1-poe bì-luh.
**Bì-luh**, mā siá chò **bih-luh**, ia̍h ū kóng **be̍h-á-chiú** (麥仔酒), sī thong sè-kài siāng kó͘-chá, siāng liû-hêng ê chiú-cheng ím-liāu; mā sī tē-saⁿ liû-hêng ê ím-liāu, pâi tī-leh chúi kap tê ê āu-piah. Bì-luh sī ùi kok-si̍t kek chhut-lâi ê; siāng chia̍p ēng hoat-gê ê tōa-be̍h lâi kek, m̄-koh mā ū ēng be̍h-á, hoan-be̍h ia̍h tiū (bí) lâi kek ê. Tī kek-chiú ê kòe-têng tiong, be̍h-á-chiap lāi ê tiān-hún thn̂g ē choán-hòa chò chiú-cheng kap thòaⁿ-sng páu-hô (*carbonation*), chiâⁿ-chò chòe-āu ê bì-luh. Tōa-pòaⁿ ê hiān-tāi bí-luh lóng sī iōng bí-luh-hoe khì kek--ê; lēng-gōa mā ē lām chi̍t-kóa tiâu-bī-che, chhin-chhiūⁿ chháu-pún si̍t-bu̍t ia̍h-sī kóe-chí. Tī siong-gia̍p ê kek-chiú kòe-têng tiong, chū-jiân thòaⁿ-sng páu-hô chok-iōng it-poaⁿ the̍h kiông-chè thòaⁿ-sng páu-hô lâi chú-tāi.

Hiān-tāi bì-luh ê chiú-cheng lông-tō͘ (ABV) it-poaⁿ tī 4% chì 6% tiong-kan, m̄-koh mā ū-khó-lêng tī 0.5% chì 20%, mā ū chhiau-kòe 40% ê. Bì-luh sī chē-chē kok-ka ê bûn-hòa ê chi̍t pō͘-hūn, chham chi̍t-kóa siā-hōe thoân-thóng kiat-ha̍p, chhin-chhiūⁿ bì-luh cheh, iáu-koh ū chi̍t-kóa phah-buh bûn-hòa mā chham bì-luh ū-koan.

Le̍k-sú
-------

Siông-sè chhiáⁿ khoàⁿ: Bì-luh ê le̍k-sú

Kek-chiú
--------

Siông-sè chhiáⁿ khoàⁿ: Kek-chiú
Chè-chō bì-luh ê kòe-têng hō-chò kek-chiú. Choan-bûn teh kek-chiú ê só͘-chāi hō-chò chiú-chhiúⁿ, m̄-koh bì-luh mā ē-tàng tī chhù-lāi ka-kī kek. Tī sian-chìn-kok, kek-chiú siū-tio̍hchèng-hú li̍p-hoat kap khioh-sòe ê kui-hoān; ùi 19 sè-kí bóe-kî khai-sí, tōa-pō͘-hūn ê kek-chiú lóng sī siong-gia̍p-hòa ê. M̄-koh, Eng-kok chèng-hú tī 1963 nî hòng-khoan li̍p-hoat, lo̍h-bóe Ò-tāi-lī-a kap Bí-kok mā hun-pia̍t tòe leh tī 1972 nî kap 1978 nî hòng-khoan; ún-chún tī chhù-lāi ka-kī kek-chiú.

Kek-chiú ê bo̍k-tek sī beh kā tiān-hún lâi-goân choán-hòa chò thn̂g-chúi, hō-chò be̍h-chiap (*wort*); lo̍h-bóe chiah koh thàu-kòe kàⁿ-bú hoat-kàⁿ lâi kā be̍h-chiap chìn-chi̍t-pō͘ choán-hòa chò chiú-cheng ím-liāu, iā-chiū-sī bì-luh.

Tē-it pō͘ hō-chò thn̂g-hòa (*mashing*), tio̍h sī kā tiān-hún lâi-goân (it-poaⁿ sī be̍h-gê) chham sio chúi lām chò-hóe, chiâⁿ-chò be̍h-chiap. Sio chúi hām chhùi be̍h-gê tī thn̂g-hòa tháng (*mash tun*) lāi-bīn hūn-ha̍p. Thn̂g-hòa ê kòe-têng tāi-iok 1 kàu 2 tiám-cheng; tī chit-ê kòe-têng tiong, tiān-hún choán-hòa chò thn̂g, jiân-āu tiⁿ ê be̍h-chiap hām kok-si̍t hun-lī. Kok-si̍t ē keng-kòe chi̍t ê hō-chò "phùn-siā" (*sparging*) ê kòe-têng; chit-ê sé kok-si̍t ê kòe-têng ē-tàng hō͘ bì-luh ùi kok-si̍t tiong siu-chi̍p tio̍h koh-khah chē hoat-kàⁿ ê e̍k-thé. Ùi be̍h-chiap kap phùn-siā e̍k-thé kòe-lī kok-si̍t ê kòe-têng hō-chò "be̍h-chiap hun-lī" (*wort separation*). Thoân-thóng ê be̍h-chiap hun-lī kòe-têng sī "kòe-lī" (*lautering*); kok-si̍t pún-sin tiō sī kòe-lī kài-chit. Chi̍t-kóa hiān-tāi ê kek-chiú hong-sek sī iōng kòe-lī-khì lâi chò hun-lī ê tōng-chok, án-ne ē-tàng kā iù hún-boa̍h mā kòe-lī hō͘ tiāu.

Tōa-pòaⁿ hiān-tāi ê kek-chiú koe-têng lóng kā goân-lâi ê be̍h-chiap kap phùn-siā sé chhut-lâi ê e̍k-thé lām chò-hóe.

Sêng-hūn
--------

Hang chìn-chêng ê be̍h-gê
Bì-luh ê ki-pún sêng-hūn sī chúi. Tiān-hún (chhin-chhiūⁿ be̍h-gê).

Kek-chiú sán-gia̍p
------------------

Piàn-hòa
--------

Chhek-liông
-----------

### Sek-tì

### Kiông-tō͘

Ho̍k-bū
-------

Kiān-khong éng-hióng
--------------------

Êng-ióng chu-sìn
----------------

Siā-hōe kap bûn-hòa
-------------------

Hòa-ha̍k
--------

Siông-sè chhiáⁿ khoàⁿ: Bì-lu̍h hòa-ha̍k

Chham-khó
---------

1. ↑  王順隆 (2005). *台語中日語外來語之聲調與日語音節結構的對應關係*. 2005語文教育國際學術研討會. 南台科技大學.
2. ↑  Rudgley, Richard (1993). *The Alchemy of Culture: Intoxicants in Society*. London: British Museum Press;. ISBN 978-0714117362.
3. ↑  Arnold, John P (2005). *Origin and History of Beer and Brewing: From Prehistoric Times to the Beginning of Brewing Science and Technology*. Cleveland, Ohio: Reprint Edition by BeerBooks. ISBN 0-9662084-1-2.
4. ↑  *World's Best Beers: One Thousand ... - Google Books*. books.google.com. 2009-10-06. ISBN 9781402766947. 2010-08-07 khòaⁿ--ê.
5. ↑  "Volume of World Beer Production". *European Beer Guide*. 17 October 2006 khòaⁿ--ê.
6. ↑  Max Nelson (2005). *The Barbarian's Beverage: A History of Beer in Ancient Europe*. Routledge. p. 1. ISBN 0-415-31121-7.
7. ↑  Barth, Roger. *The Chemistry of Beer: The Science in the Suds*, Wiley 2013: ISBN 978-1-118-67497-0.
8. ↑  "How Beer Is Carbonated and Why Is Beer Fizzy?". 31 December 2016 khòaⁿ--ê.
9. ↑  "World's strongest beer reclaimed". *BBC News*. 2010-02-16. 2015-08-05 khòaⁿ--ê.
10. ↑  "Breaking the Home Brewing Law in Alabama". Homebrew4u.co.uk. Goân-pún bāng-ia̍h Pó-chûn tī 9 October 2008. 28 September 2008 khòaⁿ--ê.
11. ↑  "Roger Protz tries his hand at brewing". Beer-pages.com. June 2007. 21 September 2010 khòaⁿ--ê.
12. ↑  ABGbrew.com Archived 2010-06-19 at the Wayback Machine. Steve Parkes, *British Brewing*, American Brewers Guild.
13. ↑  Goldhammer, Ted (2008), *The Brewer's Handbook*, 2nd ed. Apex, ISBN 978-0-9675212-3-7 pp. 181 ff.

Lâi-goân
* Ian S. Hornsey (2003). *A History of Beer and Brewing*. The Royal Society of Chemistry. ISBN 0-85404-630-5.

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| Sìn-kù khòng-chè | 
* LCCN: sh85012832
* GND: 4006537-6
* BNF: cb11965887d (data)
* HDS: 013991
* NDL: 00560674
* NKC: ph137949

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