Gala de talentos eoi Segovia

                             

CONCURSO GASTRONÓMICO EOI SEGOVIA

 

                          

                  

                          

                            

   

Taller de danzas del mundo en italiano

Il Dipartimento di italiano ringrazia Solydanza e tutti gli allievi di lingua italiana - tantissimi, e, se non mi credete, guardate le foto e il video - che hanno partecipato ieri alla lezione-presentazione di danze del mondo: è stata un'oretta bellissima in cui oltre ad imparare nuove parole come "manfrina" e "tresca" abbiamo attivato gioiosamente tanti muscoli, a iniziare da quelli della memoria, dell'intercomprensione linguistica e della sensibilità nei confronti di culture diverse e lontane, per non parlare ovviamente del cuore (in tutti i sensi). Speriamo che dentro o fuori della scuola ci siano altre occasioni come questa. 

VISITA A LA DESTILERÍA DE WHISKY DYC

      

Bellydance class in English, 4th dec 2014

                    

Visita a las destilerías de whiskey DYC por Francisco Herrero. Alumno de segundo de nivel intermedio inglés.

          

                                                  Whisky DYC Distilleries.

Last Friday, November the 14th, 2014, the students of the Official Language School, had the opportunity to visit DYC Whisky distilleries in an English tour.

Elena Esteban, the public relations of Beam Spain S. L., the current company owner of DYC factory, was our tour guide and showed us the installations and the secrets of the process of whisky distillations.

(Elena told us that spanish word DYC doesn't sounds well for English people so they call it D (di:), Y (wai), C (si:) )

The visit starts at the old mill of Molino del Arco, a beautiful building from the XV century.

The founder of this company was Nicomedes Garcia. He travelled to Scotland in the year 1950 to discover the secrets of Scoth whisky. After that, in the year 1958 he founded this company called, Destilerías y Crianza del Whisky, in Palazuelos de Eresma.

In this place, they can get the cereals from Castilla y Leon and the clear water from the river Eresma.

One year later he started to elaborate whisky, and after 4 years the fisrt whisky DYC was elaborated.

The whisky is made from cereals, that are usually called grain.

For Scoth Whisky only barley is used.

For Bourbon Whisky, from USA, corn at least at 51 % and other grain as wheat, barley and rye are used.

In the elaboration of Whisky DYC barley and corn are used, but for DYC 8 and 10 years the grain used is only barley.

The process to elaborate whisky follows several steps:

Malting, Mashing or scarification, Fermentation, Distillation and Aging.

Malting

In this process the grain starts to germinate to develop the enzymes that are necesary to  transform the starch into sugars.

When the spring time arrives, the grain starts to germinate, so we need to simulate this conditions on the malting room. At that time the grain is soaking in water and heated at 15 - 20 degrees.

After 3 to 5 days the germination is halted by heating the grain with hot air.

In most cases, smoke from peat fire is introduced to the oven called klin to add flavour to the whisky.

Currently the process of malting is made out of the factories of whisky, but in the DYC instalations this process is made inside the factory.

Mashing

The malt is milled and then taken into a large kettle called mash tun.

In this process the enzymes transform the starch into sugars, and producing a liquid called wort.

Fermentation

In this step, yeast is added to the wort in a large vessel or container, called the whashback.

The microcospic fungi, that in fact is the yeast, convert the sugar into alcohol and carbon dioxide.

The liquid, called wash, has a low graduation of alcohol.

Distillation

In the next process the wash is distilled 

Elena Esteban our tourguide, told us, that it is very important to distillates the wash in copper pot stills, thus, thanks to the copper, we can obtain a clear liquid.

This process is repeated twice, and Elena, gave us a sample of each step to smell it. The second one with higher graduation of alcohol. (I don't remember the percentage)

At this point it's very important to separate the Heads and the Tails.

The beginning of the distillation has a lot percentage of Methanol and it is sent for chemicals laboratories.

The Tails have many impurities.

There another part that is kept as VAT 

The final product called spirit, has a high content of alcohol, about 60-70 %

Aging or Maturing

This important process takes place in American oak casks.

The whisky DYC has the following products:

3 years old whisky which uses malted grain. That is, it uses barley and corn.

In the year 1974 DYC started to sell the 8 years aged, that uses malted barley. The first bottle, reminded us the facade of the Diamond Tip House.

In the year 2010 DYC produced the 10 years old whisky.

Elena showed us some casks of whiskey that are dated from 2002 so, she suggested that DYC is likely to produce a new older whisky.

Vocabulary

Copper pot stills: Alambique de cobre.

Heads and tails: Cara y cruz. Cabezas y colas.

VAT: Value added tax.

Wort: mosto azucarado de malta

Wash: el mosto transformado en alcohol de 5º a 8º

American oak casks: Barricas de roble americano.

Single malt: come from a unique distillery

Single cask: come from a unique cask

Note:

Under Scotch whisky Regulations, a "Single Malt Scotch Whisky", must be made exclusively from malted barley, must be distilled using pot stills at a single distillery, and must be aged for at least three years in oak casks.

Visita a la academia de artillería

   

                                  

Perfeccionamiento de las competencias lingüísticas, culturales ymetodológicas del profesorado de la EOI de Segovia

La Escuela Oficial de Idiomas de Segovia está inmersa en el curso académico 2014-15 en un proyecto de movilidad de personal de Educación de Personas Adultas bajo el título “Perfeccionamiento de las competencias lingüísticas, culturales y metodológicas del profesorado de la EOI de Segovia”. El proyecto está financiado con fondos europeos gestionados a través del Organismo Autónomo de Programas Educativos Europeos –OAPEE en Madrid. 

LA EOI de Segovia es la única cuyo proyecto ha sido aceptado de todas las EEOOII de Castilla y León, y esto supone un espaldarazo en nuestro proceso de puesta al día y actualización metodológica, cultural y lingüística como profesores de idiomas. Seis profesores del departamento de inglés ya han realizado los cursos en el Reino Unido y otra profesora del departamento de alemán lo realizará en Semana Santa. Confiamos en que los resultados se noten también en el día a día de las clases, que es naturalmente nuestro objetivo final con este proyecto. Todo el claustro se ve beneficiado ya que los profesores que han realizado los cursos realizan un formación en cascada de lo que han aprendido al resto de sus compañeros de la EOI.