Sannu %username%.
Yayin da kuke tono na'urarku, muna ci gaba da batun giya, wanda muka riga muka rufe a wani bangare. , kadan kadan - , amma har yanzu ba mu tsaya a nan ba!
Na yi matukar farin ciki da cewa a ƙarshe na yanke shawarar shimfiɗa wannan cikin jerin kasidu, domin daga sharhin na fahimci cewa ya kamata a magance yawancin batutuwan da kamar ba su da mahimmanci a farkon farawa - kuma da na rubuta labarin ɗaya, da ko dai ya kasance. bai cika ba, ko tsayi da yawa da ban sha'awa.
Sabili da haka - mun riga mun sami kashi na uku kuma, ina fata, ba ƙasa da ban sha'awa ba. Kuma da gangan na rubuta shi da wuri ranar Lahadi, don kada in lalata farkon makon aiki. Zan lalata shi da sassa na gaba :)
Mu tafi.
Zan fara da tarihin alkawari na Guinness da St. Patrick's Day.
Babban hutun Irish ya daɗe yana da alaƙa mai ƙarfi da launin kore, faretin, leprechauns ja da buguwa da giya na Guinness. Amma wannan baƙon abu ne - bayan haka, menene St. Patrick kuma, hakika, ɗaukar Kiristanci a Ireland yana da alaƙa da Arthur Guinness da masana'anta, waɗanda suka bayyana da yawa daga baya?
Amma a gaskiya, babu wani - haka kuma: har zuwa 60s na karni na karshe, duk mashaya sun rufe a ranar St. Patrick, saboda haka sayar da duk wani barasa, ciki har da giya, an haramta, wanda shi ne daidai, bayan duk, biki ne da farko juya addini. . Amma da yake Irish suna irin wannan Irish, a ranar 17 ga Maris, daidai da ɗaukar Kiristanci da Ireland, mutane a lokaci guda suna girmama al'adun Irish.
A zahiri, ainihin “al’adar” biki ne waɗanda masu kera Guinness suka kama. Masu sana'a na Irish masu tasowa, tare da kasafin kuɗi mai yawa, ba wai kawai suna haɓaka samfuran su a lokacin hutu ba, har ma sun yi sha'awar riƙe shi a ƙasashe daban-daban. Ba ku sani ba,% sunan mai amfani%, amma a Malaysia suna bikin ranar St. Patrick da kyau sosai godiya ga rukunin gida na kamfanin. A Kanada, inda hutun ya riga ya shahara sosai, wakilan masana'antar giya gabaɗaya sun ba da shawarar sanya shi hutun ƙasa.
Gabaɗaya, dole ne mu ba kamfanin hakkinsa: ya yi duk abin da cewa lokacin da mutane suka ji kalmar "Ireland," abu na farko da suka tuna shi ne sanannen stout kuma da gaske la'akari da shi babban giya na biki. Bisa kididdigar da aka yi, tallace-tallacen Guinness ya karu kusan sau 10 a ranar St. Patrick. Koyi wasu tallace-tallace masu wayo, % sunan mai amfani%!
Za mu yi magana game da Guinness fiye da sau ɗaya, amma a yanzu za mu ci gaba da abubuwan da ke cikin giya. Muna da kaɗan kaɗan - kuma duk na zaɓi ne.
Hop.
Don haka, bari mu fara da gaskiyar cewa hops (lat. Húmulus) su ne jinsin tsire-tsire na furanni na dangin Hemp. Eh, eh, hop cones dangi ne na waɗancan mazugi waɗanda wasu manyan inna da kawunsu suke da sha'awar kasancewar a barandar ku. Amma bari mu nan da nan kawar da daya daga cikin tatsuniyoyi: hops, sabanin ma'anar kalmar "bugu" da kuma gaban dubious dangi a cikin iyali, ba ta kowace hanya rinjayar da ƙarfin giya, amma suna da m magani mai kantad da hankali sakamako. kasa da ƙarfi zuwa valerian. Valocordin, Valosedan, Novo-Passit, Korvaldin, Sedavit, Urolesan shirye-shirye ne da ke ɗauke da hops ko abubuwan da ke tattare da su. Bari mu faɗi gaskiya: barasa ce ke sa ku buguwa, ba ƙwanƙwasa ba, waɗanda a mafi kyawu suna annashuwa da kwantar da hankali.
"Cones" na hops sun ƙunshi 8-prenylnaringenin, wani abu na cikin nau'in phytoestrogens (phyto - shuka, estrogen - hormone jima'i na mace), wanda ke ba da aikin hops estrogenic. A cikin gwaje-gwajen da aka yi kan berayen da aka jefar da su, an gano cewa 70% tsantsa hop a kashi na 10-30 MG yana haifar da estrus ko proestrus. Gudanar da kullun hop ga dabbobi na tsawon kwanaki 12 yana ƙara nauyin ƙahon mahaifa da sau 4,1. Ƙara 8-isoprenylnaringenin zuwa ruwan sha na mice na ovariectomized ya haifar da haɓakar estrogenic na epithelium na farji. Duk da haka, an sami sakamako mai tasiri a kalla 100 μg / ml, wanda shine sau 500 fiye da abun ciki na 8-isoprenylnaringenin a cikin giya.
Akwai da yawa zargin majiyai game da sakamakon phytoestrogens daga hops a cikin giya a jikin mutum: mata da hannu a cikin girbi hops sun rushe hawan keke, maza suna da mummunar asarar mutunci - duk da haka, jin dadi ba sa la'akari da cewa phytoestrogen dake cikin hops kusan sau 5000 ya fi isrogen dabba rauni. Don haka, don girma kyawawan ƙirjin ƙirjin, za ku sha kusan tan 5-10 na giya kowace rana. Don haka manta da duk kalmomin ban tsoro "estrus" da "proestrus", daina gwada ƙahonin ku da neman epithelium na farji - ko mafi kyau tukuna, zuba wani gilashi.
Hops wani abu ne na zaɓi a cikin giya. A baya can, an yi amfani da ganye na musamman a maimakon samarwa, amma har yanzu burin ya kasance iri ɗaya: don daidaita zaƙi na malt tare da haushi na ganye. Biya za a iya brewed ba tare da hops, amma a cikin wannan yanayin zai zama maras daidaito da kuma m.
Hops yana rinjayar halaye masu ban sha'awa na giya: ƙanshi, dandano gaba ɗaya kuma, musamman, matakin haushi. Daci shine mabuɗin alama; a ƙasa za mu bincika shi dalla-dalla. Ƙara hops a farkon matakan samar da giya zai ƙara ɗaci kuma a hankali canza dandano, kuma a cikin matakai na gaba zai shafi ƙanshi - citrus, 'ya'yan itace mai sha'awa, furen fure, mango, ganye, ƙasa da sauran ƙanshin giya sun fito daga hops. , kuma ba daga kyawawan addittu ba, farawa da harafin "E" da lambobi bayan. Amma kada ku yi kuskure,% sunan mai amfani%: daya daga cikin kyawawan ƙanshi na giya shine cakuda ƙanshin fitsari na cat da black currant - ana samun wannan sakamako ta hanyar babban taro na Simcoe hops, amma ƙanshin kofi na freshly brewed, wanda. mai yiwuwa ya jawo hankalin ku zuwa mashaya na gaba - akasin haka, ƙanshin ba shi da ƙima kuma ana ganin ba zai yarda da giya ba. Yana bayyana saboda oxidation na hops lokacin da giya ya fallasa zuwa hasken rana - ƙari akan hakan daga baya.
Kamar malt, ana iya samar da giya iri-iri ta amfani da nau'ikan hops daban-daban, waɗanda aka ƙara a matakai daban-daban. Ta wannan hanyar, ana iya samun ɗanɗano mai ban sha'awa da ƙamshi na abin sha, sabili da haka ana horar da adadi mai yawa na nau'ikan hops daban-daban a duniya, kuma sabbin nau'ikan suna bayyana kowace shekara. Koyaya, mafi yawan amfani da su a zahiri iri-iri dozin ne, tare da shahararrun waɗanda suka fito daga Jamhuriyar Czech da Amurka. Daya daga cikin shahararrun da ake iya gane hops shine Saaz, wanda kuma aka sani da Zhatetsky. Ana amfani da shi wajen samar da adadi mai yawa na nau'in lagers, yana ba da haushi mai laushi da ƙanshi mai ƙanshi mai ƙanshi tare da bayanin kula na ganye. Idan kun sha giya na Czech na gargajiya ko, a ce, Stella Artois lager, to kun saba da abin da nake magana akai.
Sau da yawa, guga man hops a cikin nau'i na granules ana amfani dashi a cikin samarwa (akwai ra'ayi cewa wannan shine daya daga cikin dalilan bayyanar tatsuniyar game da giyar foda): ta wannan hanyar an adana shi tsawon lokaci kuma yana riƙe da kaddarorinsa, da inganci. na giya ba ya shan wahala ta kowace hanya.
A Belgium, ana amfani da ganyen hop da ƙananan harbe don salads kuma ana ƙara su a cikin miya da miya. A cikin Romania, ana amfani da harbe matasa azaman bishiyar asparagus. Tun zamanin d ¯ a, ana amfani da hops wajen yin burodi don yin burodi da kayan marmari iri-iri. Hakanan ana amfani da hops a cikin samar da ba kawai giya ba, har ma da ruwan inabi na zuma: suna haɓaka halayen organoleptic, inganta bayanin yanayin ruwan inabi na zuma da kuma kare shi daga mai daɗi.
Amma babban darajar hops a cikin shayarwa shine alpha acid. Wannan shine sunan da aka ba wa hadaddun mahadi irin su humulone.
Ga humulon kyakkyawa
Dangane da nau'in hop, yanayin girma, shekarun girbi da tsarin bushewa, ƙwayar humulone na iya bambanta, misali:
- Kashi 4.5-8%
- Shekarar arni 9-11.5%
- Chinook 12-14%
- Gabashin Kent Goldings 4.5-7%
- Hallertauer Hersbrucker 2.5-5%
- Mt. Hudu 3.5-8%
- Sa'a 2-5%
- Styrian Goldings 4.5-7%
- Willamette 4-7%
Af, ya kamata a ce ban da humulone kuma akwai cohumulone, adhumulon, posthumulon da prehumulon. Bugu da ƙari, akwai kuma beta acid: lupulone, kolupulone da adlupulone. Suna isar da ɗan ɗaci a cikin giya fiye da alfa acid. Amma, tun da ba su narke sosai, gudunmawar su ta ragu sosai, sabili da haka alpha male acid ya ci nasara.
Lokacin da zafi, alpha acid suna jurewa isomerization, don haka isohumulone yana samuwa daga humulone:
Shi isohumulone ne wanda aka karbe shi a matsayin ma'auni na ɗaci a cikin Chamber of Weights and Measures.Ma'anar ban mamaki IBU, wanda ke tsaye ga Ƙungiyoyin Cicin Cici na Ƙasashen Duniya, da gaske yana nuna abin da haɗuwa da isohumulone a cikin ruwa a cikin mg/l ya dace da dacin wani giya na musamman. . An yi imanin cewa iyakar gano ɗaci ga ɗan adam ya kai kusan 120 IBU. Duk wani abin da ya fi wannan ƙimar za a gane daidai gwargwado. Wannan yana da daraja tunawa lokacin da kuka ci karo da giya akan siyarwa tare da matakan ɗaci sosai; ban da haka, babu ma'ana a cikin shan giya tare da ƙaramin IBU bayan babban darajar - ɗanɗanon ɗanɗano za a “toshe” kuma kawai ku ci nasara' t godiya da dandano.
Af, beta acid ba sa isomerize kamar alpha acid. Maimakon haka, suna sannu a hankali oxidize. Tun da wannan tsari ya ɗauki lokaci mai tsawo, tsawon lokacin da giya ya yi girma kuma ya tsufa, mafi ƙarfin tasiri kuma mafi yawan bayyanar da haushi.
Isohumulone ɗaya ne kawai daga cikin iso-alpha acid, amma duk suna da wani muhimmin tasiri mai mahimmanci: suna da tasirin bacteriostatic akan yawancin ƙwayoyin gram-tabbatacce. Da farko dai, wannan yana hana yaduwar ƙwayoyin cuta da ke da alhakin haɓakar lactic acid - wato, yana kare giya daga yin miya. A daya bangaren kuma, sinadarin iso-alpha ba ya aiki da kwayoyin cutar gram-korau, don haka dole ne mai shayarwa ya rika lura da tsafta da rashin haihuwa idan yana son samun giya a karshe, ba mai wari da tsami ba.
Yin la'akari da waɗannan abubuwan, ya zama bayyananne dalilin da yasa aka fi son giya a tsakiyar zamanai maimakon ruwa: wari da dandano abin sha ya kasance shaida mai kyau game da gurɓata shi da kwayoyin cuta, wanda ba za a iya faɗi game da ruwa da kansa ba.
Iso-alpha acid, duk da haka, kamar sauran abubuwan da aka haɗa a cikin hops, suna da mahimmanci ga kumfa: idan malt ya haifar da samuwar kumfa, to, hops yana rinjayar dagewar sa. Wannan, ta hanyar, yana da mahimmanci a cikin misali na lagers masu sauƙi masu sauƙi tare da ƙananan yawa: zuba wasu Miller a cikin gilashin, ba za ku sami maɗaukaki ba, shugaban kumfa mai tsayi.
Duk da haka, shine iso-alpha acid wanda ke kaiwa ga abin da ake kira "biyar skunky." A gaban haske da iskar oxygen, waɗannan abubuwa suna rushewa a cikin wani yanayi wanda riboflavin ya haɓaka, suna samar da radicals kyauta ta hanyar tsagewar homolytic na haɗin carbon-carbon exocyclic. Ragewar gefen gefen acyl sannan ya sake rugujewa, yana haifar da 1,1-dimethylallyl radical. Wannan m iya amsa tare da sulfur-dauke da amino acid kamar cysteine ta samar da 3-methylbut-2-ene-1-thiol - kuma wannan samfurin ne ke da alhakin skunk wari. Duk da haka, a cikin ƙananan yawa ana jin warin kamar gasasshen kofi.
A kowane hali, rushewar iso-alpha acid wani tsari ne wanda ba a so sosai, kuma yawancin hops a cikin giya, da sauri zai ragu, rasa ƙanshi da haushi. Sabili da haka, ba za a adana barasa na dogon lokaci ba: giya na iya rasa rabin kayan ƙanshi a cikin 'yan watanni bayan samarwa. Ya ma fi wauta a buɗe shi. Don zama gaskiya, dole ne a ce irin wannan lalata yana da halayyar ba kawai na IPA ba, amma a gaba ɗaya kowane nau'in giya wanda ke da alaƙa da wani ɓangaren hop mai ban sha'awa: waɗannan nau'ikan nau'ikan bambance-bambance ne na Pale Ale (APA, NEIPA, bitters). , da sauransu), da kuma pilsners (babban ɓangaren giya na Czech), har ma da jahannama (lagers na Jamus kamar Spaten, Löwenbrau, Weihenstephaner da makamantansu). Yana da mahimmanci a sha duk wannan giya a matsayin sabo ne kamar yadda zai yiwu kuma kar a manta da shi a cikin firiji ko, musamman, a kan shiryayye a cikin kabad na watanni masu yawa. Ko da idan an buɗe kafin ranar karewa, ba zai zama mai daɗi sosai ba.
Don kawar da lalacewa mai yiwuwa, a lokacin samar da giya, an biya kulawa ta musamman ga ikon UV radiation don isa ga giya, da kuma iskar oxygen a cikin ruwa. Wasu masana'antun suna samun adadin iskar oxygen na dubun micrograms/l har ma da ƙasa - don haka kun fahimci,% sunan mai amfani%, muna magana ne game da matakan da aka yarda da su a cikin da'irar sanyaya na injin nukiliya.
Af, a yau akwai nau'ikan mahimmin mai guda 250 da ke cikin hops. Shuka ya ƙunshi babban adadin myrcene, humulene da caryophyllene. Na biyu daga cikinsu yana ba da gudummawa mafi mahimmanci ga dandano da ƙamshi na abin sha mai kumfa. Irin hop na kasashen waje sun ƙunshi myrcene fiye da na Turai. Yana ƙara ƙarin citrus da bayanin kula na Pine. Caryophyllene yana ƙara alamar yaji kuma yana ba giya ɗanɗano mai kaifi. Lokacin da aka haɗe da esters da aka ambata da aka samu yayin fermentation, ana iya samun irin wannan hadadden turare wanda Rive Gauche da L'Etoile ke hutawa.
Gas
Ee,% sunan mai amfani%, gas kuma ana iya la'akari da shi azaman ɓangaren giya.
Gas na farko a jerinmu shine carbon dioxide, ɗaya daga cikin abubuwan sharar yisti. A lokaci guda, adadin carbon dioxide a cikin giyan da ake shirya ya dogara da yawa akan buri na mai sana'a/masanin fasaha, amma kusan koyaushe yana bambanta dangane da kwandon da aka saka giyar a ƙarshe. Kuma wannan shine mahimmin batu.
Gabaɗaya, zamu iya cewa mai zuwa: ana buƙatar iskar gas koyaushe - a gefe guda, yana kawar da iskar oxygen mai cutarwa daga maganin, kuma a ɗayan, yana haifar da kumfa lokacin buɗe giya.
Sau da yawa, giya da aka sayar a cikin gwangwani ko kwalban yana cike da iskar gas da kansa a lokacin matakai daban-daban na fermentation, ko kuma ya ci gaba da yin haka a kan shiryayye a cikin abin da ake kira giya mai rai, wanda aka yi a cikin kwalba. A wasu lokuta, masana'anta na iya tilasta carbonate da giya tare da carbon dioxide zuwa matakin da ake so - wannan yana da sauri da dacewa. Ana yin haka sau da yawa idan ana son a ba da giya daga famfo a mashaya ko kantin sayar da giya. A wannan yanayin, ba shakka, iskar da yisti ke samarwa bai bambanta da wanda aka ƙara da silinda ba. Amma ba shakka za ku iya yin imani da "biocarbon dioxide" kuma ku biya farashi mai yawa daidai da ka'idar amfanin inflating ƙafafun tare da nitrogen. Sa'a.
Don haka, giyan da ke barin masana'anta, cike da ganga na musamman (kegs), yana da ƙimar da ake buƙata na carbonation (carbonation). A lokaci guda kuma, a wurin kwalabe, wato, a cikin mashaya ko kantin sayar da kwalba, dole ne a kiyaye wannan matakin. Don yin wannan, an haɗa silinda gas (carbon dioxide ko cakuda nitrogen) zuwa tsarin kwalban: aikinsa ba kawai don tura giya daga cikin keg ba, har ma don kula da carbonation a matakin da ya dace.
A gaskiya ma, dangane da matsa lamba da aka saita a cikin tsarin cikawa, nau'in gas daban-daban yana shiga cikin giya, wanda shine dalilin da ya sa zai iya ba da jin dadi daban-daban yayin amfani. Kuma wannan yana daya daga cikin dalilan da ya sa ana iya gane nau'in kwalba iri ɗaya daban-daban a wurare daban-daban kuma ya bambanta da nau'in kwalban da gwangwani.
Baya ga carbon dioxide, nitrogen ya cancanci kulawa ta musamman. Kamar yadda ya faru shekaru 60 da suka gabata, bambancin kaddarorin carbon dioxide da nitrogen yana canzawa sosai.
Ka yi tunani game da Guinness Draft da aka zuba a cikin gilashi. Wani maɗaukakin kai mai kauri, a ƙarƙashinsa akwai kumfa mai faɗowa, yana haifar da "tasirin dusar ƙanƙara", kuma giya da kanta tana da ɗanɗano mai tsami, da ƙarancin carbonated, tare da laushi mai laushi - duk wannan sakamakon amfani da nitrogen a cikin daftarin Guinness. .
A gaskiya ma, shi ne wanda ya kera wani shahararren ɗan ƙasar Ireland da ya yi fice a duniya wanda ya fara amfani da wannan iskar lokacin da yake zuba giya, amma hakan bai faru ba saboda kyakkyawar rayuwa. Shahararriyar masana'antar giya ta sami wahalar yin gasa a farkon rabin karni na XNUMX tare da daftarin nau'ikan da ke samun karbuwa a lokacin, musamman lagers, kuma ba su iya yin komai game da shi: Guinness daga nan an sayar da shi dumi a cikin kwalabe, ko, a mafi kyau, zuba tare da carbon dioxide, wanda worsened da dandano giya da kuma lura slowed saukar da zubo tsari. Mutanen sun bukaci wani abu mai sanyi da sauri. Dole ne a yi wani abu.
Wani ma'aikaci na kamfanin Brewery na Irish, Michael Ash ya warware matsalar: kasancewarsa masanin lissafi ta hanyar horo, an sanya shi ta hanyar gudanarwa a shugaban ƙungiyar da ya kamata ta haɓaka fasahar haɓaka rayuwar rayuwar Guinness. Ash ba kawai ya lura da ingantaccen iskar iska lokacin amfani da nitrogen maimakon carbon dioxide ba, shi da tawagarsa sun ɓullo da tsarin da ya ba da damar zubar da stout da sauri kai tsaye daga ganga ta hanyar amfani da cakuda iskar gas daban-daban, gami da nitrogen. A sakamakon haka, a cikin 1958, sabon tsarin ya kasance mai haƙƙin mallaka kuma an fara amfani da shi a hankali, yana ƙara tallace-tallace na Guinness da kwata. Af, kusan lokaci guda sun ba da izinin ƙara ƙwallon filastik tare da matsi na nitrogen zuwa giya mai gwangwani, wanda ke fashe lokacin da aka buɗe gwangwani kuma ya "kumburi" giya.
Yanzu a duniyar nan akwai ɗaruruwan nau'ikan nau'ikan da aka yi amfani da su ta hanyar amfani da nitrogen, ko kuma ta hanyar amfani da cakuda nitrogen da carbon dioxide: galibi a cikin rabo na kusan 80% zuwa 20%, bi da bi. Mafi yawa za ka iya samun Turanci da Irish ales da, musamman, stouts bottling a kan nitrogen, amma wani lokacin za ka iya samun iri da suka fi atypical ga nitrogen kwalban, misali, lager.
Duk da haka, dole ne a ce a zahiri akwai wasu hasashe tare da wannan - Ina magana ne game da kowane nau'in "Nitro IPA": Guinness Nitro IPA, Vermont Nitro IPA da sauransu. Gaskiyar ita ce, IPA (India Pale Ale) wani salon giya ne wanda babban rawar da bangaren hop ke taka. Ales-style IPA ba dole ba ne ya zama mai ɗaci (wannan yanayin ya riga ya wuce), amma ya kamata a sami takamaiman haushi a cikin irin wannan giya. Don ƙaƙƙarfan hopping ne masu son giya ke daraja IPA da nau'ikan sa.
Capsules a cikin gwangwani na Nitro IPA sun ƙunshi nitrogen (ko kuma wajen, cakuda nitrogen da carbon dioxide). Nitrogen yana ba da giya wasu halaye: mai yawa, kan kumfa mai tsami, rubutu mai daɗi da abin sha. Giya na Nitrogen yana da kyau a sha, yana da haske da haske.
Amma baya ga wannan, nitrogen yana da wani fasali, wanda ba shi da kyau: yana ɓoye a bayan kansa wasu abubuwan dandano na giya. Musamman, yana rufe da haushi. Kuma idan nitrogen kawai yana taimaka wa ɗan ƙaramin bakin ciki na Guinness stout ko kuma Kilkenny ale mai sauƙi da fahimta don zama mafi kyau, to ga giya mai daɗi ya zama babban abokin gaba. Nitrogen yana cirewa daga IPA abin da kadan yake buƙata don ficewa daga wasu.
Saboda wannan dalili, duk wani "IPA" tare da nitrogen ba zai ba da babban abin da ya kamata ya ba - mai dadi, bushewar haushi. Ko kuma, za ta yi ƙoƙari, amma iskar gas ɗin da ke tserewa daga capsule zai hana ta: zai sa giya ya yi haske, mai dadi da abin sha, kuma zai nuna kyawawan kumfa masu tsalle a bangon gilashin, amma zai hana ku. abin da wa annan haruffa uku aka sanya a kan gwangwani don .
A takaice, "Nitro Ips" shine samfurin sha'awar 'yan kasuwa don ketare bulldog tare da karkanda tare da sakamakon daidai.
Af, tun da mun tabo batun kumfa, zan ƙara dan kadan. Kumfa yana tasiri sosai akan fahimtar dandano da ƙanshin giya. A lamba tare da dandano buds, shi ne abin da ya ba mu ji na taushi da abin sha, da kuma rashi ko, akasin haka, wuce haddi iya muhimmanci canza dandano ji. Zuba alkama na Jamus a cikin gilashi, bari kumfa ya daidaita (za ku jira) kuma ku gwada. Yanzu zuba wani sabon sashi a cikin wani gilashin don kumfa mai kumfa ya fito, kuma ku sha ruwa: yi imani da ni, tabbas za ku ji bambanci.
Abin sha'awa, ko da siffar gilashin yana rinjayar adadin kumfa. Musamman ma, raguwa a ƙasan gilashin giya na alkama na yau da kullun yana wanzuwa daidai ta yadda tare da kowane karkatar da gilashin kumfa da wannan salon giya ke buƙata bisa ga ma'auni ya sake kasancewa. Hakanan yanayin zafi yana taka muhimmiyar rawa: alal misali, idan an adana daftarin giya a yanayin zafi mai yawa, zai yi kumfa sosai idan aka zuba. Haka abin yake ko da ga kwalabe ko gwangwani: Ina tsammanin babu wani mai son giya wanda bai yi kumfa a kalla sau ɗaya ba lokacin buɗe kwalban a rana mai zafi.
Af, idan kun ci giya tare da abinci mai kitse, za a sami ƙarancin kumfa: tare da kowace lamba, kitsen da ya rage a kan lebe yana hana sunadaran yin kumfa kuma ya lalata shi.
Don haka lokaci na gaba, ƙoƙarin zubar da giyan ku tare da ƙaramin kumfa, ku tuna: mai yiwuwa, a yanzu kuna hana kanku jin daɗin da ba dole ba daga abin sha.
Ta hanyar, girmamawa ga kumfa alama ce mai kyau na matakin ilimi da basirar mashaya. Gidan giya mai dacewa ba zai taba zuba giya ba tare da kan kumfa ba, idan akwai daya. Kuma ya kamata ya kasance a can a cikin mafi yawan lokuta, tare da ban sha'awa: lokacin da giya ba ta da kyau ta yanayinsa (misali, abin da ake kira casque ales ko American light lagers).
Don haka kada ka yi gaggawar zargi mashawarcin don ƙoƙarin yaudarar ku ta hanyar kawo gilashi mai kumfa - mai yiwuwa kuna yaudarar kanku.
To, wannan yana yiwuwa ya isa a yau, kuma a cikin na gaba za mu yi magana game da kayan abinci na ƙarshe na giya - daban-daban additives, za mu gano ko sun kasance da gaske, abin da Jamusawa da Belgium suke tunani game da shi, kuma GOST. 31711-2012, GOST 55292-2012 da kuma gwamnatin Rasha gabaɗaya - kuma bari mu gano wanda yake buƙata. Za a sami bayanai da yawa, kuma har ma da ƙari ba a bar su ba, don haka wataƙila wannan ba zai zama ɓangaren ƙarshe ba.
Source: www.habr.com