{"id":34651,"date":"2019-10-31T21:59:38","date_gmt":"2019-10-31T18:59:38","guid":{"rendered":"https:\/\/prohoster.info\/blog\/o-pive-glazami-himika-chast-4\/"},"modified":"2019-10-31T21:59:38","modified_gmt":"2019-10-31T18:59:38","slug":"o-pive-glazami-himika-chast-4","status":"publish","type":"post","link":"https:\/\/prohoster.info\/cs\/blog\/news\/o-pive-glazami-himika-chast-4","title":{"rendered":"O pivu o\u010dima chemika. \u010c\u00e1st 4","gt_translate_keys":[{"key":"rendered","format":"text"}]},"content":{"rendered":"<p><img decoding=\"async\" alt=\"O pivu o\u010dima chemika. \u010c\u00e1st 4\" src=\"\/wp-content\/uploads\/2019\/05\/6e226b1c00f17007df17565f0575b529.jpeg\" style=\"display:block;margin: 0 auto;\" \/><br \/>\nAhoj, %username%.<\/p>\n<p><noindex>T\u0159et\u00ed<\/noindex> \u010d\u00e1st m\u00e9ho cyklu o pivu na Habru vy\u0161la m\u00e9n\u011b n\u00e1padn\u011b ne\u017e p\u0159edchoz\u00ed \u2014 podle koment\u00e1\u0159\u016f a hodnocen\u00ed, tak\u017ee u\u017e mo\u017en\u00e1 unavuji sv\u00e9 p\u0159\u00edb\u011bhy. Ale proto\u017ee je logick\u00e9 a pot\u0159ebn\u00e9 dokon\u010dit p\u0159\u00edb\u011bh o komponentech piva, p\u0159ed tebou je \u010dtvrt\u00e1 \u010d\u00e1st!<\/p>\n<p>Jdeme na to.<br \/>\n<noindex><a rel=\"nofollow\" name=\"habracut\"><\/a><\/noindex><br \/>\nJak b\u00fdv\u00e1 zvykem, na za\u010d\u00e1tku bude mal\u00fd piva\u0159sk\u00fd p\u0159\u00edb\u011bh. A tentokr\u00e1t bude docela v\u00e1\u017en\u00fd. Bude to p\u0159\u00edb\u011bh, velmi nep\u0159\u00edmo \u2014 ale dot\u00fdkaj\u00edc\u00ed se Velk\u00e9ho v\u00edt\u011bzstv\u00ed, kter\u00e9ho na\u0161i d\u011bdov\u00e9 dos\u00e1hli v roce 1945. A navzdory r\u016fzn\u00fdm spekulac\u00edm a nesmysl\u016fm \u2014 jsem na toto v\u00edt\u011bzstv\u00ed hrd\u00fd.<\/p>\n<p>Ani\u017e bych se p\u0159\u00edli\u0161 pono\u0159il, pov\u00edm o nejzaj\u00edmav\u011bj\u0161\u00edch faktech, t\u00fdkaj\u00edc\u00edch se v\u00fdroby a spot\u0159eby piva b\u011bhem Velk\u00e9 vlasteneck\u00e9 v\u00e1lky (data poch\u00e1zej\u00ed z ve\u0159ejn\u011b dostupn\u00fdch zdroj\u016f na internetu a z p\u0159edn\u00e1\u0161ky pivn\u00edho historika Pavla Egorova).<\/p>\n<ul>\n<li>Pivo se vyr\u00e1b\u011blo i b\u011bhem v\u00e1lky. Ano, jak p\u0159ekvapiv\u00e9, v\u00fdroba piva b\u011bhem druh\u00e9 sv\u011btov\u00e9 v\u00e1lky se zcela nezastavila, i kdy\u017e objemy produkce byly v\u00fdrazn\u011b sn\u00ed\u017eeny. D\u016fvod sn\u00ed\u017een\u00ed je jasn\u00fd: v t\u011b\u017ek\u00fdch \u010dasech pro zemi byly pot\u0159ebn\u00e9 zna\u010dn\u00e9 zdroje \u2014 jak lidsk\u00e9, tak potravinov\u00e9 a technick\u00e9.<\/li>\n<li>N\u011bkter\u00e9 pivovary za\u010daly vyr\u00e1b\u011bt su\u0161enky. Mnoho sov\u011btsk\u00fdch pivovar\u016f bylo logicky p\u0159evedeno na v\u00fdrobu d\u016fle\u017eit\u011bj\u0161\u00edch v\u00fdrobk\u016f b\u011bhem v\u00e1lky. Nap\u0159\u00edklad petrohradsk\u00e9 tov\u00e1rn\u011b \u201eStepan Razin\u201c byla tehdej\u0161\u00edm ministrem potravin\u00e1\u0159sk\u00e9ho pr\u016fmyslu soudruhem Zotovem stanovena norma v\u00fdroby su\u0161enek ve v\u00fd\u0161i 200 tun m\u011bs\u00ed\u010dn\u011b. O n\u011bco d\u0159\u00edve m\u011bl stejn\u00fd \u201eStepan Razin\u201c spolu s n\u011bkter\u00fdmi jin\u00fdmi velk\u00fdmi pivovary pokyn p\u0159estat s v\u00fdrobou piva a v\u0161echny existuj\u00edc\u00ed z\u00e1soby obil\u00ed p\u0159edat na mlet\u00ed na mouku.<\/li>\n<li>V p\u0159\u00edpad\u011b p\u0159\u00edchodu fa\u0161ist\u016f do Leningradu bylo pl\u00e1nov\u00e1no je otr\u00e1vit pivem. K 41. prosinci zb\u00fdvalo ve sklepech toho sam\u00e9ho \u201eStepana Razina\u201c necel\u00fd milion litr\u016f piva, p\u0159ev\u00e1\u017en\u011b \u201e\u017diguljovsk\u00e9ho\u201c. To byl \u010d\u00e1st, co se naz\u00fdv\u00e1, strategick\u00e1 rezerva, kterou bylo t\u0159eba otr\u00e1vit, pokud by fa\u0161ist\u00e9 p\u0159i\u0161li do Leningradu. Diversi\u00ed, v p\u0159\u00edpad\u011b pot\u0159eby, m\u011bl b\u00fdt pov\u011b\u0159en hlavn\u00ed pivovarn\u00edk tov\u00e1rny.<\/li>\n<li>Pivo se va\u0159ilo i b\u011bhem blok\u00e1dy Leningradu. Leningradsk\u00fd pivovar \u201eKrasn\u00e1 Bavorsko\u201c, pokud se v\u011b\u0159it <noindex><a rel=\"nofollow\" href=\"http:\/\/storage.ning.com\/topology\/rest\/1.0\/file\/get\/2234102898?profile=original\">archivn\u00edm dokument\u016fm<\/a><\/noindex>, poda\u0159ilo se mu vyrobit kolem jednoho milionu litr\u016f piva k m\u00e1jov\u00fdm sv\u00e1tk\u016fm v roce 1942, \u010d\u00edm\u017e se tak postaral o to, aby v\u0161ichni obyvatel\u00e9 Leningradu m\u011bli sv\u00e1te\u010dn\u00ed sklenici p\u011bniv\u00e9ho n\u00e1poje. \u010c\u00e1st dod\u00e1vky p\u0159itom pracovn\u00edci z\u00e1vodu plnili ru\u010dn\u011b, proto\u017ee ve fabrice nebyla t\u0159i m\u011bs\u00edce elekt\u0159ina.<\/li>\n<li>Prvn\u00ed Den v\u00edt\u011bzstv\u00ed se slavilo mimo jin\u00e9 i s pivem. 9. kv\u011btna 1945 se v\u00edt\u011bzstv\u00ed nad fa\u0161isty slavilo v\u0161ude: jak v SSSR, tak v evropsk\u00fdch zem\u00edch, kde je\u0161t\u011b byly na\u0161e vojensk\u00e9 jednotky. N\u011bkdo samoz\u0159ejm\u011b slavil tuto velkolepou ud\u00e1lost p\u00e1lenkou, jin\u00ed zase pivem: voj\u00e1ci Rud\u00e9 arm\u00e1dy, kte\u0159\u00ed se v t\u00e9 dob\u011b nach\u00e1zeli v \u010ceskoslovensku, oslavovali v\u00edt\u011bzstv\u00ed m\u00edstn\u00edm pivem (viz foto na za\u010d\u00e1tku tohoto \u010dl\u00e1nku).<\/li>\n<li>Zn\u00e1m\u00fd Lidsk\u00fd pivovar dnes vyr\u00e1b\u011bl pivo pro wehrmacht. To se samoz\u0159ejm\u011b ned\u011blo z v\u016fle majitel\u016f z\u00e1vodu: b\u011bhem fa\u0161istick\u00e9 okupace p\u0159e\u0161lo v\u00fdrobn\u00ed \u0159\u00edzen\u00ed pod spr\u00e1vu N\u011bmc\u016f, kte\u0159\u00ed tam zavedli v\u00fdrobu piva pro nacistick\u00e9 voj\u00e1ky. Samoz\u0159ejm\u011b m\u00edstn\u00ed obyvatel\u00e9 b\u011blorusk\u00e9ho m\u011bsta Lida a okoln\u00edch region\u016f toto pivo nepili, nebo\u0165 v\u0161echny dod\u00e1vky byly rozd\u011bleny mezi n\u011bmeck\u00e9 vojensk\u00e9 jednotky dislokovan\u00e9 v t\u011bchto oblastech.<\/li>\n<li>Pivo pro nacisty vyr\u00e1b\u011bli \u017did\u00e9. Co je zaj\u00edmav\u00e9: za provoz z\u00e1vodu odpov\u00eddal in\u017een\u00fdr z SS Joachim Lochbiller, kter\u00fd, navzdory tehdy zn\u00e1m\u00fdm po\u0159\u00e1dk\u016fm, nejen\u017ee zapojil \u017didy do v\u00fdroby piva, ale tak\u00e9 je aktivn\u011b chr\u00e1nil p\u0159ed ostatn\u00edmi eses\u00e1ky. V ur\u010dit\u00e9m okam\u017eiku dokonce varoval sv\u00e9 sv\u011b\u0159ence, \u017ee jim hroz\u00ed smrt a \u017ee by m\u011bli ut\u00e9ct. V z\u00e1\u0159\u00ed 1943 p\u0159i\u0161li do z\u00e1vodu eses\u00e1ci a zatkli v\u0161echny \u017didy, obvinili je z otravy piva. Ubo\u017e\u00e1ci byli nalo\u017eeni do vlaku, ale b\u011bhem cesty \u010d\u00e1st rukojm\u00edch dok\u00e1zala vysko\u010dit z vlaku: mezi t\u011bmi, kte\u0159\u00ed nakonec unikli p\u0159ed nacisty, byli i p\u016fvodn\u00ed majitel\u00e9 Lidsk\u00e9ho pivovaru \u2014 Mark a Semjon Pupko.<\/li>\n<li>Okupovan\u00e1 \u010d\u00e1st N\u011bmecka va\u0159ila pivo pro SSSR. Z\u00e1kazn\u00edky takov\u00fdch va\u0159\u00e1ren byla skupina sov\u011btsk\u00fdch vojsk v N\u011bmecku. Existuj\u00ed dokonce i rusk\u00e9 etikety takov\u00e9ho piva. Kolik st\u00e1lo toto pivo, komu bylo dod\u00e1v\u00e1no a jakou m\u011blo chu\u0165 \u2014 tyto \u00fadaje historie, bohu\u017eel, ml\u010d\u00ed.<br \/>\n <img decoding=\"async\" alt=\"O pivu o\u010dima chemika. \u010c\u00e1st 4\" src=\"\/wp-content\/uploads\/2019\/05\/a2b8af19aa265ca49847f7beb27cedd6.jpeg\" style=\"display:block;margin: 0 auto;\" \/><\/li>\n<li>Mezi v\u00e1le\u010dn\u00fdmi trofejemi bylo i n\u011bmeck\u00e9 pivovarsk\u00e9 za\u0159\u00edzen\u00ed. V r\u00e1mci od\u0161kodn\u011bn\u00ed za \u0161kody zp\u016fsoben\u00e9 nacistick\u00fdm N\u011bmeckem a jeho spojenci bylo Sov\u011btsk\u00e9mu svazu p\u0159ed\u00e1no, mimo jin\u00e9, za\u0159\u00edzen\u00ed jednoho velk\u00e9ho berl\u00ednsk\u00e9ho pivovaru. Toto trofejn\u00ed za\u0159\u00edzen\u00ed bylo nainstalov\u00e1no v pivovaru pojmenovan\u00e9m po Stepanovi Razinovi. Podobn\u011b roz\u0161\u00ed\u0159il sv\u00e9 trofejn\u00ed \u201e\u017eelezo\u201c i moskevsk\u00fd pivovar v Chamovnik\u00e1ch.<br \/>\n <img decoding=\"async\" alt=\"O pivu o\u010dima chemika. \u010c\u00e1st 4\" src=\"\/wp-content\/uploads\/2019\/05\/ae2f4102ee1ec473ac20e4037a231c43.jpeg\" style=\"display:block;margin: 0 auto;\" \/><\/li>\n<li>Po druh\u00e9 sv\u011btov\u00e9 v\u00e1lce byl p\u0159ijat standard piva, kter\u00fd platil a\u017e do dne\u0161n\u00edch dn\u016f. GOST 3473-46 byl p\u0159ijat v roce 1946 a s n\u011bkolika zm\u011bnami p\u0159e\u017eil a\u017e do konce 20. stolet\u00ed, kdy byl nahrazen nov\u011bj\u0161\u00edm, p\u0159esto\u017ee ne \u00fapln\u011b modern\u00edm standardem. O tom si ur\u010dit\u011b pov\u00edme podrobn\u011bji.<\/li>\n<\/ul>\n<p>\nTe\u010f se vra\u0165me k na\u0161im ingredienc\u00edm. Z\u016fst\u00e1v\u00e1 posledn\u00ed a to je \u2014 <\/p>\n<h4>P\u0159\u00edsady.<\/h4>\n<p>\nZa\u010dnu sv\u016fj p\u0159\u00edb\u011bh o p\u0159\u00edsad\u00e1ch t\u00edm, \u017ee form\u00e1ln\u011b by v pivu nem\u011bly b\u00fdt. A ve skute\u010dnosti \u2014 jsou v ka\u017ed\u00e9m. A rozhodn\u011b nezhor\u0161uj\u00ed chu\u0165, kvalitu ani hodnotu n\u00e1poje \u2014 jednodu\u0161e odhaluj\u00ed n\u011bkter\u00e9 z jeho vlastnost\u00ed. Pokus\u00edme se rozeznat ty nejpopul\u00e1rn\u011bj\u0161\u00ed z nich, a pot\u00e9 si o jejich pot\u0159ebnosti a nepot\u0159ebnosti pov\u00edme podrobn\u011bji.<\/p>\n<ul>\n<li>Nejpopul\u00e1rn\u011bj\u0161\u00ed p\u0159\u00edsadou mezi pivovarn\u00edky, kter\u00e1 nen\u00ed v seznamu povinn\u00fdch, je takzvan\u00e1 \u201enesladovan\u00e1\u201c \u2014 to jsou zrna, kter\u00e1 nepro\u0161la f\u00e1z\u00ed kl\u00ed\u010den\u00ed, tedy nestala se sladem. M\u016f\u017ee to b\u00fdt p\u0161enice, r\u00fd\u017ee nebo kuku\u0159ice. Nej\u010dast\u011bji se setk\u00e1v\u00e1me s kuku\u0159ic\u00ed a r\u00fd\u017e\u00ed, \u010dasto ve form\u011b mouky nebo jin\u00fdch v\u00fdrobk\u016f. D\u016fvod je prost\u00fd: jsou levn\u00fdm zdrojem jednoduch\u00fdch cukr\u016f, kter\u00e9 jsou pro dro\u017ed\u00ed nezbytn\u00e9 k v\u00fdrob\u011b oxidu uhli\u010dit\u00e9ho a alkoholu, a t\u00edm p\u00e1dem \u2014 zp\u016fsobem, jak zv\u00fd\u0161it s\u00edlu n\u00e1poje. Kuku\u0159ice se \u010dasto vyskytuje v komer\u010dn\u011b dostupn\u00fdch americk\u00fdch pivech (n\u011bkdy se ozna\u010duje jako maiz), zat\u00edmco r\u00fd\u017ee je sou\u010d\u00e1st\u00ed asijsk\u00fdch piv, co\u017e je logick\u00e9: USA kuku\u0159ici aktivn\u011b a ve velk\u00fdch mno\u017estv\u00edch p\u011bstuj\u00ed, zat\u00edmco asijsk\u00e9 zem\u011b p\u011bstuj\u00ed r\u00fd\u017ei. R\u00fd\u017ee a kuku\u0159ice dod\u00e1vaj\u00ed pivu charakteristickou sladkost, kterou si ka\u017ed\u00fd v\u0161imne. \u010casto se tak\u00e9 pou\u017e\u00edv\u00e1 nesladovan\u00e1 p\u0161enice: je to jedna z p\u0159\u00edsad pro v\u00fdrobu p\u0161eni\u010dn\u00e9ho piva. Pr\u00e1v\u011b l\u00e1tky obsa\u017een\u00e9 v p\u0161enici umo\u017e\u0148uj\u00ed dos\u00e1hnout ur\u010dit\u00e9ho odst\u00ednu chuti a v\u016fn\u011b.<\/li>\n<li>Cukr je dal\u0161\u00edm \u010dasto se vyskytuj\u00edc\u00edm p\u0159\u00eddavn\u00fdm ingredienc\u00ed piva. \u010casto se pou\u017e\u00edv\u00e1 p\u0159i v\u00fdrob\u011b siln\u011bj\u0161\u00edch odr\u016fd: p\u0159id\u00e1n\u00ed cukru zaji\u0161\u0165uje kvasink\u00e1m nejjednodu\u0161\u0161\u00ed dodate\u010dnou potravu pro p\u0159em\u011bnu na alkohol. Cukr m\u016f\u017ee b\u00fdt p\u0159id\u00e1n ve form\u011b obsahuj\u00edc\u00ed zdroje: kuku\u0159i\u010dn\u00e9ho sirupu, malt\u00f3zov\u00e9 melasy atd. M\u016f\u017ee se pou\u017e\u00edt i med, ale v\u00fdroba by pak byla p\u0159\u00edli\u0161 n\u00e1kladn\u00e1. Mimochodem, \u010dasto se pou\u017e\u00edv\u00e1 p\u0159\u00edrodn\u00ed barvivo: cukrov\u00fd karamel (E150), kter\u00fd v podstat\u011b p\u0159edstavuje cukrovou karamelu. Pokud uvid\u00edte na lahvi E150<b>V\u00edce ne\u017e 40 000 klient\u016f v 120+ zem\u00edch<\/b> \u2014 v\u016fbec se uvolni, proto\u017ee to je naprosto p\u0159\u00edrodn\u00ed sp\u00e1len\u00fd cukr, kter\u00fd se d\u00e1 j\u00edst po l\u017e\u00edc\u00edch. S E150b, E150c a E150d to nen\u00ed tak p\u0159\u00edrodn\u00ed, ale i tak nikdo nenapln\u00ed v\u00edce ne\u017e povolen\u00fdch 160 mg\/kg hmotnosti t\u011bla, kter\u00e9 pije pivo.<\/li>\n<li>Vyvr\u00e1t\u00edme jeden z m\u00fdt\u016f: p\u0159i v\u00fdrob\u011b piva se prakticky nikdy nepou\u017e\u00edvaj\u00ed chemick\u00e9 um\u011bl\u00e9 barviva a konzervanty \u2014 zcela sta\u010d\u00ed p\u0159\u00edrodn\u00ed ingredience a produkty jejich kva\u0161en\u00ed, stejn\u011b jako osv\u011bd\u010den\u00e9 technologick\u00e9 procesy (o nich pozd\u011bji). Pro\u010d utr\u00e1cet za dodate\u010dnou chemii a nutn\u011b ji uv\u00e1d\u011bt ve slo\u017een\u00ed, kdy\u017e v\u0161echno lze vy\u0159e\u0161it recepturou? Ale p\u0159esto, pokud najdete levn\u00e9 \u201eovocn\u00e9\u201c odr\u016fdy piva (nap\u0159. \u201es limetkou\u201c, \u201es gran\u00e1tov\u00fdm jablkem\u201c atd.) \u2014 pak v tomto nektaru skute\u010dn\u011b existuj\u00ed i aroma a barviva, ale pivo to lze jen st\u011b\u017e\u00ed nazvat. Tak\u00e9 m\u016f\u017ee b\u00fdt do piva p\u0159id\u00e1na kyselina askorbov\u00e1 (E300), kter\u00e1 form\u00e1ln\u011b nen\u00ed syntetick\u00e1 chemie, ale produkt kva\u0161en\u00ed (ano, tak ji syntetizuj\u00ed). P\u0159id\u00e1n\u00ed kyseliny askorbov\u00e9 zvy\u0161uje odolnost piva v\u016f\u010di sv\u011btlu a kysl\u00edku \u2014 a dokonce umo\u017e\u0148uje \u010depovat pivo do pr\u016fhledn\u00fdch lahv\u00ed (o tom pozd\u011bji, ale u\u017e si m\u016f\u017eeme vzpomenout na Miller a Corona).<\/li>\n<li>V specifick\u00fdch typech piva m\u016f\u017ee v\u00fdrobce pou\u017e\u00edvat velmi rozmanit\u00e9 p\u0159\u00edsady: h\u0159eb\u00ed\u010dek, kardamom, an\u00fdz, pomeran\u010dovou k\u016fru, pep\u0159, ovocn\u00e9 pyr\u00e9 nebo samotn\u00e9 ovoce a mnoho dal\u0161\u00edho. V\u0161echny tyto p\u0159\u00edsady maj\u00ed p\u0159idat pivu dal\u0161\u00ed chu\u0165ov\u00e9, aromatick\u00e9 a vizu\u00e1ln\u00ed charakteristiky. T\u0159e\u0161n\u011b, maliny, ostru\u017einy \u2014 to v\u0161e m\u016f\u017ee v \u010dist\u00e9 podob\u011b tak\u00e9 skon\u010dit v jednom sudu s kvas\u00edc\u00edm pivem. Tyto ingredience maj\u00ed zejm\u00e9na r\u00e1di belgick\u00e9 v\u00fdrobci lambik\u016f.<\/li>\n<li>Do piva se m\u016f\u017ee p\u0159id\u00e1vat s\u016fl! A nen\u00ed to rozmar, ale nezbytn\u00e1 surovina pro v\u00fdrobu piva v tradi\u010dn\u00edm n\u011bmeck\u00e9m stylu gose \u2014 p\u0161eni\u010dn\u00e9ho kysel\u00e9ho piva, p\u0159i jeho\u017e v\u00fdrob\u011b se tak\u00e9 pou\u017e\u00edv\u00e1 koriandr a ml\u00e9\u010dn\u00e1 kyselina (jako produkt ml\u00e9\u010dn\u00e9ho kva\u0161en\u00ed). Tomuto stylu je mimochodem kolem tis\u00edce let, tak\u017ee je dvakr\u00e1t star\u0161\u00ed ne\u017e slavn\u00fd n\u011bmeck\u00fd \u201eZ\u00e1kon o \u010distot\u011b piva\u201c, o kter\u00e9m si pov\u00edme pozd\u011bji. Mimochodem, p\u0159id\u00e1n\u00ed soli zvy\u0161uje koncentraci sod\u00edku a chlorid\u016f \u2014 vzpome\u0148me na \u010c\u00e1st 1, ve kter\u00e9 se hovo\u0159ilo o vod\u011b a vlastnostech t\u011bchto iont\u016f.<\/li>\n<li>N\u011bkte\u0159\u00ed sl\u00e1dci dok\u00e1zali pou\u017e\u00edt opravdu specifick\u00e9 p\u0159\u00edsady: houby, k\u016fru ze strom\u016f, pampeli\u0161ky, inkoust z chobotnic a dokonce i \u201evelryb\u00ed zvratky\u201c \u2014 l\u00e1tku, kter\u00e1 se tvo\u0159\u00ed v \u017ealudku velryb.<\/li>\n<\/ul>\n<p>\nChci \u0159\u00edct, \u017ee form\u00e1ln\u011b pivo bez p\u0159\u00edsad neexistuje. Minim\u00e1ln\u011b proto, \u017ee je pot\u0159eba p\u0159ipravit vodu, vyhladit jej\u00ed miner\u00e1ln\u00ed slo\u017een\u00ed a pH. A to jsou p\u0159\u00edsady. A tak\u00e9 proto, \u017ee je pot\u0159eba pou\u017e\u00edt plyn \u2014 o tom jsme hovo\u0159ili. A to jsou tak\u00e9 p\u0159\u00edsady. Ale pod\u00edvejme se na to, jak jsou k p\u0159\u00edsad\u00e1m p\u0159istupov\u00e1no z pohledu z\u00e1kona.<\/p>\n<p>Hned si v\u0161ichni samoz\u0159ejm\u011b vzpomenou na nejslavn\u011bj\u0161\u00ed pivn\u00ed z\u00e1kon \u2014 \u201eZ\u00e1kon o \u010distot\u011b piva\u201c nebo Reinheitsgebot, kter\u00fd m\u00e1 ji\u017e v\u00edce ne\u017e 500 let. Tento z\u00e1kon je tak zn\u00e1m\u00fd, popul\u00e1rn\u00ed a rozpoznateln\u00fd, \u017ee se na n\u011bj nahromadilo mnoho m\u00fdt\u016f a nedorozum\u011bn\u00ed, jich\u017e \u010dasto vyu\u017e\u00edvaj\u00ed market\u00e9\u0159i. Zejm\u00e9na mnoz\u00ed si mysl\u00ed, \u017ee pivo je jen to, co je dle Reinheitsgebotu, a ostatn\u00ed je produkt \u010dinnosti ledvin jednoho domestikovan\u00e9ho sudokopytn\u00edka rodiny ko\u0148ovit\u00fdch. P\u0159i\u010dem\u017e znalci \u010dasto slab\u011b ch\u00e1pou, co je v tomto z\u00e1kon\u011b naps\u00e1no a v\u016fbec odkud poch\u00e1z\u00ed. Poj\u010fme si to rozebrat.<\/p>\n<ul>\n<li>Z\u00e1kon o \u010distot\u011b piva m\u00e1 v\u00edce ne\u017e 500letou historii \u2013 bavorsk\u00e9 na\u0159\u00edzen\u00ed o \u010distot\u011b piva z roku 1516 je jedn\u00edm z nejstar\u0161\u00edch z\u00e1kon\u016f v potravin\u00e1\u0159sk\u00e9 v\u00fdrob\u011b. K velk\u00e9mu rozho\u0159\u010den\u00ed Bavor\u016f byl nejstar\u0161\u00ed z\u00e1kon o \u010distot\u011b piva nalezen v Durynsku a byl o 82 let star\u0161\u00ed ne\u017e bavorsk\u00e9 na\u0159\u00edzen\u00ed \u2013 ji\u017e v roce 1351 bylo v Erfurtu vyd\u00e1no intern\u00ed na\u0159\u00edzen\u00ed o pou\u017eit\u00ed pouze ur\u010den\u00fdch ingredienc\u00ed p\u0159i va\u0159en\u00ed piva. Mnichovsk\u00e1 radnice za\u010dala kontrolovat pivovary a\u017e v roce 1363 a prvn\u00ed zm\u00ednka o pou\u017eit\u00ed pouze je\u010dn\u00e9ho sladu, chmele a vody poch\u00e1z\u00ed z roku 1453. V t\u00e9 dob\u011b bylo durynsk\u00e9 na\u0159\u00edzen\u00ed ji\u017e t\u00e9m\u011b\u0159 20 let v platnosti. Na\u0159\u00edzen\u00ed datovan\u00e9 rokem 1434 a vydan\u00e9 ve Weissensee (Durynsko) bylo nalezeno ve st\u0159edov\u011bk\u00e9m Runneburgu nedaleko Erfurtu v roce 1999.<\/li>\n<li>Nejprve verze z\u00e1kona regulovala sp\u00ed\u0161e cenu piva ne\u017e jeho slo\u017een\u00ed. Na\u0159\u00edzen\u00ed podepsan\u00e9 v\u00e9vodou Bavorska Vil\u00e9mem VI. upravovalo p\u0159edev\u0161\u00edm cenu piva v z\u00e1vislosti na ro\u010dn\u00edm obdob\u00ed a pouze v jednom z bod\u016f zmi\u0148ovalo slo\u017een\u00ed ingredienc\u00ed: nic jin\u00e9ho ne\u017e je\u010dmen, vodu a chmel. Na\u0159\u00edzen\u00ed v\u00e9vody m\u011blo p\u0159edev\u0161\u00edm za c\u00edl \u0161et\u0159it potravinami. Povolen\u00edm pou\u017eit\u00ed pouze je\u010dmenn\u00e9ho zrna Vil\u00e9m zak\u00e1zal pou\u017eit\u00ed p\u0161enice p\u0159i va\u0159en\u00ed piva, nebo\u0165 byla d\u016fle\u017eit\u00e1 pro v\u00fdrobu chleba.<\/li>\n<li>V seznamu z\u00e1konem povolen\u00fdch ingredienc\u00ed chyb\u011bly kvasnice. To ale neznamen\u00e1, \u017ee by to nic neznamenalo: N\u011bmci o kvasnic\u00edch dob\u0159e v\u011bd\u011bli, av\u0161ak proto\u017ee byly p\u0159i v\u00fdrob\u011b n\u00e1poje odstra\u0148ov\u00e1ny, v z\u00e1kon\u011b se nezmi\u0148ovaly.<\/li>\n<li>Svou sou\u010dasnou podobu \u2013 Reinhaitsgebot, co\u017e doslovn\u011b znamen\u00e1 \u201epo\u017eadavky na \u010distotu\u201c \u2013 z\u00e1kon obdr\u017eel relativn\u011b ned\u00e1vno \u2013 p\u0159ed p\u0159ibli\u017en\u011b sto lety. Tato verze, s drobn\u00fdmi zm\u011bnami, plat\u00ed v N\u011bmecku dodnes a v podstat\u011b se skl\u00e1d\u00e1 ze dvou \u010d\u00e1st\u00ed: jedna upravuje v\u00fdrobu le\u017e\u00e1k\u016f, druh\u00e1 v\u00fdrobu ejl\u016f. V d\u016fsledku liberalizace vnit\u0159n\u00edho evropsk\u00e9ho trhu byl z\u00e1kon p\u0159ijat do evropsk\u00e9ho pr\u00e1va.<\/li>\n<li>Modern\u00ed verze Reinheitsgebotu nebr\u00e1n\u00ed dovozu jak\u00e9hokoliv piva na \u00fazem\u00ed N\u011bmecka a nezakazuje m\u00edstn\u00edm sl\u00e1dr\u016fm odch\u00fdlit se od z\u00e1kona. Ba naopak, z\u00e1kon se \u010das od \u010dasu aktualizuje a sleduje sou\u010dasn\u00e9 trendy pivovarnictv\u00ed, a\u010dkoliv z\u016fst\u00e1v\u00e1 pom\u011brn\u011b konzervativn\u00ed. <\/li>\n<li>N\u011bmeck\u00e9 z\u00e1konod\u00e1rstv\u00ed odd\u011bluje m\u00edstn\u00ed pivo, va\u0159en\u00e9 podle pivn\u00edho z\u00e1kona, od ostatn\u00edch jeho variant: ty posledn\u00ed nemaj\u00ed pr\u00e1vo se naz\u00fdvat slovem bier, ale ani se nejmenovat idiotick\u00fdm n\u00e1zvem \u201epivn\u00ed n\u00e1poj\u201c.<\/li>\n<li>Navzdory v\u0161em existuj\u00edc\u00edm omezen\u00edm a sv\u00e9 konzervativnosti se Reinheitsgebot m\u011bn\u00ed, umo\u017e\u0148uje n\u011bmeck\u00fdm pivovar\u016fm vyr\u00e1b\u011bt velmi rozmanit\u00e9 pivo a nezatla\u010duje experimentuj\u00edc\u00ed sl\u00e1dky do okrajov\u00e9 sf\u00e9ry. I p\u0159esto se v\u0161ak mnoho n\u011bmeck\u00fdch v\u00fdrobc\u016f a milovn\u00edk\u016f piva vyjad\u0159uje, pokud ne proti z\u00e1konu, tak alespo\u0148 za jeho zm\u011bnu.<\/li>\n<\/ul>\n<p>\nTakto \u017eij\u00ed v Evrop\u011b a v N\u011bmecku, kde va\u0159en\u00ed piva m\u00e1 dlouhou historii. Zat\u00edmco v Belgii, kde si s kvasnicemi opravdu hraj\u00ed, a do piva se neboj\u00ed p\u0159id\u00e1vat cokoliv \u2014 se s t\u00edm v\u016fbec p\u0159\u00edli\u0161 nezat\u011b\u017euj\u00ed. A va\u0159\u00ed skv\u011bl\u00e9 pivo, kter\u00e9 se prod\u00e1v\u00e1 po cel\u00e9m sv\u011bt\u011b.<\/p>\n<p>A co v RF? Tady je to docela smutn\u00e9.<\/p>\n<p>Proto\u017ee v RF existuj\u00ed dva z\u00e1kony, respektive standardy: GOST 31711-2012, kter\u00fd se vztahuje na pivo, a GOST 55292-2012, kter\u00fd se vztahuje na \u201epivn\u00ed n\u00e1poje\u201c. Up\u0159\u00edmn\u011b v\u011b\u0159\u00edm, \u017ee na\u0161i z\u00e1konod\u00e1rci a auto\u0159i rusk\u00fdch pivovarsk\u00fdch standard\u016f cht\u011bli sepsat sv\u016fj Reinheitsgebot s pref\u00e9ren\u010dn\u00edmi hrami a prostitutkami \u2014 ale dopadlo to jako v\u017edy. Poj\u010fme si rozebrat hlavn\u00ed perly.<\/p>\n<p><b class=\"spoiler_title\">Co by m\u011blo b\u00fdt v pivu podle GOST 31711-2012<\/b><img decoding=\"async\" alt=\"O pivu o\u010dima chemika. \u010c\u00e1st 4\" src=\"\/wp-content\/uploads\/2019\/05\/f3e6f5945e935bf6ef4922cbeb534157.jpeg\" style=\"display:block;margin: 0 auto;\" \/><br \/>\n<br \/>\n<b class=\"spoiler_title\">a to v\u0161e &#8212; pivn\u00ed n\u00e1poj podle \u010cSN 55292-2012<\/b><img decoding=\"async\" alt=\"O pivu o\u010dima chemika. \u010c\u00e1st 4\" src=\"\/wp-content\/uploads\/2019\/05\/04f70cb14e473ab7d0c3052d03a2c4e4.jpeg\" style=\"display:block;margin: 0 auto;\" \/><br \/>\n<br \/>\nA co k tomu \u0159\u00edct? V j\u00e1dru je pivo, kter\u00e9 je ozna\u010deno jako \"pivn\u00ed n\u00e1poj\", plnohodnotn\u00e9 a norm\u00e1ln\u00ed pivo, ve kter\u00e9m byly pou\u017eity jin\u00e9 ingredience ne\u017e klasick\u00e9: nap\u0159\u00edklad citrusov\u00e1 k\u016fra, ko\u0159en\u00ed nebo ovoce. A tak se pod podivn\u00fdm n\u00e1zvem \u201epivn\u00ed n\u00e1poj\u201c objevilo na reg\u00e1lech obchod\u016f pivo, kter\u00e9 p\u0159ed\u010d\u00ed v\u0161echny normy, RF, a dokonce i Reinheitsgebot. P\u0159\u00edklady: Hoegaarden \u2013 jeho p\u0159edek se va\u0159il v obci stejn\u00e9ho jm\u00e9na (dnes Belgie) u\u017e od roku 1445 a u\u017e tehdy se do n\u011bj p\u0159id\u00e1valy koriandr a pomeran\u010dov\u00e1 k\u016fra. Zaj\u00edm\u00e1 to Hoegaarden, \u017ee se takto jmenuje? Mysl\u00edm, \u017ee je to jedno. Zato n\u00e1\u0161 kr\u00e1tkozrak\u00fd spot\u0159ebitel, kdy\u017e si na l\u00e1hvi p\u0159e\u010dte tento n\u00e1zev, okam\u017eit\u011b se zamysl\u00ed nad slo\u017eit\u00fdmi my\u0161lenkov\u00fdmi operacemi t\u00fdkaj\u00edc\u00edmi se celosv\u011btov\u00e9ho spiknut\u00ed a o tom, \u017ee \u201epivo v roz\u0161\u00ed\u0159en\u00ed je NEN\u00c1STOJE\u0160N\u00c9!\u201c Mimochodem, v Rusku se Hoegaarden va\u0159\u00ed v samotn\u00e9m Rusku \u2014 ale o tom pozd\u011bji.<\/p>\n<p>Tak\u017ee pokud jste na cenovce nebo etiket\u011b vid\u011bli slova \u201epivn\u00ed n\u00e1poj\u201c, v\u011bzte, \u017ee p\u0159ed v\u00e1mi pravd\u011bpodobn\u011b stoj\u00ed velmi zaj\u00edmav\u00e9 pivo, kter\u00e9 ur\u010dit\u011b stoj\u00ed za to vyzkou\u0161et. Jen pokud v seznamu slo\u017eek uvid\u00edte nezapomenuteln\u00e9 chemick\u00e9 aroma a barviva \u2014 p\u0159ed v\u00e1mi je mo\u010d typu \u201eGarage\u201c, kterou je lep\u0161\u00ed do rukou v\u016fbec nebrat.<\/p>\n<p>Ale poj\u010fme d\u00e1l! Proto\u017ee chaos sov\u011btsk\u00e9ho typu \u2014 ten nen\u00ed v z\u00e1chodech, ale v hlav\u00e1ch, pokou\u0161\u00ed se norma velmi p\u0159\u00edsn\u011b omezit druhy piva a jeho slo\u017een\u00ed. Stejn\u011b tak jako \u201epivn\u00ed n\u00e1poje\u201c. V\u00ed\u0161, %username%, \u017ee:<br \/>\n<img decoding=\"async\" alt=\"O pivu o\u010dima chemika. \u010c\u00e1st 4\" src=\"\/wp-content\/uploads\/2019\/05\/efa0c85f0cd4ba64e49a4671fff2fcb6.jpeg\" style=\"display:block;margin: 0 auto;\" \/><br \/>\n<b class=\"spoiler_title\">Ve skute\u010dnosti je to je\u0161t\u011b p\u0159\u00edsn\u011bj\u0161\u00ed<\/b><img decoding=\"async\" alt=\"O pivu o\u010dima chemika. \u010c\u00e1st 4\" src=\"\/wp-content\/uploads\/2019\/05\/966a0a764c089289487c129c7f3e57e8.jpeg\" style=\"display:block;margin: 0 auto;\" \/><br \/>\n<img decoding=\"async\" alt=\"O pivu o\u010dima chemika. \u010c\u00e1st 4\" src=\"\/wp-content\/uploads\/2019\/05\/56270e274d0995d5ce7df7c29985553c.jpeg\" style=\"display:block;margin: 0 auto;\" \/><br \/>\n<img decoding=\"async\" alt=\"O pivu o\u010dima chemika. \u010c\u00e1st 4\" src=\"\/wp-content\/uploads\/2019\/05\/f72b1a9009fa75224b231253e1fe4832.jpeg\" style=\"display:block;margin: 0 auto;\" \/><br \/>\n<img decoding=\"async\" alt=\"O pivu o\u010dima chemika. \u010c\u00e1st 4\" src=\"\/wp-content\/uploads\/2019\/05\/9c0138ef52a9d44bf2c232c08aeb4cd6.jpeg\" style=\"display:block;margin: 0 auto;\" \/><br \/>\n<img decoding=\"async\" alt=\"O pivu o\u010dima chemika. \u010c\u00e1st 4\" src=\"\/wp-content\/uploads\/2019\/05\/93befc3e6161badfb553f2efae1c2e0c.jpeg\" style=\"display:block;margin: 0 auto;\" \/><br \/>\n<img decoding=\"async\" alt=\"O pivu o\u010dima chemika. \u010c\u00e1st 4\" src=\"\/wp-content\/uploads\/2019\/05\/0b90920feda1dec18accb247f4e348c6.jpeg\" style=\"display:block;margin: 0 auto;\" \/><br \/>\n<br \/>\nTo znamen\u00e1, krok vlevo nebo vpravo \u2014 pokus o \u00fat\u011bk, skok \u2014 pokus o odlet.<\/p>\n<p>T\u011b\u017eko se mi diskutuje o s\u00edle a hloubce tohoto absurdity, ale dotknu se pouze jednotek EBC \u2014 to je barva piva podle Evropsk\u00e9 pivovarsk\u00e9 konvence. Ta se pou\u017e\u00edv\u00e1 v norm\u011b, i kdy\u017e cel\u00fd sv\u011bt u\u017e d\u00e1vno p\u0159e\u0161el na modern\u011bj\u0161\u00ed Standard Reference Method (SRM). Ale to nen\u00ed d\u016fle\u017eit\u00e9 \u2014 hodnoty se daj\u00ed snadno p\u0159ev\u00e9st jedna na druhou podle Moreyovy formule: EBC = 1,97 x SRM (podle nov\u00e9 \u0161k\u00e1ly EBC) nebo EBC = 2,65 x SRM \u2013 1,2 (podle star\u00e9 \u0161k\u00e1ly EBC \u2014 a ano, s SRM je to mnohem jednodu\u0161\u0161\u00ed).<\/p>\n<p>Mimochodem, SRM se n\u011bkdy naz\u00fdv\u00e1 tak\u00e9 Lovibondova \u0161k\u00e1la na po\u010dest prvn\u00edho objevitele Josepha Williamse Lovibonda, kter\u00fd, jako\u017eto pivovar, vymyslel pou\u017eit\u00ed kolorimetru pro popis barvy piva a vlastn\u011b i samotnou \u0161k\u00e1lu. <\/p>\n<p>Zkr\u00e1tka to vypad\u00e1 takto:<br \/>\n<img decoding=\"async\" alt=\"O pivu o\u010dima chemika. \u010c\u00e1st 4\" src=\"\/wp-content\/uploads\/2019\/05\/ef0665019eaeefb94507b0c1be7ae715.jpeg\" style=\"display:block;margin: 0 auto;\" \/><br \/>\nPokud jsi pe\u010dliv\u011b \u010detl a sleduj, %username%, pak jsi pochopil, \u017ee v\u0161echno, co je pod EBC 31 \u2014 je sv\u011btl\u00e9 pivo, a v\u0161echno, co je nad t\u00edm \u2014 je tmav\u00e9. Tedy:<br \/>\n<img decoding=\"async\" alt=\"O pivu o\u010dima chemika. \u010c\u00e1st 4\" src=\"\/wp-content\/uploads\/2019\/05\/9b641d1982df7e3c1ebcfa741a50f92c.jpeg\" style=\"display:block;margin: 0 auto;\" \/><br \/>\n<br \/>\nS ve\u0161ker\u00fdm respektem, ale takov\u00e1 klasifikace je absurdita, kter\u00e1 je daleko od reality \u2014 ale dokonale od \u201etv\u016frc\u016f term\u00ednu \u201apivn\u00ed n\u00e1poj\u2018. Co si mysl\u00ed\u0161, kter\u00fd z t\u011bchto dvou poh\u00e1r\u016f piva obsahuje sv\u011btl\u00e9?<br \/>\n<img decoding=\"async\" alt=\"O pivu o\u010dima chemika. \u010c\u00e1st 4\" src=\"\/wp-content\/uploads\/2019\/05\/a19a52cfad2551d28f7584482e59645c.jpeg\" style=\"display:block;margin: 0 auto;\" \/><br \/>\n<b class=\"spoiler_title\">Odpov\u011b\u010f je zde<\/b>Vlevo Guinness Nitro IPA, vpravo Saldens Pineapple IPA. Na plechovk\u00e1ch obou variant je naps\u00e1no \u201esv\u011btl\u00e9 pivo\u201c.<br \/>\nA mimochodem, English Pale Ale (doslovn\u011b: bled\u00fd anglick\u00fd ale) Fuller&#8217;s London Pride podle n\u00e1zoru \u010cSN \u2014 tmav\u00e9 pivo. C\u00edt\u00edm se jako daltonik.<\/p>\n<p>\nMimochodem, na z\u00e1v\u011br rozhovoru o surovin\u00e1ch a p\u0159edt\u00edm, ne\u017e p\u0159ejdeme k dal\u0161\u00ed \u010d\u00e1sti, kde si probereme technologii, se je\u0161t\u011b pod\u00edvejme na jednu d\u016fle\u017eitou zkratku v popisu slo\u017een\u00ed a kvality piva. U\u017e zn\u00e1\u0161 IBU, SRM\/EBC. Te\u010f je \u010das promluvit o ABV.<\/p>\n<p>ABV nen\u00ed pokus ti p\u0159ipomenout abecedu, kdy\u017e jsi po t\u0159ech litrech za\u010dal n\u011bco \u010d\u00edst \u2014 a narazil na etiketu \u2014 to je Alcohol By Volume (ABV). Na etiket\u011b m\u016f\u017ee\u0161 naj\u00edt 4,5% ABV, 4,5% vol. nebo 4,5% obj. \u2014 to v\u0161echno znamen\u00e1 objemov\u00e9 procento etanolu v n\u00e1poji, a \u201eobj.\u201c nejsou mytick\u00e9 \u201eobraty\u201c, ale pr\u00e1v\u011b \u201eobjemov\u00e9\u201c. A ano \u2014 existuj\u00ed tak\u00e9 \u201estupn\u011b s\u00edly\u201c \u2014 historick\u00e9 veli\u010diny, kter\u00e9 nyn\u00ed nikdo nepou\u017e\u00edv\u00e1, a proto \u201epivo 4,5 stupn\u011b\u201c je prost\u011b 4,5% obj. v pod\u00e1n\u00ed na\u0161eho Velk\u00e9ho a Mocn\u00e9ho.<\/p>\n<p><b class=\"spoiler_title\">Pokud t\u011b zaj\u00edm\u00e1 historie stup\u0148\u016f a respektuje\u0161 D.I. Mend\u011blejeva<\/b>Obsah alkoholu v n\u00e1poj\u00edch v\u017edy zaj\u00edmal lidi, zvl\u00e1\u0161\u0165 kdy\u017e se objevila ot\u00e1zka ceny. Johann-Georg Tralles \u2014 n\u011bmeck\u00fd fyzik, zn\u00e1m\u00fd vyn\u00e1lezem alkoholu metru, napsal v roce 1812 z\u00e1sadn\u00ed d\u00edlo \u201eUntersuchungen \u00fcber die specifischen Gewichte der Mischungen ans Alkohol und Wasser\u201c (\u201eStudie o m\u011brn\u00e9 hmotnosti sm\u011bs\u00ed alkoholu a vody\u201c).<br \/>\nStupn\u011b Trallesa odpov\u00eddaj\u00ed modern\u00edmu objemov\u00e9mu percentu alkoholu v n\u00e1poji. Nap\u0159\u00edklad 40 stup\u0148\u016f Trallesa by m\u011blo odpov\u00eddat 40 % obsahu alkoholu podle objemu. Nicm\u00e9n\u011b, jak uk\u00e1zal D. I. Mend\u011blejev, to, co Tralles pova\u017eoval za \u201ealkohol\u201c \u2014 \u010dist\u00fd alkohol, byl ve skute\u010dnosti jeho vodn\u00ed roztok, kde bezvod\u00e9ho alkoholu bylo pouze 88,55 %, tak\u017ee 40stup\u0148ov\u00fd n\u00e1poj podle Trallesa odpov\u00edd\u00e1 35,42 % \u201epodle Mend\u011blejeva\u201c. Tak rusk\u00fd v\u011bdec poprv\u00e9 v historii odhalil nedostate\u010dn\u00e9 d\u00e1vkov\u00e1n\u00ed ze strany ciz\u00edch kapitalist\u016f.<\/p>\n<p>Ve 40. letech 19. stolet\u00ed akademik G. I. Hess na objedn\u00e1vku rusk\u00e9 vl\u00e1dy vytvo\u0159il metody a p\u0159\u00edstroj pro stanoven\u00ed mno\u017estv\u00ed alkoholu ve v\u00edn\u011b. P\u0159edt\u00edm se pevnost m\u011b\u0159ila podle syst\u00e9mu Trallesa a tak\u00e9 \u201edestilac\u00ed\u201c. Nap\u0159\u00edklad sm\u011bs alkoholu s vodou, kter\u00e1 ztr\u00e1cela polovinu objemu p\u0159i destilaci (asi 38 % alkoholu), se naz\u00fdvala polugar (podle \u201e\u00dapln\u00e9ho souboru z\u00e1kon\u016f Rusk\u00e9ho imp\u00e9ria\u201c z roku 1830: \u201eur\u010duje se takto, aby, vlita do st\u00e1tn\u00ed zaklepen\u00e9 destila\u010dn\u00ed n\u00e1doby, vzorek toho p\u0159i destilaci vyho\u0159el na polovinu\u201c). V p\u0159edlo\u017ece ministra financ\u00ed Kankrina z roku 1843 bylo uvedeno, \u017ee destilace v\u00edna a anglick\u00e9 hydrometry neposkytuj\u00ed p\u0159esnost m\u011b\u0159en\u00ed, a Tralles\u016fv alkoholometr vy\u017eaduje k ur\u010den\u00ed pevnosti v\u00fdpo\u010dty, a proto je nutn\u00e9 p\u0159izp\u016fsobit syst\u00e9m Trallesa pro pohodl\u00ed Ruska.<\/p>\n<p>V roce 1847 vydal Hess knihu \u201e\u00da\u010det alkohol\u016f\u201c, ve kter\u00e9 popisoval pravidla pro pou\u017e\u00edv\u00e1n\u00ed alkoholometru s tabulkami pro ur\u010den\u00ed pevnosti a pom\u011br\u016f \u0159ed\u011bn\u00ed alkoholu. Druh\u00e9 vyd\u00e1n\u00ed z roku 1849 tak\u00e9 obsahovalo historick\u00fd a teoretick\u00fd p\u0159ehled m\u011b\u0159en\u00ed pevnosti. Alkoholometrick\u00e9 tabulky Hesse spojovaly m\u011b\u0159en\u00ed podle Trallesa s ruskou tradic\u00ed p\u0159epo\u010dtu alkoholu na polugar. Alkoholometr Hesse neukazoval obsah alkoholu, ale po\u010det v\u011bder vody s teplotou 12,44 \u00b0R (stup\u0148\u016f Reaumura, 15,56 \u00b0C), kter\u00e9 bylo t\u0159eba p\u0159idat ke 100 v\u011bdr\u00e1m zkou\u0161en\u00e9ho alkoholu, aby se z\u00edskal polugar, definovan\u00fd jako 38 % alkoholu (a\u010dkoli i zde panuj\u00ed spory). Podobn\u00fd syst\u00e9m se pou\u017e\u00edval v Anglii, kde standardem byl proof (57,3 % alkoholu).<\/p>\n<p>Jednodu\u0161e \u0159e\u010deno, Hess v\u0161e jen komplikoval, a proto d\u011bkujeme Dmitriji Ivanovi\u010di, kter\u00fd zavedl pojem spr\u00e1vn\u00e9ho objemov\u00e9ho procenta alkoholu.<\/p>\n<p>Odkud se bere alkohol \u2014 to je jasn\u00e9 v\u0161em: je to hlavn\u00ed produkt alkoholov\u00e9ho kva\u0161en\u00ed, a proto poch\u00e1z\u00ed z potravy kvasnic \u2014 cukru. Cukr p\u016fvodn\u011b poch\u00e1z\u00ed z je\u010dmene. N\u011bkdy zbyde je\u0161t\u011b cukr, ale kvasnice u\u017e jsou vy\u010derpan\u00e9. V takov\u00e9m p\u0159\u00edpad\u011b sl\u00e1dek p\u0159id\u00e1v\u00e1 dal\u0161\u00ed porci kvasnic. Ale kdy\u017e si chce n\u011bkdo ud\u011blat pivo znateln\u011b siln\u011bj\u0161\u00ed, m\u016f\u017ee b\u00fdt ve sladu nedostatek zpracov\u00e1van\u00e9ho cukru, a to u\u017e je probl\u00e9m. P\u0159id\u00e1vat slad \u2014 to nem\u00e1 smysl, proto\u017ee pom\u011br r\u016fzn\u00fdch slad\u016f ovliv\u0148uje nejen alkohol \u2014 a o tom jsme u\u017e mluvili. A co d\u00e1l?<\/p>\n<p>Existuj\u00ed dva popul\u00e1rn\u00ed zp\u016fsoby. Prvn\u00ed a nejpou\u017e\u00edvan\u011bj\u0161\u00ed: jednodu\u0161e d\u00e1t kvasnic\u00edm nejjednodu\u0161\u0161\u00ed sladov\u00fd extrakt (ne slad!), malt\u00f3zu, med nebo cokoli jin\u00e9ho sladk\u00e9ho. V levn\u00fdch typech se prost\u011b pou\u017e\u00edv\u00e1 jen cukr \u2014 tedy sachar\u00f3za, ale pak je pivo p\u0159\u00edli\u0161 sladk\u00e9. Aby se pivo p\u0159\u00edli\u0161 nesladilo, m\u016f\u017ee sl\u00e1dek pou\u017e\u00edt kuku\u0159i\u010dn\u00fd sirup nebo dekstr\u00f3zu v n\u011bjak\u00e9 form\u011b, proto\u017ee jejich p\u0159id\u00e1n\u00ed m\u00e1 mal\u00fd vliv na kone\u010dn\u00e9 chu\u0165ov\u00e9 a aromatick\u00e9 vlastnosti. Celkov\u011b: p\u0159idali jednoduch\u00e9 cukry \u2014 z\u00edskali v\u00edce alkoholu. Ale je tu je\u0161t\u011b jeden probl\u00e9m.<\/p>\n<p>P\u0159i dosa\u017een\u00ed ur\u010dit\u00e9 koncentrace alkoholu kvasnice nevydr\u017e\u00ed a uhynou ve vlastn\u00edch produktech \u017eivotn\u00ed \u010dinnosti \u2014 ne, zn\u00ed to \u0161patn\u011b, proto: op\u00edjej\u00ed se \u2014 to taky nezn\u00ed dob\u0159e \u2014 celkov\u011b: hynou. P\u0159est\u00e1vaj\u00ed pracovat, a to i \u00fapln\u011b um\u00edraj\u00ed. Aby k tomu nedoch\u00e1zelo, v\u00fdrobci siln\u00e9ho piva pou\u017e\u00edvaj\u00ed speci\u00e1ln\u00ed kolonie kvasnic. \u010casto, mimochodem, v takov\u00fdch p\u0159\u00edpadech sl\u00e1dci pou\u017e\u00edvaj\u00ed vinn\u00e9 kvasnice. Ale i tak se ned\u00e1 dostat v\u00fd\u0161 ne\u017e 12-13%. A proto\u2026<\/p>\n<p>Druh\u00fd zp\u016fsob, jak zv\u00fd\u0161it procento alkoholu, je zv\u00fd\u0161en\u00ed koncentrace alkoholu odstran\u011bn\u00edm \u010d\u00e1sti vody mra\u017een\u00edm. Tak se nap\u0159\u00edklad vyr\u00e1b\u00ed n\u011bmeck\u00e9 pivo eisbock. Ale ve skute\u010dnosti pivo s v\u00edce ne\u017e 12-13% je opravdu vz\u00e1cnost.<\/p>\n<p>D\u016fle\u017eit\u00fd bod: nikdo nebude p\u0159id\u00e1vat alkohol do piva. Nikdy. Za prv\u00e9, to by vy\u017eadovalo dal\u0161\u00ed licence na pou\u017e\u00edv\u00e1n\u00ed potravin\u00e1\u0159sk\u00e9ho alkoholu, a za druh\u00e9 \u2014 odd\u011bluje a \u010din\u00ed pivo nestabiln\u00edm. A pro\u010d kupovat to, co u\u017e vznik\u00e1 b\u011bhem kva\u0161en\u00ed? Ano, n\u011bkdy pivo opravdu von\u00ed jako alkohol, ale to je d\u016fsledek p\u0159\u00edtomnosti specifick\u00fdch ester\u016f v pivu (pamatuje\u0161 si na rozhovor o slo\u017een\u00fdch esterech?)<\/p>\n<p>Ve skute\u010dnosti znovu pos\u00edl\u00e1m paprsky nen\u00e1visti rusk\u00e9mu GOST 31711-2012: <br \/>\n<img decoding=\"async\" alt=\"O pivu o\u010dima chemika. \u010c\u00e1st 4\" src=\"\/wp-content\/uploads\/2019\/05\/2bc4bcf9f2c37a1d7f2e149b27d507fa.jpeg\" style=\"display:block;margin: 0 auto;\" \/><br \/>\nOsobn\u011b mi nen\u00ed jasn\u00e9 \u201enejm\u00e9n\u011b\u201c a \u201e+-\u201c \u2014 znamen\u00e1 to, \u017ee mohu prod\u00e1vat pivo siln\u011bj\u0161\u00ed s odchylkou 0,5% a ne slab\u0161\u00ed? Ano, a kouzeln\u00e1 maxim\u00e1ln\u00ed hodnota obsahu alkoholu v pivu 8,6% \u2014 tak\u00e9 p\u0159i\u0161la z tohoto dokumentu. A proto v\u0161echno, co je siln\u011bj\u0161\u00ed \u2014 je \u00fapln\u011b nejasn\u00e9. N\u011bmci se tomu hlasit\u011b sm\u011bj\u00ed. Zkr\u00e1tka, co je to za blbost, a pozdravuji GNU \u201eVNIIPBiVP\u201c Rospotrebnadzoru \u2014 tv\u016frci standardu.<\/p>\n<p>Nakonec je to dlouh\u00fd \u010dl\u00e1nek. Dost!<\/p>\n<p>A zd\u00e1 se, \u017ee lidi to cel\u00e9 u\u017e unavilo. Proto si d\u00e1m malou pauzu, a pokud se uk\u00e1\u017ee, \u017ee z\u00e1jem p\u0159ece jen je \u2014 p\u0159\u00ed\u0161t\u011b si stru\u010dn\u011b promluv\u00edme o technologii va\u0159en\u00ed piva, zjist\u00edme tajemstv\u00ed nealkoholick\u00e9ho piva a mo\u017en\u00e1 vyvr\u00e1t\u00edme je\u0161t\u011b p\u00e1r m\u00fdt\u016f. Proto\u017ee nejsem technik, rozbor technologie bude velice laick\u00fd, ale douf\u00e1m, \u017ee z\u00e1kladn\u00ed f\u00e1ze a ot\u00e1zky ohledn\u011b obal\u016f, filtrace a pasterizace se poda\u0159\u00ed vysv\u011btlit.<\/p>\n<p>Hodn\u011b \u0161t\u011bst\u00ed, %username%!<\/p>\n<p><img decoding=\"async\" alt=\"O pivu o\u010dima chemika. \u010c\u00e1st 4\" src=\"\/wp-content\/uploads\/2019\/05\/df28043b2372fa6a67e57bdb0f828228.jpeg\" style=\"display:block;margin: 0 auto;\" \/><br \/>\n<br \/>Zdroj: habr.com<\/p>","protected":false,"gt_translate_keys":[{"key":"rendered","format":"html"}]},"excerpt":{"rendered":"<p>\u041f\u0440\u0438\u0432\u0435\u0442, %username%. \u0422\u0440\u0435\u0442\u044c\u044f \u0447\u0430\u0441\u0442\u044c \u043c\u043e\u0435\u0433\u043e \u0446\u0438\u043a\u043b\u0430 \u043e \u043f\u0438\u0432\u0435 \u043d\u0430 \u0425\u0430\u0431\u0440\u0435 \u0432\u044b\u0448\u043b\u0430 \u043c\u0435\u043d\u0435\u0435 \u043f\u0440\u0438\u043c\u0435\u0442\u043d\u043e\u0439, \u0447\u0435\u043c \u043f\u0440\u0435\u0434\u044b\u0434\u0443\u0449\u0438\u0435 \u2014 \u0441\u0443\u0434\u044f \u043f\u043e \u043a\u043e\u043c\u043c\u0435\u043d\u0442\u0430\u0440\u0438\u044f\u043c \u0438 \u0440\u0435\u0439\u0442\u0438\u043d\u0433\u0443, \u0442\u0430\u043a \u0447\u0442\u043e, \u043d\u0430\u0432\u0435\u0440\u043d\u043e\u0435, \u044f \u0443\u0436\u0435 \u043d\u0435\u0441\u043a\u043e\u043b\u044c\u043a\u043e \u0443\u0442\u043e\u043c\u0438\u043b \u0441\u0432\u043e\u0438\u043c\u0438 \u0440\u0430\u0441\u0441\u043a\u0430\u0437\u0430\u043c\u0438. \u041d\u043e \u043f\u043e\u0441\u043a\u043e\u043b\u044c\u043a\u0443 \u0437\u0430\u043a\u043e\u043d\u0447\u0438\u0442\u044c \u0438\u0441\u0442\u043e\u0440\u0438\u044e \u043e \u043a\u043e\u043c\u043f\u043e\u043d\u0435\u043d\u0442\u0430\u0445 \u043f\u0438\u0432\u0430 \u043b\u043e\u0433\u0438\u0447\u043d\u043e \u0438 \u043d\u0435\u043e\u0431\u0445\u043e\u0434\u0438\u043c\u043e, \u043f\u0435\u0440\u0435\u0434 \u0442\u043e\u0431\u043e\u0439 \u2014 \u0447\u0435\u0442\u0432\u0451\u0440\u0442\u0430\u044f \u0447\u0430\u0441\u0442\u044c! \u041f\u043e\u0435\u0445\u0430\u043b\u0438. \u041a\u0430\u043a \u043e\u0431\u044b\u0447\u043d\u043e, \u0432 \u043d\u0430\u0447\u0430\u043b\u0435 \u0431\u0443\u0434\u0435\u0442 \u043d\u0435\u0431\u043e\u043b\u044c\u0448\u0430\u044f \u043f\u0438\u0432\u043d\u0430\u044f \u0438\u0441\u0442\u043e\u0440\u0438\u044f. \u0418 [&hellip;]<\/p>\n","protected":false,"gt_translate_keys":[{"key":"rendered","format":"html"}]},"author":1,"featured_media":26111,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[702],"tags":[],"class_list":["post-34651","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news"],"aioseo_notices":[],"aioseo_head":"\n\t\t<!-- All in One SEO 5.0.3 - aioseo.com -->\n\t<meta name=\"robots\" content=\"max-image-preview:large\" \/>\n\t<meta name=\"author\" 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