Unlike pasteurised beers, pulque is rich in vitamins, minerals and beneficial bacteria.

与巴氏杀菌啤酒不同，普尔克啤酒富含维生素、矿物质和有益细菌。

In what's now Mexico, pulque, made from cactus sap, was the drink of choice, while East Africans made banana and palm beer.

在墨西哥，由仙人掌汁液制成的龙舌兰酒也大受欢迎。东非的人们制作香蕉啤酒和棕榈啤酒。

Like tequila and mezcal, pulque is made from agave sap, but unlike those spirits, it is fermented rather than distilled.

与龙舌兰酒和梅斯卡尔酒一样， 龙舌兰酒也是用龙舌兰汁制成的，但与这些烈酒不同的是， 它是发酵而非蒸馏的。

It is still much less popular than beer, but food writers and enthusiasts say pulque is enjoying a resurgence.

它仍然不如啤酒受欢迎，但美食作家和爱好者表示， 普尔克正在复苏。

Again he wandered south, and in April returned to Mexico with the Camerons to study the charms of pulque and Churriguerresque architecture.

他再次南下， 并于 4 月与 Cameron 夫妇一起返回墨西哥， 研究普尔克和 Churriguerresque 建筑的魅力。

These are flavours of pulque, a drink made for millennia that offers both an alcoholic kick and an insight into the ancient culture of booze.

这些是普尔克酒的口味，这是一种酿造了几千年的饮品，既能提神醒脑，又能让人深入了解古老的饮酒文化。

Because it requires fresh sap, and the maguey's growing range is limited, pulque remains a proudly local product, made only in Mexico City and nearby states.

因为它需要新鲜的汁液， 而龙舌兰的生长范围有限，所以龙舌兰酒仍然是引以为豪的本地产品，只在墨西哥城和附近的州生产。

The fermentation is largely wild or spontaneous, relying on naturally present microbes, though makers will often " backslop" —add some fully fermented pulque from a previous batch—to help the process along.

发酵很大程度上是自然的或自发的，依赖于天然存在的微生物，尽管制造商通常会“倒酒” ——添加一些来自前一批的完全发酵的果肉——以帮助这个过程进行。