Aloha %username%.
Inā he nīnau kāu i kēia manawa: "E, he aha ka manaʻo o ka ʻāpana 2 - ma hea ka mua?!" - hele koke .
ʻAe, no ka poʻe i kamaʻāina mua i ka hapa mua, e hele pololei kākou i ka manaʻo.
ʻAe, a ʻike wau no ka poʻe he nui, ua hoʻomaka ka Pōʻalima - pono, eia ke kumu e hoʻomākaukau ai no ke ahiahi.
Hele.
I ka hoʻomaka ʻana, e haʻi wau iā ʻoe e pili ana i ka huakaʻi paʻakikī o ka pia ma Iceland.
Ua hiki mai ka pāpā ʻana ma Iceland ma mua o ka United States - i ka makahiki 1915. Eia naʻe, ʻaʻole i lōʻihi ke kūlana, no ka mea ma ka pane ʻana he koʻikoʻi, e like me kā lākou e ʻōlelo nei i kēia manawa, nā hoʻopaʻi kūʻē: ʻo Sepania, ua nalowale ka mākeke waina Icelandic, ua kāpae i ke kūʻai ʻana i nā iʻa mai Iceland i pane. Ua hiki iā lākou ke ʻae i kēia no nā makahiki ʻeono wale nō, a mai ka makahiki 1921, ua kāpae ʻia ka waina mai ka papa inoa o nā huahana i pāpā ʻia ma Iceland. ʻAʻohe pia, akā naʻe.
Ua lawe ʻo diehard Icelanders i 14 mau makahiki hou e loaʻa hou ai ke kuleana e inu i nā mea inu ʻawaʻawa ikaika: i ka makahiki 1935 hiki iā ʻoe ke inu i ka waina, ka rama, ka whiskey a me nā mea ʻē aʻe a pau, akā hiki ke inu ʻia ka pia ma mua o 2,25%. Ua manaʻo ke alakaʻi o ka ʻāina ua kōkua ka pia maʻamau i ka ulu ʻana o ka hana kolohe, no ka mea, ʻoi aku ka maʻalahi ma mua o ka waiʻona ikaika (ʻae, ʻoiaʻiʻo).
Ua loaʻa i ka poʻe Icelanders kahi hopena maʻalahi a maopopo loa, ʻoi aku ka nui o koʻu aloha ma mua o ka 2016 European Championship: ua hoʻoheheʻe nā kānaka i ka pia kānāwai me ka waiʻona ikaika. ʻOiaʻiʻo, hui mau ke aupuni i kona poʻe kamaʻāina ma ka hapalua, a ʻo ia ke kumu i ka makahiki 1985, ua hoʻokō ka teetotaler koʻikoʻi a me ke Kuhina Kūkākūkā o nā Pono Kanaka (he mea hoʻohenehene!)
Ua ʻae ʻia ka ʻai ʻana i ka pia ma Iceland ma Malaki 1, 1989, 74 mau makahiki ma hope o ka pāpā ʻana. A maopopo ia mai ia manawa, ʻo Malaki 1 ka lā Beer ma Iceland: wehe ʻia nā hale kūʻai a hiki i ke kakahiaka, a hoʻomanaʻo ka poʻe kamaʻāina i ko lākou kali ʻana i ʻekolu hapahā o ke kenekulia no ka hoʻi ʻana mai o kā lākou mea inu punahele. Ma ke ala, hiki iā ʻoe ke hoʻohui i kēia lā i kāu kalena, i ka manawa kūpono loa e hoʻokuʻu i kahi aniani o ka hupa.
Ma ka ʻāpana aʻe, ma ke ʻano he moʻolelo hoihoi, manaʻo wau e kākau wau i kekahi mea e pili ana iā Guinness...
Akā, e hoʻi kākou i kahi a kākou i haʻalele ai, ʻo ia hoʻi nā mea ʻai o ka pia.
Malt.
ʻO ka malt ka lua o ka mea nui o ka pia ma hope o ka wai. ʻAʻole wale ka pia - ʻo ka malt ke kumu no ka hana ʻana i nā mea inu fermented - me kvass, kulagi, makhsym, a me ka whiskey. ʻO ka malt ka mea e hāʻawi ai i ka meaʻai no ka hū, a no laila e hoʻoholo ai i ka ikaika a me nā ʻano ʻono. ʻO ka meli, ka palaoa, ka biscuit, ka nutty, ke kokoleka, ka kofe, ka caramel, ka berena - ʻaʻole ʻike ʻia kēia mau mea ʻono a pau i ke kemika (no ka maikaʻi a i ʻole ka hewa) - akā mahalo i ka malt. Eia kekahi: ʻaʻohe sane brewer e hoʻohui i kahi mea ʻē aʻe i hiki ke loaʻa. E ʻike ʻoe ma hope ʻaʻole e pili ana i nā mea ʻono āu e loaʻa ai mai ka malt.
ʻO ka malt kahi hua liʻiliʻi e ulu ana: bale, rai, palaoa a ʻoʻa paha. Hoʻohana ʻia ka barley malt i nā manawa a pau, inā inu ʻoe i ka pia palaoa, a laila e ʻike ʻoe: ʻo ka malt palaoa i loko o ia mea he mea hoʻohui wale i ka malt bale. Pēlā nō, ʻo ka oat malt he mea hui pū me ka bale bale; hoʻohana pinepine ʻia ia ma mua o ka malt palaoa, akā hoʻohana ʻia i ka hana ʻana i kekahi mau stouts.
ʻElua ʻano o ka malt: kumu - hāʻawi ia i ka wort i ka nui o ke kō no ka fermentation hou aʻe, akā ʻaʻole pili i ka ʻono nui loa, a kūikawā - he ʻilihune i ke kō fermentable, akā hāʻawi i ka pia i ka ʻono maikaʻi. Hoʻohana ʻia kahi ʻāpana nui o nā pia i hana nui ʻia me ka hoʻohana ʻana i nā malt kumu.
Pono ka hana mua ʻana o ka palaoa i manaʻo ʻia no ka hana ʻana, ʻo ia hoʻi ka hoʻololi ʻana i ka malt brewing. ʻO ke kaʻina hana, ʻo ia ka hoʻopuʻu ʻana i nā hua palaoa, ka hoʻomaloʻo ʻana iā lākou, a me ka wehe ʻana i nā ʻōpuʻu. Hiki ke hana hou ʻia ka hana ʻana o ka malt ma ka brewery a ma kahi ʻoihana ʻokoʻa (malt plant).
Hoʻokaʻawale ʻia ke kaʻina hana o ka hana ʻana i ka malt i ka soking a me ka germination o nā hua. I ka wā o ka germination, hiki ke hoʻololi kemika a hoʻokumu ʻia nā kemika hou. A ʻo ka hana nui i loko o kēia ke pāʻani ʻia e nā enzymes like ʻole, a he nui ka nui o ka malt germinating. E nānā mākou i kekahi o lākou i kēia manawa. E hoʻomākaukau, %username%, ua kokoke e pā i kou lolo.
No laila, ua hoʻomākaukau mākou i ka malt sprouted. E hoʻomaka kākou i ka mashing - ke hoʻomākaukau nei kēia i ka wort mai ka malt. Hoʻopiʻi ʻia ka malt, hui pū ʻia me ka wai wela, a me ka mash (kahi hui ʻana o nā hua palaoa i hoʻopaʻa ʻia) e wela mālie. Pono ka hoʻonui mālie ʻana i ka mahana no ka mea ʻokoʻa ka hana ʻana o nā enzyme malt i nā wela like ʻole. Hoʻopilikia ka hoʻomaha mahana i ka ʻono, ka ikaika, ka huʻa a me ka nui o ka pia i hopena. A ma nā pae like ʻole e hoʻāla ʻia nā enzyme like ʻole.
Hoʻopili ʻia ka hakihaki hydrolytic o ka starch (amylolysis) i ka wā mashing e nā malt amyloses. Ma waho aʻe o lākou, loaʻa i ka malt kekahi mau enzymes mai nā pūʻulu amyloglucosidases a me nā transferases, e hoʻouka ana i kekahi mau huahana hoʻopau starch, akā ma ke ʻano o ka ratio quantitative he mea koʻikoʻi koʻikoʻi lākou i ka wā mashing.
I ka wā e paʻi ai, ʻo ka substrate maoli ka starch i loko o ka malt. E like me ka starch maoli, ʻaʻole ia he mea kemika hoʻokahi, akā he hui pū ʻia i loko, ma muli o ke kumu, mai 20 a 25% amylose a me 75-80% amylopectin.
Hoʻokumu ka molekele amylose i nā kaulahao lōʻihi, ʻaʻole lālā, coiled-coil me nā molekole α-glucose i hoʻopili ʻia e nā mea paʻa glucosidic ma ke kūlana α-1,4. ʻOkoʻa ka helu o nā molekala glucose a mai 60 a 600. Hiki ke hoʻoheheʻe ʻia ʻo Amylose i ka wai a, ma lalo o ka hana o ka malt β-amylase, ua hoʻoheheʻe ʻia i ka maltose.
Aia ka mole amylopectin me na kaulahao lala pokole. Ma waho aʻe o nā paʻa ma ke kūlana α-1,4, loaʻa pū nā paʻa α-1,6 ma nā wahi lālā. Aia ma kahi o 3000 mau ʻāpana glucose i loko o ka mole - ʻoi aku ka nui o ka amylopectin ma mua o ka amylose. ʻAʻole hiki ke hoʻoheheʻe ʻia ʻo Amylopectin i ka wai me ka wela ʻole; ke hoʻomehana ʻia, hana ia i kahi paʻi.
Loaʻa i ka malt ʻelua amylases. Hoʻopili kekahi o lākou i ka hopena e wāwahi koke ʻia ai ka starch i dextrins, akā liʻiliʻi ka maltose - ua kapa ʻia kēia amylase dextrinating a i ʻole α-amylase (α-1,4-glucan-4-glucanohydrolase). Ma lalo o ka hana o ka amylase lua, ua hoʻokumu ʻia ka nui o ka maltose - ʻo ia ka saccharifying amylase a i ʻole β-amylase (β-1,4-glucan maltohydrolase).
ʻO ka Dextrinating α-amylase kahi mea maʻamau o ka malt. Hoʻohana ʻia ka α-Amylase i ka wā malting. Hoʻopiʻi ia i ka ʻoki ʻana o nā mea paʻa α-1,4 glucosidic o nā mole o nā ʻāpana starch ʻelua, ʻo ia hoʻi, amylose a amylopectin, ʻoiai ʻo nā mea paʻa hope wale nō i haki ʻole ʻia i loko. Hiki mai ka liquefaction a me ka dextrinization, i hōʻike ʻia i ka emi wikiwiki o ka viscosity o ka hopena (mash liquefaction). I loko o nā kaiapuni kūlohelohe, ʻo ia hoʻi i loko o nā malt extracts a me nā mashes, loaʻa ka α-amylase i kahi mahana kūpono o 70 ° C a ua hoʻopau ʻia ma 80 ° C. ʻO ka pae pH maikaʻi loa ma waena o 5 a me 6 me kahi kiʻekiʻe loa ma ka pihi pH. Pilikia loa ka α-Amylase i ka hoʻonui ʻana i ka ʻakika (ʻo ia ka acid-labile): ʻaʻole i hoʻohana ʻia e ka oxidation ma pH 3 ma 0°C a i ʻole ma pH 4,2-4,3 ma 20°C.
Loaʻa ka saccharifying β-amylase i ka bale a piʻi nui kona leo i ka wā malting (sprouting). Loaʻa i ka β-Amylase ka mana kiʻekiʻe e hoʻokaʻawale i ka haki ʻana o ka starch i ka maltose. ʻAʻole ia e hoʻoheheʻe ʻia i ka starch maoli ʻaʻole hiki ke hoʻoheheʻe ʻia. Mai nā kaulahao amylase lālā ʻole, hoʻokaʻawale ʻo β-amylase i nā kaula lua α-1,4 glucosidic, ʻo ia hoʻi mai nā hopena hoʻemi ʻole (non-aldehyde) o nā kaulahao. Hoʻokaʻawale mālie ʻo Maltose i hoʻokahi mole i ka manawa mai nā kaulahao pākahi. Hoʻopuka pū ʻia ka ʻoki ʻana o Amylopectin, akā hoʻouka ka enzyme i ka moleke amylopectin lālā i ka manawa like i nā kaulahao spatial, ʻo ia hoʻi ma nā wahi lālā kahi i loaʻa ai nā paʻa α-1,6, ma mua o ka pau ʻana o ka cleavage. ʻO ka mahana maikaʻi loa no ka β-amylase i nā malt extracts a me nā mashes aia ma 60-65 ° C; ʻAʻole hoʻohana ʻia ma 75 ° C. ʻO ka pae pH maikaʻi loa he 4,5-5, e like me nā ʻikepili ʻē aʻe - 4,65 ma 40-50 ° C me kahi kiʻekiʻe palupalu ma ka pihi pH.
I ka huina, kapa pinepine ʻia nā amylase he diastase; ʻike ʻia kēia mau enzymes i nā ʻano malt maʻamau a me ka malt diastatic kūikawā, ʻo ia ka hui kūlohelohe o α- a me β-amylase, kahi β-amylase ka nui o ka α-amylase. Me ka hana like o nā amylases ʻelua, ʻoi aku ka hohonu o ka hydrolysis o ka starch ma mua o ka hana kūʻokoʻa o kēlā me kēia, a loaʻa iā 75-80% o ka maltose.
Hoʻohana ʻia ka ʻokoʻa o ka wela o ka α- a me ka β-amylase i ka hoʻomaʻamaʻa e hoʻoponopono i ka pilina o nā enzyme ʻelua ma ke koho ʻana i ka mahana kūpono e kākoʻo i ka hana o kekahi enzyme i ka pōʻino o kekahi.
Ma waho aʻe o ka haʻihaʻi ʻana o ka starch, he mea koʻikoʻi loa ka haki ʻana o nā protein. Hoʻopili ʻia kēia kaʻina - proteolysis - i ka wā mashing e nā enzymes mai ka hui o peptidases a i ʻole protease (peptide hydrolases), ka mea e hydrolyze i nā paʻa peptide -CO-NH-. Ua māhele ʻia lākou i nā endopeptidases a i ʻole proteinases (peptide hydrolases) a me exopeptidases a i ʻole peptidases (dipeptide hydrolases). I ka mash, ʻo nā substrates ke koena o ka mea protein o ka bale, ʻo ia hoʻi leukosin, edestin, hordein a me glutelin, i hoʻololi ʻia i ka wā malting (no ka laʻana, coagulated i ka wā maloʻo) a me nā huahana o kā lākou haki ʻana, ʻo ia hoʻi, albumoses, peptones a me polypeptides.
Loaʻa i ka bale a me ka malt hoʻokahi enzyme mai ka hui o endopeptidases (proteinases) a ma ka liʻiliʻi ʻelua exopeptidases (peptidases). Hoʻohui like ko lākou hopena hydrolyzing. Ma ke ʻano o kā lākou waiwai, ʻo ka bale a me ka malt proteinases he papain-type enzymes, kahi mea maʻamau i nā mea kanu. ʻO ko lākou mahana maikaʻi loa ma waena o 50-60 ° C, ʻo ka pH maikaʻi loa mai 4,6 a 4,9 ma muli o ka substrate. Paʻa ka Proteinase i nā wela kiʻekiʻe a no laila ʻokoʻa mai nā peptidases. Paʻa loa ia ma ka ʻāina isoelectric, ʻo ia hoʻi ma ka pH mai 4,4 a i 4,6. E emi ana ka hana o ka enzyme i loko o ka wai ma hope o 1 hola wale nō ma 30°C; ma 70 ° C ma hope o 1 hola ua luku loa ia.
ʻO ka hydrolysis i hoʻopaʻa ʻia e ka malt proteinase e hele mālie. Ua hoʻokaʻawale ʻia kekahi mau huahana waena ma waena o nā protein a me nā polypeptides, ʻo ia ka mea nui loa he mau ʻāpana peptide - peptones, i kapa ʻia hoʻi nā protease, albumoses, a me nā mea ʻē aʻe. ʻAʻole hui pū nā Peptones i ka wā e hoʻolapalapa ai. He ʻeleʻele ko nā ʻoluʻolu, ʻeleʻele lākou a, i ka wā e hoʻoluliluli ʻia, hana maʻalahi i ka huʻa - he mea koʻikoʻi kēia i ka brewing!
ʻO ka pae hope loa o ka haʻihaʻi protein i hoʻopaʻa ʻia e ka malt proteinase he polypeptides. He ʻāpana molekala kiʻekiʻe wale lākou me nā waiwai colloidal. ʻO ka maʻamau, hoʻokumu nā polypeptides i nā hoʻonā molecular e laha maʻalahi. Ma ke ʻano maʻamau, ʻaʻole lākou e hana like me nā protein a ʻaʻole i hoʻokahe ʻia e ka tannin. ʻO nā polypeptides nā substrate o nā peptidases, e hoʻokō i ka hana o ka proteinase.
Hōʻike ʻia ka paʻakikī peptidase i ka malt e nā enzyme ʻelua, akā hiki nō ke hele mai o nā mea ʻē aʻe. Hoʻopili nā Peptidases i ka hoʻokaʻawale ʻana o nā koena amino acid hope mai nā peptides, hana mua i nā dipeptides a hope loa nā waikawa amino. Hōʻike ʻia nā peptidase e ka kikoʻī o ka substrate. Aia ma waena o lākou nā dipeptidases, e hydrolyze wale i nā dipeptides, a me nā polypeptidases, e hydrolyze i nā peptides kiʻekiʻe i loaʻa ma ka liʻiliʻi ʻekolu mau amino acids i kēlā me kēia mole. Hoʻokaʻawale ka pūʻulu o nā peptidases ma waena o nā aminopolypeptidases, nona ka hana i hoʻoholo ʻia e ka hele ʻana o kahi pūʻulu amino manuahi, a me nā carboxypeptidases, kahi e koi ai i kahi hui carboxyl manuahi. Loaʻa i nā peptidase malt a pau ka pH maikaʻi loa ma kahi wahi alkaline liʻiliʻi ma waena o ka pH 7 a me 8 a me kahi mahana maikaʻi loa ma kahi o 40°C. Ma ka pH 6, kahi i hana ʻia ai ka proteolysis i ka ulu ʻana o ka bale, ʻōlelo ʻia ka hana o nā peptidases, aʻo ka pH 4,5-5,0 (ʻoi aku ka maikaʻi o ka proteinases) peptidases. I loko o nā wai wai, ua emi ka hana o nā peptidases i 50 ° C; ma 60 ° C, ua hoʻopau koke ʻia nā peptidases.
I ka wā mashing, pili nui i nā enzymes e hoʻoheheʻe i ka hydrolysis o nā esters phosphoric acid, a me nā phospholipids o nā membrane cell. He mea koʻikoʻi loa ka hoʻopau ʻana i ka waikawa phosphoric ma muli o kona hopena pololei i ka acidity a me ka buffering system o ka brewing intermediates a me ka pia, a ʻo nā momona momona i hoʻokumu ʻia mai ka phospholipids e hana i nā esters i ka wā fermentation, e hoʻāla ana i nā ʻano ʻala like ʻole. ʻO ka substrate maoli o ka malt phosphoesterases he mau esters o ka waikawa phosphoric, nona ka phytin i hoʻomāhuahua i ka malt. He hui ia o nā paʻakai crystalline a me ka magnesium o ka waikawa phytic, he ester hexaphosphoric o inositol. I loko o nā phosphatides, ua hoʻopaʻa ʻia ka phosphorus ma ke ʻano he ester i ka glycerol, aʻo nā nucleotides i loaʻa kahi ribose phosphorus ester i hoʻopaʻa ʻia i kahi pyrimidine a i ʻole purine base.
ʻO ka malt phosphoesterase koʻikoʻi ka phytase (mesoinositol hexaphosphate phosphohydrolase). He ʻeleu loa ʻo ia. Hoʻopau mālie ʻo Phytase i ka waikawa phosphoric mai ka phytin. Hoʻopuka kēia i nā esters phosphorus like ʻole o ka inositol, ka mea e hāʻawi i ka inositol a me ka phosphate inorganic. Ma waho aʻe o ka phytase, ua wehewehe pū ʻia ka phosphorylase sugar, nucleotide pyrophosphatase, glycerophosphatase a me pyrophosphatase. ʻO ka pH maikaʻi loa o ka malt phosphatases aia ma kahi ākea ākea - mai 5 a 5,5. Pili lākou i nā wela kiʻekiʻe ma nā ʻano like ʻole. ʻO ka pae wela maikaʻi loa o 40-50 ° C kahi kokoke loa i ka pae wela o nā peptidases (proteases).
Hoʻoikaika nui ʻia ke kaʻina hana o ka enzyme e ka oxygen - inā he nele, ʻaʻole e ulu wale ka palaoa, a māmā hoʻi - hoʻopau ia i kekahi mau enzymes, ʻo ia hoʻi ka diastase, a no laila ua hoʻonohonoho ʻia nā keʻena malt - malthouses me ka liʻiliʻi loa. e hoomalamalama.
A hiki i ke kenekulia XNUMX, ua manaʻo ʻia ʻo ia wale nō ka malt i kūpono, ʻaʻole i kū ka germination ma mua o ka puka ʻana o ka lau. I ke kenekulia XNUMX, ua hōʻike ʻia ʻo ka malt kahi i hiki ai ka lau i kahi nui nui (long malt, German Langmalz) he nui ka nui o ka diastase, inā e lawe ʻia ka malting ma ka wela haʻahaʻa loa.
Ma waena o nā mea ʻē aʻe, hoʻohana ʻia ka malt no ka hoʻomākaukau ʻana i ka mea i kapa ʻia malt extract. ʻO ka malt extract he wort, condensed a dehydrated e ka evaporation, brewed mai nā ʻano palaoa ʻoki ʻia o ka bale, rai, kulina, palaoa, a me nā cereals ʻē aʻe. Hoʻokuʻu mālie ʻia ka wort i loko o kahi ʻōpala ma kahi mahana o 45 a 60 ° C i ke kūlike o ka syrup, hoʻomaʻamaʻa ʻia, a hoʻokuʻu ʻia mai nā pūhui hoʻopaʻa ʻia e ka hoʻokaʻawale ʻana a me ka centrifugation. I ka hana pia, hoʻohana ʻole ʻia ka malt extract, no ka mea, ʻaʻole ia e ʻae i ka hoʻokolohua me nā ʻano ʻono a me nā kala.
A maʻalahi loa ka loaʻa ʻana o nā ʻano like ʻole. Ma muli o ke kiʻekiʻe o ka maloʻo, hiki iā ʻoe ke loaʻa nā ʻano malt - māmā, ʻeleʻele, ʻeleʻele. No ka loaʻa ʻana o nā ʻano ʻano ʻeleʻele a me nā ʻano caramel, ʻāpala ʻia ka malt. ʻOi aku ka nui o ka malt i kalua ʻia, ʻoi aku ka nui o ke kō i ka caramelize i loko. ʻO ka ʻono caramel o ka pia mai ka malt me ka caramel maoli i loko: ma hope o ka mahu ʻana a me ka hoʻomaloʻo ʻana, lilo ka mākū i loko o ka malt i kahi nui paʻa caramelized. ʻO kēia ka mea e hoʻohui ai i nā memo kikoʻī i ka pia - a ma ke ala like hiki iā ʻoe ke hoʻohui i kahi "ʻono ahi" me ke kōkua o ka malt i puhi ʻia. A he "smoky beer" ka poʻe Kelemania - rauchbier, i ka hoʻomākaukau ʻana i ka malt ʻōmaʻomaʻo i puhi ʻia ma luna o ke ahi e hoʻohana ʻia: ka wela a me ka uahi mai ka wahie ʻā a maloʻo a ma ka manawa like e puhi i ka huaʻai. Eia kekahi, pili pono ka ʻono a me ka ʻala o ka pia e hiki mai ana i ka wahie e puhi ai i ka malt. I loko o ka hale kūʻai ʻo Schlenkerla (ma ke ala, ʻoi aku ia ma mua o 600 mau makahiki), ua hoʻohana ʻia ka lāʻau beech i hoʻomaʻamaʻa ʻia no kēia mau kumu, mahalo i ka loaʻa ʻana o kēia ʻano like ʻole i kahi ʻano pumehana kūikawā - maikaʻi, hiki ke hoʻomaopopo ʻia nā hoʻāʻo o kēia mau mea kūʻai Bavarian: Pono e ʻimi i kekahi mau ʻano ʻano kumu i loko o ke kānāwai Kelemania e pili ana i ka maʻemaʻe o ka pia, akā naʻe, e kamaʻilio mākou e pili ana i kēia a ʻaʻole wale kēia mau "frameworks" ma hope o ke kūkākūkā ʻana i nā mea āpau o ka pia.
Pono e ʻōlelo ʻia ʻaʻole hiki ke hana i ka pia mai nā ʻano ʻeleʻele wale nō: i ka wā o ka ʻai ʻana, ua nalowale nā enzyme e pono ai no ka saccharification o ka wort. a no laila, e loaʻa pū kekahi, ʻo ka mea pōʻeleʻele loa, ka malt māmā.
I ka huina, i ka wā e hoʻohana ai i nā ʻano malt like ʻole, ua hoʻolako ʻia nā ʻano mea like ʻole i ka pia ma mua o ke kaʻina fermentation, ʻo ka mea nui loa:
- Nā kō (sucrose, glucose, maltose)
- ʻO nā amino acids a me nā peptones
- ʻAmona momona
- Phosphoric acid (Coca-Cola mau loa! E noʻonoʻo mai iaʻu, e noʻonoʻo mai iaʻu!)
- ʻO nā huahana o ka oxidation piha ʻole i ka wā e hoʻomaloʻo ai i nā waiwai āpau i luna me kahi ʻano paʻakikī
Maikaʻi nā mea a pau me ka sugars - ʻo ia ka meaʻai i ka wā e hiki mai ana no ka hū, a me ka ʻono ʻono o ka pia (ʻo ia ka mea i kaulike mua ʻia me nā mea kanu, a ma hope me nā hops, hoʻohui i ka ʻawaʻawa), ua maopopo nā mea āpau me nā huahana o ka piha ʻole. puhi ahi - he kala ʻeleʻele kēia, ʻono a me ka ʻala. Ua kamaʻilio wau e pili ana i ke koʻikoʻi o nā peptones a me ka pua - akā ʻaʻole wau e luhi i ka hana hou ʻana. E hoʻi hou mākou i nā ʻakika momona ke kamaʻilio mākou e pili ana i ka hū a me ka ulu ʻana o nā ʻala hua.
Ma ke ala, e kamaʻilio e pili ana i nā peptones, nā protein a me ka make cell, ua hoʻomanaʻo wau i kahi moʻolelo aʻu i heluhelu ai ma kekahi o nā ʻaoʻao lehulehu. Aia ma lalo o kahi mea hao no kekahi kumu.
ʻAʻole pono e kiaʻi nā keiki, nā wahine a me ka naʻau maule!No ka aneane 10 mau makahiki, ua hoʻokuʻu ʻo BrewDog i kahi pia maikaʻi loa ʻo Scottish - ʻo 55%, ʻo ia ka pia ikaika loa ma ka honua no ka manawa lōʻihi. No laila, ua hoʻopili ʻia kahi ʻāpana liʻiliʻi o ka pūʻulu o kēia inu i loko o ka protein (ʻo ia ka protein, ʻaʻole ka protein) a me nā holoholona ʻē aʻe. ʻO kahi omole o kēia pia i kapa ʻia ʻo The End of History, i kāhiko ʻia me nā mea momona liʻiliʻi i hoʻopiha ʻia ('ōlelo lākou ua loaʻa nā kupapaʻu ma nā alanui), ma kahi o $750.
E hoʻopau mākou ma ʻaneʻi e pili ana i ka malt, me ka ʻōlelo wale ʻana ʻaʻole maikaʻi loa ka malt home - a no laila ua hoʻohana ikaika ʻia me nā mea i lawe ʻia mai.
Leve
ʻO kekahi mea koʻikoʻi loa o ka pia ʻo ka hū ponoʻī. ʻAe, ma hea mākou inā ʻaʻole lākou, ʻeā?
ʻO ka hū a Brewer kahi microorganism e hana i ka fermentation. I ka huli ʻana, ʻo ka fermentation kahi kaʻina biochemical e pili ana i ka hoʻololi redox o nā pūhui organik ma lalo o nā kūlana anaerobic, ʻo ia hoʻi, me ka loaʻa ʻole o ka oxygen. I ka wā o ka fermentation, ʻo ka substrate - a i kā mākou hihia, ke kō - ʻaʻole i hoʻokahe piha ʻia, no laila ʻaʻole ikaika ka fermentation. No nā ʻano like ʻole o ka fermentation, ʻo ka fermentation o hoʻokahi mole glucose e hoʻopuka mai 0,3 a 3,5 mau mole o ATP (adenosine triphosphate), aʻo aerobic (ʻo ia hoʻi, me ka hoʻohana ʻana i ka oxygen) respiration me ka oxidation piha o ka substrate he 38 mau molela ATP. Ma muli o ka haʻahaʻa haʻahaʻa o ka ikehu, koi ʻia nā microorganism fermenting e hana i kahi nui o ka substrate. A he mea pono kēia iā mākou!
Ma kahi o ka fermentation alcoholic, kahi i hoʻololi ʻia ai ka mono- a me disaccharides i ethanol a me carbon dioxide, aia pū kekahi fermentation lactic acid (ʻo ka hopena nui ka lactic acid), propionic acid fermentation (ʻo ka hopena he lactic a me ka acetic acids), formic acid. fermentation (ʻakika formic me nā ʻano like ʻole), fermentation acid butyric (butyric and acetic acid) a me ka homoacetate fermentation (acetic acid wale nō). Pono wau e ʻōlelo ʻaʻole makemake paha ka mea aloha pia i kekahi mea ʻē aʻe ma waho o ka hoʻoheheʻe ʻana i ka waiʻona - ʻaʻohe oʻu manaʻo e makemake kekahi e inu i ka pia ʻawaʻawa e honi ana i ka aila rancid a i ʻole ka tiihi nalo. No laila, ʻo ka hapa o ka "extraneous fermentation" e hoʻomalu ʻia i nā ala āpau, ʻo ia hoʻi, e ka maʻemaʻe o ka hū.
ʻO ka hana hū he ʻoihana nui: ʻo nā laboratories holoʻokoʻa, kūʻokoʻa a hana ʻia paha ma ka brewery, hana e hoʻomohala i nā ʻano o ka hū a brewer me kekahi mau ʻano. ʻO ka meaʻai hū he mea huna i mālama nui ʻia ma waena o ka mea hana brewer. Ua ʻōlelo lākou he kuʻuna ko nā kānaka o ʻEulopa ʻĀkau i ka hāʻawi ʻana i kahi lāʻau hoʻoinu kūikawā mai kēlā hanauna i kēia hanauna. ʻAʻole hiki ke hana i ka pia, no laila ua manaʻo ʻia ka lāʻau he mea kupua a mālama pono ʻia. ʻOiaʻiʻo, ʻaʻole lākou i ʻike e pili ana i ka hū i kēlā manawa a ʻaʻole maopopo i ke kuleana maoli o ka lāʻau, akā naʻe, ua hoʻomaopopo lākou i ka waiwai o kēia ʻahaʻaina.
Akā, aia nā ʻokoʻa i kekahi lula. ʻo kahi laʻana:
- Ma Belgium, hana lākou i nā keiki hipa - ʻo ia ka pia e hoʻomaka ana e ferment iā ia iho, mahalo i nā microorganism e komo i ka wort mai ka lewa. Ua manaʻo ʻia he hiki ke loaʻa nā lambika maoli ma kekahi mau wahi o Belgium, a ua maopopo ka hui ʻana a me ka paʻakikī o ka fermentation ma laila e uhaʻi ai ka diabolo iā ia iho. Eia naʻe, ʻoiaʻiʻo: ʻaʻole no nā kānaka a pau nā lambika, a ʻaʻole kūpono i ka poʻe i manaʻoʻiʻo ʻaʻole pono ka pia.
- Ua hana ʻo Rogue Ales ʻAmelika i kahi ʻale i hoʻokumu ʻia ma luna o ka hū a ke poʻo i hoʻomākaukau pono ʻia i loko o kona ʻumiʻumi.
- ʻO kāna hoa hana Australia mai ka 7 Cent brewery ua hele hou aʻe a hoʻoulu i ka hū ʻāhiu ma kona piko, a laila hoʻokuʻu i ka pia e pili ana i ia.
- Polani brewery Ua hana ka Order of Yoni i ka pia mai nā wāhine i kekahi mau makahiki aku nei. ʻAe, e like me nā wahine ... mai ka hū mai nā wahine. ʻAʻole i pōʻino iki nā wahine... ʻAe, ma ka pōkole, maopopo ʻoe...
I ka wā o ka fermentation, ʻaʻole ʻai wale ka mea hū a brewer i ke kō a hana i ka mea i manaʻo ʻia, akā hana pū kekahi i ka nui o nā kaʻina hana kemika. Ma keʻano kūikawā, hiki i nā kaʻina hana esterification - ka hoʻokumu ʻana o nā esters: maikaʻi, aia ka waiʻona, nā momona momona (e hoʻomanaʻo e pili ana i ka malt?) - pū kekahi, hiki iā ʻoe ke hana i nā mea hoihoi mai iā lākou! Hiki ke lilo i ʻāpala ʻōmaʻomaʻo (ua loaʻa i kekahi mau lagers ʻAmelika), he maiʻa (maʻamau o nā pia palaoa Kelemania), pear, a i ʻole ka pata. A laila, hoʻomanaʻo wau i ke kula a me nā eter like ʻole i honi loa i ka yum-yum-yum. ʻAʻole naʻe a pau. Inā loaʻa iā ʻoe kahi mea inu me ka ʻala hua a i ʻole kahi ʻala maʻalahi o ka hui ʻana o ka fusel a me ka solvent e hilinaʻi ʻia i ka neʻe ʻana o nā esters, ʻo ia hoʻi e pili ana i nā kumu like ʻole: ka wela fermentation, wort extract, yeast strain, ka nui o ka oxygen i komo i ka wort . E kamaʻilio mākou e pili ana i kēia ke hele mai mākou e nānā i ka ʻenehana brewing.
Ma ke ala, pili pū ka hū i ka ʻono - e hoʻomanaʻo mākou i kēia ke kamaʻilio mākou e pili ana i nā hops.
A i kēia manawa, ʻoiai ua kamaʻāina mākou i ka hū, hiki iā mākou ke haʻi iā ʻoe e pili ana i ke ala pololei wale nō e māhele ai i ka pia. ʻAʻole, %username%, ʻaʻole kēia he "mālamalama" a me ka "ʻeleʻele", no ka mea, ʻaʻohe mālamalama a ʻeleʻele hoʻi, e like me ka 100% blonde a me 100% brunettes ʻaʻole i loaʻa. He mahele keia i ka ale a me ka lager.
ʻO ka ʻōlelo koʻikoʻi, i ka maka o ka poʻe brewers, ʻelua ʻano o ka fermentation: top fermentation (e piʻi aʻe ka hū i luna o ka wort) - ʻo ia ke ʻano o ka hana ʻana i ka ale, a me ka fermentation lalo (hoʻohu i lalo) - penei ke ʻano. hana ʻia ka lager. He maʻalahi ke hoʻomanaʻo:
- ʻO Ale -> kiʻekiʻe ka mea hū -> kiʻekiʻe ka mahana fermentation (ma kahi o +15 a +24 °C) -> kiʻekiʻe ka wela hoʻohana (mai +7 a +16 °C).
- Lager -> haʻahaʻa ka hū -> haʻahaʻa ka wela fermentation (ma kahi o +7 a +10 °C) -> haʻahaʻa ka wela hoʻohana (mai +1 a +7 °C).
ʻO ka Ale ka ʻano pia kahiko loa, ʻo ia ka mea i hana ʻia e ka poʻe hana hana mua loa i nā haneli mau makahiki aku nei. ʻO kahi pōmaikaʻi koʻikoʻi o nā ales ʻo kā lākou hana maʻalahi a maʻalahi hoʻi, ʻaʻole ia e koi i nā mea hoʻoheheʻe hou aku, e like me ke ʻano me nā lagers, a no laila hiki ke hāʻawi aku nā hale hana hana a pau i hoʻokahi ale ʻē aʻe.
Ua ʻike ʻia ʻo Lager ma hope: ua hoʻomaka ka hoʻomohala ʻana a i ʻole ka liʻiliʻi o ka hoʻomohala ʻana i ke kenekulia XNUMX wale nō, a i ka hapa lua o ke kenekulia XNUMX wale nō i hoʻomaka ai e loaʻa ka manawa koʻikoʻi. ʻOi aku ka ʻono a me ka ʻala o nā lager o kēia wā, a me kahi kala māmā maʻamau (ʻoiai aia nā lager ʻeleʻele) a me kahi ABV haʻahaʻa. ʻO kahi ʻokoʻa koʻikoʻi mai nā ales: i ka pae hope o ka hana ʻana, ninini ʻia ka lager i loko o nā pahu kūikawā a ulu i laila no nā pule he nui a i ʻole mau mahina i nā mahana kokoke i ka zero - ua kapa ʻia kēia kaʻina lagerization. ʻOi aku ka lōʻihi o nā ʻano lager. Ma muli o ka maʻalahi o ka mālama ʻana i ka maikaʻi like ʻole a me ka lōʻihi o ke ola ʻana, ʻo ka lager ka ʻano pia kaulana loa ma ka honua: kokoke i nā hale hana nui a pau e hana i nā lagers. Eia nō naʻe, no ka mea, pono ka hana ʻana i kahi ʻenehana paʻakikī (e hoʻomanaʻo e pili ana i ka lagerization), a me ke alo o ka hū-kū kūʻokoʻa kūikawā - a no laila ke kū ʻana o nā lagers kumu (mua, ʻaʻole rebranded) i ka papa inoa o nā ʻano like ʻole i hāʻawi ʻia i kekahi mau mea hana brewery. he hōʻailona o kona kūlana a me ka ʻike brewers.
Manaʻo ka poʻe he nui (me aʻu iho) he pia "pololei" i hoʻohālikelike ʻia me nā lagers. ʻOi aku ka paʻakikī o Elis ma ke ʻano o nā mea ʻala a me nā mea ʻono, a ʻoi aku ka waiwai a me nā ʻano like ʻole. Akā ʻoi aku ka maʻalahi o ka inu ʻana i nā lagers, ʻoi aku ka hōʻoluʻolu a, ma ka awelika, ʻoi aku ka ikaika. He ʻokoʻa ka Lager mai ka ale no ka mea, ʻaʻohe ona ʻono ʻokoʻa a me ka ʻala o ka mea hū, he mea nui ia, a i kekahi manawa pono no ka ale.
ʻAe, ua ʻike mākou. Akau? ʻAʻole, ʻaʻole ʻoiaʻiʻo - aia nā koho inā ʻo ka pia he hui pū ʻia o ka lager a me ka ale. ʻO kahi laʻana, ʻo German Kölsch kahi pia i hoʻomoʻa ʻia (ʻo ia hoʻi, he ale) i oʻo i nā haʻahaʻa haʻahaʻa (e like me ka lager). Ma muli o kēia ʻano hana hoʻomohala hybrid, loaʻa ka inu i nā ʻano o nā ʻano pia ʻelua: ʻo ka māmā, ka māmā a me ka hou i hui pū ʻia me nā huaʻai maʻalahi i ka ʻono a me ka ʻono pōkole akā ʻoluʻolu. A ʻo ka hope, he kulu o ka hops.
Ma ka laulā, inā ʻoe, %username%, ua manaʻo koke ʻoe ua hoʻomaka ʻoe e hoʻomaopopo i ka hoʻokaʻawale ʻana o ka pia, a laila eia kahi mea hope iā ʻoe:
E hōʻuluʻulu mākou e pili ana i ka hū: ma ka hōʻuluʻulu ʻana, ʻoi aku ka lōʻihi o ka hana ʻana o ka hū, ʻoi aku ka nui o ka ʻono a me ke ʻano o ka pia. He ʻoiaʻiʻo loa kēia no nā ale i ʻoi aku ka kiʻekiʻe o nā mea e pili ana i ka ʻono a me ka ʻala. No kēia kumu, koi ʻia kekahi mau ʻano ale i ka fermentation hou aʻe i loko o ka ʻōmole: ua hoʻopaʻa ʻia ka pia i loko o kahi pahu aniani a noho ma ka papa hale kūʻai, akā ke hana mau nei ke kaʻina fermentation i loko. Ma ke kūʻai ʻana i ʻelua ʻōmole o kēia pia a inu i nā manawa like ʻole, hiki iā ʻoe ke manaʻo i kahi ʻokoʻa nui. I ka manawa like, hoʻoneʻe ka pasteurization i ka pia i kekahi o kāna mau ʻano ʻono, no ka mea, hoʻopau ia i ka hele ʻana o ka hū ola i loko o ka inu. ʻOiaʻiʻo, ʻo ia ke kumu i manaʻo nui ʻia ai ka pia i kānana ʻole ʻia e nā mea he nui: ʻoiai ma hope o ka pasteurization, hiki i nā koena o ka moʻomeheu hū ke hana i ka mea inu. ʻO ka sediment i ʻike ʻia ma lalo o ka ipu me ka pia i kānana ʻole ʻia ʻo ia ke koena o ka hū.
Akā e hana ʻia kēia mau mea ma hope, a i kēia manawa pono mākou e papa inoa i kekahi mau mea koho o ka pia.
Nā mea hou aʻe e pili ana i kēia ma ka ʻāpana aʻe.
Puna: www.habr.com