<\/a><\/noindex>Principala s\u0103rb\u0103toare irlandez\u0103 este de mult asociat\u0103 cu culoarea verde, parade, spiridu\u0219i ro\u0219ii be\u021bi \u0219i berea Guinness. Dar e ciudat \u2014 ce leg\u0103tur\u0103 are Sf\u00e2ntul Patrick \u0219i, \u00een general, acceptarea cre\u0219tinismului \u00een Irlanda cu Arthur Guinness \u0219i fabrica sa, care a ap\u0103rut mult mai t\u00e2rziu? <\/p>\n
De fapt, nu are nicio leg\u0103tur\u0103 \u2014 mai mult: p\u00e2n\u0103 \u00een anii '60 ai secolului trecut, \u00een Ziua Sf\u00e2ntului Patrick toate pub-urile se \u00eenchideau, pentru c\u0103 v\u00e2nzarea de alcool, inclusiv bere, era interzis\u0103, ceea ce este corect, p\u00e2n\u0103 la urm\u0103, s\u0103rb\u0103toarea este \u00een primul r\u00e2nd religioas\u0103. Dar deoarece irlandezii sunt irlandezi, pe 17 martie, odat\u0103 cu acceptarea cre\u0219tinismului \u00een Irlanda, oamenii s\u0103rb\u0103toresc \u0219i cultura irlandez\u0103.<\/p>\n
De fapt, tocmai \u201eculturalitatea\u201d s\u0103rb\u0103torii a fost exploatat\u0103 de produc\u0103torii de Guinness. Berarii irlandezi, av\u00e2nd bugete solidare, nu doar c\u0103 au promovat activ produsele lor \u00een timpul s\u0103rb\u0103torii, dar au \u0219i lobbii pentru organizarea acesteia \u00een diferite \u021b\u0103ri. Nu \u0219tiai, %username%, dar \u00een Malaezia este foarte respectat s\u0103 se s\u0103rb\u0103toreasc\u0103 Ziua Sf\u00e2ntului Patrick datorit\u0103 sucursalei locale a companiei. \u00cen Canada, unde s\u0103rb\u0103toarea are deja o popularitate imens\u0103, reprezentan\u021bii fabricii au militat chiar pentru a o face s\u0103rb\u0103toare na\u021bional\u0103.<\/p>\n
\u00cen general, trebuie s\u0103 recunoa\u0219tem meritele companiei: aceasta a f\u0103cut tot posibilul ca, atunci c\u00e2nd se aude cuv\u00e2ntul \u201eIrlanda\u201d, oamenii din \u00eentreaga lume s\u0103 \u00ee\u0219i aminteasc\u0103 imediat de notorietatea stout-ului \u0219i s\u0103 \u00eel considere sincer, pe bun\u0103 dreptate, principalul bere al s\u0103rb\u0103torii. Conform statisticilor, v\u00e2nz\u0103rile \u201eGuinness\u201d cresc de aproximativ 10 ori de Ziua Sf. Patrick. \u00cenva\u021b\u0103 marketingul s\u0103n\u0103tos, %username%!<\/p>\n
Despre Guinness ne vom aminti \u0219i mai t\u00e2rziu, dar acum s\u0103 continu\u0103m cu ingredientele berii. Ne-a mai r\u0103mas foarte pu\u021bin \u2014 \u0219i totul este op\u021bional.<\/p>\n
Hamei.<\/h4>\n \nA\u0219adar, s\u0103 \u00eencepem prin a spune c\u0103 hameiul (lat. H\u00famulus) este un gen de plante cu flori din familia Cannabaceae. Da, da, conurile de hamei sunt \u00eenrudi\u021bi cu acele conuri despre care ni\u0219te unchi \u0219i m\u0103tu\u0219i foarte serio\u0219i se intereseaz\u0103 pe balconul t\u0103u. Dar s\u0103 demitiz\u0103m imediat unul dintre mituri: hameiul, \u00een ciuda semnifica\u021biei cuv\u00e2ntului \u201ea se \u00eemb\u0103ta\u201d \u0219i a apartenen\u021bei la o familie dubioas\u0103, nu influen\u021beaz\u0103 deloc t\u0103ria berii, \u00eens\u0103 are un efect sedativ u\u0219or, inferior celui al valerianei. Valocordin, Valosedan, Novo-Passit, Corvaldin, Sedavit, Urolesan \u2014 medicamente care con\u021bin hamei sau componente ale acestuia. S\u0103 fim sinceri: \u201e\u00eemb\u0103ta\u201d \u00een principal alcoolul, nu hameiul, care, \u00een cel mai bun caz, relaxeaz\u0103 \u0219i calmeaz\u0103.<\/p>\n
\u00cen \u201econurile\u201d de hamei se g\u0103se\u0219te 8-prenilnaringenin\u0103 \u2014 o substan\u021b\u0103 din clasa fitoestrogenilor (fito - plant\u0103, estrogen - hormonul sexual feminin), ceea ce confer\u0103 hameiului activitate estrogenic\u0103. \u00cen experimentele pe \u0219oareci castra\u021bi \u0219i pe \u0219obolani infanti\u021bi, s-a stabilit c\u0103 un extract de hamei de 70%, administrat \u00een doze de 10-30 mg, provoac\u0103 estru sau proestru. Administrarea zilnic\u0103 a extractului de hamei animalelor timp de 12 zile a crescut masa corpului uterin de 4,1 ori. Ad\u0103ugarea 8-izoprenilnaringeninei \u00een apa potabil\u0103 a \u0219oarecilor cu ovare \u00eendep\u0103rtate a determinat stimularea estrogenic\u0103 a epitelului vaginal. Totu\u0219i, efectul a fost atins la o concentra\u021bie de cel pu\u021bin 100 mcg\/ml, care este de 500 de ori mai mare dec\u00e2t con\u021binutul de 8-izoprenilnaringenin\u0103 din bere.<\/p>\n
Exist\u0103 o mul\u021bime de senza\u021bii despre influen\u021ba fitoestrogenilor din hamei \u00een bere asupra corpului uman: la femeile care participau la culesul hameiului ciclul menstrual era afectat, iar la b\u0103rba\u021bi se raportau sc\u0103deri catastrofale ale performan\u021bei \u2014 \u00eens\u0103 aceste senza\u021bii nu iau \u00een considerare c\u0103 fitoestrogenul din hamei este de aproximativ 5000 de ori mai slab dec\u00e2t estrogenul animal. A\u0219adar, pentru a-\u021bi cre\u0219te o piept frumos \u0219i ferm, va trebui s\u0103 consumi zilnic aproximativ 5-10 tone de bere. A\u0219a c\u0103 uit\u0103 de cuvintele \u00eenfrico\u0219\u0103toare \u201eestrus\u201d \u0219i \u201eproestrus\u201d, \u00eenceteaz\u0103 s\u0103-\u021bi imaginezi coarne \u0219i s\u0103 cau\u021bi epitelii vaginale \u2014 mai bine toarn\u0103-\u021bi \u00eenc\u0103 o halb\u0103.<\/p>\n
Hameiul nu este un ingredient obligatoriu \u00een bere. \u00cen trecut, \u00een loc de acesta se foloseau ierburi speciale \u00een produc\u021bie, iar scopul era acela\u0219i: a echilibra dulcea\u021ba maltului cu am\u0103r\u0103ciunea plantelor. Berea poate fi preparat\u0103 f\u0103r\u0103 hamei, dar \u00een acest caz va fi dezechilibrat\u0103 \u0219i dezgust\u0103toare. <\/p>\n
Hameiul influen\u021beaz\u0103 caracteristicile importante ale berii: aroma, gustul \u00een general \u0219i, \u00een special, gradul de am\u0103r\u0103ciune. Am\u0103r\u0103ciunea este un indicator cheie, pe care \u00eel vom analiza mai detaliat mai jos. Ad\u0103ugarea de hamei \u00een stadiile timpurii ale producerii berii va duce la o cre\u0219tere a am\u0103r\u0103ciunii \u0219i la o schimbare notabil\u0103 a gustului, iar \u00een etapele tardive va influen\u021ba \u00een principal aroma \u2014 aromele de citrice, fructul pasiunii, flori, mango, iarb\u0103, sol \u0219i alte arome de bere apar datorit\u0103 hameiului, nu din aditivi dr\u0103gu\u021bi care \u00eencep cu litera \u201eE\u201d \u0219i cifrele de dup\u0103. Dar nu te l\u0103sa p\u0103c\u0103lit, %username%: unul dintre aromele nobile ale berii este amestecul de miros de urin\u0103 de pisic\u0103 \u0219i coac\u0103ze negre \u2014 acest efect este dat de o concentrare mare de hamei din soiul Simcoe, iar mirosul de cafea proasp\u0103t preparat\u0103, care poate te-a atras \u00een ber\u0103ria de l\u00e2ng\u0103, este, dimpotriv\u0103, o arom\u0103 nedorit\u0103 \u0219i considerat\u0103 inacceptabil\u0103 pentru bere. Aceasta apare din oxidarea hameiului, atunci c\u00e2nd berea este expus\u0103 la lumina solar\u0103 \u2014 despre asta vom discuta din nou pu\u021bin mai t\u00e2rziu.<\/p>\n
Similar to malt, various types of hops can be used in the production of beer, added at different stages. This allows for unique flavor and aromatic properties of the beverage, which is why a vast number of different brewing hop varieties are cultivated worldwide, with new varieties emerging each year. However, only a few dozen varieties are commonly used, with the most famous ones originating from the Czech Republic and the USA. One of the most well-known and recognizable hops is Saaz, also known as Czech Saaz. It is used in the production of a large number of lager styles, providing a subtle bitterness and a recognizable earthy-spicy aroma with herbal notes. If you have tasted classic Czech beers or, say, Stella Artois lager, you know what I'm talking about.<\/p>\n
Often, compressed hops in pellet form are used in production (there is an opinion that this became one of the reasons for the myth about powdered beer): this way, it is stored longer and retains its properties, without affecting the quality of the beer.<\/p>\n
In Belgium, leaves and young shoots of hops are used for salads, added to soups and sauces. In Romania, young shoots are consumed like asparagus. Since ancient times, hops have been used in baking to make bread and various pastry products. Hops are also used not only in beer production but also in mead: it improves its organoleptic characteristics, aids in the natural clarification of mead, and protects it from souring.<\/p>\n
But the main value of hops in brewing lies in alpha acids. These are complex compounds such as humulone.Here is the beautiful humulone.<\/b>\nCascade 4.5-8%<\/li>\n Centennial 9-11.5%<\/li>\n Chinook 12-14%<\/li>\n East Kent Goldings 4.5-7%<\/li>\n Hallertauer Hersbrucker 2.5-5%<\/li>\n Mt. Hood 3.5-8%<\/li>\n Saaz 2-5%<\/li>\n Styrian Goldings 4.5-7%<\/li>\n Willamette 4-7%<\/li>\n<\/ul>\n\nTrebuie s\u0103 men\u021bionez c\u0103, pe l\u00e2ng\u0103 humulon\u0103, mai exist\u0103 \u0219i cogumulon, adgumulon, postgumulon \u0219i pregumulon. De asemenea, exist\u0103 \u0219i acizi beta: lupulon, colupulon \u0219i adlupulon. Ace\u0219tia transmit o am\u0103r\u0103ciune pu\u021bin mai aspr\u0103 \u00een bere dec\u00e2t acizii alpha. \u00cens\u0103, deoarece nu se dizolv\u0103 la fel de bine, contribu\u021bia lor este semnificativ mai mic\u0103, a\u0219a c\u0103 acizii alpha \u00ee\u0219i p\u0103streaz\u0103 suprematia.<\/p>\n
C\u00e2nd sunt \u00eenc\u0103lzi\u021bi, acizii alpha sufer\u0103 izomerizare, astfel c\u0103 din humulon\u0103 se formeaz\u0103 izogumulon:
Apropo, acizii beta nu sufer\u0103 izomerizare, a\u0219a cum fac acizii alpha. \u00cen schimb, ei se oxideaz\u0103 \u00eencet. Deoarece acest proces dureaz\u0103 mai mult, cu c\u00e2t berea fermenteaz\u0103 \u0219i este p\u0103strat\u0103 mai mult, cu at\u00e2t efectul este mai puternic \u0219i am\u0103r\u0103ciunea mai evident\u0103. <\/p>\n
Izogumulonul este doar unul dintre reprezentan\u021bii izo-acizilor alpha, dar to\u021bi au un alt efect, f\u0103r\u0103 \u00eendoial\u0103 important: ei au un efect bacteriostatic asupra multor bacterii gram-pozitive. \u00cen primul r\u00e2nd, acest lucru \u00eempiedic\u0103 reproducerea bacteriilor responsabile pentru fermenta\u021bia lactic\u0103 \u2014 adic\u0103 protejeaz\u0103 berea de a se acri. Pe de alt\u0103 parte, izo-acizii alpha nu ac\u021bioneaz\u0103 asupra bacteriilor gram-negative, motiv pentru care berarul trebuie s\u0103 acorde aten\u021bie igienei \u0219i steriliz\u0103rii, dac\u0103 dore\u0219te s\u0103 ob\u021bin\u0103 bere la ie\u0219ire, nu un lichid ur\u00e2t mirositor \u0219i acru.<\/p>\n
Av\u00e2nd \u00een vedere ace\u0219ti factori, devine clar de ce \u00een Evul Mediu berea era preferat\u0103 \u00een locul apei: mirosul \u0219i gustul b\u0103uturii erau o dovad\u0103 minunat\u0103 a contamin\u0103rii sale cu bacterii, ceea ce nu se poate spune despre ap\u0103.<\/p>\n
Iso-alpha-acid, like other substances found in hops, is crucial for foam: while malt contributes to foam formation, hops influence its stability. This is particularly noticeable in simple light lagers with low density: pouring a Miller into a glass, you won't get a dense stable foam head.<\/p>\n
However, it is iso-alpha-acids that lead to what is referred to as 'skunky beer' \u2014 literally: 'skunk beer'. In the presence of light and oxygen, these substances break down due to a reaction catalyzed by riboflavin, resulting in free radicals from the homolytic cleavage of the exocyclic carbon-carbon bond. The cleaved acyl side radical then further breaks down, generating 1,1-dimethylallyl radical. This radical can react with sulfur-containing amino acids like cysteine, forming 3-methylbut-2-ene-1-thiol \u2014 and this product is responsible for the skunk smell. However, in very low concentrations, the smell resembles that of freshly roasted coffee.<\/p>\n
In any case, the breakdown of iso-alpha-acids is an extremely undesirable process, and the more hops there are in the beer, the faster it will degrade, losing aroma and bitterness. Therefore, hoppy beer styles should not be stored for long: beer can lose half of its aromatic properties just a few months after production. It's even more foolish to store it open. To be fair, this degradation is not only characteristic of IPAs, but of any beer style with a pronounced hop component: this includes various Pale Ale variations (APA, NEIPA, bitters, etc.), pilsners (the mainstay of Czech beer), and even helles (German lagers like 'Spaten', 'L\u00f6wenbr\u00e4u', 'Weihenstephaner', and similar). All these beers are best enjoyed as fresh as possible and should not be forgotten in the fridge or, worse, left on a shelf in the cupboard for many months. Even when opened before the specified expiry date, it will likely not taste as good.<\/p>\n
Pentru a preveni deteriorarea posibil\u0103, \u00een produc\u021bia de bere se acord\u0103 o aten\u021bie deosebit\u0103 capacit\u0103\u021bii radia\u021biei UV de a ajunge la bere, precum \u0219i concentra\u021biei de oxigen din ap\u0103. La unele ber\u0103rii se ob\u021bin concentra\u021bii de oxigen de zeci de micrograme\/litru \u0219i chiar mai mici - pentru a \u00een\u021belege, %username%, ne referim la niveluri acceptabile \u00een circuitele de r\u0103cire ale reactorilor nucleari.<\/p>\n
De altfel, \u00een prezent se cunosc 250 de tipuri de uleiuri esen\u021biale prezente \u00een hamei. La o concentra\u021bie ridicat\u0103, planta con\u021bine mircen, humulen \u0219i karyofilin. Al doilea dintre acestea contribuie cel mai semnificativ la gustul \u0219i aroma b\u0103uturii spumoase. Soiurile de hamei din America con\u021bin mai mult mircen dec\u00e2t cele europene. Acesta adaug\u0103 note mai citrusate \u0219i lemnoase. Karyofilin aduce o not\u0103 de condimente, oferind berii un gust mai picant. \u00cempreun\u0103 cu deja men\u021bionatele esteri complec\u0219i, ob\u021binu\u021bi \u00een timpul fermenta\u021biei, se poate crea un parfum at\u00e2t de complex \u00eenc\u00e2t Riv Gosh cu L'\u00c9tual se odihnesc.<\/p>\n
Gaz.<\/h4>\n \nDa, da, %username%, gazul poate fi, de asemenea, considerat un component al berii. <\/p>\n
Primul gaz din lista noastr\u0103 - dioxidul de carbon - este un produs al activit\u0103\u021bii drojdiilor. Totu\u0219i, cantitatea de dioxid de carbon din berea care se prepar\u0103 depinde, \u00een mare m\u0103sur\u0103, de dorin\u021ba berarului\/tehnologului, dar este aproape \u00eentotdeauna diferit\u0103 \u00een func\u021bie de recipientul \u00een care a fost turnat\u0103 berea. Acesta este un punct cheie.<\/p>\n
\u00cen general, se poate spune urm\u0103toarele: gazul este \u00eentotdeauna necesar - pe de o parte, acesta \u00eempinge oxigenul d\u0103un\u0103tor din solu\u021bie, iar pe de alt\u0103 parte, acesta determin\u0103 formarea spumei la deschiderea berii.<\/p>\n
Adesea berea v\u00e2ndut\u0103 \u00een cutie sau sticl\u0103 este saturat\u0103 cu gaz din proprie ini\u021biativ\u0103 \u00een timpul diferitelor etape de fermenta\u021bie sau continu\u0103 s\u0103 fac\u0103 acest lucru deja pe raft \u00een cazurile de a\u0219a-numita bere vie, care fermenteaz\u0103 \u00een sticl\u0103. \u00cen alte cazuri, produc\u0103torul poate carbonata for\u021bat berea cu dioxid de carbon p\u00e2n\u0103 la nivelul dorit - este rapid \u0219i convenabil. Acest lucru se face adesea \u00een cazurile \u00een care berea este destinat\u0103 unei distribu\u021bii ulterioare din robinet \u00eentr-un bar sau magazin. Desigur, gazul produs de drojdii nu se deosebe\u0219te \u00een niciun fel de cel ad\u0103ugat din bomb\u0103. Dar po\u021bi cu siguran\u021b\u0103 crede \u00een \u201edioxidul de carbon bio\u201d \u0219i pl\u0103ti cu mult mai mult conform teoriei beneficiilor \u00een urma umplerii ro\u021bilor cu azot. Mult noroc.<\/p>\n
Astfel, berea \u00eembuteliat\u0103 \u00een butoaie speciale (kegi), care a p\u0103r\u0103sit fabrica, are gradul corect de carbonatare. \u00cen acest sens, la locul de servire, adic\u0103 \u00een bar sau magazinul de unde se vinde bere la f\u00e2nt\u00e2n\u0103, acest grad trebuie men\u021binut. Pentru aceasta, sistemul de servire este conectat la un cilindru cu gaz (dioxid de carbon sau amestec de azot): sarcina sa este nu doar s\u0103 \u00eemping\u0103 berea din butoi, ci \u0219i s\u0103 men\u021bin\u0103 carbonatarea la un nivel adecvat.<\/p>\n
De fapt, \u00een func\u021bie de presiunea setat\u0103 \u00een sistemul de turnare, berea prime\u0219te un volum diferit de gaz, ceea ce face ca aceasta s\u0103 ofere senza\u021bii diferite \u00een timpul consumului. \u0218i aceasta este una dintre cauzele pentru care aceea\u0219i varietate poate fi perceput\u0103 diferit \u00een loca\u021bii diverse \u0219i poate varia fa\u021b\u0103 de versiunile sale \u00eembuteliate. <\/p>\n
Pe l\u00e2ng\u0103 dioxidul de carbon, azotul merit\u0103 o aten\u021bie special\u0103. A\u0219a cum s-a descoperit acum 60 de ani, diferen\u021ba dintre propriet\u0103\u021bile dioxidului de carbon \u0219i azotului schimb\u0103 mult.<\/p>\n
Aminti\u021bi-v\u0103 doar de Guinness Draught turnat\u0103 recent \u00eentr-un pahar. O spum\u0103 dens\u0103 \u0219i cremoas\u0103, sub care se afl\u0103 bule care coboar\u0103, cre\u00e2nd acel \u201eefect de avalan\u0219\u0103\u201d, iar berea ea \u00eens\u0103\u0219i \u2014 parc\u0103 pu\u021bin cremoas\u0103, cu o carbonatare subtil\u0103, cu o textur\u0103 moale \u2014 toate acestea se datoreaz\u0103 utiliz\u0103rii azotului \u00een berea Guinness la f\u00e2nt\u00e2n\u0103.<\/p>\n
De fapt, utilizarea acestui gaz pentru turnarea berii a fost introdus\u0103 pentru prima dat\u0103 de c\u0103tre produc\u0103torul acum bine cunoscutului stout irlandez, \u00eens\u0103 nu dintr-o via\u021b\u0103 u\u0219oar\u0103. Renumita fabric\u0103 de bere se lupta cu greu cu concuren\u021ba din prima jum\u0103tate a secolului XX cu variet\u0103\u021bile de bere la f\u00e2nt\u00e2n\u0103, \u00een special lagerele, care c\u00e2\u0219tigau popularitate, \u0219i nu putea face nimic \u00een aceast\u0103 privin\u021b\u0103: \u00abGuinness\u00bb atunci era v\u00e2ndut fie cald \u00een sticle, fie, \u00een cel mai bun caz, era turnat cu ajutorul dioxidului de carbon, care \u00eei deteriora gustul \u0219i \u00eencetinea semnificativ procesul de servire. Oamenii cereau bere rece \u0219i rapid. Trebuia s\u0103 se fac\u0103 ceva.<\/p>\n
Problema a fost rezolvat\u0103 de c\u0103tre angajatul unei ber\u0103rii irlandeze, Michael Esh: fiind matematician de profesie, el a fost numit de conducere lider al unei echipe care avea sarcina de a dezvolta o tehnologie pentru a extinde termenul de valabilitate al berii \u00abGuinness\u00bb la sticl\u0103. Esh nu numai c\u0103 a observat o eficien\u021b\u0103 mai bun\u0103 \u00een \u00eendep\u0103rtarea aerului prin utilizarea azotului \u00een loc de dioxid de carbon, dar el \u0219i echipa sa au dezvoltat un sistem care permitea turnarea rapid\u0103 a stout-ului direct din butoi folosind un amestec de gaze, printre care se num\u0103ra \u0219i azotul. \u00cen cele din urm\u0103, \u00een 1958, noul sistem a fost brevetat \u0219i a \u00eenceput s\u0103 fie utilizat pe scar\u0103 larg\u0103, cresc\u00e2nd v\u00e2nz\u0103rile de \u00abGuinness\u00bb cu un sfert. Apropo, aproape simultan, s-a brevetat \u0219i ad\u0103ugarea \u00een berea la conserv\u0103 a unei bile din plastic cu azot comprimat, care se sparge la deschiderea conservei \u0219i \u00abspumeaz\u0103\u00bb berea.<\/p>\n
\u00cen prezent, pe planet\u0103 exist\u0103 sute de tipuri de bere, servite la robinet exact cu ajutorul azotului, adic\u0103 cu un amestec de azot \u0219i dioxid de carbon: predominant \u00een propor\u021bie de aproximativ 80% la 20% respectiv. \u00cen principal, berea servit\u0103 cu azot poate fi \u00eent\u00e2lnit\u0103 \u00een categoriile de ale engleze\u0219ti \u0219i irlandeze \u0219i, \u00een special, stout-uri, dar uneori se poate g\u0103si \u0219i tipuri mai atipice pentru servirea cu azot, cum ar fi lager-ul.<\/p>\n
Trebuie spus, \u00eens\u0103, c\u0103 exist\u0103 natural \u0219i c\u00e2teva specula\u021bii \u2014 m\u0103 refer acum la diversele \u201eNitro IPA\u201d: Guinness Nitro IPA, Vermont Nitro IPA \u0219i altele. Este vorba c\u0103 IPA (India Pale Ale) este un stil de bere \u00een care ingredientul principal este hameiul. Alei de stil IPA nu trebuie s\u0103 fie extrem de amare (aceast\u0103 tendin\u021b\u0103 a trecut deja), dar am\u0103reala specific\u0103 a hameiului trebuie s\u0103 existe \u00een aceast\u0103 bere. De fapt, pentru am\u0103reala puternic\u0103, iubitorii de bere apreciaz\u0103 IPA \u0219i variantele sale.<\/p>\n
Capsulele din conservele cu Nitro IPA con\u021bin azot (mai precis, un amestec de azot \u0219i dioxid de carbon). Azotul confer\u0103 berii anumite caracteristici: o spum\u0103 dens\u0103 \u0219i cremoas\u0103, o textur\u0103 pl\u0103cut\u0103 \u0219i o b\u0103utabilitate u\u0219oar\u0103. Berea cu azot se bea cu pl\u0103cere, ea pare u\u0219oar\u0103 \u0219i pl\u0103cut\u0103.<\/p>\n
Dar, pe l\u00e2ng\u0103 aceasta, azotul are o alt\u0103 tr\u0103s\u0103tur\u0103, destul de insidioas\u0103: ascunde unele nuan\u021be gustative ale berii. \u00cen special, mascheaz\u0103 am\u0103reala. \u0218i, \u00een timp ce pentru un stout clasic, negru, precum \u201eGuinness\u201d sau pentru o ale simpl\u0103 \u0219i u\u0219or de \u00een\u021beles, precum \u201eKilkenny\u201d, azotul ajut\u0103 doar s\u0103 devin\u0103 mai bun\u0103, \u00een cazul berilor cu hamei, devine principalul inamic. Azotul ia din IPA pu\u021binul cu care aceast\u0103 bere ar trebui s\u0103 se distinge\u0103 de celelalte.<\/p>\n
Din aceast\u0103 cauz\u0103, orice \u201eIPA\u201d servit\u0103 cu azot nu va oferi acea esen\u021b\u0103 principal\u0103 pe care ar fi trebuit s\u0103 o ofere - am\u0103reala pl\u0103cut\u0103 \u0219i uscat\u0103 a hameiului. Mai bine zis, va \u00eencerca, dar va fi \u00eempiedicat\u0103 de gazul care a ie\u0219it din capsul\u0103: va face berea u\u0219oar\u0103, pl\u0103cut\u0103 \u0219i r\u0103coritoare, dar te va priva de ceea ce a fost scris pe cans cu cele trei litere deosebite. <\/p>\n
Pe scurt, \u201eNitro IPAs\u201d sunt un produs al dorin\u021bei marketingului de a \u00eencruci\u0219a un bulldog cu un rinocer, cu rezultatul corespunz\u0103tor.<\/p>\n
Apropo, av\u00e2nd \u00een vedere subiectul spumei, adaug c\u00e2teva informa\u021bii suplimentare. Spuma influen\u021beaz\u0103 semnificativ percep\u021bia gustului \u0219i aromei berii. Contact\u00e2nd receptorii gustativi, ea ne ofer\u0103 senza\u021bia de bl\u00e2nde\u021be a b\u0103uturii, iar absen\u021ba sau, dimpotriv\u0103, excesul ei pot schimba considerabil senza\u021biile gustative. Toarn\u0103 o bere de gr\u00e2u german\u0103 \u00eentr-un pahar, las\u0103 spuma s\u0103 se a\u0219eze (va trebui s\u0103 a\u0219tep\u021bi) \u0219i f\u0103 o degustare. Acum toarn\u0103 \u00eentr-un alt pahar o nou\u0103 por\u021bie astfel \u00eenc\u00e2t s\u0103 se formeze o spum\u0103: crede-m\u0103, diferen\u021ba o vei sim\u021bi clar.<\/p>\n
Este interesant c\u0103 forma paharului influen\u021beaz\u0103 chiar \u0219i cantitatea de spum\u0103. \u00cen special, str\u00e2ngerea de la baza paharului clasic pentru bere de gr\u00e2u exist\u0103 tocmai pentru a forma din nou spum\u0103 la fiecare \u00eenclina\u021bie a paharului, care este necesar\u0103 acestui stil de bere conform standardelor. Temperatura joac\u0103, de asemenea, un rol important: de exemplu, dac\u0103 berea la pomp\u0103 este p\u0103strat\u0103 la o temperatur\u0103 prea ridicat\u0103, la turnare va face o mul\u021bime de spum\u0103. Acel lucru este caracteristic chiar \u0219i pentru berea cald\u0103 din sticl\u0103 sau doz\u0103: cred c\u0103 nu exist\u0103 iubitor de bere care s\u0103 nu fi fost stropit cu spum\u0103 m\u0103car o dat\u0103 la deschiderea unei sticle \u00eentr-o zi c\u0103lduroas\u0103.<\/p>\n
Apropo, dac\u0103 bei bere cu m\u00e2ncare gras\u0103, spuma va fi considerabil mai pu\u021bin\u0103: la fiecare contact, gr\u0103simea r\u0103mas\u0103 pe buze \u00eempiedic\u0103 proteinele s\u0103 formeze spum\u0103 \u0219i o distruge.<\/p>\n
A\u0219adar, data viitoare c\u00e2nd \u00eencerci s\u0103 toarne bere cu c\u00e2t mai pu\u021bin\u0103 spum\u0103, aminte\u0219te-\u021bi: cel mai probabil te privezi, de bun\u0103voie, de pl\u0103cerea suplimentar\u0103 a b\u0103uturii.<\/p>\n
Apropo, respectul fa\u021b\u0103 de spum\u0103 este un bun indiciu al cuno\u0219tin\u021belor \u0219i abilit\u0103\u021bilor barmanului. \u00centr-un bar de bere corect, niciodat\u0103 nu vor turna bere f\u0103r\u0103 un strat de spum\u0103, dac\u0103 este cazul. Iar \u00een marea majoritate a cazurilor, este cazul, cu pu\u021bine excep\u021bii: c\u00e2nd berea nu se spumeaz\u0103 bine din natur\u0103 (de exemplu, a\u0219a numitele ales de tip cask sau lager american u\u0219or).<\/p>\n
A\u0219adar, nu te gr\u0103bi s\u0103-l acuzi pe barman c\u0103 a \u00eencercat s\u0103 te p\u0103c\u0103leasc\u0103 aduc\u00e2ndu-\u021bi un pahar cu spum\u0103 \u2014 cel mai probabil te p\u0103c\u0103le\u0219ti tu pe tine \u00eensu\u021bi.
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