Nyob zoo %username%.
Yog tias koj muaj lus nug tam sim no: "Hav, ntu 2 txhais li cas - qhov twg yog thawj?!" - mus sai sai .
Zoo, rau cov neeg uas twb paub txog thawj ntu, cia peb ncaj qha mus rau qhov chaw.
Yog lawm, thiab kuv paub tias rau ntau, Hnub Friday nyuam qhuav pib - zoo, ntawm no yog ib qho laj thawj kom npaj rau yav tsaus ntuj.
Peb mus.
Thaum pib, kuv yuav qhia koj txog kev taug kev nyuaj ntawm npias hauv Iceland.
Kev txwv tsis pub nyob hauv Iceland tuaj ntxov dua hauv Tebchaws Meskas - hauv xyoo 1915. Txawm li cas los xij, qhov xwm txheej tsis tau nyob ntev, txij li cov lus teb tau nruj, raws li lawv tam sim no hais tias, kev tawm tsam: Spain, tau poob lub lag luam Icelandic wine, nres yuav ntses los ntawm Iceland teb. Lawv tau tswj kom zam tau qhov no tsuas yog rau xyoo, thiab txij li xyoo 1921, cawv tau raug cais tawm ntawm cov npe ntawm cov khoom txwv tsis pub hauv Iceland. Txawm li cas los xij, tsis muaj npias.
Nws siv cov neeg Icelanders tsis txaus ntseeg ntxiv 14 xyoo kom tau txais txoj cai haus dej cawv muaj zog: xyoo 1935 koj tuaj yeem haus cawv, rum, whiskey thiab lwm yam, tab sis npias tsuas yog qaug cawv tsis muaj zog tshaj 2,25%. Lub teb chaws txoj kev coj noj coj ua tom qab ntawd ntseeg tias ib txwm npias ua rau muaj kev vam meej ntawm kev debauchery, vim tias nws siv tau ntau dua li cawv muaj zog (zoo, yog, tau kawg).
Cov Icelanders pom ib qho kev daws teeb meem yooj yim thiab pom tseeb, uas ua rau kuv muaj kev khuv leej ntau dua tom qab 2016 European Championship: tib neeg tsuas yog diluted cov npias raws cai nrog cov cawv muaj zog raws cai. Tau kawg, tsoomfwv ib txwm ntsib nws cov pej xeem ib nrab, thiab yog vim li cas xyoo 1985, tus staunch teetotaler thiab sarcastic Minister of Human Rights (dab tsi yog irony!) tau ua tiav txoj kev txwv no.
Kev haus npias hauv Iceland thaum kawg tau tso cai tsuas yog thaum Lub Peb Hlis 1, 1989, 74 xyoo tom qab txiav npluav. Thiab nws yog qhov tseeb tias txij thaum ntawd los, Lub Peb Hlis 1 yog Hnub Npias hauv Iceland: taverns qhib kom txog thaum sawv ntxov, thiab cov neeg hauv zos nco ntsoov tias lawv tau tos li cas rau peb lub hlis twg ntawm ib puas xyoo rau kev rov qab los ntawm lawv cov dej haus nyiam. Los ntawm txoj kev, koj tuaj yeem ntxiv hnub no rau koj daim ntawv qhia hnub, thaum nws yog qhov tsim nyog hla lub khob ua npuas ncauj.
Hauv ntu tom ntej, raws li zaj dab neeg nthuav, Kuv xav tias kuv yuav sau qee yam txog Guinness ...
Tab sis cia peb rov qab mus rau qhov chaw uas peb tau tso tseg, uas yog, cov khoom xyaw ntawm npias.
Ntsev.
Malt yog qhov tseem ceeb thib ob ntawm npias tom qab dej. Thiab tsis tsuas yog npias - malt ua lub hauv paus rau kev tsim cov dej qab zib ntau fermented - suav nrog kvass, kulagi, makhsym, thiab whiskey. Nws yog malt uas muab zaub mov rau cov poov xab, thiab yog li txiav txim siab ob qho tib si lub zog thiab qee qhov saj zoo. Zib ntab, grainy, biscuit, nutty, chocolate, kas fes, caramel, qhob cij - tag nrho cov saj zoo li tsis ua tsaug rau chemistry (kom zoo dua los yog phem dua) - tab sis ua tsaug rau malt. Ntxiv mus: tsis muaj brewer zoo yuav ntxiv ib yam dab tsi ntxiv uas tuaj yeem tau txais lawm. Koj yuav pom tom qab tias nws tsis yog hais txog qhov tsw koj tuaj yeem tau txais los ntawm malt.
Malt yog me ntsis sprouted nplej: barley, rye, nplej los yog oats. Barley malt yog siv yeej ib txwmYog hais tias koj haus cov nplej npias, ces paub: cov nplej malt nyob rau hauv nws tsuas yog ib tug admixture rau barley malt. Ib yam li ntawd, oat malt yog ib qho khoom siv rau barley malt; nws yog siv tsawg dua li cov nplej malt, tab sis yog siv rau hauv kev tsim ntawm qee qhov stouts.
Muaj ob hom malt: yooj yim - nws muab wort ntau cov suab thaj rau ntxiv fermentation, tab sis tsis cuam tshuam rau saj ntau dhau, thiab tshwj xeeb - nws tsis zoo nyob rau hauv fermentable qab zib, tab sis muab lub npias ib tug pronounced saj. Ib feem tseem ceeb ntawm cov npias tsim tawm ntau yog tsim los ntawm ntau lub hauv paus malts.
Grain raw khoom npaj rau brewing yuav tsum tau ua ua ntej, uas muaj xws li tig nws mus rau hauv brewing malt. Cov txheej txheem suav nrog sprouting cereal nplej, ziab lawv, thiab tshem tawm cov sprouts. Kev ua ntxiv ntawm malt tuaj yeem nqa tawm ob qho tib si ntawm lub brewery thiab ntawm ib qho chaw ua lag luam (malt cog).
Cov txheej txheem ntawm kev tsim malt yog muab faib ua soaking thiab germination ntawm noob. Thaum lub sij hawm germination, tshuaj hloov pauv tshwm sim thiab cov tshuaj tshiab tsim. Thiab lub luag haujlwm tseem ceeb hauv qhov no yog ua los ntawm ntau yam enzymes, uas muaj ntau yam hauv germinating malt. Peb mam li saib qee yam ntawm lawv tam sim no. Npaj txhij, % username%, nws tab tom yuav ntaus koj lub hlwb.
Yog li, peb muaj npaj txhij-ua sprouted malt. Cia peb pib mashing - qhov no yog npaj wort los ntawm malt. Lub malt yog crushed, tov nrog dej kub, thiab lub mash (ib tug sib tov ntawm crushed grain khoom) yog maj rhuab. Qhov ntsuas kub maj mam nce ntxiv yog qhov tsim nyog vim tias malt enzymes ua txawv ntawm qhov kub sib txawv. Kub ncua sij hawm cuam tshuam rau saj, lub zog, foaminess thiab ntom ntawm lub resulting npias. Thiab nyob rau theem sib txawv sib txawv enzymes tau qhib.
Lub hydrolytic tawg ntawm starch (amylolysis) thaum mashing yog catalyzed los ntawm malt amyloses. Ntxiv rau lawv, malt muaj ntau cov enzymes los ntawm cov pab pawg ntawm amyloglucosidases thiab transferases, uas tawm tsam qee cov hmoov txhuv nplej siab, tab sis nyob rau hauv cov ntsiab lus ntawm qhov sib piv lawv tsuas yog qhov tseem ceeb thib ob thaum lub sij hawm mashing.
Thaum mashing, lub ntuj substrate yog cov hmoov txhuv nplej siab muaj nyob rau hauv malt. Ib yam li cov hmoov txhuv nplej siab, nws tsis yog ib qho tshuaj lom neeg, tab sis muaj cov khoom sib xyaw, nyob ntawm lub hauv paus chiv keeb, los ntawm 20 mus rau 25% amylose thiab 75-80% amylopectin.
Lub amylose molecule tsim ntev, unbranched, coiled-coil chains uas muaj Ξ±-glucose molecules sib txuas los ntawm glucosidic bonds ntawm Ξ±-1,4 txoj hauj lwm. Tus naj npawb ntawm cov piam thaj molecules txawv ntawm 60 mus rau 600. Amylose yog soluble hauv dej thiab, nyob rau hauv qhov kev txiav txim ntawm malt Ξ²-amylase, yog tag nrho hydrolyzed rau maltose.
Lub amylopectin molecule muaj cov ceg luv luv. Ntxiv rau daim ntawv cog lus ntawm Ξ±-1,4 txoj haujlwm, Ξ±-1,6 daim ntawv cog lus kuj pom muaj nyob ntawm cov chaw ceg ntoo. Muaj txog 3000 cov piam thaj hauv cov molecule - amylopectin loj dua amylose. Amylopectin yog insoluble nyob rau hauv dej tsis muaj cua sov; thaum rhuab, nws tsim ib tug muab tshuaj txhuam.
Malt muaj ob amylases. Ib tug ntawm lawv catalyzes cov tshuaj tiv thaiv uas cov hmoov txhuv nplej siab sai sai rau hauv dextrins, tab sis kuj me ntsis maltose tsim - cov amylase no hu ua dextrinating los yog Ξ±-amylase (Ξ±-1,4-glucan-4-glucanohydrolase). Nyob rau hauv qhov kev txiav txim ntawm ob amylase, ib tug loj npaum li cas ntawm maltose yog tsim - qhov no yog saccharifying amylase los yog Ξ²-amylase (Ξ²-1,4-glucan maltohydrolase).
Dextrinating Ξ±-amylase yog ib feem ntawm malt. Ξ±-Amylase yog qhib thaum lub sij hawm malting. Nws catalyzes lub cleavage ntawm Ξ±-1,4 glucosidic bonds ntawm cov molecules ntawm ob qho tib si starch Cheebtsam, piv txwv li, amylose thiab amylopectin, thaum lub sij hawm tsuas yog lub davhlau ya nyob twg daim ntawv cog lus yog tawg unevenly sab hauv. Liquefaction thiab dextrinization tshwm sim, manifested nyob rau hauv ib tug sai txo nyob rau hauv lub viscosity ntawm cov tshuaj (mash liquefaction). Nyob rau hauv ib puag ncig ntuj, piv txwv li nyob rau hauv malt extracts thiab mashes, Ξ±-amylase muaj qhov kub siab tshaj ntawm 70 Β° C thiab yog inactivated ntawm 80 Β° C. Qhov zoo tshaj pH cheeb tsam yog nyob nruab nrab ntawm 5 thiab 6 nrog qhov tseeb tshaj plaws ntawm pH nkhaus. Ξ±-Amylase yog rhiab heev rau acidity (nws yog acid-labile): nws yog inactivated los ntawm oxidation ntawm pH 3 ntawm 0 Β° C los yog ntawm pH 4,2-4,3 ntawm 20 Β° C.
Saccharifying Ξ²-amylase muaj nyob rau hauv barley thiab nws cov ntim nce ntau heev thaum lub sij hawm malting (sprouting). Ξ²-Amylase muaj peev xwm ua kom muaj zog ua kom tawg ntawm cov hmoov txhuv nplej siab rau maltose. Nws tsis yog liquefy cov hmoov txhuv nplej siab hauv cov hmoov txhuv nplej siab los yog cov hmoov txhuv nplej siab. Los ntawm unbranched amylase chains, Ξ²-amylase cleaves theem nrab Ξ±-1,4 glucosidic bonds, uas yog los ntawm cov tsis-txo (tsis-aldehyde) kawg ntawm cov chains. Maltose maj mam cais tawm ib qho molecule ntawm ib lub sij hawm los ntawm ib tug neeg chains. Amylopectin cleavage kuj tshwm sim, tab sis lub enzyme tawm tsam cov ceg ntawm amylopectin molecule ib txhij nyob rau hauv ob peb spatial chains, uas yog nyob rau hauv lub branching qhov chaw uas Ξ±-1,6 bonds nyob, ua ntej uas cleavage nres. Qhov kub zoo tshaj plaws rau Ξ²-amylase hauv malt extracts thiab mashes yog ntawm 60-65 Β° C; Nws yog inactivated ntawm 75 Β° C. Qhov zoo tshaj pH cheeb tsam yog 4,5-5, raws li lwm cov ntaub ntawv - 4,65 ntawm 40-50 Β° C nrog ib tug mos siab tshaj plaws pH nkhaus.
Nyob rau hauv tag nrho, amylase feem ntau hu ua diastase; cov enzymes no muaj nyob rau hauv ib txwm hom malt thiab nyob rau hauv tshwj xeeb diastatic malt, uas yog ib tug natural sib tov ntawm Ξ±- thiab Ξ²-amylase, nyob rau hauv uas Ξ²-amylase quantitatively predominates tshaj Ξ±-amylase. Nrog rau kev ua haujlwm ib txhij ntawm ob qho tib si amylase, hydrolysis ntawm cov hmoov txhuv nplej siab ntau dua nrog kev ywj pheej ntawm txhua tus ib leeg, thiab 75-80% ntawm maltose tau txais.
Qhov sib txawv ntawm qhov kub siab tshaj ntawm Ξ±- thiab Ξ²-amylase yog siv hauv kev xyaum los tswj kev sib cuam tshuam ntawm ob lub enzymes los ntawm kev xaiv qhov kub thiab txias los txhawb kev ua haujlwm ntawm ib qho enzyme rau kev puas tsuaj ntawm lwm tus.
Ntxiv nrog rau kev rhuav tshem cov hmoov txhuv nplej siab, kev tawg ntawm cov proteins kuj tseem ceeb heev. Cov txheej txheem no - proteolysis - yog catalyzed thaum mashing los ntawm enzymes los ntawm pab pawg neeg ntawm peptidases los yog proteases (peptide hydrolases), uas hydrolyze peptide bonds -CO-NH-. Lawv muab faib ua endopeptidases lossis proteinases (peptide hydrolases) thiab exopeptidases lossis peptidases (dipeptide hydrolases). Nyob rau hauv mash, cov substrates yog cov seem ntawm cov protein ntawm barley, xws li leukosin, edestin, hordein thiab glutelin, ib feem hloov thaum lub sij hawm malting (piv txwv li, coagulated thaum ziab) thiab cov khoom ntawm lawv tawg, i.e. albumoses, peptones thiab polypeptides.
Barley thiab malt muaj ib qho enzyme los ntawm pab pawg endopeptidases (proteinases) thiab tsawg kawg ob exopeptidases (peptidases). Lawv cov nyhuv hydrolyzing yog kev sib koom ua ke. Hais txog lawv cov khoom, barley thiab malt proteinases yog papain-type enzymes, uas muaj ntau heev hauv cov nroj tsuag. Lawv qhov kub zoo tshaj plaws yog nyob nruab nrab ntawm 50-60 Β° C, qhov zoo tshaj pH yog li ntawm 4,6 txog 4,9 nyob ntawm qhov substrate. Proteinase kuj ruaj khov ntawm qhov kub thiab txias thiab yog li txawv ntawm peptidases. Nws yog qhov ruaj khov tshaj plaws hauv thaj av isoelectric, piv txwv li ntawm pH ntawm 4,4 txog 4,6. Kev ua enzyme hauv qhov chaw aqueous txo qis tom qab 1 teev ntawm 30 Β° C; ntawm 70 Β° C tom qab 1 teev nws raug rhuav tshem tag nrho.
Hydrolysis catalyzed los ntawm malt proteinase tshwm sim maj mam. Ob peb cov khoom nruab nrab tau raug cais tawm ntawm cov proteins thiab polypeptides, ntawm qhov tseem ceeb tshaj plaws yog peptide fragments - peptones, tseem hu ua proteases, albumoses, thiab lwm yam. Cov no yog cov khoom siv ntau dua colloidal cleavage uas muaj cov yam ntxwv ntawm cov proteins. Peptones tsis coagulate thaum boiled. Cov kev daws teeb meem muaj qhov chaw ua haujlwm, lawv khov thiab, thaum shaken, yooj yim ua npuas dej - qhov no yog qhov tseem ceeb heev hauv brewing!
Cov theem kawg ntawm kev tawg ntawm cov protein catalyzed los ntawm malt proteinase yog polypeptides. Lawv tsuas yog qee qhov siab-molecular cov khoom nrog cov khoom colloidal. Feem ntau, polypeptides tsim cov tshuaj molecular uas diffuse yooj yim. Raws li txoj cai, lawv tsis hnov ββββmob zoo li cov proteins thiab tsis yog los ntawm tannin. Polypeptides yog cov substrates ntawm peptidases, uas txhawb kev ua haujlwm ntawm proteinase.
Lub peptidase complex yog sawv cev hauv malt los ntawm ob lub enzymes, tab sis muaj lwm tus kuj ua tau. Peptidases catalyze lub cleavage ntawm lub davhlau ya nyob twg amino acid residues los ntawm peptides, thawj tsim dipeptides thiab thaum kawg amino acids. Peptidases yog qhov tshwj xeeb ntawm substrate. Ntawm lawv muaj dipeptidases, uas hydrolyze tsuas yog dipeptides, thiab polypeptidases, uas hydrolyze siab peptides muaj tsawg kawg yog peb amino acids ib molecule. Cov pab pawg ntawm peptidases txawv ntawm aminopolypeptidases, nws cov haujlwm yog txiav txim siab los ntawm kev muaj cov amino pawg dawb, thiab carboxypeptidases, uas yuav tsum muaj cov pab pawg carboxyl dawb. Tag nrho cov malt peptidases muaj qhov pom zoo pH hauv thaj tsam me ntsis alkaline nruab nrab ntawm pH 7 thiab 8 thiab qhov ntsuas kub zoo li ntawm 40 Β° C. Ntawm pH 6, qhov twg proteolysis tshwm sim nyob rau hauv germinating barley, cov kev ua ntawm peptidases yog pronounced, thaum pH 4,5-5,0 (zoo proteinases) peptidases yog inactivated. Hauv cov tshuaj aqueous, cov kev ua ntawm peptidases txo qis ntawm 50 Β° C; ntawm 60 Β° C, peptidases yog inactivated sai.
Thaum mashing, qhov tseem ceeb tseem ceeb yog txuas mus rau cov enzymes uas ua rau lub hydrolysis ntawm phosphoric acid esters, nrog rau phospholipids ntawm cell membranes. Kev tshem tawm ntawm phosphoric acid yog technically tseem ceeb heev vim nws ncaj qha cuam tshuam rau acidity thiab buffering system ntawm brewing intermediates thiab npias, thiab cov fatty acids tsim los ntawm phospholipids daim ntawv esters thaum lub sij hawm fermentation, ua rau ntau yam aromas. Lub ntuj substrate ntawm malt phosphoesterases yog esters ntawm phosphoric acid, uas phytin predominates nyob rau hauv malt. Nws yog ib tug sib tov ntawm crystalline thiab magnesium ntsev ntawm phytic acid, uas yog ib tug hexaphosphoric ester ntawm inositol. Hauv phosphatides, phosphorus yog khi li ester rau glycerol, thaum nucleotides muaj ribose phosphorus ester khi rau pyrimidine lossis purine puag.
Qhov tseem ceeb tshaj plaws malt phosphoesterase yog phytase (mesoinositol hexaphosphate phosphohydrolase). Nws nquag nquag heev. Phytase maj mam tshem tawm phosphoric acid los ntawm phytin. Qhov no ua rau ntau yam phosphorus esters ntawm inositol, uas thaum kawg tawm los inositol thiab inorganic phosphate. Ntxiv rau phytase, qab zib phosphorylase, nucleotide pyrophosphatase, glycerophosphatase thiab pyrophosphatase kuj tau piav qhia. Qhov zoo tshaj pH ntawm malt phosphatase yog nyob rau hauv ib tug kuj nqaim ntau yam - los ntawm 5 mus rau 5,5. Lawv rhiab heev rau qhov kub thiab txias hauv ntau txoj kev. Qhov ntsuas kub zoo tshaj plaws ntawm 40-50 Β° C yog ze rau qhov kub ntawm peptidases (proteases).
Cov txheej txheem ntawm kev tsim enzyme yog cuam tshuam los ntawm oxygen - yog tias tsis muaj nws, cov nplej tsuas yog tsis germinate, thiab lub teeb - nws rhuav tshem qee cov enzymes, tshwj xeeb tshaj yog diastase, thiab yog li ntawd malting chav - malthouses - yog teem nrog me ntsis nkag. rau teeb.
Kom txog rau thaum lub xyoo pua puv XNUMX, nws tau ntseeg tias tsuas yog xws li malt yog haum, germination ntawm uas tsis tshwm sim ua ntej cov tsos ntawm nplooj. Nyob rau hauv lub xyoo pua XNUMXth, nws tau raug pov thawj tias malt nyob rau hauv uas cov nplooj ntawv tau mus txog ib tug kuj loj loj (ntev malt, German Langmalz) muaj ho loj npaum li cas ntawm diastase, yog hais tias tsuas yog lub malting yog nqa tawm nyob rau hauv lub qis tshaj kub.
Ntawm lwm yam, malt kuj yog siv rau kev npaj ntawm thiaj li hu ua malt extract. Malt extract yog wort, condensed los yog dehydrated los ntawm evaporation, brewed los ntawm crushed nplej ntawm barley, rye, pob kws, nplej, thiab lwm yam cereals. Lub wort yog evaporated maj mam nyob rau hauv lub tshuab nqus tsev ntawm qhov kub ntawm 45 mus rau 60 Β° C rau qhov sib xws ntawm syrup, clarified, thiab freed los ntawm binding compounds los ntawm kev sib cais thiab centrifugation. Hauv kev tsim npias, malt extract yog siv tsis tshua muaj, vim nws tsis tso cai rau kev sim nrog ntau yam saj thiab xim.
Thiab tau txais ntau yam yog qhov yooj yim heev. Nyob ntawm qhov degree ntawm ziab, koj tuaj yeem tau txais ntau hom malt - lub teeb, tsaus, dub. Yuav kom tau txais qhov tsaus ntuj thiab tshwj xeeb tshaj yog caramel ntau yam, malt yog ci. Qhov ntau malt yog ci, cov suab thaj ntau caramelize hauv nws. Lub caramel tsw ntawm npias los ntawm malt nrog zoo tiag tiag caramel sab hauv: tom qab steaming thiab ziab, cov hmoov txhuv nplej siab muaj nyob rau hauv malt hloov mus rau hauv caramelized khoom loj. Nws yog qhov no uas yuav ntxiv cov cim sau rau npias - thiab tib txoj kev koj tuaj yeem ntxiv "hluav taws tsw" nrog kev pab los ntawm qhov tseeb burnt roasted malt. Thiab cov Germans kuj muaj "smoky npias" - rauchbier, nyob rau hauv kev npaj uas ntsuab malt haus luam yeeb tshaj hluav taws yog siv: lub tshav kub thiab pa luam yeeb los ntawm cov hlawv roj qhuav thiab nyob rau tib lub sij hawm haus luam yeeb sprouted nplej. Ntxiv mus, qhov saj thiab aroma ntawm npias yav tom ntej ncaj qha nyob ntawm seb cov roj siv los haus cov malt. Nyob rau hauv Schlenkerla brewery (uas, los ntawm txoj kev, yog ntau tshaj 600 xyoo), seasoned beech ntoo yog siv rau cov hom phiaj no, ua tsaug rau cov ntau yam no tau txais ib tug tshwj xeeb haus luam yeeb profile - zoo, kev sim ntawm cov Bavarian brewers yog to taub: Nws yog ib qho tsim nyog los saib rau qee yam tseem ceeb nyob rau hauv txoj cai nqaim German txoj cai ntawm purity ntawm npias, txawm li cas los xij, peb yuav tham txog cov no thiab tsis yog cov "cov qauv" tom qab peb tham txog tag nrho cov khoom xyaw ntawm npias.
Nws tseem yuav tsum tau hais tias nws yog tsis yooj yim sua rau brew npias los ntawm tsuas yog tsaus ntau yam: thaum lub sij hawm ci, cov enzymes tsim nyog rau saccharification ntawm wort yog ploj. thiab yog li ntawd ib qho, txawm tias qhov tsaus ntuj tshaj plaws rauchbier yuav muaj lub teeb malt thiab.
Nyob rau hauv tag nrho, thaum siv ntau hom malt, tag nrho cov khoom sib txawv twb tau muab rau npias ua ntej txheej txheem fermentation, qhov tseem ceeb tshaj plaws yog:
- Qab Zib (sucrose, qabzib, maltose)
- Amino acids thiab peptones
- Fatty acids
- Phosphoric acid (Ib txwm Coca-Cola! Nco kuv, nco kuv!)
- Cov khoom ntawm oxidation tsis tiav thaum ziab ntawm tag nrho cov saum toj no wealth nrog ib tug complex muaj pes tsawg leeg
Txhua yam yog tseeb nrog cov suab thaj - qhov no yog yav tom ntej cov khoom noj rau cov poov xab, nrog rau cov qab zib saj ntawm npias (nws yog qhov no uas yav tas los sib npaug nrog tshuaj ntsuab, thiab tom qab ntawd nrog hops, ntxiv iab), txhua yam yog tseeb nrog cov khoom tsis tiav. combustion - qhov no yog xim tsaus, haus luam yeeb thiab caramel saj thiab tsw. Kuv tau tham txog qhov tseem ceeb ntawm peptones thiab ua npuas ncauj - tab sis kuv yuav tsis nkees ntawm kev rov ua dua. Peb yuav rov qab los rau fatty acids thaum peb tham txog cov poov xab thiab kev loj hlob ntawm fruity aromas.
Los ntawm txoj kev, hais txog peptones, cov proteins thiab kev tuag ntawm tes, kuv nco txog ib zaj dab neeg uas kuv tau nyeem ntawm ib nplooj ntawv thematic pej xeem. Nws nyob rau hauv ib tug spoiler rau qee yam.
Cov menyuam yaus, cov poj niam thiab lub siab tsis zoo yuav tsum tsis txhob saib!Yuav luag 10 xyoo, ib qho kev nthuav Scottish brewery, BrewDog, tau tso tawm ib lub npias muaj zog heev - ntau li 55%, uas tau ntev heev yog npias muaj zog tshaj plaws hauv ntiaj teb. Yog li, ib feem me me ntawm cov dej haus no tau ntim rau hauv cov protein (xws li cov protein, tsis muaj protein ntau) thiab lwm yam tsiaj muaj tsiaj. Ib lub raj mis ntawm lub npias no hu ua Qhov Kawg ntawm Keeb Kwm, dai kom zoo nkauj nrog cov tsiaj me me (lawv hais tias cov carcasses tsuas yog pom ntawm txoj kev), raug nqi txog $ 750.
Peb mam li ua tiav ntawm no txog malt, tsuas yog hais tias domestic malt tsis txawm phem - thiab yog li ntawd nquag siv nrog rau cov tuaj txawv teb chaws.
Poov.
Lwm qhov tseem ceeb ntawm npias yog cov poov xab nws tus kheej. Zoo, peb yuav nyob qhov twg tsis muaj lawv, txoj cai?
Brewer's poov xab yog cov kab mob uas ua rau fermentation. Nyob rau hauv lem, fermentation yog ib tug biochemical txheej txheem raws li redox transformations ntawm cov organic tebchaw nyob rau hauv anaerobic tej yam kev mob, uas yog, tsis muaj oxygen. Thaum lub sij hawm fermentation, lub substrate - thiab nyob rau hauv peb cov ntaub ntawv, qab zib - tsis yog tag nrho oxidized, yog li ntawd fermentation yog nquag nquag. Rau ntau hom fermentation, fermentation ntawm ib qho qabzib molecule tsim los ntawm 0,3 mus rau 3,5 molecules ntawm ATP (adenosine triphosphate), thaum aerobic (uas yog, nrog oxygen noj) ua pa nrog ua tiav oxidation ntawm lub substrate muaj cov txiaj ntsig ntawm 38 ATP molecules. Vim lub zog qis qis, fermenting microorganisms raug yuam kom ua cov txheej txheem loj heev. Thiab qhov no, ntawm chav kawm, muaj txiaj ntsig rau peb!
Ntxiv rau cov cawv fermentation, uas mono- thiab disaccharides hloov mus rau hauv ethanol thiab carbon dioxide, kuj tseem muaj lactic acid fermentation (qhov tshwm sim tseem ceeb yog lactic acid), propionic acid fermentation (qhov tshwm sim yog lactic thiab acetic acids), formic acid. fermentation (formic acid nrog variants), butyric acid fermentation (butyric thiab acetic acid) thiab homoacetate fermentation (acetic acid nkaus xwb). Kuv yuav tsum hais tias nws tsis zoo li tus neeg nyiam npias yuav xav kom muaj lwm yam tshwm sim dua li kev ntxub ntxaug ntawm cawv - Kuv tsis xav tias leej twg yuav xav haus npias qaub uas tsw tsw ntawm cov roj rancid lossis cov cheese uas ploj lawm. Yog li ntawd, qhov kev faib ua feem ntawm "extraneous fermentation" yog tswj nyob rau hauv txhua txoj kev, tshwj xeeb, los ntawm purity ntawm cov poov xab.
Kev tsim cov poov xab yog kev lag luam loj: tag nrho cov chaw soj nstuam, ywj siab lossis tsim ntawm lub brewery, ua haujlwm los tsim cov brewer cov poov xab nrog qee yam ntxwv. Daim ntawv qhia poov xab feem ntau yog ib qho kev tiv thaiv zoo ntawm cov brewer. Lawv hais tias cov neeg nyob rau sab qaum teb Europe muaj ib qho kev lig kev cai ntawm kev hla ib tug tshwj xeeb brewing stick los ntawm tiam mus rau tiam. Yog tias tsis tau nplawm lub brew nrog cov ntoo no, npias tsis tuaj yeem ua, yog li tus pas tau suav tias yuav luag zoo nkauj thiab tau khaws cia tshwj xeeb yog ua tib zoo. Tau kawg, lawv tsis paub txog cov poov xab nyob rau lub sijhawm ntawd thiab tsis nkag siab txog lub luag haujlwm tiag tiag ntawm tus pas, tab sis txawm tias tom qab ntawd lawv nkag siab qhov txiaj ntsig ntawm lub cim nco txog no.
Tab sis muaj kev zam rau txhua txoj cai. Piv txwv li:
- Hauv Belgium lawv brew lambics - qhov no yog npias uas pib ferment ntawm nws tus kheej, ua tsaug rau cov kab mob uas nkag mus rau wort los ntawm huab cua. Nws ntseeg tau tias lambics tiag tiag tsuas yog tuaj yeem tau txais hauv qee thaj tsam ntawm Belgium, thiab nws yog qhov tseeb tias cov fermentation muaj sib xyaw thiab nyuaj uas nws yuav rhuav tshem dab ntxwg nyoog nws tus kheej. Txawm li cas los xij, hais ncaj ncees: lambics tsis yog rau txhua tus, thiab nws tsis yog qhov tsim nyog rau cov neeg ntseeg tias npias yuav tsum tsis qaub.
- American brewery Rogue Ales brewed ib ale raws li poov xab uas lub taub hau brewer ua tib zoo cog rau hauv nws cov hwj txwv.
- Nws cov npoj yaig Australian los ntawm 7 Cent brewery mus ntxiv thiab loj hlob cov poov xab qus hauv nws lub plab, thiab tom qab ntawd tso tawm npias raws li nws.
- Polish brewery Qhov Kev Txiav Txim ntawm Yoni brewed npias los ntawm cov poj niam ob peb xyoos dhau los. Zoo, zoo li los ntawm cov poj niam ... los ntawm cov poov xab los ntawm cov poj niam. Cov poj niam tsis raug mob kiag li...Zoo, luv luv, koj nkag siab ...
Thaum lub sij hawm fermentation txheej txheem, brewer cov poov xab tsis tsuas yog noj qab zib thiab ua dab tsi nws yuav tsum tau, tab sis kuj ib txhij ua ib tug loj tus naj npawb ntawm lwm yam tshuaj. Hauv particular, cov txheej txheem esterification tshwm sim - tsim cov esters: zoo, muaj cawv, fatty acids (nco txog malt?) - ib yam nkaus, koj tuaj yeem ua ntau yam nthuav los ntawm lawv! Nws tuaj yeem yog txiv apple ntsuab (qee tus neeg Asmeskas lag luam muaj nws), txiv tsawb (ib txwm ntawm German hom nplej beers), pear, los yog butter. Tom qab ntawd kuv nco qab lub tsev kawm ntawv thiab cov ethers sib txawv uas tau hnov ββββyum-yum-yum. Tab sis tsis yog tag nrho. Txawm hais tias koj tau txais ib qho dej haus nrog ib tug fruity aroma los yog ib tug me ntsis aroma ntawm ib tug sib tov ntawm fusel thiab hnyav nyob rau hauv lub concentration ntawm esters, uas nyob rau hauv lem nyob ntawm ntau yam: fermentation kub, wort extract, poov xab strain, cov pa oxygen nkag mus rau hauv lub wort. . Peb mam li tham txog qhov no thaum peb tuaj saib brewing technology.
Los ntawm txoj kev, poov xab kuj cuam tshuam rau saj - peb yuav nco ntsoov qhov no thaum peb tham txog hops.
Thiab tam sim no, txij li thaum peb tau paub txog cov poov xab, peb tuaj yeem qhia rau koj txog tib txoj hauv kev kom raug faib npias. Thiab tsis yog, % username%, qhov no tsis yog "lub teeb" thiab "tsaus", vim tias tsis muaj lub teeb lossis tsaus, ib yam li 100% blondes thiab 100% brunettes tsis muaj. Qhov no yog kev faib ua ale thiab lager.
Hais lus nruj me ntsis, nyob rau hauv lub qhov muag ntawm brewers, muaj ob hom fermentation: sab saum toj fermentation (poov xab nce mus rau sab saum toj ntawm lub wort) - qhov no yog li cas ale yog ua, thiab hauv qab fermentation (poov xab mus rau hauv qab) - qhov no yog li cas. lager yog ua. Nws yog ib qho yooj yim kom nco ntsoov:
- Ale -> poov xab ferments siab -> fermentation kub yog siab (kwv yees +15 txog +24 Β° C) -> noj kub yog siab (ntawm +7 txog +16 Β° C).
- Lager -> poov xab ua haujlwm qis -> fermentation kub qis (txog +7 txog +10 Β° C) -> noj kub qis (ntawm +1 txog +7 Β° C).
Ale yog hom npias qub tshaj plaws, nws yog dab tsi thawj brewers brewed ntau pua xyoo dhau los. Niaj hnub no, feem ntau ales yog tus cwj pwm los ntawm: siab dua, ntau dua saj, feem ntau fruity aroma thiab feem ntau tsaus nti (piv rau lagers) xim. Ib qho txiaj ntsig tseem ceeb ntawm ales yog lawv cov khoom siv yooj yim thiab pheej yig, uas tsis tas yuav siv cov khoom siv tub yees ntxiv, ib yam li cov lagers, thiab yog li ntawd tag nrho cov khoom siv tes ua breweries tuaj yeem muab ib lossis lwm ale.
Lager tau tshwm sim tom qab: nws cov khoom lag luam tau pib ntau dua lossis tsawg dua tuaj yeem tsim nyob rau hauv lub xyoo pua XNUMXth, thiab tsuas yog nyob rau hauv lub thib ob ib nrab ntawm lub xyoo pua puv XNUMX nws tau pib nce lub zog loj. Niaj hnub nimno lagers muaj qhov pom tseeb dua thiab feem ntau hoppier tsw thiab aroma, nrog rau cov xim sib dua (txawm hais tias dub lagers kuj muaj nyob) thiab qis dua ABV. Ib qho tseem ceeb sib txawv ntawm ales: nyob rau theem kawg ntawm kev tsim khoom, lager yog nchuav rau hauv cov thawv tshwj xeeb thiab loj hlob nyob ntawd rau ob peb lub lis piam lossis txawm lub hlis ntawm qhov kub thiab txias zero - cov txheej txheem no hu ua lagerization. Lager ntau yam kav ntev. Ua tsaug rau qhov yooj yim ntawm kev tswj xyuas qhov zoo ib yam thiab lub neej txee ntev, lager yog hom npias nrov tshaj plaws nyob hauv lub ntiaj teb: yuav luag txhua qhov loj breweries tsim lagers. Txawm li cas los xij, txij li kev tsim khoom yuav tsum muaj kev siv thev naus laus zis ntau dua (nco txog lagerization), nrog rau muaj cov poov xab tshwj xeeb Frost-resistant poov xab - thiab yog li muaj cov khoom qub (thawj, tsis yog rebranded) lagers nyob rau hauv cov npe ntawm ntau yam muaj nyob rau hauv ib co khoom siv tes ua brewery. yog lub cim ntawm nws cov xwm txheej thiab kev paub brewers.
Ntau tus (nrog rau kuv tus kheej) ntseeg tias ales yog npias ntau dua "yog" piv rau lagers. Elis muaj ntau txoj hauv kev ntawm aromas thiab flavors, thiab feem ntau richer thiab ntau varied. Tab sis cov lagers yooj yim dua haus, feem ntau refreshing thiab, qhov nruab nrab, tsis muaj zog. Lager txawv ntawm ale nyob rau hauv uas nws tsis muaj qhov txawv saj thiab aroma ntawm poov xab, uas yog ib qho tseem ceeb, thiab tej zaum yuav tsum tau, rau ales.
Zoo, peb xam nws tawm. Txoj cai? Tsis yog, qhov tsis muaj tseeb - muaj kev xaiv thaum npias yog ib qho kev sib xyaw ntawm lager thiab ale. Piv txwv li, German KΓΆlsch yog npias sab saum toj-fermented (uas yog, ale) uas loj hlob ntawm qhov kub thiab txias (xws li lager). Raws li qhov tshwm sim ntawm cov txheej txheem tsim khoom sib xyaw no, cov dej haus muaj cov yam ntxwv ntawm ob hom npias: clarity, lightness thiab freshness yog ua ke nrog hloov maj mam fruity sau ntawv nyob rau hauv saj thiab ib tug luv luv tab sis qab ntxiag qab zib. Thiab thaum kawg, poob ntawm hops.
Feem ntau, yog tias koj, % username%, dheev xav tias koj pib nkag siab txog kev faib tawm ntawm npias, ces ntawm no yog ib qho kawg rau koj:
Cia peb hais txog cov poov xab: hauv cov ntsiab lus, qhov ntev ntawm cov poov xab ua haujlwm, ntau qhov saj thiab tus cwj pwm ntawm npias tuaj yeem hloov pauv. Qhov no yog qhov tseeb tshwj xeeb tshaj yog rau ales uas muaj ntau dua concentration ntawm cov tshuaj uas cuam tshuam rau saj thiab aroma. Vim li no, qee hom ales xav tau ntxiv fermentation hauv lub raj mis: npias twb tau ntim rau hauv lub khob ntim thiab zaum ntawm lub khw txee, tab sis cov txheej txheem fermentation tseem nyob hauv. Los ntawm kev yuav ob peb lub raj mis ntawm npias no thiab haus lawv ntawm lub sijhawm sib txawv, koj tuaj yeem hnov ββββqhov txawv txav. Nyob rau tib lub sijhawm, pasteurization deprives npias ntawm qee yam ntawm nws cov yam ntxwv saj, vim nws tshem tawm cov poov xab nyob hauv cov dej haus. Qhov tseeb, qhov no yog vim li cas npias tsis muaj txiaj ntsig los ntawm ntau tus: txawm tias tom qab pasteurization, qhov seem ntawm cov kab lis kev cai ntawm cov poov xab tuaj yeem ua rau cov dej haus tastier. Cov sediment uas pom nyob rau hauv qab ntawm lub thawv nrog unfiltered npias yog cov seem ntawm cov poov xab.
Tab sis tag nrho cov no yuav tshwm sim tom qab, thiab tam sim no peb tsuas yog yuav tsum tau sau qee qhov kev xaiv ntxiv ntawm npias.
Xav paub ntxiv txog qhov no hauv ntu tom ntej.
Tau qhov twg los: www.habr.com