 00:44:41,736
也为一趟伟大的旅程划下句点

877
00:44:41,803 --> 00:44:42,936
从水龙头

878
00:44:43,003 --> 00:44:44,804
到酒桶的开关

879
00:44:44,937 --> 00:44:45,936
现在

880
00:44:46,070 --> 00:44:47,070
举起啤酒杯

881
00:44:47,203 --> 00:44:48,670
痛快喝一回

882
00:44:48,803 --> 00:44:50,203
干杯