{"id":34255,"date":"2019-10-31T21:57:13","date_gmt":"2019-10-31T18:57:13","guid":{"rendered":"https:\/\/prohoster.info\/blog\/o-pive-glazami-himika-chast-1\/"},"modified":"2019-10-31T21:57:13","modified_gmt":"2019-10-31T18:57:13","slug":"o-pive-glazami-himika-chast-1","status":"publish","type":"post","link":"https:\/\/prohoster.info\/cs\/blog\/news\/o-pive-glazami-himika-chast-1","title":{"rendered":"O pivu o\u010dima chemika. \u010c\u00e1st 1","gt_translate_keys":[{"key":"rendered","format":"text"}]},"content":{"rendered":"

\"O
\n
\nAhoj, %username%.<\/p>\n

Jak jsem sl\u00edbil d\u0159\u00edve, trochu jsem zmizel kv\u016fli sv\u00e9 slu\u017eebn\u00ed cest\u011b. Ne, je\u0161t\u011b neskon\u010dila, ale vyvolala ur\u010dit\u00e9 my\u0161lenky, o kter\u00e9 se chci s tebou pod\u011blit.<\/p>\n

Bude \u0159e\u010d o pivu.<\/p>\n

Nehodl\u00e1m te\u010f obhajovat r\u016fzn\u00e9 druhy piva nebo se dohadovat, jak\u00e1 chu\u0165 a barva se v t\u011ble m\u011bn\u00ed m\u00e9n\u011b od okam\u017eiku konzumace do okam\u017eiku\u2026 no, ch\u00e1pe\u0161 \u2013 chci jen mluvit o tom, jak je pro m\u011b vid\u011bt proces v\u00fdroby, rozd\u00edly a vlivy piva na n\u00e1\u0161 organismus z pohledu chemie.<\/p>\n

Mnoz\u00ed pova\u017euj\u00ed pivo za n\u00e1poj prost\u00e9ho lidu \u2013 a velmi se m\u00fdl\u00ed; mnoz\u00ed si mysl\u00ed, \u017ee pivo je \u0161kodliv\u00e9 \u2013 a to je tak\u00e9 omyl; stejn\u011b jako ti, kte\u0159\u00ed si mysl\u00ed, \u017ee pivo nen\u00ed \u0161kodliv\u00e9. A to si tak\u00e9 rozebereme.<\/p>\n

Na rozd\u00edl od p\u0159edchoz\u00edch \u010dl\u00e1nk\u016f se pokus\u00edm zbavit dlouh\u00fdch text\u016f a rad\u011bji rozd\u011bl\u00edm tento p\u0159\u00edb\u011bh na n\u011bkolik \u010d\u00e1st\u00ed. A pokud na n\u011bjak\u00e9m stupni nebude z\u00e1jem \u2014 prost\u011b p\u0159estanu zat\u011b\u017eovat mozek chud\u00e9ho \u010dten\u00e1\u0159e.<\/p>\n

Tak jdeme na to.
\n<\/a><\/noindex><\/p>\n

Historie ot\u00e1zky<\/h2>\n

\nHistorie piva ve sv\u011bt\u011b sah\u00e1 n\u011bkolik tis\u00edc let zp\u011bt. Prvn\u00ed zm\u00ednky o n\u011bm poch\u00e1zej\u00ed z obdob\u00ed ran\u00e9ho neolitiku. U\u017e p\u0159ed 6000 lety lid\u00e9 pou\u017e\u00edvali technologie, kter\u00e9 umo\u017e\u0148ovaly p\u0159etv\u00e1\u0159et chl\u00e9b na vo\u0148av\u00fd n\u00e1poj \u2014 a obecn\u011b se pova\u017euje, \u017ee pivo je nejstar\u0161\u00ed alkoholick\u00fd n\u00e1poj na sv\u011bt\u011b.<\/p>\n

Historie vzniku piva za\u010dala je\u0161t\u011b p\u0159ed na\u0161\u00edm letopo\u010dtem a sl\u00e1va vyn\u00e1lezc\u016f n\u00e1le\u017e\u00ed Sumer\u016fm. Jejich kl\u00ednov\u00e9 p\u00edsmo, objeven\u00e9 E. Huberem v Mezopot\u00e1mii, obsahovalo asi 15 recept\u016f na tento n\u00e1poj. Obyvatel\u00e9 Mezopot\u00e1mie pou\u017e\u00edvali k v\u00fdrob\u011b piva \u0161paldu. Tu mletli spolu s je\u010dmenem, zal\u00e9vali vodou, p\u0159id\u00e1vali byliny a nech\u00e1vali kvasit. Na z\u00e1klad\u011b z\u00edskan\u00e9ho sladov\u00e9ho v\u00fdluhu vyr\u00e1b\u011bli n\u00e1poj. V\u0161imni si: v podstat\u011b bylo vynalezeno p\u0161eni\u010dn\u00e9 pivo, ale o chmelu je\u0161t\u011b nikdo nic ne\u0159\u00edkal, tedy v podstat\u011b se va\u0159il gruit nebo bylinn\u00e9 pivo. P\u0159itom slad nebyl kl\u00ed\u010den\u00fd.<\/p>\n

Dal\u0161\u00ed miln\u00edk v historii piva p\u0159edstavovala babyl\u00f3nsk\u00e1 civilizace. To pr\u00e1v\u011b Babyl\u00f3\u0148an\u00e9 vymysleli, jak vylep\u0161it tento n\u00e1poj. Kl\u00ed\u010dili obil\u00ed a pot\u00e9 je su\u0161ili, \u010d\u00edm\u017e z\u00edskali slad. Pivo na obil\u00ed a sladu vydr\u017eelo maxim\u00e1ln\u011b jeden den. Aby se n\u00e1poj stal aromati\u010dt\u011bj\u0161\u00ed, p\u0159id\u00e1vali do n\u011bj ko\u0159en\u00ed, dubovou k\u016fru, listy strom\u016f, med \u2014 ji\u017e tehdy p\u0159i\u0161li na potravinov\u00e9 p\u0159\u00edsady, v\u017edy\u0165 od z\u00e1kona o \u010distot\u011b piva, zn\u00e1m\u00e9ho jako Reinheitsgebot, ub\u011bhlo je\u0161t\u011b p\u0159ibli\u017en\u011b 5000 let!<\/p>\n

Postupn\u011b se pivo roz\u0161\u00ed\u0159ilo ve starov\u011bk\u00e9m Egypt\u011b, Persii, Indii a na Kavkaze. V starov\u011bk\u00e9m \u0158ecku v\u0161ak nebylo popul\u00e1rn\u00ed, nebo\u0165 bylo pova\u017eov\u00e1no za n\u00e1poj chud\u00fdch. Tehdy tak\u00e9 vznikly v\u0161echny tyto p\u0159edsudky.<\/p>\n

Historie v\u00fdroby piva se rozvinula se za\u010d\u00e1tkem st\u0159edov\u011bku. Toto obdob\u00ed je naz\u00fdv\u00e1no obdob\u00edm druh\u00e9ho zrozen\u00ed piva. Pova\u017euje se, \u017ee k n\u011bmu do\u0161lo v N\u011bmecku. N\u011bmeck\u00e9 slovo Bier poch\u00e1z\u00ed ze starohornon\u011bmeck\u00e9ho Peor nebo Bror. A\u010dkoli anglick\u00e9 slovo Ale (pilsner) \u00fadajn\u011b etymologicky vych\u00e1z\u00ed z praslovansk\u00e9ho ko\u0159ene, kter\u00fd by m\u011bl znamenat \u201eopojen\u00ed\u201c. Indo-evropsk\u00fd p\u016fvod ko\u0159ene je p\u0159esv\u011bd\u010div\u011b dok\u00e1z\u00e1n ve srovn\u00e1n\u00ed se sou\u010dasn\u00fdmi d\u00e1nsk\u00fdmi a norsk\u00fdmi \u00f8l, jako\u017e i islandsk\u00fdm \u00f6l (germ\u00e1nsk\u00e1 skupina jazyk\u016f, k n\u00ed\u017e pat\u0159il i staroangli\u010dtina) a litevsk\u00fdm a loty\u0161sk\u00fdm alus \u2014 pivo (baltsk\u00e1 skupina indoevropsk\u00e9 rodiny), severorusky \u043e\u043b (ve smyslu opojn\u00e9ho n\u00e1poje), a tak\u00e9 estonsk\u00fdm \u00f5lu a finsk\u00fdm olut. Zkr\u00e1tka, nikdo nev\u00ed, jak vznikla tato slova, proto\u017ee n\u011bkdo to popletl ve starov\u011bk\u00e9m Babyl\u00f3n\u011b \u2014 a nyn\u00ed ka\u017ed\u00fd naz\u00fdv\u00e1 pivo r\u016fzn\u011b. Ka\u017edop\u00e1dn\u011b se tak\u00e9 va\u0159\u00ed r\u016fzn\u00fdmi zp\u016fsoby.<\/p>\n

Pr\u00e1v\u011b ve st\u0159edov\u011bku se do n\u00e1poje za\u010dal p\u0159id\u00e1vat chmel. S jeho p\u0159\u00edchodem se zlep\u0161ily chu\u0165ov\u00e9 vlastnosti piva a doba jeho skladovatelnosti se prodlou\u017eila. Pamatuj, %username%: chmel byl p\u0159edev\u0161\u00edm konzervantem pro pivo. Nyn\u00ed se n\u00e1poj dal p\u0159epravovat a stal se p\u0159edm\u011btem obchodu. Objevily se stovky recept\u016f a r\u016fzn\u00fdch druh\u016f piva. N\u011bkte\u0159\u00ed v\u011bdci z vcelku jasn\u00fdch region\u016f tvrd\u00ed, \u017ee zakladatelem p\u011bstov\u00e1n\u00ed chmele byli Slovan\u00e9, nebo\u0165 v Rusku u\u017e v IX. stolet\u00ed bylo va\u0159en\u00ed piva \u0161iroce roz\u0161\u00ed\u0159en\u00e9. <\/p>\n

Mimochodem, ve st\u0159edov\u011bku se lehk\u00e9 ales v Evrop\u011b obecn\u011b pou\u017e\u00edvaly m\u00edsto vody. Pivo si mohly dovolit i d\u011bti \u2014 a ano, bylo to konkr\u00e9tn\u011b pivo, ne kvas, jak si n\u011bkte\u0159\u00ed mysl\u00ed. Nepilo se proto, \u017ee by se lid\u00e9 cht\u011bli op\u00edt, ale proto, \u017ee po ochutn\u00e1n\u00ed vody by bylo snadn\u00e9 um\u0159\u00edt na celou \u0159adu zn\u00e1m\u00fdch i nezn\u00e1m\u00fdch nemoc\u00ed. P\u0159i \u00farovni medic\u00edny na \u00farovni podb\u011bhl\u00edku a babi\u010dky-p\u016fvodkyn\u011b bylo to p\u0159\u00edli\u0161 riskantn\u00ed. Nav\u00edc takzvan\u00e9 stoln\u00ed pivo (\u201esmall ale\u201c) bylo tak\u00e9 v\u00fd\u017eivn\u00e9 a skv\u011ble se hodilo ke stolu v obrovsk\u00fdch mno\u017estv\u00edch, proto\u017ee alkoholu tam bylo p\u0159ibli\u017en\u011b 1%. Logick\u00e1 ot\u00e1zka \u201eco tedy zab\u00edjelo v\u0161echny nemoci?\u201c bude tak\u00e9 d\u016fkladn\u011b prozkoum\u00e1na. <\/p>\n

XIX. stolet\u00ed se vyzna\u010dovalo dal\u0161\u00edm pr\u016flomem v historii vzniku piva. Nejprve Louis Pasteur objevil z\u00e1vislost mezi fermentac\u00ed a kvasinkov\u00fdmi bu\u0148kami. V\u00fdsledky sv\u00e9ho v\u00fdzkumu publikoval v roce 1876, a o p\u011bt let pozd\u011bji, v roce 1881, d\u00e1nsk\u00fd v\u011bdec Emil Christian Hansen z\u00edskal \u010distou kulturu pivovarsk\u00fdch kvasnic, co\u017e se stalo impulsem pro pr\u016fmyslov\u00e9 pivovarnictv\u00ed.<\/p>\n

Pokud hovo\u0159\u00edme o historii nealkoholick\u00e9ho piva, jeho vznik byl povzbudiv\u00fd z\u00e1konem Volsteada z roku 1919, kter\u00fd znamenal za\u010d\u00e1tek doby prohibice v USA: v podstat\u011b bylo zak\u00e1z\u00e1no v\u00fdrobu, p\u0159epravu a prodej alkoholick\u00fdch n\u00e1poj\u016f siln\u011bj\u0161\u00edch ne\u017e 0,5 %. Tak\u017ee to u\u017e ani nen\u00ed \"small ale\". V\u00fdrobou takov\u00fdch prakticky nealkoholick\u00fdch n\u00e1poj\u016f na b\u00e1zi sladu se zab\u00fdvaly v\u0161echny pivovarnick\u00e9 spole\u010dnosti, pravda, podle z\u00e1kona bylo nutn\u00e9 n\u00e1poj naz\u00fdvat \"obiln\u00fdm n\u00e1pojem\", kter\u00fd lid\u00e9 okam\u017eit\u011b p\u0159ezd\u00edvili \"gumov\u00e1 \u017eena\" a \"t\u00e9m\u011b\u0159 pivo\" (\"near beer\"). Ve skute\u010dnosti sta\u010dilo k p\u0159echodu od b\u011b\u017en\u00e9ho, zak\u00e1zan\u00e9ho, k nov\u00e9mu \"t\u00e9m\u011b\u0159-pivu\" p\u0159idat do v\u00fdrobn\u00edho procesu pouze jednu dodate\u010dnou f\u00e1zi (a na tu si ur\u010dit\u011b vzpomeneme), co\u017e nijak nezv\u00fd\u0161ilo v\u00fdrobn\u00ed n\u00e1klady a umo\u017enilo co nejrychleji se vr\u00e1tit k produkci tradi\u010dn\u00edho n\u00e1poje: \"Mysl\u00edm, \u017ee to bude skv\u011bl\u00e1 doba pro pivo,\" \u0159ekl prezident USA Franklin Roosevelt, kdy\u017e podepisoval z\u00e1kon Cullen-Harrison 22. b\u0159ezna 1933, kter\u00fd povolil zv\u00fd\u0161it obsah alkoholu v n\u00e1poj\u00edch na 4 %. Z\u00e1kon vstoupil v platnost 7. dubna, a od t\u00e9 doby je tento den N\u00e1rodn\u00edm dnem piva v USA! \u0158\u00edk\u00e1 se, \u017ee u\u017e 6. dubna se Ameri\u010dan\u00e9 stav\u011bli do fronty v barech, a kdy\u017e odbila vz\u00e1cn\u00e1 p\u016flnoc, tak\u2026 Zkr\u00e1tka statistiky \u0159\u00edkaj\u00ed, \u017ee jen 7. dubna bylo v USA vypito jeden a p\u016fl milionu soudk\u016f piva. A ty sis dal \u0161\u00e1lek piva 7. dubna, %username%?
\n\"O
\n
\nMimochodem, pokud by to bylo zaj\u00edmav\u00e9 \u2014 v jedn\u00e9 z dal\u0161\u00edch \u010d\u00e1st\u00ed budu vypr\u00e1v\u011bt o je\u0161t\u011b p\u0159\u00edsn\u011bj\u0161\u00edm prohibi\u010dn\u00edm z\u00e1kon\u011b \u2014 a to nen\u00ed ani SSSR, ale Island.<\/p>\n

V sou\u010dasnosti se pivo nevyr\u00e1b\u00ed snad jen na Antarktid\u011b \u2014 a\u010dkoli to nen\u00ed p\u0159esn\u00e9. Existuje des\u00edtky kategori\u00ed a stovky styl\u016f \u2014 a pokud t\u011b to zaj\u00edm\u00e1, m\u016f\u017ee\u0161 se s jejich popisem sezn\u00e1mit tady<\/a><\/noindex>. Pivo rozhodn\u011b nen\u00ed tak jednoduch\u00e9, jak se zd\u00e1, cena l\u00e1hve n\u011bkdy m\u016f\u017ee p\u0159ekon\u00e1vat cenu bedny v\u00edna \u2014 a te\u010f nemluv\u00edm o v\u00edn\u011b odr\u016fdy \"Ch\u00e2teau de la Paquet\".<\/p>\n

Tak\u017ee, %username%, pokud jsi si nyn\u00ed p\u0159i \u010dten\u00ed otev\u0159el l\u00e1hev piva \u2014 vzdej \u00factu a pokra\u010duj ve \u010dten\u00ed.<\/p>\n

Ingredience<\/h2>\n

\nNe\u017e se pod\u00edv\u00e1me na to, z \u010deho se pivo skl\u00e1d\u00e1, stru\u010dn\u011b si p\u0159ipome\u0148me technologii v\u00fdroby tohoto n\u00e1poje.<\/p>\n

Pivo \u2013 jako mnoho jin\u00e9ho na tomto sv\u011bt\u011b \u2013 je produkt ne\u00fapln\u00e9ho spalov\u00e1n\u00ed. Ve skute\u010dnosti je fermentace proces, d\u00edky n\u011bmu\u017e si u\u017e\u00edv\u00e1me toto pot\u011b\u0161en\u00ed, stejn\u011b jako tv\u00e1, %username%, schopnost \u010d\u00edst tyto \u0159\u00e1dky \u2013 je v\u00fdsledkem ne\u00fapln\u00e9ho spalov\u00e1n\u00ed cukr\u016f, p\u0159i\u010dem\u017e v p\u0159\u00edpad\u011b piva cukry nesho\u0159\u00ed v tv\u00e9 hlav\u011b, ale u kvasinek v metabolick\u00e9m \u0159et\u011bzci.
\nJak u\u017e to b\u00fdv\u00e1 u ka\u017ed\u00e9ho spalov\u00e1n\u00ed, produkty jsou oxid uhli\u010dit\u00fd a voda \u2013 ale pamatuje\u0161, \u017ee jsem \u0159ekl \u201ene\u00fapln\u00e9\u201c? A skute\u010dn\u011b: p\u0159i v\u00fdrob\u011b piva se kvasink\u00e1m nedovoluje p\u0159ej\u00eddat (a\u010dkoli to nen\u00ed \u00fapln\u011b spr\u00e1vn\u00e9, ale pro obecn\u00e9 pochopen\u00ed situace to sta\u010d\u00ed) \u2013 a proto krom\u011b oxidu uhli\u010dit\u00e9ho vznik\u00e1 i alkohol.<\/p>\n

Jeliko\u017e potravou nen\u00ed \u010dist\u00fd cukr, ale sm\u011bs nejr\u016fzn\u011bj\u0161\u00edch slou\u010denin \u2013 produkty nejsou jen oxid uhli\u010dit\u00fd, voda a alkohol \u2013 ale cel\u00fd buquet, d\u00edky \u010demu\u017e existuj\u00ed tyto pivn\u00ed varianty. Te\u010f ti pov\u00edm o n\u011bkter\u00fdch z\u00e1kladn\u00edch ingredienc\u00edch a z\u00e1rove\u0148 vyvr\u00e1t\u00edm n\u011bkter\u00e9 m\u00fdty o pivu.<\/p>\n

Voda.<\/h4>\n

\nP\u0159i vzpom\u00ednce na to, \u017ee jsem chemik, p\u0159ejdu na nudn\u00fd chemick\u00fd jazyk. <\/p>\n

Pivo je vodn\u00ed roztok extraktivn\u00edch l\u00e1tek sladu, kter\u00e9 se nezm\u011bnily b\u011bhem fermentace a dokva\u0161ov\u00e1n\u00ed piva, etanolu a chu\u0165ov\u011b-aromatick\u00fdch l\u00e1tek, kter\u00e9 jsou bu\u010f sekund\u00e1rn\u00edmi metabolity kvasinek, nebo poch\u00e1zej\u00ed z chmele. Mezi extraktivn\u00ed l\u00e1tky pat\u0159\u00ed neskvasiteln\u00e9 sacharidy (\u03b1- a \u03b2-glukany), fenolov\u00e9 slou\u010deniny (antocianogeny, oligo- a polyfenoly), melanoidiny a karamel. Jejich obsah v pivu se v z\u00e1vislosti na hmotnostn\u00edm pod\u00edlu su\u0161iny v po\u010d\u00e1te\u010dn\u00edm mladin\u011b, slo\u017een\u00ed mladiny, technologick\u00fdch re\u017eimech fermentace a odr\u016fdov\u00e9m charakteru kvasinek pohybuje od 2,0 do 8,5 g\/100 g piva. S t\u011bmito ukazateli procesu souvis\u00ed i obsah alkoholu, jeho\u017e hmotnostn\u00ed pod\u00edl v pivu m\u016f\u017ee \u010dinit od 0,05 do 8,6 %, a chu\u0165ov\u011b-aromatick\u00fdch l\u00e1tek (vy\u0161\u0161\u00edch alkoholes, ester\u016f, aldehyd\u016f atd.), jejich\u017e synt\u00e9za z\u00e1vis\u00ed jak na slo\u017een\u00ed mladiny, tak zejm\u00e9na na re\u017eimech fermentace a p\u0159\u00edrod\u011b kvasinek. Obecn\u011b plat\u00ed, \u017ee pro pivo, p\u0159i jeho\u017e kva\u0161en\u00ed se pou\u017e\u00edvaj\u00ed spodn\u00ed kvasinky, koncentrace sekund\u00e1rn\u00edch metabolick\u00fdch produkt\u016f kvasinek nep\u0159esahuje 200 mg\/l, zat\u00edmco pro pivo svrchn\u00edho kva\u0161en\u00ed jejich \u00farove\u0148 p\u0159ekra\u010duje 300 mg\/l. Je\u0161t\u011b men\u0161\u00ed pod\u00edl v pivu tvo\u0159\u00ed ho\u0159k\u00e9 l\u00e1tky chmele, jejich\u017e mno\u017estv\u00ed v pivu nep\u0159esahuje 45 mg\/l. <\/p>\n

To v\u0161echno je velmi nudn\u00e9, \u010d\u00edsla se ve skute\u010dnosti mohou li\u0161it v obou sm\u011brech, ale podstatu jsi pochopil: je toho velmi m\u00e1lo na pozad\u00ed obsahu vody v pivu. P\u0159ibli\u017en\u011b jako ty, %username%, pivo se skl\u00e1d\u00e1 asi z 95 % z vody. Nen\u00ed \u017e\u00e1dn\u00fdm p\u0159ekvapen\u00edm, \u017ee kvalita vody m\u00e1 na pivo velmi p\u0159\u00edm\u00fd vliv. A mimochodem, to je jeden z d\u016fvod\u016f, pro\u010d se stejn\u00fd druh piva vyr\u00e1b\u011bn\u00fd r\u016fzn\u00fdmi pivovary na r\u016fzn\u00fdch m\u00edstech m\u016f\u017ee li\u0161it chut\u00ed. Konkr\u00e9tn\u00ed a asi nejzn\u00e1m\u011bj\u0161\u00ed p\u0159\u00edklad je Pilsner Urquell, kter\u00fd se kdysi pokou\u0161eli va\u0159it v Kaluze, ale nic z toho nebylo. Nyn\u00ed se toto pivo vyr\u00e1b\u00ed pouze v \u010cech\u00e1ch kv\u016fli zvl\u00e1\u0161tn\u00ed m\u011bkk\u00e9 vod\u011b.<\/p>\n

\u017d\u00e1dn\u00fd pivovar nebude va\u0159it pivo, ani\u017e by p\u0159edem zkontroloval vodu, se kterou m\u00e1 pracovat \u2014 kvalita vody je pro kone\u010dn\u00fd produkt p\u0159\u00edli\u0161 d\u016fle\u017eit\u00e1. Hlavn\u00edmi hr\u00e1\u010di v tomto ohledu jsou stejn\u00e9 kationty a anionty, kter\u00e9 vid\u00edte na l\u00e1hvi jak\u00e9koliv limon\u00e1dy \u2014 jen \u00farovn\u011b jsou kontrolov\u00e1ny nikoli v rozmez\u00ed '50-5000' mg\/l, ale mnohem p\u0159esn\u011bji.<\/p>\n

Poj\u010fme se pod\u00edvat, jak\u00fd vliv m\u00e1 slo\u017een\u00ed vody?<\/p>\n

V prvn\u00ed \u0159ad\u011b mus\u00ed voda spl\u0148ovat normy SanPiN, proto okam\u017eit\u011b vylu\u010dujeme t\u011b\u017ek\u00e9 kovy a dal\u0161\u00ed toxick\u00e9 l\u00e1tky \u2014 tyto \u0161kodliviny ve vod\u011b v\u016fbec b\u00fdt nemaj\u00ed. Hlavn\u00ed omezen\u00ed pro vodu pou\u017e\u00edvanou p\u0159\u00edmo ve v\u00fdrob\u011b piva (b\u011bhem rmutov\u00e1n\u00ed) se t\u00fdkaj\u00ed ukazatel\u016f, jako je hodnota pH, tvrdost, a pom\u011bru mezi koncentracemi iont\u016f v\u00e1pn\u00edku a ho\u0159\u010d\u00edku, kter\u00e9 nejsou regulov\u00e1ny v pitn\u00e9 vod\u011b. V\u00fdrazn\u011b m\u00e9n\u011b by m\u011blo b\u00fdt ve vod\u011b pro va\u0159en\u00ed piva iont\u016f \u017eeleza, k\u0159em\u00edku, m\u011bdi, dusi\u010dnan\u016f, chlorid\u016f a s\u00edran\u016f. Nep\u0159\u00edtomnost nitrit\u016f, kter\u00e9 jsou siln\u00fdmi toxiny pro kvasnice, je v t\u00e9to vod\u011b nezbytn\u00e1. Voda by m\u011bla m\u00edt dvakr\u00e1t m\u00e9n\u011b miner\u00e1ln\u00edch slo\u017eek (such\u00fd zbytek) a hodnota CHSK (chemick\u00e1 spot\u0159eba kysl\u00edku \u2014 oxidovatelnost) mus\u00ed b\u00fdt 2,5kr\u00e1t ni\u017e\u0161\u00ed. P\u0159i hodnocen\u00ed vhodnosti vody pro va\u0159en\u00ed piva je zahrnut tak\u00e9 faktor alkalinity, kter\u00fd chyb\u00ed v norm\u00e1ch pro pitnou vodu.<\/p>\n

Krom\u011b toho jsou k vod\u011b pou\u017eit\u00e9 k \u00faprav\u011b hmotnostn\u00edho pod\u00edlu pevn\u00fdch l\u00e1tek a alkoholu ve vysoce hust\u00e9m va\u0159en\u00ed piva (high-gravity brewing) kladeny dodate\u010dn\u00e9 po\u017eadavky. Tato voda mus\u00ed b\u00fdt za prv\u00e9 mikrobiologicky \u010dist\u00e1, a za druh\u00e9 de\u00e1rov\u00e1na (tj. t\u00e9m\u011b\u0159 v\u016fbec neobsahovat rozpu\u0161t\u011bn\u00fd kysl\u00edk) a obsahovat je\u0161t\u011b m\u00e9n\u011b iont\u016f v\u00e1pn\u00edku a bicarbon\u00e1t\u016f v porovn\u00e1n\u00ed s vodou doporu\u010denou pro va\u0159en\u00ed piva obecn\u011b. Co je to vysoce hust\u00e9 va\u0159en\u00ed piva?<\/b>Pokud jsi to nev\u011bd\u011bl, technologie vysoce koncentrovan\u00e9ho va\u0159en\u00ed piva spo\u010d\u00edv\u00e1 v tom, \u017ee za \u00fa\u010delem zv\u00fd\u0161en\u00ed v\u00fdkonnosti varny se va\u0159\u00ed mladina s hmotnostn\u00edm pod\u00edlem pevn\u00fdch l\u00e1tek o 4\u20266 % vy\u0161\u0161\u00edm ne\u017e je hmotnostn\u00ed pod\u00edl pevn\u00fdch l\u00e1tek hotov\u00e9ho piva. Pot\u00e9 se tato mladina z\u0159ed\u00ed vodou na po\u017eadovan\u00fd hmotnostn\u00ed pod\u00edl pevn\u00fdch l\u00e1tek bu\u010f p\u0159ed kva\u0161en\u00edm, nebo u\u017e hotov\u00e9ho piva (ano, pivo se \u0159ed\u00ed \u2014 ale to jen v tov\u00e1rn\u011b, a o tom ti pozd\u011bji tak\u00e9 pov\u00edm). P\u0159itom za \u00fa\u010delem z\u00edsk\u00e1n\u00ed piva, kter\u00e9 se chu\u0165ov\u011b neli\u0161\u00ed od piva vyroben\u00e9ho klasickou technologi\u00ed, se nedoporu\u010duje zvy\u0161ovat extraktivitu po\u010d\u00e1te\u010dn\u00ed mladiny nad 15 %.<\/p>\n

Extr\u00e9mn\u011b d\u016fle\u017eit\u00e9 je udr\u017eovat ve vod\u011b spr\u00e1vn\u00e9 pH \u2014 nyn\u00ed nemluv\u00edm o chuti hotov\u00e9ho piva, ale o procesu kva\u0161en\u00ed mladiny (mimochodem, jak bylo zji\u0161t\u011bno \u2014 na chu\u0165 to pr\u00e1v\u011b v\u016fbec neovliv\u0148uje \u2014 tu jemnou odli\u0161nost zkr\u00e1tka nec\u00edt\u00ed\u0161). Je to proto, \u017ee pH ovliv\u0148uje aktivitu enzym\u016f, kter\u00e9 kvasinky pou\u017e\u00edvaj\u00ed k tomu, aby se \u017eivily. Optim\u00e1ln\u00ed hodnota se pova\u017euje za 5,2..5,4, ale n\u011bkdy se toto \u010d\u00edslo posune v\u00fd\u0161e, aby se zv\u00fd\u0161ila ho\u0159kost. Hodnota pH m\u00e1 vliv na intenzitu metabolick\u00fdch proces\u016f v bu\u0148k\u00e1ch kvasinek, co\u017e se odr\u00e1\u017e\u00ed na koeficientu n\u00e1r\u016fstu biomasy, rychlosti r\u016fstu bun\u011bk a synt\u00e9ze sekund\u00e1rn\u00edch metabolit\u016f. Tak nap\u0159\u00edklad v kysel\u00e9m prost\u0159ed\u00ed se vytv\u00e1\u0159\u00ed p\u0159ev\u00e1\u017en\u011b ethylalkohol, zat\u00edmco v alkalick\u00e9m prost\u0159ed\u00ed se zintenziv\u0148uje synt\u00e9za glycerolu a octov\u00e9 kyseliny. Octov\u00e1 kyselina negativn\u011b ovliv\u0148uje proces reprodukce kvasinek, a proto je nutn\u00e9 ji neutralizovat \u00fapravou pH b\u011bhem kva\u0161en\u00ed. Pro r\u016fzn\u00e9 \"potravy\" m\u016f\u017ee b\u00fdt optim\u00e1ln\u00ed pH r\u016fzn\u00e1: nap\u0159\u00edklad pro metabolismus sachar\u00f3zy je pot\u0159eba 4,6, pro malt\u00f3zu \u2013 4,8. pH je jedn\u00edm z hlavn\u00edch faktor\u016f tvorby slo\u017een\u00fdch ester\u016f, o kter\u00fdch si pozd\u011bji promluv\u00edme, a kter\u00e9 vytv\u00e1\u0159ej\u00ed ty ovocn\u00e9 v\u016fn\u011b piva.<\/p>\n

\u00daprava pH je v\u017edy balancem karbon\u00e1t\u016f a hydrogenuhli\u010ditan\u016f v roztoku, pr\u00e1v\u011b ty ur\u010duj\u00ed tuto hodnotu. Ale ani tady to nen\u00ed tak jednoduch\u00e9, proto\u017ee krom\u011b aniont\u016f existuj\u00ed i kationty.<\/p>\n

V pivovarnictv\u00ed se miner\u00e1ln\u00ed kationty obsa\u017een\u00e9 ve vod\u011b d\u011bl\u00ed na chemicky aktivn\u00ed a chemicky neaktivn\u00ed. Chemicky aktivn\u00ed kationty jsou v\u0161echny soli v\u00e1pn\u00edku a ho\u0159\u010d\u00edku: p\u0159\u00edtomnost v\u00e1pn\u00edku a ho\u0159\u010d\u00edku (a tak\u00e9 sod\u00edku a drasl\u00edku) na pozad\u00ed vysok\u00e9ho obsahu karbon\u00e1t\u016f zvy\u0161uje pH, zat\u00edmco v\u00e1pn\u00edk a ho\u0159\u010d\u00edk (sod\u00edk a drasl\u00edk se zde ji\u017e neprojevuj\u00ed) \u2014 ve spojen\u00ed se s\u00edrany a chloridy sni\u017euj\u00ed pH. Hran\u00edm s koncentracemi kationt\u016f a aniont\u016f lze dos\u00e1hnout optim\u00e1ln\u00ed hodnoty kyselosti prost\u0159ed\u00ed. Pivovarn\u00edci preferuj\u00ed v\u00e1pn\u00edk p\u0159ed ho\u0159\u010d\u00edkem: za prv\u00e9, s iontem v\u00e1pn\u00edku souvis\u00ed jev zvan\u00fd flokulace kvasnic, a za druh\u00e9 \u2014 p\u0159i odstran\u011bn\u00ed do\u010dasn\u00e9 tvrdosti p\u0159eva\u0159en\u00edm (to jako v konvici) vypad\u00e1v\u00e1 uhli\u010ditan v\u00e1penat\u00fd jako sediment a m\u016f\u017ee b\u00fdt odstran\u011bn, zat\u00edmco uhli\u010ditan ho\u0159e\u010dnat\u00fd sr\u00e1\u017e\u00ed pomalu a p\u0159i ochlazen\u00ed vody se \u010d\u00e1ste\u010dn\u011b op\u011bt roztahuje. <\/p>\n

Ale ve skute\u010dnosti je v\u00e1pn\u00edk a ho\u0159\u010d\u00edk teprve za\u010d\u00e1tek. Abych \u010dl\u00e1nek nep\u0159et\u011b\u017eoval, shrnu jen n\u011bkter\u00e9 vlivy p\u0159\u00edm\u011bs\u00ed iont\u016f ve vod\u011b na r\u016fzn\u00e9 v\u00fdrobn\u00ed faktory a kvalitu piva.<\/p>\n

Vliv na proces pivovarnictv\u00ed<\/u><\/p>\n

    \n
  • Ionty v\u00e1pn\u00edku \u2014 Stabilizuj\u00ed alfa-amyl\u00e1zu a zvy\u0161uj\u00ed jej\u00ed aktivitu, d\u00edky \u010demu\u017e se zvy\u0161uje v\u00fdt\u011b\u017enost extraktu. Zvy\u0161uj\u00ed aktivitu proteolytick\u00fdch enzym\u016f, co\u017e zvy\u0161uje obsah celkov\u00e9ho a \u03b1-aminov\u00e9ho dus\u00edku v mladin\u011b.<\/li>\n
  • Ur\u010duj\u00ed \u00farove\u0148 sn\u00ed\u017een\u00ed pH mladiny p\u0159i rmutov\u00e1n\u00ed, va\u0159en\u00ed mladiny s chmelem a kva\u0161en\u00ed. Ur\u010duj\u00ed flokulaci kvasnic. Optim\u00e1ln\u00ed koncentrace iont\u016f je 45-55 mg\/l mladiny.<\/li>\n
  • Ionty ho\u0159\u010d\u00edku \u2014 Jsou sou\u010d\u00e1st\u00ed enzym\u016f glykol\u00fdzy, tj. jsou nezbytn\u00e9 jak pro kva\u0161en\u00ed, tak pro mno\u017een\u00ed kvasnic.<\/li>\n
  • Ionty drasl\u00edku \u2014 Stimuluj\u00ed mno\u017een\u00ed kvasnic, jsou sou\u010d\u00e1st\u00ed fermenta\u010dn\u00edch syst\u00e9m\u016f a ribozom\u016f.<\/li>\n
  • Ionty \u017eeleza \u2014 Maj\u00ed negativn\u00ed vliv na procesy rmutov\u00e1n\u00ed. P\u0159i koncentraci v\u00edce ne\u017e 0,2 mg\/l mohou zp\u016fsobit degeneraci kvasnic.<\/li>\n
  • Ionty manganu \u2014 Vstupuj\u00ed jako kofaktor do enzym\u016f kvasnic. Obsah by nem\u011bl p\u0159ekro\u010dit 0,2 mg\/l.<\/li>\n
  • Ionty amonnn\u00e9 \u2014 Mohou se vyskytnout pouze v odpadn\u00edch vod\u00e1ch. Absolutn\u011b nep\u0159ijateln\u00e9.<\/li>\n
  • Ionty m\u011bdi \u2014 P\u0159i koncentrac\u00edch nad 10 mg\/l jsou toxick\u00e9 pro kvasnice. Mohou p\u0159edstavovat mutagenn\u00ed faktor pro kvasnice.<\/li>\n
  • Ionty zinku \u2014 V koncentraci 0,1 \u2013 0,2 mg\/l stimuluj\u00ed mno\u017een\u00ed kvasinek. P\u0159i vysok\u00fdch koncentrac\u00edch inhibuj\u00ed aktivitu \u03b1-amyl\u00e1zy.<\/li>\n
  • Chloridy \u2014 Sni\u017euj\u00ed flokulaci kvasinek. P\u0159i koncentraci nad 500 mg\/l zpomaluj\u00ed proces fermentace.<\/li>\n
  • Hydrog karbon\u00e1ty \u2014 P\u0159i vysok\u00fdch koncentrac\u00edch zvy\u0161uj\u00ed pH, a t\u00edm sni\u017euj\u00ed aktivitu amylolytick\u00fdch a proteolytick\u00fdch enzym\u016f, sni\u017euj\u00ed v\u00fdt\u011b\u017eek extraktu a podporuj\u00ed zv\u00fd\u0161en\u00ed barevnosti sladu. Koncentrace by nem\u011bla p\u0159ekro\u010dit 20 mg\/l.<\/li>\n
  • Dusi\u010dnany \u2014 P\u0159i koncentrac\u00edch nad 10 mg\/l se objevuj\u00ed ve spla\u0161c\u00edch. V p\u0159\u00edtomnosti bakteri\u00ed z rodiny Enterobacteriaceae vznik\u00e1 toxick\u00fd dusit\u00fd ion.<\/li>\n
  • K\u0159emi\u010ditany \u2014 Sni\u017euj\u00ed aktivitu fermentace p\u0159i koncentraci nad 10 mg\/l. K\u0159emi\u010ditany poch\u00e1zej\u00ed v\u011bt\u0161inou z sladu, ale n\u011bkdy, zejm\u00e9na na ja\u0159e, m\u016f\u017ee b\u00fdt jejich zv\u00fd\u0161en\u00ed v pivu zp\u016fsobeno vodou.<\/li>\n
  • Fluoridy \u2014 Do 10 mg\/l nemaj\u00ed vliv.<\/li>\n<\/ul>\n

    \nVliv na chu\u0165 piva<\/u><\/p>\n

      \n
    • Ionty v\u00e1pn\u00edku \u2014 Sni\u017euj\u00ed extrakci t\u0159\u00edslovin, kter\u00e9 dod\u00e1vaj\u00ed pivu hrubou ho\u0159kost a sv\u00edravou chu\u0165. Sni\u017euj\u00ed vyu\u017eit\u00ed ho\u0159k\u00fdch l\u00e1tek chmele.<\/li>\n
    • Ionty ho\u0159\u010d\u00edku \u2014 Dod\u00e1vaj\u00ed pivu ho\u0159k\u00fd n\u00e1dech, kter\u00fd se projevuje p\u0159i koncentraci nad 15 mg\/l.<\/li>\n
    • Ionty sod\u00edku \u2014 P\u0159i koncentrac\u00edch nad 150 mg\/l d\u00e1vaj\u00ed pivu slanou chu\u0165. P\u0159i koncentrac\u00edch 75\u2026150 mg\/l sni\u017euj\u00ed plnost chuti.<\/li>\n
    • Sulf\u00e1ty \u2014 Dod\u00e1vaj\u00ed pivu trpkost a ho\u0159kost, ovliv\u0148uj\u00ed dochu\u0165. P\u0159i koncentraci nad 400 mg\/l dod\u00e1vaj\u00ed pivu \"suchou chu\u0165\" (ahoj, Guiness Draught!). Mohou p\u0159edch\u00e1zet vzniku s\u00edrov\u00fdch chut\u00ed a v\u016fn\u00ed spojen\u00fdch s \u010dinnost\u00ed infikuj\u00edc\u00edch mikroorganism\u016f a kvasinek. <\/li>\n
    • K\u0159emi\u010ditany \u2014 Ovliv\u0148uj\u00ed chu\u0165 nep\u0159\u00edmo. <\/li>\n
    • Dusi\u010dnany \u2014 Negativn\u011b ovliv\u0148uj\u00ed proces fermentace p\u0159i koncentraci nad 25 mg\/l. Mo\u017enost vzniku toxick\u00fdch nitrosamin\u016f.<\/li>\n
    • Chloridy \u2014 Dod\u00e1vaj\u00ed pivu jemn\u011bj\u0161\u00ed a slad\u0161\u00ed chu\u0165 (ano-ano, ale pouze pokud nen\u00ed sod\u00edk). P\u0159i koncentraci iont\u016f kolem 300 mg\/l zvy\u0161uj\u00ed plnost chuti piva a dod\u00e1vaj\u00ed mu melounovou chu\u0165 a aroma.<\/li>\n
    • Ionty \u017eeleza \u2014 P\u0159i obsahu v pivu nad 0,5 mg\/l zvy\u0161uj\u00ed barvu piva, vznik\u00e1 hn\u011bd\u00e1 p\u011bna. Dod\u00e1vaj\u00ed pivu kovov\u00fd n\u00e1dech.<\/li>\n
    • Ionty manganu \u2014 Podobn\u011b jako vliv iont\u016f \u017eeleza, ale mnohem siln\u011bji.<\/li>\n
    • Ionty m\u011bdi - Negativn\u011b ovliv\u0148uj\u00ed stabilitu chuti. Zjem\u0148uj\u00ed sirn\u00fd n\u00e1dech piva.<\/li>\n<\/ul>\n

      \nVliv na koloidn\u00ed stabilitu (zakalen\u00ed)<\/u><\/p>\n

        \n
      • Ionty v\u00e1pn\u00edku - Sr\u00e1\u017eej\u00ed oxal\u00e1ty, \u010d\u00edm\u017e sni\u017euj\u00ed mo\u017enost vzniku oxal\u00e1tov\u00e9ho zakalen\u00ed v pivu. Zvy\u0161uj\u00ed koagulaci b\u00edlkovin p\u0159i varu sladu s chmelem. Sni\u017euj\u00ed extrakci k\u0159em\u00edku, co\u017e p\u0159\u00edzniv\u011b ovliv\u0148uje koloidn\u00ed stabilitu piva.<\/li>\n
      • Silik\u00e1ty - Sni\u017euj\u00ed koloidn\u00ed stabilitu piva v d\u016fsledku tvorby nerozpustn\u00fdch slou\u010denin s ionty v\u00e1pn\u00edku a ho\u0159\u010d\u00edku. <\/li>\n
      • Ionty \u017eeleza - Zrychluj\u00ed oxida\u010dn\u00ed procesy, zp\u016fsobuj\u00ed koloidn\u00ed zakalen\u00ed.<\/li>\n
      • Ionty m\u011bdi - Negativn\u011b ovliv\u0148uj\u00ed koloidn\u00ed stabilitu piva, p\u016fsob\u00ed jako katalyz\u00e1tor oxidace polyfenol\u016f.<\/li>\n
      • Chloridy - Zlep\u0161uj\u00ed koloidn\u00ed stabilitu.<\/li>\n<\/ul>\n

        Jak to vypad\u00e1? R\u016fzn\u00e9 styly piva se vyvinuly v r\u016fzn\u00fdch koutech sv\u011bta tak\u00e9 d\u00edky r\u016fzn\u00fdm vod\u00e1m. Pivovarn\u00edci z jedn\u00e9 oblasti dok\u00e1zali vyrobit \u00fasp\u011b\u0161n\u00e9 pivo s v\u00fdraznou sladovou chut\u00ed a aromatem, zat\u00edmco v\u00fdrobci z jin\u00e9 oblasti vytv\u00e1\u0159eli skv\u011bl\u00fd n\u00e1poj s v\u00fdrazn\u00fdm chmelov\u00fdm profilem \u2014 to v\u0161echno proto, \u017ee v r\u016fzn\u00fdch regionech byla r\u016fzn\u00e1 voda, na jej\u00edm\u017e z\u00e1klad\u011b se jedno pivo l\u00edbilo v\u00edce ne\u017e jin\u00e9. Nap\u0159\u00edklad nyn\u00ed se pova\u017euje, \u017ee ide\u00e1ln\u00ed slo\u017een\u00ed vody pro pivo vypad\u00e1 takto:
        \n\"O
        \nJe v\u0161ak jasn\u00e9, \u017ee v\u017edy existuj\u00ed odchylky \u2014 a tyto odchylky \u010dasto zaru\u010duj\u00ed, \u017ee \u201eBaltika 3\u201c z Petrohradu nen\u00ed zrovna \u201eBaltika 3\u201c ze Z\u00e1poro\u017e\u00ed.<\/p>\n

        Je zcela logick\u00e9, \u017ee jak\u00e1koliv voda pou\u017e\u00edvan\u00e1 pro v\u00fdrobu piva proch\u00e1z\u00ed n\u011bkolika f\u00e1zemi p\u0159\u00edpravy, v\u010detn\u011b anal\u00fdzy, filtrace a, pokud je to nutn\u00e9, \u00fapravy slo\u017een\u00ed. Velmi \u010dasto pivovar prov\u00e1d\u00ed proces p\u0159\u00edpravy vody: voda z\u00edskan\u00e1 t\u00edm \u010di on\u00edm zp\u016fsobem se podrobuje odstran\u011bn\u00ed chloru, zm\u011bn\u011b miner\u00e1ln\u00edho slo\u017een\u00ed a \u00faprav\u011b tvrdosti a alkalinity. T\u00edm v\u0161\u00edm se lze nezat\u011b\u017eovat, ale pak \u2014 a to za p\u0159edpokladu, \u017ee se poda\u0159\u00ed dos\u00e1hnout nominalniho slo\u017een\u00ed vody \u2014 pivovar uva\u0159\u00ed pouze p\u00e1r druh\u016f. Proto je kontrola a p\u0159\u00edprava vody prov\u00e1d\u011bna V\u017dDY.<\/p>\n

        Modern\u00ed technologie, pokud jsou k dispozici dostate\u010dn\u00e9 prost\u0159edky, umo\u017e\u0148uj\u00ed z\u00edskat vodu s prakticky jak\u00fdmikoli pot\u0159ebn\u00fdmi vlastnostmi. Z\u00e1kladem m\u016f\u017ee b\u00fdt bu\u010f m\u011bstsk\u00e1 vodovodn\u00ed voda, nebo voda z\u00edskan\u00e1 p\u0159\u00edmo z art\u00e9sk\u00e9ho zdroje. Existuj\u00ed i exotick\u00e9 p\u0159\u00edpady: jedna \u0161v\u00e9dsk\u00e1 pivovar, nap\u0159\u00edklad, va\u0159ila pivo z \u010di\u0161t\u011bn\u00fdch odpadn\u00edch vod, a chil\u0161t\u00ed odborn\u00edci d\u011blaj\u00ed pivo na vod\u011b, kter\u00e1 byla shrom\u00e1\u017ed\u011bna v pou\u0161ti z mlhy. Je v\u0161ak jasn\u00e9, \u017ee p\u0159i s\u00e9riov\u00e9 v\u00fdrob\u011b drah\u00fd proces \u00fapravy vody ovliv\u0148uje koncovou cenu \u2014 a mo\u017en\u00e1 pr\u00e1v\u011b proto se ji\u017e zm\u00edn\u011bn\u00fd Pilsner Urquell nevyr\u00e1b\u00ed nikde mimo domov v \u010cesku.<\/p>\n

        Mysl\u00edm, \u017ee pro prvn\u00ed \u010d\u00e1st to sta\u010d\u00ed. Pokud bude m\u016fj p\u0159\u00edb\u011bh zaj\u00edmav\u00fd, v dal\u0161\u00ed \u010d\u00e1sti budeme mluvit o dal\u0161\u00edch dvou povinn\u00fdch ingredienc\u00edch piva, a mo\u017en\u00e1 i o jedn\u00e9 voliteln\u00e9, probereme, pro\u010d pivo von\u00ed r\u016fzn\u011b, zda existuje \u201esv\u011btl\u00e9\u201c a \u201etmav\u00e9\u201c, a tak\u00e9 se dotkneme podivn\u00fdch zkratek OG, FG, IBU, ABV, EBC. Mo\u017en\u00e1 bude je\u0161t\u011b n\u011bco nav\u00edc, a mo\u017en\u00e1 bude n\u011bco chyb\u011bt a objev\u00ed se ve t\u0159et\u00ed \u010d\u00e1sti, ve kter\u00e9 pl\u00e1nuju stru\u010dn\u011b proj\u00edt technologii a pot\u00e9 se v\u011bnovat m\u00fdt\u016fm a omyl\u016fm ohledn\u011b piva, v\u010detn\u011b toho, \u017ee se jeho \u201ena\u0159ed\u00ed\u201c a \u201ezpevn\u00ed\u201c, tak\u00e9 si promluv\u00edme o tom, zda je mo\u017en\u00e9 p\u00edt pro\u0161l\u00e9 pivo. <\/p>\n

        A mo\u017en\u00e1 bude i \u010dtvrt\u00e1 \u010d\u00e1st\u2026 Volba je na tob\u011b, %username%!
        \n
        Zdroj: habr.com<\/p>","protected":false,"gt_translate_keys":[{"key":"rendered","format":"html"}]},"excerpt":{"rendered":"

        \u041f\u0440\u0438\u0432\u0435\u0442, %username%. \u041a\u0430\u043a \u044f \u0438 \u043e\u0431\u0435\u0449\u0430\u043b \u0440\u0430\u043d\u0435\u0435, \u044f \u043d\u0435\u043c\u043d\u043e\u0433\u043e \u043f\u0440\u043e\u043f\u0430\u043b \u0432 \u0441\u0432\u044f\u0437\u0438 \u0441\u043e \u0441\u0432\u043e\u0435\u0439 \u043a\u043e\u043c\u0430\u043d\u0434\u0438\u0440\u043e\u0432\u043a\u043e\u0439. \u041d\u0435\u0442, \u043e\u043d\u0430 \u0435\u0449\u0451 \u043d\u0435 \u0437\u0430\u043a\u043e\u043d\u0447\u0438\u043b\u0430\u0441\u044c, \u043d\u043e \u043d\u0430\u0432\u0435\u044f\u043b\u0430 \u043d\u0435\u043a\u043e\u0442\u043e\u0440\u044b\u0435 \u043c\u044b\u0441\u043b\u0438, \u043a\u043e\u0442\u043e\u0440\u044b\u043c\u0438 \u044f \u0440\u0435\u0448\u0438\u043b \u043f\u043e\u0434\u0435\u043b\u0438\u0442\u044c\u0441\u044f \u0441 \u0442\u043e\u0431\u043e\u0439. \u0420\u0435\u0447\u044c \u043f\u043e\u0439\u0434\u0451\u0442 \u043e \u043f\u0438\u0432\u0435. \u042f \u043d\u0435 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