Willamette 4-7%<\/li>\n<\/ul>\n\nTreba poveda\u0165, \u017ee okrem humul\u00f3nu existuje aj kogumul\u00f3n, adhumul\u00f3n, posthumul\u00f3n a pregumul\u00f3n. Okrem toho s\u00fa tu aj beta-kyseliny: lupul\u00f3n, kolupul\u00f3n a adlupul\u00f3n. Tieto pren\u00e1\u0161aj\u00fa v pive o nie\u010do drsnej\u0161iu horkos\u0165 ako alfa-kyseliny. Av\u0161ak, preto\u017ee sa nerozp\u00fa\u0161\u0165aj\u00fa tak dobre, ich pr\u00edspevok je podstatne men\u0161\u00ed, a preto alfa-samce kysel\u00edn v\u00edtazia.<\/p>\n
Pri zahriat\u00ed alfa-kyseliny podliehaj\u00fa izomeriz\u00e1cii, tak\u017ee z humul\u00f3nu vznik\u00e1 izohumul\u00f3n:
\n![\"O](\"\/wp-content\/uploads\/2019\/05\/1b0f3d0cf35e6bfd125cddf22e8d392a.jpeg\")
\nIzohumul\u00f3n je akceptovan\u00fd \u0161tandard horkosti v pal\u00e1te mier a v\u00e1h, z\u00e1hadn\u00e1 skratka IBU, ktor\u00e1 znamen\u00e1 medzin\u00e1rodn\u00e9 jednotky horkosti \u2014 International Bitterness Units, v podstate ud\u00e1va, akej koncentr\u00e1cii izohumul\u00f3nu vo vode v mg\/l zodpoved\u00e1 horkos\u0165 konkr\u00e9tneho piva. Pova\u017euje sa, \u017ee prah rozpoznania horkosti pre \u010dloveka je pribli\u017ene 120 IBU. V\u0161etko, \u010do je nad touto hodnotou, bude vn\u00edman\u00e9 rovnako. Je dobr\u00e9 ma\u0165 to na pam\u00e4ti, ke\u010f naraz\u00edte na pivo s ve\u013emi vysok\u00fdmi ukazovate\u013emi horkosti, navy\u0161e, nem\u00e1 zmysel pi\u0165 pivo s n\u00edzkym IBU po pive s vysokou hodnotou \u2014 chu\u0165ov\u00e9 receptory sa \u201eupchaj\u00fa\u201c a jednoducho neocen\u00edte chu\u0165.<\/p>\n
Navy\u0161e, beta-kyseliny sa nezmenia izomeriz\u00e1ciou, ako to robia alfa-kyseliny. Namiesto toho sa pomaly oxiduj\u00fa. Preto\u017ee tento proces trv\u00e1 dlh\u0161ie, \u010d\u00edm dlh\u0161ie pivo fermentuje a zreje, t\u00fdm silnej\u0161\u00ed je \u00fa\u010dinok a znate\u013enej\u0161ia je horkos\u0165. <\/p>\n
Izohumul\u00f3n je iba jedn\u00fdm z reprezentantov izo-alfa-kysel\u00edn, ale v\u0161etky maj\u00fa e\u0161te jeden nepochybne d\u00f4le\u017eit\u00fd \u00fa\u010dinok: maj\u00fa bakteriostatick\u00fd \u00fa\u010dinok na mnoh\u00e9 gram-pozit\u00edvne bakt\u00e9rie. V prvom rade potl\u00e1\u010daj\u00fa rozmno\u017eovanie bakt\u00e9ri\u00ed zodpovedn\u00fdch za mlie\u010dne kvasenie \u2014 to znamen\u00e1, \u017ee chr\u00e1nia pivo pred kysnut\u00edm. Na druhej strane, izo-alfa-kyseliny nep\u00f4sobia na gram-negat\u00edvne bakt\u00e9rie, a preto mus\u00ed pivovar dba\u0165 na hygienu a sterilitu, ak chce z\u00edska\u0165 pivo na v\u00fdstupe, a nie smrad\u013eav\u00fd a kysl\u00fd odpad.<\/p>\n
Zoh\u013ead\u0148uj\u00fac tieto faktory, je jasn\u00e9, pre\u010do sa v stredoveku pivo preferovalo namiesto vody: v\u00f4\u0148a a chu\u0165 n\u00e1poja boli vynikaj\u00facim svedectvom o jeho zne\u010disten\u00ed bakt\u00e9riami, \u010do sa o samotnej vode ned\u00e1 poveda\u0165.<\/p>\n
Iz\u043e-alfa kyseliny, ako aj in\u00e9 l\u00e1tky obsiahnut\u00e9 v chme\u013ei, s\u00fa mimoriadne d\u00f4le\u017eit\u00e9 pre penenie: zatia\u013e \u010do slad podmie\u0148uje vznik peny, chme\u013e ovplyv\u0148uje jej stabilitu. To je mimochodom obzvl\u00e1\u0161\u0165 dobre vidite\u013en\u00e9 na jednoduch\u00fdch \u013eahk\u00fdch lageroch s n\u00edzkou hustotou: nalievan\u00edm nie\u010doho ako Miller do poh\u00e1ra nedosiahnete hust\u00fa a stabiln\u00fa penov\u00fa vrstvu.<\/p>\n
Av\u0161ak pr\u00e1ve izo-alfa kyseliny ved\u00fa k tomu, \u010domu sa hovor\u00ed \u201eskunky beer\u201c \u2014 doslovne: \u201epivo so zverou\u201c. Pri pr\u00edtomnosti svetla a kysl\u00edka sa tieto l\u00e1tky rozpad\u00e1vaj\u00fa v d\u00f4sledku reakcie, ktor\u00fa katalyzuje riboflav\u00edn, pri\u010dom vznikaj\u00fa vo\u013en\u00e9 radik\u00e1ly v procese homolytick\u00e9ho \u0161tiepenia exocyklickej uhl\u00edk-uhl\u00edkovej v\u00e4zby. Rozdelen\u00fd acylov\u00fd postrann\u00fd radik\u00e1l sa potom op\u00e4\u0165 rozklad\u00e1, \u010do vedie k vzniku 1,1-dimetylallylov\u00e9ho radik\u00e1lu. Tento radik\u00e1l m\u00f4\u017ee reagova\u0165 so s\u00edru obsahuj\u00facimi aminokyselinami, ako je cyste\u00edn, a vytv\u00e1ra 3-metylbut-2-en-1-thiol \u2014 a tento produkt ur\u010duje z\u00e1pach skunka. Napriek tomu sa pri ve\u013emi n\u00edzkych koncentr\u00e1ci\u00e1ch zap\u00e1chaj\u00faci n\u00e1dych prejavuje ako ar\u00f3ma \u010derstvo pra\u017eenej k\u00e1vy.<\/p>\n
V ka\u017edom pr\u00edpade je rozpad izo-alfa kysel\u00edn mimoriadne ne\u017eiaduci proces, a \u010d\u00edm viac chme\u013eu je v pive, t\u00fdm r\u00fdchlej\u0161ie bude degradova\u0165, pri\u010dom strat\u00ed ar\u00f3mu a horkos\u0165. Preto by chme\u013eov\u00e9 odrody piva nemali by\u0165 skladovan\u00e9 dlh\u0161ie: pivo m\u00f4\u017ee strati\u0165 polovicu svojich aromatick\u00fdch vlastnost\u00ed u\u017e nieko\u013eko mesiacov po v\u00fdrobe. Je e\u0161te hl\u00fapej\u0161ie uchov\u00e1va\u0165 ho otvoren\u00e9. Na spravodlivos\u0165 mus\u00edm poveda\u0165, \u017ee tak\u00e1 degrad\u00e1cia nie je vlastn\u00e1 len IPA, ale aj ak\u00e9muko\u013evek \u0161t\u00fdlu piva, pre ktor\u00fd je charakteristick\u00e1 v\u00fdrazn\u00e1 chme\u013eov\u00e1 zlo\u017eka: ide o r\u00f4zne varianty Pale Ale (APA, NEIPA, bitter a \u010fal\u0161ie), pilsnery (hlavn\u00e1 \u010das\u0165 \u010desk\u00e9ho piva) a dokonca aj hellesy (nemeck\u00e9 lagery ako \u201eSpaten\u201c, \u201eL\u00f6wenbr\u00e4u\u201c, \u201eWeihenstephaner\u201c a podobne). Toto pivo m\u00e1 zmysel pi\u0165 \u010do naj\u010derstvej\u0161ie a nezab\u00fada\u0165 ho uchov\u00e1va\u0165 v chladni\u010dke alebo e\u0161te hor\u0161ie na poli\u010dke v skrini po mnoho mesiacov. Aj ke\u010f je otvoren\u00e9 pred uplynut\u00edm uveden\u00e9ho d\u00e1tumu spotreby, pravdepodobne u\u017e nebude ma\u0165 tak\u00fa dobr\u00fa chu\u0165.<\/p>\n
Aby sa predi\u0161lo mo\u017en\u00e9mu rozkladu, pri v\u00fdrobe piva sa osobitn\u00e1 pozornos\u0165 venuje mo\u017enosti UV \u017eiarenia dosiahnu\u0165 pivo, ako aj koncentr\u00e1cii kysl\u00edka vo vode. V niektor\u00fdch pivovaroch dosahuj\u00fa koncentr\u00e1ciu kysl\u00edka na \u00farovni desiatok \u00b5g\/l alebo aj menej \u2014 aby si to pochopil, %username%, hovor\u00edme o \u00farovniach, ktor\u00e9 s\u00fa pr\u00edpustn\u00e9 v chladac\u00edch okruhoch jadrov\u00fdch reaktorov.<\/p>\n
V s\u00fa\u010dasnosti je zn\u00e1mych 250 typov \u00e9terick\u00fdch olejov pr\u00edtomn\u00fdch v chme\u013ei. V rastline sa vyskytuj\u00fa vysok\u00e9 koncentr\u00e1cie myrc\u00e9nu, humul\u00e9nu a karyofyl\u00e9nu. Druh\u00fd z nich zohr\u00e1va najv\u00fdznamnej\u0161iu \u00falohu vo v\u00f4ni a chuti tohto osvie\u017euj\u00faceho n\u00e1poja. Z\u00e1morsk\u00e9 odrody chme\u013ea obsahuj\u00fa viac myrc\u00e9nu ako eur\u00f3pske. Ten prid\u00e1va viac citrusov\u00fdch a ihli\u010dnat\u00fdch t\u00f3nov. Karyofyl\u00e9n prin\u00e1\u0161a n\u00e1dych korenistosti a dod\u00e1va pivu ostrej\u0161iu chu\u0165. V kombin\u00e1cii s u\u017e spomenut\u00fdmi zlo\u017eit\u00fdmi \u00e9termi z\u00edskan\u00fdmi po\u010das ferment\u00e1cie m\u00f4\u017ee vznikn\u00fa\u0165 tak zlo\u017eit\u00e1 v\u00f4\u0148a, \u017ee Riviera Ghos s L'\u00c9tualom by odpo\u010d\u00edvali.<\/p>\n
Plyn.<\/h4>\n
\n\u00c1no-\u00e1no, %username%, plyn m\u00f4\u017ee by\u0165 tie\u017e pova\u017eovan\u00fd za komponent piva. <\/p>\n
Prv\u00fd plyn na na\u0161om zozname \u2014 oxid uhli\u010dit\u00fd \u2014 je jedn\u00fdm z produktov \u010dinnosti kvasiniek. Mno\u017estvo oxidu uhli\u010dit\u00e9ho v pripravovanom pive z\u00e1vis\u00ed v podstate od priania pivovara\/technol\u00f3ga, av\u0161ak takmer v\u017edy sa l\u00ed\u0161i v z\u00e1vislosti od toho, do akej n\u00e1doby sa pivo nakoniec pln\u00ed. A to je k\u013e\u00fa\u010dov\u00fd bod.<\/p>\n
Vo v\u0161eobecnosti m\u00f4\u017eeme poveda\u0165 toto: plyn je v\u017edy potrebn\u00fd \u2014 na jednej strane vytl\u00e1\u010da z roztoku \u0161kodliv\u00fd kysl\u00edk, a na druhej strane zabezpe\u010duje vznik peny pri otv\u00e1ran\u00ed piva.<\/p>\n
\u010casto pivo, ktor\u00e9 sa pred\u00e1va v plechovk\u00e1ch alebo f\u013ea\u0161iach, sa samostatne s\u00fdti plynom po\u010das r\u00f4znych f\u00e1z ferment\u00e1cie alebo to rob\u00ed u\u017e na policiach v pr\u00edpadoch takzvan\u00e9ho \u017eiv\u00e9ho piva, ktor\u00e9 dozrieva vo f\u013ea\u0161i. V in\u00fdch pr\u00edpadoch m\u00f4\u017ee v\u00fdrobca n\u00e1silne s\u00fdti\u0165 pivo oxidom uhli\u010dit\u00fdm do po\u017eadovanej \u00farovne \u2014 je to r\u00fdchle a pohodln\u00e9. \u010casto sa to rob\u00ed v pr\u00edpade, \u017ee pivo je ur\u010den\u00e9 na \u010fal\u0161ie \u010dapovanie z koh\u00fatika v bare alebo obchode. Pri tom, samozrejme, plyn vyprodukovan\u00fd kvasinkami sa nijako nel\u00ed\u0161i od toho, ktor\u00fd bol pridan\u00fd z bal\u00f3nu. Ale samozrejme, m\u00f4\u017ee\u0161 veri\u0165 v \u201ebiooxid uhli\u010dit\u00fd\u201c a plati\u0165 za to ponuku s cenami, ktor\u00e9 s\u00fa trojn\u00e1sobne vy\u0161\u0161ie s pln\u00fdm s\u00fahlasom te\u00f3rie u\u017eito\u010dnosti plnenia kolies dus\u00edkom. Ve\u013ea \u0161\u0165astia.<\/p>\n
Tak\u017ee pivo, ktor\u00e9 bolo zabalen\u00e9 do \u0161peci\u00e1lnych sudov (kegov) a opustilo z\u00e1vod, m\u00e1 po\u017eadovan\u00fa \u00farove\u0148 karboniz\u00e1cie. Na mieste \u010dapovania, teda v bare alebo v obchode s \u010dapovan\u00edm, je v\u0161ak potrebn\u00e9 udr\u017eiava\u0165 t\u00fato \u00farove\u0148. Na tento \u00fa\u010del je k syst\u00e9mu \u010dapovania pripojen\u00e1 f\u013ea\u0161a s plynom (oxid uhli\u010dit\u00fd alebo dus\u00edkov\u00e1 zmes): jeho \u00falohou je nielen vytl\u00e1\u010da\u0165 pivo zo sudu, ale aj udr\u017eiava\u0165 karboniz\u00e1ciu na spr\u00e1vnej \u00farovni.<\/p>\n
V skuto\u010dnosti, v z\u00e1vislosti od toho, ak\u00fd tlak je nastaven\u00fd v \u010dapovacej s\u00fastave, do piva sa dost\u00e1va r\u00f4zne mno\u017estvo plynu, \u010do m\u00f4\u017ee ovplyvni\u0165 pocit pri konzum\u00e1cii. A to je jeden z d\u00f4vodov, pre\u010do ten ist\u00fd typ piva m\u00f4\u017ee by\u0165 v \u010dapovan\u00ed vn\u00edman\u00fd r\u00f4zne na r\u00f4znych miestach a l\u00ed\u0161i\u0165 sa od svojich f\u013ea\u0161kov\u00fdch a plechovkov\u00fdch verzi\u00ed. <\/p>\n
Okrem oxidu uhli\u010dit\u00e9ho si zasl\u00fa\u017ei zvl\u00e1\u0161tnu pozornos\u0165 aj dus\u00edk. Ako sa uk\u00e1zalo pred 60 rokmi, rozdiel v vlastnostiach oxidu uhli\u010dit\u00e9ho a dus\u00edka ve\u013ea men\u00ed.<\/p>\n
Spome\u0148te si len na pr\u00e1ve na\u010dapovan\u00e9 pivo Guinness Draught v poh\u00e1ri. Hust\u00e1 kr\u00e9mov\u00e1 pena, pod \u0148ou klesaj\u00face bublinky tvoriace onen 'avalan\u0161ov\u00fd efekt', a samotn\u00e9 pivo \u2013 akoby mierne kr\u00e9mov\u00e9, len s n\u00edzkou karboniz\u00e1ciou, s jemnou text\u00farou \u2013 to v\u0161etko je v\u00fdsledkom pou\u017eitia dus\u00edka v \u010dapovan\u00ed Guinnessu.<\/p>\n
V skuto\u010dnosti za\u010dal pou\u017e\u00edva\u0165 tento plyn pri \u010dapovan\u00ed piva prv\u00fdkr\u00e1t v\u00fdrobca dnes u\u017e zn\u00e1meho \u00edrskeho stoutu, av\u0161ak k tomu do\u0161lo nie z dobr\u00e9ho \u017eivota. Sl\u00e1vny pivovar \u0165a\u017eko odol\u00e1val konkurencii v prvej polovici 20. storo\u010dia vo\u010di v tom \u010dase sa zvy\u0161uj\u00facej ob\u013eube \u010dapovan\u00fdch druhov, najm\u00e4 le\u017eiakov, a nemohol s t\u00fdm ni\u010d robi\u0165: 'Guinness' sa vtedy bu\u010f pred\u00e1val tepl\u00fd vo f\u013ea\u0161iach, alebo sa najlep\u0161ie nalieval pomocou oxidu uhli\u010dit\u00e9ho, ktor\u00fd zhor\u0161oval chu\u0165 piva a v\u00fdrazne spoma\u013eoval proces \u010dapovania. \u013dudia v\u0161ak po\u017eadovali studen\u00e9 pivo a \u010d\u00edm r\u00fdchlej\u0161ie, t\u00fdm lep\u0161ie. Nie\u010do sa muselo robi\u0165.<\/p>\n
Probl\u00e9m vyrie\u0161il zamestnanec \u00edrskeho pivovaru Michael Esh: ako matematik bol veden\u00edm postaven\u00fd do \u010dela t\u00edmu, ktor\u00fd mal vyvin\u00fa\u0165 technol\u00f3giu na pred\u013a\u017eenie trvanlivosti f\u013ea\u0161ov\u00e9ho \u201eGuinnessu\u201c. Esh nielen\u017ee si v\u0161imol, \u017ee lep\u0161ia \u00fa\u010dinnos\u0165 odstra\u0148ovania vzduchu sa dosahuje pou\u017eit\u00edm dus\u00edka namiesto oxidu uhli\u010dit\u00e9ho, ale on a jeho t\u00edm vyvinuli syst\u00e9m, ktor\u00fd umo\u017e\u0148oval r\u00fdchle \u010dapovanie stoutu priamo z suda pomocou zmesi r\u00f4znych plynov, medzi ktor\u00fdmi bol aj dus\u00edk. Nakoniec bola v roku 1958 nov\u00e1 technol\u00f3gia patentovan\u00e1 a postupne sa dostala do be\u017en\u00e9ho pou\u017e\u00edvania, \u010d\u00edm sa predaj \u201eGuinnessu\u201c zv\u00fd\u0161il o \u0161tvrtinu. Mimochodom, prakticky s\u00fa\u010dasne bol patentovan\u00fd aj plastov\u00fd gul\u00f4\u010dik so stla\u010den\u00fdm dus\u00edkom pridan\u00fd do plechovkov\u00e9ho piva, ktor\u00fd praskne pri otv\u00e1ran\u00ed plechovky a \u201enapen\u00ed\u201c pivo.<\/p>\n
Na Zemi dnes existuj\u00fa stovky druhov, ktor\u00e9 sa \u010dapuj\u00fa pr\u00e1ve pomocou dus\u00edka, presnej\u0161ie so zmesou dus\u00edka a oxidu uhli\u010dit\u00e9ho: preva\u017ene v pomere pribli\u017ene 80 % k 20 %. Najm\u00e4 v \u010dapovan\u00ed na dus\u00edk mo\u017eno stretn\u00fa\u0165 anglick\u00e9 a \u00edrske ale a konkr\u00e9tne stouty, ale ob\u010das mo\u017eno n\u00e1js\u0165 aj menej typick\u00e9 pre \u010dapovanie na dus\u00edk, napr\u00edklad le\u017eiaky.<\/p>\n
Je v\u0161ak potrebn\u00e9 poveda\u0165, \u017ee s t\u00fdm samozrejme existuj\u00fa aj ur\u010dit\u00e9 \u0161pekul\u00e1cie \u2014 hovor\u00edm teraz o r\u00f4znych \u201eNitro IPA\u201c: Guinness Nitro IPA, Vermont Nitro IPA a \u010fal\u0161\u00edch. Probl\u00e9m je v tom, \u017ee IPA (India Pale Ale) je \u0161t\u00fdl piva, v ktorom zohr\u00e1va hlavn\u00fa \u00falohu chme\u013eov\u00e1 zlo\u017eka. Ale IPA nie s\u00fa nevyhnutne extr\u00e9mne hork\u00e9 (tento trend u\u017e pre\u0161iel), ale \u0161pecifick\u00e1 chme\u013eov\u00e1 horkos\u0165 v takom pive by mala by\u0165. Pr\u00e1ve za siln\u00e9 chme\u013eovanie si milovn\u00edci piva cenia IPA a jeho varianty.<\/p>\n
Kapsuly v plechovk\u00e1ch s Nitro IPA obsahuj\u00fa dus\u00edk (presnej\u0161ie zmes dus\u00edka a oxidu uhli\u010dit\u00e9ho). Dus\u00edk dod\u00e1va pivu ur\u010dit\u00e9 vlastnosti: hust\u00fa kr\u00e9mov\u00fa peniacu \u010diapku, pr\u00edjemn\u00fa text\u00faru a pitnos\u0165. Dus\u00edkov\u00e9 pivo sa v\u00fdborne pije, zd\u00e1 sa \u013eahk\u00fdm a zrozumite\u013en\u00fdm.<\/p>\n
Okrem toho m\u00e1 dus\u00edk e\u0161te jednu vlastnos\u0165, celkom zradn\u00fa: skr\u00fdva niektor\u00e9 chu\u0165ov\u00e9 nuansy piva. Konkr\u00e9tne, maskuje horkos\u0165. A ak klasick\u00e9mu riedkemu stoutu \u201eGuinness\u201c alebo jednoduch\u00e9mu a jasn\u00e9mu aleu \u201eKilkenny\u201c dus\u00edk iba pom\u00e1ha sta\u0165 sa lep\u0161\u00edm, tak pre chme\u013een\u00e9 pivo sa st\u00e1va hlavn\u00fdm nepriate\u013eom. Dus\u00edk odober\u00e1 IPA to m\u00e1lo, \u010d\u00edm by toto pivo malo vynikn\u00fa\u0165 medzi ostatn\u00fdmi.<\/p>\n
Z tohto d\u00f4vodu \u017eiadna \u201eIPA\u201c na dus\u00edku ned\u00e1 to podstatn\u00e9, \u010do by mala pon\u00faknu\u0165 \u2013 pr\u00edjemn\u00fa, such\u00fa chme\u013eov\u00fa horkos\u0165. Pravda, pok\u00fasi sa, ale prek\u00e1\u017ea jej plyn, ktor\u00fd sa dostal z kapsuly: urob\u00ed pivo \u013eahk\u00fdm, pr\u00edjemn\u00fdm a osvie\u017euj\u00facim, a navy\u0161e uk\u00e1\u017ee kr\u00e1sne, be\u017eiace bublinky po sten\u00e1ch poh\u00e1ra, ale priprav\u00ed v\u00e1s o to, kv\u00f4li \u010domu boli na plechovku nanesen\u00e9 tie tri vz\u00e1cne p\u00edsmena. <\/p>\n
Jednoducho povedan\u00e9, \u201eNitro IPY\u201c s\u00fa produktom t\u00fa\u017eby market\u00e9rov skombinova\u0165 buldoga s nosoro\u017ecom s pr\u00edslu\u0161n\u00fdm v\u00fdsledkom.<\/p>\n
Mimochodom, ke\u010f sme u\u017e sa dotkli t\u00e9my penov\u00e9ho povlaku, prid\u00e1m e\u0161te nie\u010do. Pena v\u00fdrazne ovplyv\u0148uje vn\u00edmanie chuti a ar\u00f3my piva. Pri kontakte s chu\u0165ov\u00fdmi receptormi n\u00e1m d\u00e1va pocit jemnosti n\u00e1poja, a jej nepr\u00edtomnos\u0165 alebo naopak, nadbytok m\u00f4\u017ee v\u00fdrazne zmeni\u0165 chu\u0165ov\u00e9 pocity. Nalejte do poh\u00e1ra nemeck\u00e9 p\u0161eni\u010dn\u00e9 pivo, nechajte penou post\u00e1\u0165 (bude treba po\u010dka\u0165) a ochutnajte. Teraz nalejte do in\u00e9ho poh\u00e1ra nov\u00fa porciu tak, aby sa vytvorila penov\u00e1 \u010diapka, a urobte hlt: verte, rozdiel ur\u010dite poc\u00edtite.<\/p>\n
Zauj\u00edmav\u00e9 je, \u017ee na mno\u017estvo peny m\u00e1 vplyv aj tvar poh\u00e1ra. Konkr\u00e9tne, z\u00fa\u017eenie na spodku klasick\u00e9ho p\u0161eni\u010dn\u00e9ho poh\u00e1ra je presne na to, aby sa pri ka\u017edom naklonen\u00ed poh\u00e1ra znova vytv\u00e1rala pena, ktor\u00e1 je tomuto \u0161t\u00fdlu piva potrebn\u00e1 pod\u013ea \u0161tandardu. Teplota tie\u017e hr\u00e1 nemal\u00fa \u00falohu: povedzme, ak sa \u010dapovan\u00e9 pivo uchov\u00e1va pri pr\u00edli\u0161 vysokej teplote, pri nalievan\u00ed sa bude ve\u013emi penova\u0165. To ist\u00e9 plat\u00ed aj pre tepl\u00e9 f\u013ea\u0161kov\u00e9 alebo plechov\u00e9 pivo: mysl\u00edm, \u017ee medzi milovn\u00edkmi piva niet nikoho, kto by sa aspo\u0148 raz neobalil penou pri otvoren\u00ed f\u013ea\u0161e v hor\u00faci de\u0148.<\/p>\n
Mimochodom, ak sa pivo jed\u00e1va s tu\u010dn\u00fdm jedlom, penov\u00fd povlak bude zna\u010dne men\u0161\u00ed: pri ka\u017edom kontakte s tukom na per\u00e1ch br\u00e1ni bielkovin\u00e1m vytvori\u0165 penu a ni\u010d\u00ed ju.<\/p>\n
Tak\u017ee nabud\u00face, ke\u010f sa sna\u017e\u00edte nalia\u0165 pivo s minimom peny, pam\u00e4tajte: pravdepodobne sa pr\u00e1ve teraz dobrovo\u013ene pripravujete o \u010fal\u0161ie pote\u0161enie z n\u00e1poja.<\/p>\n
Mimochodom, \u00facta k pene je dobr\u00fdm ukazovate\u013eom \u00farovne vedomosti a zru\u010dnost\u00ed barmana. V spr\u00e1vnom pivnom bare nikdy nenalej\u00fa pivo bez peny, ak tam m\u00e1 by\u0165. A v preva\u017enej v\u00e4\u010d\u0161ine pr\u00edpadov tam by\u0165 m\u00e1, s v\u00fdnimkami: ke\u010f sa pivo zle pen\u00ed od pr\u00edrody (napr\u00edklad takzvan\u00e9 cask ale alebo americk\u00e9 \u013eahk\u00e9 lager).<\/p>\n
Tak\u017ee sa nenahnevajte na barmana za to, \u017ee sa v\u00e1s sna\u017e\u00ed oklama\u0165 a priniesol v\u00e1m poh\u00e1r s penou \u2013 pravdepodobne klamete sami seba.
\n![\"O](\"\/wp-content\/uploads\/2019\/05\/d8593d05951e8de17b8e1cacc1ac851d.jpeg\")
\n
\nNo, mysl\u00edm, \u017ee na dnes u\u017e sta\u010d\u00ed, a v \u010fal\u0161ej \u010dasti sa budeme rozpr\u00e1va\u0165 o poslednej ingrediencii piva \u2013 r\u00f4znych pr\u00edsad\u00e1ch, pos\u00favame, \u010di s\u00fa naozaj zbyto\u010dn\u00e9, \u010do o tom myslia Nemci a Belgi\u010dania, a tie\u017e o norm\u00e1ch GOST 31711-2012, GOST 55292-2012 a ruskej vl\u00e1de celkovo \u2013 a odhadneme, komu to patr\u00ed. Inform\u00e1ci\u00ed bude dos\u0165, a e\u0161te viac by ostalo za hranicami, tak\u017ee pravdepodobne t\u00e1to \u010das\u0165 nebude posledn\u00e1.
\n
Zdroj: habr.com<\/p>","protected":false,"gt_translate_keys":[{"key":"rendered","format":"html"}]},"excerpt":{"rendered":"
\u041f\u0440\u0438\u0432\u0435\u0442, %username%. \u041f\u043e\u043a\u0430 \u0442\u044b \u043a\u043e\u043f\u0430\u0435\u0448\u044c\u0441\u044f \u0432 \u0441\u0432\u043e\u0451\u043c \u0434\u0435\u0432\u0430\u0439\u0441\u0435, \u043c\u044b \u043f\u0440\u043e\u0434\u043e\u043b\u0436\u0430\u0435\u043c \u0442\u0435\u043c\u0443 \u043e \u043f\u0438\u0432\u0435, \u043a\u043e\u0442\u043e\u0440\u0443\u044e \u0443\u0436\u0435 \u0447\u0430\u0441\u0442\u0438\u0447\u043d\u043e \u0440\u0430\u0441\u043a\u0440\u044b\u043b\u0438 \u0442\u0443\u0442, \u0447\u0443\u0442\u044c \u0431\u043e\u043b\u0435\u0435 \u2014 \u0442\u0443\u0442, \u043d\u043e \u0432\u0441\u0451 \u0435\u0449\u0451 \u043d\u0435 \u043e\u0441\u0442\u0430\u043d\u0430\u0432\u043b\u0438\u0432\u0430\u0435\u043c\u0441\u044f \u043d\u0430 \u0434\u043e\u0441\u0442\u0438\u0433\u043d\u0443\u0442\u043e\u043c! \u042f \u0431\u0435\u0441\u043a\u043e\u043d\u0435\u0447\u043d\u043e \u0440\u0430\u0434, \u0447\u0442\u043e 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![\"O](\"\/wp-content\/uploads\/2019\/05\/7f91a30115a89576b9da2a50d0e185de.jpeg\")