我眼中的中國工匠

原標題：

郭立蕓：用心釀造中國人的啤酒

工匠簡介：郭立蕓，中共黨員，北京燕京啤酒股份有限公司技術(shù)中心主任，教授級高工、高級釀酒師、國家級技能大師，享受國務院特殊津貼。郭立蕓于2013年榮獲“北京市突出貢獻高技能人才”稱號；2021年獲得“北京大工匠”榮譽稱號；2022年獲得首都勞動獎章。30年來，郭立蕓深耕啤酒行業(yè)，主持多項高精尖研究課題，先后進行科技成果鑒定6項，多項成果達國際領先水平，獲得省部級科技進步獎13項，獲得國家專利15項，在啤酒核心期刊和全國重點核心期刊發(fā)表文章數(shù)十余篇，將科研成果轉(zhuǎn)化為企業(yè)生產(chǎn)力，優(yōu)良酵母菌株、新型原材料、產(chǎn)品的應用，樹立了啤酒行業(yè)領先的標桿與旗幟。

Craftsman profile: Liyun Guo, a member of the Communist Party of China (CPC), director of the Technical Center of Beijing Yanjing Beer Co., Ltd., professor-level senior engineer, senior brewer, national skill master, enjoys the special allowance of the State Council. Liyun Guo was awarded the Title of Highly-Skilled Talents with Outstanding Contributions in Beijing in 2013. In 2021 she was awarded the honorary title "Beijing Grand Craftsman" and in 2022 she got the Capital Labor Medal. For thirty years, Liyun Guo has been deeply engaged in the beer industry and taken charge of a number of advanced research projects. Six of her scientific and technological achievements have been successively appraised by authoritative institutions, several of which have reached the international advanced level. Thirteen of her research achievements have won the provincial science and technology progress prize and fifteen have been identified as national patents. Over ten of her articles have been published in the core journals of the beer industry or the country. She has turned her scientific and technological research achievements into productivity for the enterprise, and the application of excellent yeast strains and new raw materials as well as new products has set up a benchmark for the beer industry.

啤酒是人類最古老的酒精飲料，它于二十世紀初傳入中國，以大麥芽、酒花、水為主要原料，經(jīng)酵母發(fā)酵作用釀制而成，也常常被人們稱為“液體面包”。

Beer is the oldest alcoholic beverage of mankind. It was introduced into China in the early 20th century. It is brewed by yeast fermentation with malt, hop and water as the main raw materialsand often called by people as liquid bread.

近日，來自馬里的留學生張衣笙和來自南蘇丹的杜可安前往北京燕京啤酒廠，拜訪高級釀酒師、國家級技能大師郭立蕓，參觀學習燕京啤酒的歷史與釀造知識。

Recently, Yisheng Zhang and Kean Du, two international students respectively from Maliand South Sudan, went to Beijing Yanjing Beer Brewery to visit Liyun Guo, a senior brewer and a national skill master, to learn about the history of Yanjing beer and how it is brewed.

北京燕京啤酒股份有限公司成立于1980年，是唯一一家沒有任何外資背景的國營啤酒生產(chǎn)企業(yè)。它精選原料，不遺余力追求技術(shù)領先，始終服務中國人的口味，真誠釀造中國人的啤酒。“越是民族的，就越是世界的”，燕京啤酒以自己獨特的發(fā)展思路融入資本市場，堅持了民族工業(yè)的發(fā)展道路，為民族品牌在國內(nèi)啤酒市場中占據(jù)強有力地位樹立標桿。

Founded in 1980, Beijing Yanjing Beer Co., Ltd. is the only state-owned beer producer without any foreign investment. It is very selective about raw materials and spares no effort in pursuing leading technology. In its persistent commitment to producing beer appealing to Chinese people, it makes wholehearted efforts in bringing out beer of the Chinese. "The more national, the more global". Yanjing Beer Co., Ltd. blends itself into the capital market with its unique development plan and adheres to the development route for national industries, finally occupying an eminent position in the domestic beer market and setting up an example for other national brands in this respect.

懷揣著深入了解中國民族企業(yè)和民族工藝的情懷，張衣笙與杜可安來到燕京啤酒股份有限公司，由郭立蕓帶領他們前往燕京啤酒的技術(shù)核心---菌種保藏中心。她為兩位留學生講解了酵母在啤酒釀造過程中的重要性，并對酵母菌株發(fā)酵過程的外觀形態(tài)進行了觀察。

Out of earnest curiosity about Chinese national enterprises and national craft, Yisheng Zhang and Kean Du came to Yanjing Beer Co., Ltd. and visited the core sector of the enterprise led by Liyun Guo, namely, the Bacteria Preservation Center. She explained to the two international students about the importance of yeast in beer brewing and let them observe the outer look of yeast strains during fermentation.

選菌入魂，釀冽香流。張衣笙從郭立蕓口中了解到了更清晰的關于酵母菌飛入太空的故事。

Liyun Guo is a brewer selective about yeast strains and makes brisk beer with lingering bouquet. Through her introduction Yisheng Zhang learned more about the story of yeast flying into space.

2013年，郭立蕓以“神舟十號飛船”上天為契機，將燕京酵母送上宇宙，實現(xiàn)了傳統(tǒng)釀酒工藝與先進航天技術(shù)的完美結(jié)合，在國內(nèi)啤酒行業(yè)獨樹一幟。其利用太空特殊的環(huán)境誘變因素進行太空育種，再通過陸地的數(shù)代培育，終于篩選獲得了高效、安全地縮短發(fā)酵周期菌種、低產(chǎn)蛋白酶A菌種等系列菌株，這大大地縮短了燕京啤酒的發(fā)酵周期，提升啤酒生產(chǎn)速度，從而達到了短時間高質(zhì)量的目的。

In 2013, Liyun Guo took the opportunity of the Shenzhou-10 spacecraft flying into space, put Yanjing yeast into the spacecraft and thus sent the yeast into space, realizing the perfect combination of traditional brewing techniques and advanced aerospace technology, and developing a brewing practice of her own in the domestic beer industry. She made use of the spatial environment’s special mutagenic factors in breeding and after cultivation on the earth for several generations, she finally singled out the strains that could efficiently and safely shorten the fermentation period and low-yielding protease A strains, which helped shorten Yanjing beer fermentation period greatly and increase the beer production speed. The purpose of producing quality beer within a short time was then achieved.

之后，張衣笙與杜可安前往工廠與酒品展覽室參觀，了解到了燕京啤酒發(fā)展至今，不僅有主要制作的淡色拉格啤酒，更在郭立蕓的帶領下不斷研發(fā)新品，諸如U8、V10白啤、雪鹿、果味啤酒、無醇啤酒等。通過品嘗新品、了解新品制作工藝，他們了解產(chǎn)品開發(fā)技術(shù)基礎的重要性，尤其是融匯的工匠精神。

（淡色拉格啤酒：普通的淺黃色下發(fā)酵的啤酒，特點是發(fā)酵時間短，產(chǎn)量大、效率高、口感的一致性容易控制）

Later, Yisheng Zhang and Kean Du visited the brewery and the beer products exhibition room. They learned that Yanjing Beer Co., Ltd. not only produced light lager beer, its major product, but also continuously researched to develop new products under the leadership of Liyun Guo, such as U8, V10 white beer, Xuelu beer, fruit-flavored beer, non-alcoholic beer and so on. Through tasting the new products and learning about their production procedures, they understood the role of technology in beer product development and particularly the craftsmanship that highlighted the whole process.

工匠，本意為背著筐里裝著刀斧工具的木工，而現(xiàn)在“工匠”精神已經(jīng)滲透到各行各業(yè)。從中國古老的白酒到如今不斷創(chuàng)新的啤酒，工匠精神始于專注，成于創(chuàng)新，貴在堅持。

Craftsman originally referred to a carpenter with a knife or an axe in the basket on his back, but now it refers to a man who might work in any industry. The craftsmanship in making beverage from ancient Chinese liquor to today's constantly innovated beer lies in concentration, innovation and persistence.

酒香飄然回蕩，久久未散。正如郭立蕓在啤酒技術(shù)上鉆研三十年，也依然不斷創(chuàng)新，不斷探索……這或清冽或醇厚之中，慢慢滲透出的正是中國工匠的心血。

Beer bouquet lingers on and lasts long. In a like manner, Liyun Guo keeps innovating and exploring even after a three-decade-long study of beer technology. It is the painstaking efforts of Chinese craftsmen that bring out the either brisk or mellow beer.

指導單位：全國總工會新聞中心 北京市人民政府新聞辦公室

Instructor:The News Center of ACFTU ? Information Office of Beijing Municipality

聯(lián)合出品：中國互聯(lián)網(wǎng)新聞中心 北京第二外國語學院

Produced by China International Information Center(CIIC) and Beijing International Studies University(BISU)

出品人：王曉輝

Presenter: Xiaohui Wang

總監(jiān)制：楊新華 張嚴

Executive Producer:Xinhua Yang　Yan Zhang

總策劃：蔡曉娟 鞏琳萌 魯楠 白巖

Producer:Xiaojuan Cai　Linmeng Gong　Nan Lu　Yan Bai

執(zhí)行策劃：劉穎 馬憲超 栗衛(wèi)斌 徐興田

Line Producer:Ying Liu　Xianchao Ma　Weibin Li　Xingtian Xu

攝制團隊：劉紫涵 王天澤 梁均羽 唐藝文 劉梓桐 高然 周睿知 劉靖 柯安米 李苑童

Filming team: Zihan Liu ? Tianze Wang ? Junyu Liang ? Yiwen Tang ? Zitong Liu ? Ran Gao ? Ruizhi Zhou ? Jing Liu ? Anmi Ke ? Yuantong Li

宣發(fā)：雷瀅 李智

Publicist: Ying Lei ? Zhi Li

審譯：呂冰 張艷玲

Translation: Bing Lyu ? YanLing Zhang

后期制作：趙超 吳狄 宋子龍

Post-Production: Chao Zhao ? Di Wu ? Zilong Song