{"id":34255,"date":"2019-10-31T21:57:13","date_gmt":"2019-10-31T18:57:13","guid":{"rendered":"https:\/\/prohoster.info\/blog\/o-pive-glazami-himika-chast-1\/"},"modified":"2019-10-31T21:57:13","modified_gmt":"2019-10-31T18:57:13","slug":"o-pive-glazami-himika-chast-1","status":"publish","type":"post","link":"https:\/\/prohoster.info\/sq\/blog\/news\/o-pive-glazami-himika-chast-1","title":{"rendered":"P\u00ebr birr\u00ebn nga k\u00ebndv\u00ebshtrimi i nj\u00eb kimisti. Pjesa 1","gt_translate_keys":[{"key":"rendered","format":"text"}]},"content":{"rendered":"

\"P\u00ebr
\n
\nP\u00ebrsh\u00ebndetje, %username%.<\/p>\n

Si u premtova m\u00eb her\u00ebt, u zhduk pak p\u00ebr shkak t\u00eb udh\u00ebtimit tim. Jo, ende nuk ka p\u00ebrfunduar, por m\u00eb jep disa mendime q\u00eb vendosa t'i ndaj me ty.<\/p>\n

Do flasim p\u00ebr birr\u00ebn.<\/p>\n

Nuk do t\u00eb argumentoj tani p\u00ebr llojet e ndryshme, as do t\u00eb diskutoj se si ndryshon shija dhe ngjyra n\u00eb trupin nga momenti i konsumit deri n\u00eb momentin... e kuptove - thjesht dua t\u00eb flas p\u00ebr at\u00eb si e shoh un\u00eb procesin e prodhimit, ndryshimet dhe ndikimin e birr\u00ebs n\u00eb trupin ton\u00eb nga nj\u00eb perspektiv\u00eb kimike.<\/p>\n

Shum\u00eb mendojn\u00eb se birra \u00ebsht\u00eb nj\u00eb pije e popullit t\u00eb zakonsh\u00ebm - dhe b\u00ebjn\u00eb nj\u00eb gabim t\u00eb madh. Disa mendojn\u00eb se birra \u00ebsht\u00eb e d\u00ebmshme - dhe ata gjithashtu gabojn\u00eb, ashtu si ata q\u00eb mendojn\u00eb se birra nuk \u00ebsht\u00eb e d\u00ebmshme. Dhe do ta shqyrtojm\u00eb k\u00ebt\u00eb.<\/p>\n

Dhe ndryshe nga artikujt e m\u00ebparsh\u00ebm - do t\u00eb p\u00ebrpiqem t\u00eb shmang shkrimet e gjata dhe do ta ndaja k\u00ebt\u00eb tregim n\u00eb disa pjes\u00eb. N\u00ebse n\u00eb ndonj\u00eb moment nuk do t\u00eb ket\u00eb interes, do t\u00eb ndaloj thjesht s\u00eb l\u00ebnduari mendjen e lexuesit t\u00eb varf\u00ebr.<\/p>\n

Le t\u00eb fillojm\u00eb.
\n<\/a><\/noindex><\/p>\n

Historia e \u00e7\u00ebshtjes<\/h2>\n

\nHistoria e birr\u00ebs n\u00eb bot\u00eb shkon disa mij\u00ebra vjet. T\u00eb parat p\u00ebrmendje p\u00ebr t\u00eb i p\u00ebrkasin epok\u00ebs s\u00eb neolitit t\u00eb hersh\u00ebm. Q\u00eb 6000 vjet m\u00eb par\u00eb, njeriu p\u00ebrdorte teknologji q\u00eb e lejonin t\u00eb kthente buk\u00ebn n\u00eb nj\u00eb pije aromatike - madje besohet se birra \u00ebsht\u00eb pija alkoolike m\u00eb e vjet\u00ebr n\u00eb bot\u00eb.<\/p>\n

Historia e origjin\u00ebs s\u00eb birr\u00ebs filloi para er\u00ebs son\u00eb, dhe lavdit\u00eb e shpik\u00ebsve i takojn\u00eb shumern\u00ebve. Shkrimet e tyre, t\u00eb zbuluara nga E. Huber n\u00eb Mesopotami, p\u00ebrmbanin rreth 15 receta p\u00ebr k\u00ebt\u00eb pije. Banor\u00ebt e Mesopotamis\u00eb p\u00ebrdornin p\u00ebr p\u00ebrgatitjen e birr\u00ebs grurin (spelta). E grimconin at\u00eb me elb, e lagnin me uj\u00eb, shtonin barishte dhe e linte t\u00eb fermentohej. Nga l\u00ebngu i marr\u00eb p\u00ebrgatitej pija. V\u00eb re: n\u00eb thelb \u00ebsht\u00eb shpikur birra e grurit, por askush nuk kishte d\u00ebgjuar ende p\u00ebr hop, dometh\u00ebn\u00eb n\u00eb thelb po p\u00ebrgatitej gruit apo birra me barishte. N\u00eb t\u00eb nj\u00ebjt\u00ebn koh\u00eb, malti nuk ishte i mbollur.<\/p>\n

Nj\u00eb nga fazat e ardhshme t\u00eb historis\u00eb s\u00eb birr\u00ebs \u00ebsht\u00eb civilizimi i Babilonis\u00eb. N\u00eb k\u00ebt\u00eb koh\u00eb, babilonasit shpik\u00ebn m\u00ebnyr\u00ebn p\u00ebr t\u00eb p\u00ebrmir\u00ebsuar pij\u00ebn. Ata p\u00ebrtonin grurin dhe m\u00eb pas e thanin, duke marr\u00eb malt. Birra e b\u00ebr\u00eb nga gruri dhe malt nuk ruhej m\u00eb shum\u00eb se nj\u00eb dit\u00eb. P\u00ebr ta b\u00ebr\u00eb pij\u00ebn m\u00eb aromatike, ata i shtonin er\u00ebza, l\u00ebvore druri, gjethe drur\u00ebsh, mjalt\u00eb \u2014 q\u00eb at\u00ebher\u00eb ishin shpikur aditiv\u00ebt ushqimor\u00eb, pasi kishte kaluar rreth 5000 vjet deri n\u00eb Rekomandimin p\u00ebr Past\u00ebrtin\u00eb e Birr\u00ebs, apo m\u00eb qart\u00eb \u2014 ligji gjerman p\u00ebr past\u00ebrtin\u00eb e birr\u00ebs!<\/p>\n

Gradualisht, birra u p\u00ebrhap n\u00eb Egjiptin e Lasht\u00eb, Persin\u00eb, Indin\u00eb dhe n\u00eb Kaukaz. Megjithat\u00eb, n\u00eb Greqin\u00eb e Lasht\u00eb, ajo nuk kishte popullaritet, pasi konsiderohej nj\u00eb pije p\u00ebr t\u00eb varfrit. Kjo \u00ebsht\u00eb kur u shfaq\u00ebn t\u00eb gjitha k\u00ebto paragjykime.<\/p>\n

Historia e krijimit t\u00eb birr\u00ebs mori zhvillim me fillimin e Mesjet\u00ebs. Ky periudh quhet periudha e rilindjes s\u00eb dyt\u00eb t\u00eb birr\u00ebs. Mendohet se ndodhi n\u00eb Gjermani. Emri gjerman Bier vjen nga e vjetra gjermane Peor ose Bror. Megjithat\u00eb, po ashtu emri anglez Ale (birr\u00eb) duket se etimologjikisht lidhet me rr\u00ebnj\u00ebn e pra-indoeuropianit, e cila ka kuptimin e \"dehjes\". Origjina indoevropiane e rr\u00ebnj\u00ebs p\u00ebrputhet bindsh\u00ebm me fjal\u00ebt moderne daneze dhe norvegjeze \u00f8l, si dhe islandez\u00ebt \u00f6l (grupi gjermanik i gjuh\u00ebve, i cili p\u00ebrfshin po ashtu anglishten e lasht\u00eb) dhe litvanishten dhe letonishten alus \u2014 birr\u00eb (grupi baltik i familjes indoevropiane), si dhe oll e veri-rusisht, q\u00eb do t\u00eb thot\u00eb pije alkolike, si edhe estonezja \u00f5lu dhe finlandezja olut. N\u00eb p\u00ebrmbledhje, askush nuk e di se si u krijuan fjal\u00ebt, pasi dikush gaboi n\u00eb Babilonin\u00eb e Lasht\u00eb \u2014 dhe tani secili e em\u00ebrton birr\u00ebn ndryshe. Megjithat\u00eb, po ashtu e b\u00ebjn\u00eb ndryshe.<\/p>\n

Sakt\u00ebsisht n\u00eb Mesjet\u00eb, n\u00eb pije filluan t'i shtohen lupuli. Me shfaqjen e tij p\u00ebrmir\u00ebsuan cil\u00ebsit\u00eb shijes s\u00eb birr\u00ebs, dhe koha e ruajtjes s\u00eb saj u b\u00eb m\u00eb e gjat\u00eb. Kujto, %username%: lupuli ishte fillimisht nj\u00eb konservant p\u00ebr birr\u00ebn. Tani pija mund t\u00eb transportohej, dhe kjo u b\u00eb nj\u00eb objekt tregtie. U shfaq\u00ebn qindra receta dhe lloje t\u00eb birr\u00ebs. Disa shkenc\u00ebtar\u00eb nga territori t\u00eb caktuar besojn\u00eb se popujt sllav\u00eb ishin pioner\u00eb n\u00eb kultivimin e lupulit, pasi n\u00eb Rus\u00eb q\u00eb n\u00eb shekullin IX, prodhimi i birr\u00ebs ishte i p\u00ebrhapur gjer\u00ebsisht. <\/p>\n

N\u00eb fakt, n\u00eb mesjet\u00eb, birra e leht\u00eb p\u00ebrdorej n\u00eb t\u00eb gjith\u00eb Evrop\u00ebn n\u00eb vend t\u00eb ujit. Edhe f\u00ebmij\u00ebt mund t\u00eb lejonin t\u00eb pinin birr\u00eb \u2014 dhe po, kjo ishte pik\u00ebrisht birr\u00eb, jo kvas, si\u00e7 mendon disa. Nuk pinin p\u00ebr shkak se ishin t\u00eb err\u00ebt dhe donin t\u00eb dehnin, por sepse duke pir\u00eb uj\u00eb mund t\u00eb vdisnin leht\u00ebsisht nga nj\u00eb s\u00ebr\u00eb s\u00ebmundjesh t\u00eb njohura dhe t\u00eb panjohura. Me nivelin e mjek\u00ebsis\u00eb q\u00eb ishte n\u00eb nivelin e kanabisit dhe t\u00eb gjysheve - kjo ishte tep\u00ebr e rrezikshme. P\u00ebr m\u00eb tep\u00ebr, birra e quajtur \"birra e vog\u00ebl\" (\"small ale\") ishte gjithashtu e ushqyeshme dhe shkonin mjaft mir\u00eb n\u00eb tavolin\u00ebn e ngr\u00ebnies n\u00eb sasi t\u00eb m\u00ebdha, sepse alkoholi aty ishte rreth 1%. Pyetja logjike \"\u00e7far\u00eb e vdiste k\u00ebtu at\u00ebher\u00eb gjith\u00eb infeksionin?\" do ta shqyrtojm\u00eb gjithashtu. <\/p>\n

Shekulli XIX sh\u00ebnoi nj\u00eb tjet\u00ebr p\u00ebrparim n\u00eb historin\u00eb e lindjes s\u00eb birr\u00ebs. Fillimisht, Louis Pasteur zbuloi var\u00ebsin\u00eb midis fermentimit dhe qelizave t\u00eb channel. Ai publikoi rezultatet e hulumtimit n\u00eb vitin 1876 dhe pas 5 vitesh, n\u00eb vitin 1881, shkenc\u00ebtari danez Emil Christian Hansen p\u00ebrftoi kultur\u00ebn e past\u00ebr t\u00eb majave t\u00eb birr\u00ebs, e cila ishte gjithashtu ndihmuese p\u00ebr fermentimin industrial t\u00eb birr\u00ebs.<\/p>\n

N\u00ebse flasim p\u00ebr historin\u00eb e birr\u00ebs pa alkool, shtysa p\u00ebr shfaqjen e saj ishte Akti Volstead i vitit 1919, i cili sh\u00ebnoi fillimin e epok\u00ebs s\u00eb ligjit t\u00eb that\u00eb n\u00eb SHBA: n\u00eb fakt, prodhimi, transporti dhe shitja e pijeve alkoolike m\u00eb t\u00eb forta se 0.5% u ndaluan. Pra, kjo nuk \u00ebsht\u00eb m\u00eb \u2018small ale\u2019. Prodhimi i k\u00ebtyre pijeve pothuajse pa alkool bazuar n\u00eb malto b\u00ebhej nga t\u00eb gjitha kompanit\u00eb e birr\u00ebs, p\u00ebrve\u00e7 se, sipas ligjit, pija duhej t\u00eb quhej \u2018pije gruri\u2019, e cila u quajt menj\u00ebher\u00eb nga populli \u2018gruja e gom\u00ebs\u2019 ose \u2018pija gati-birra\u2019 (\u2018near beer\u2019). N\u00eb t\u00eb v\u00ebrtet\u00eb, p\u00ebr t\u00eb kaluar nga birra e zakonshme n\u00eb k\u00ebt\u00eb \u2018gati-birr\u00eb\u2019, mjaftonte t\u00eb shtohej vet\u00ebm nj\u00eb hap shtes\u00eb n\u00eb procesin e prodhimit (dhe ne patjet\u00ebr do t\u00eb mbajm\u00eb mend p\u00ebr t\u00eb), gj\u00eb q\u00eb nuk i rriti shum\u00eb koston produktit p\u00ebrfundimtar dhe lejoj\u00eb kthimin e shpejt\u00eb n\u00eb prodhimin e pijen tradicionale: \u2018Mendoj se do t\u00eb jet\u00eb nj\u00eb koh\u00eb e lavdishme p\u00ebr birr\u00ebn,\u2019 tha presidenti i SHBA-s\u00eb Franklin Roosevelt, kur n\u00ebnshkroi Aktin Cullen-Harrison m\u00eb 22 mars 1933, i cili lejoi rritjen e fort\u00ebsis\u00eb n\u00eb pijet deri n\u00eb 4%. Akti hyri n\u00eb fuqi m\u00eb 7 prill, dhe k\u00ebshtu q\u00eb kjo dat\u00eb \u00ebsht\u00eb Dita Komb\u00ebtare e Birr\u00ebs n\u00eb SHBA! Thuhet se m\u00eb 6 prill amerikan\u00ebt prisnin n\u00eb radh\u00eb n\u00eb bare, dhe kur ra ora e d\u00ebshp\u00ebruar e mesnat\u00ebs,\u2026 N\u00eb p\u00ebrgjith\u00ebsi, statistikat tregojn\u00eb se m\u00eb 7 prill vet\u00ebm n\u00eb SHBA u konsumuan nj\u00eb milion e pes\u00ebqind mij\u00eb fu\u00e7i birr\u00eb. A ke pir\u00eb nj\u00eb got\u00eb birr\u00eb m\u00eb 7 prill, %username%?
\n\"P\u00ebr
\n
\nP\u00ebrve\u00e7 k\u00ebsaj, n\u00ebse je i interesuar \u2014 n\u00eb nj\u00eb nga pjes\u00ebt e ardhshme do t\u00eb flas p\u00ebr nj\u00eb ligj t\u00eb that\u00eb edhe m\u00eb t\u00eb rrept\u00eb \u2014 dhe kjo nuk \u00ebsht\u00eb madje n\u00eb BRSS, por n\u00eb Island\u00eb.<\/p>\n

Aktualisht, birra nuk prodhohet p\u00ebrve\u00e7 n\u00eb Antarktik \u2014 megjith\u00ebse kjo \u00ebsht\u00eb e pasigurt. Ekzistojn\u00eb dhjet\u00ebra kategori dhe qindra stile \u2014 dhe n\u00ebse je i interesuar, mund t\u00eb njoh\u00ebsh p\u00ebrshkrimin e tyre. k\u00ebtu<\/a><\/noindex>. Birra \u2014 nuk \u00ebsht\u00eb aq e thjesht\u00eb sa duket, \u00e7mimi i nj\u00eb shishe ndonj\u00ebher\u00eb mund t\u00eb kaloj\u00eb \u00e7mimin e nj\u00eb kuti vere \u2014 dhe tani po flas jo p\u00ebr ver\u00ebn \u2018Ch\u00e2teau de la Paquet\u2019.<\/p>\n

Prandaj, %username%, n\u00ebse tani po pi nj\u00eb got\u00eb birr\u00eb nd\u00ebrsa lexon \u2014 mbaj respekt dhe vazhdo t\u00eb lexosh m\u00eb tej.<\/p>\n

P\u00ebrb\u00ebr\u00ebsit<\/h2>\n

\nPara se t\u00eb shqyrtojm\u00eb se \u00e7far\u00eb p\u00ebrb\u00ebn birr\u00ebn, le t\u00eb kujtojm\u00eb shkurtimisht teknologjin\u00eb e prodhimit t\u00eb k\u00ebsaj pije.<\/p>\n

Birra \u00ebsht\u00eb, si shum\u00eb gj\u00ebra n\u00eb k\u00ebt\u00eb bot\u00eb, nj\u00eb produkt i djegies t\u00eb pap\u00ebrfunduar. N\u00eb t\u00eb v\u00ebrtet\u00eb, fermentimi \u00ebsht\u00eb procesi p\u00ebrmes t\u00eb cilit ne shijojm\u00eb k\u00ebt\u00eb k\u00ebnaq\u00ebsi, ashtu si aft\u00ebsia jote, %username%, p\u00ebr t\u00eb lexuar k\u00ebto rreshta \u00ebsht\u00eb rezultat i djegies s\u00eb pap\u00ebrfunduar t\u00eb sheqernave, vet\u00ebm se n\u00eb rastin e birr\u00ebs, sheqernat nuk digjen n\u00eb trurin tuaj, por n\u00eb majas\u00eb gjat\u00eb procesit t\u00eb metabolizmit.
\nSi n\u00eb \u00e7do proces djegjeje, produkte jan\u00eb dioksidi i karbonit dhe uji \u2013 por kujton se thash\u00eb \"t\u00eb pap\u00ebrfunduar\"? N\u00eb t\u00eb v\u00ebrtet\u00eb: n\u00eb prodhimin e birr\u00ebs, majas\u00eb nuk i lejohet t\u00eb teproj\u00eb (pavar\u00ebsisht se kjo nuk \u00ebsht\u00eb plot\u00ebsisht e sakt\u00eb, po \u00ebsht\u00eb e mjaftueshme p\u00ebr ta kuptuar panoram\u00ebn) \u2013 prandaj, p\u00ebrve\u00e7 dioksidit t\u00eb karbonit, formohet edhe alkooli.<\/p>\n

Duke qen\u00eb se ushqimi nuk \u00ebsht\u00eb sheqer i past\u00ebr, por nj\u00eb p\u00ebrzierje e p\u00ebrb\u00ebrjeve t\u00eb ndryshme \u2013 prodhimi nuk \u00ebsht\u00eb thjesht dioksid i karbonit, uj\u00eb dhe alkool \u2013 por nj\u00eb g\u00ebrshet i t\u00ebr\u00eb, fal\u00eb t\u00eb cilit ekzistojn\u00eb k\u00ebto birra. Tani do t'ju flas p\u00ebr disa p\u00ebrb\u00ebr\u00ebs kryesor\u00eb dhe gjithashtu do t\u00eb shfuqizoj disa mite rreth birr\u00ebs.<\/p>\n

Uji.<\/h4>\n

\nDuke kujtuar se un\u00eb gjithsesi jam nj\u00eb kimist, do t\u00eb kaloj n\u00eb nj\u00eb gjuh\u00eb t\u00eb m\u00ebrzitshme kimike. <\/p>\n

Birra \u00ebsht\u00eb nj\u00eb solucion t\u00eb ujit t\u00eb substancave p\u00ebrb\u00ebr\u00ebse t\u00eb maltit, t\u00eb cilat nuk kan\u00eb p\u00ebsuar ndryshime gjat\u00eb fermentimit dhe gjat\u00eb proceseve t\u00eb m\u00ebtejshme t\u00eb fermentimit, etil alkoolit dhe substancave aromatike-fustaneve, t\u00eb cilat jan\u00eb ose metabolite t\u00eb dyt\u00eb t\u00eb majave, ose vijn\u00eb nga lupuli. N\u00eb p\u00ebrb\u00ebrjen e substancave p\u00ebrb\u00ebr\u00ebse p\u00ebrfshihen karbohidratet e pafermentuara (\u03b1- dhe \u03b2-glukanet), substancat fenolike (antocianogjenet, oligomer\u00ebt dhe polifenolat), melanoidinat dhe karamelat. P\u00ebrqindja e tyre n\u00eb birr\u00eb, n\u00eb var\u00ebsi t\u00eb mas\u00ebs s\u00eb that\u00eb n\u00eb l\u00ebngun fillestar, p\u00ebrb\u00ebrjes s\u00eb l\u00ebngut, kushteve teknologjike t\u00eb fermentimit dhe ve\u00e7orive t\u00eb ndryshme t\u00eb majave, varion nga 2,0 deri n\u00eb 8,5 g\/100 g birr\u00eb. Me k\u00ebto faktor\u00eb t\u00eb procesit lidhet edhe p\u00ebrmbajtja e alkoolit, e cila n\u00eb birr\u00eb mund t\u00eb varioj\u00eb nga 0,05 deri n\u00eb 8,6%, dhe substancave aromatike (alkool t\u00eb lart\u00eb, estere, aldeide etj.), sinteza e t\u00eb cilave varet si nga p\u00ebrb\u00ebrja e l\u00ebngut, sidomos nga kushtet e fermentimit dhe natyra e majave. Zakonisht, p\u00ebr birrat q\u00eb p\u00ebrdorin maja t\u00eb ul\u00ebta gjat\u00eb fermentimit, p\u00ebrqindja e produkteve t\u00eb metabolizmit t\u00eb dyt\u00eb t\u00eb majave nuk e tejkalon 200 mg\/l, nd\u00ebrsa p\u00ebr birrat e fermentimit t\u00eb lart\u00eb, niveli i tyre tejkalon 300 mg\/l. Nj\u00eb pjes\u00eb edhe m\u00eb e vog\u00ebl n\u00eb birr\u00eb p\u00ebrb\u00ebhet nga substancat e hidhura t\u00eb lupulit, sasia e t\u00eb cilave n\u00eb birr\u00eb nuk kalon 45 mg\/l. <\/p>\n

E gjith\u00eb kjo \u00ebsht\u00eb shum\u00eb e m\u00ebrzitshme, numrat n\u00eb t\u00eb v\u00ebrtet\u00eb mund t\u00eb ndryshojn\u00eb n\u00eb m\u00ebnyra t\u00eb ndryshme, por kuptimin e ke kapur: ka shum\u00eb pak nga k\u00ebto n\u00eb krahasim me p\u00ebrmbajtjen e ujit n\u00eb birr\u00eb. M\u00eb sakt\u00eb si ty, %username%, birra p\u00ebrb\u00ebhet rreth 95% nga uji. Nuk \u00ebsht\u00eb \u00e7udi q\u00eb cil\u00ebsia e ujit ndikon n\u00eb birr\u00eb n\u00eb m\u00ebnyr\u00eb t\u00eb drejtp\u00ebrdrejt\u00eb. Dhe p\u00ebr ndryshe, kjo \u00ebsht\u00eb nj\u00eb nga arsyet pse nj\u00eblloj birr\u00eb, e prodhuar n\u00eb fabrika t\u00eb ndryshme n\u00eb vende t\u00eb ndryshme, mund t\u00eb ket\u00eb nj\u00eb shije t\u00eb ndryshme. Nj\u00eb shembull konkret dhe ndoshta m\u00eb i njohur \u00ebsht\u00eb Pilsner Urquell, i cili nj\u00eb her\u00eb u p\u00ebrpoq t\u00eb prodhohej n\u00eb Kalug\u00eb, por nuk doli asgj\u00eb. Tani kjo birr\u00eb prodhohet vet\u00ebm n\u00eb \u00c7eki p\u00ebr shkak t\u00eb ujit t\u00eb saj t\u00eb ve\u00e7ant\u00eb t\u00eb but\u00eb.<\/p>\n

Asnj\u00eb brewery nuk do t\u00eb filloj\u00eb t\u00eb b\u00ebj\u00eb birr\u00eb pa kontrolluar fillimisht ujin me t\u00eb cilin do t\u00eb punoj\u00eb \u2014 cil\u00ebsia e ujit \u00ebsht\u00eb shum\u00eb e r\u00ebnd\u00ebsishme p\u00ebr produktin p\u00ebrfundimtar. Elementet kryesor\u00eb n\u00eb k\u00ebt\u00eb kuptim jan\u00eb kationet dhe anionet q\u00eb shihni n\u00eb etiket\u00ebn e \u00e7do pije gazuese \u2014 vet\u00ebm se nivelet kontrollohen me sakt\u00ebsi t\u00eb madhe, jo n\u00eb rangun \"50-5000\" mg\/l, por shum\u00eb m\u00eb t\u00eb sakta.<\/p>\n

Le t\u00eb shohim se \u00e7far\u00eb ndikon composicioni i ujit?<\/p>\n

S\u00eb pari, uji duhet t\u00eb p\u00ebrmbush\u00eb standardet SanPin, ndaj ne e p\u00ebrjashtojm\u00eb menj\u00ebher\u00eb metalet e r\u00ebnda dhe toksinat e tjera \u2014 nuk duhet t\u00eb ket\u00eb asnj\u00eb lloj ndot\u00ebsie n\u00eb uj\u00eb. Kufizimet kryesore p\u00ebr ujin q\u00eb p\u00ebrdoret drejtp\u00ebrdrejt n\u00eb prodhimin e birr\u00ebs (n\u00eb procesin e zierjes) i referohen treguesve t\u00eb till\u00eb si pH, ngurt\u00ebsia, dhe raportet midis koncentracioneve t\u00eb kalciumit dhe magnezit, t\u00eb cilat n\u00eb ujin e pijsh\u00ebm nuk rregullohen aspak. Nga ana tjet\u00ebr, p\u00ebrmbajtja e joneve t\u00eb hekurit, silik\u00ebs, bakrit, nitrat\u00ebve, klorideve dhe sulfat\u00ebve duhet t\u00eb jet\u00eb shum\u00eb m\u00eb e ul\u00ebt n\u00eb uj\u00eb p\u00ebr brew birre. Nuk lejohet q\u00eb uj\u00eb t\u00eb ket\u00eb nitrite, q\u00eb jan\u00eb toksina t\u00eb forta p\u00ebr majat. Uji duhet t\u00eb ket\u00eb gjysm\u00eb m\u00eb pak komponent\u00ebsh mineral\u00eb (mbetje t\u00eb thata) dhe treguesi i COD (konsumimi kimik i oksigjenit \u2014 oksidueshm\u00ebria) duhet t\u00eb jet\u00eb 2.5 her\u00eb m\u00eb i ul\u00ebt. N\u00eb vler\u00ebsimin e p\u00ebrshtatshm\u00ebris\u00eb s\u00eb ujit p\u00ebr brewing birr\u00eb \u00ebsht\u00eb p\u00ebrfshir\u00eb nj\u00eb tregues si alkaliniteti, i cili mungon n\u00eb standardet p\u00ebr ujin e pijsh\u00ebm.<\/p>\n

P\u00ebr m\u00eb tep\u00ebr, k\u00ebrkesa shtes\u00eb i paraqitet ujit q\u00eb p\u00ebrdoret p\u00ebr t\u00eb korrigjuar p\u00ebrqindjen e materieve t\u00eb thata dhe alkoolit n\u00eb brew birr\u00eb me densitet t\u00eb lart\u00eb (high-gravity brewing). Ky uj\u00eb duhet t\u00eb jet\u00eb, s\u00eb pari, mikrobiologjikisht i past\u00ebr, dhe s\u00eb dyti, i deazurizuar (dmth. t\u00eb mos p\u00ebrmbaj\u00eb oksigjen t\u00eb tretsh\u00ebm n\u00eb uj\u00eb) dhe t\u00eb ket\u00eb edhe m\u00eb pak jone kalciumi dhe bikarbonatesh n\u00eb krahasim me ujin q\u00eb rekomandohet p\u00ebr prodhimin e birr\u00ebs n\u00eb p\u00ebrgjith\u00ebsi. \u00c7far\u00eb \u00ebsht\u00eb brew birra me densitet t\u00eb lart\u00eb?<\/b>N\u00ebse nuk e dije, teknologjia e Brewing me densitet t\u00eb lart\u00eb p\u00ebrfshin q\u00ebllimin p\u00ebr t\u00eb rritur produktivitetin e seksionit t\u00eb birr\u00ebs, duke derdhur must me p\u00ebrqindje t\u00eb materies s\u00eb that\u00eb 4...6% m\u00eb t\u00eb lart\u00eb se p\u00ebrqindja e materies s\u00eb that\u00eb t\u00eb birr\u00ebs s\u00eb gatshme. M\u00eb pas, ky must zbutet me uj\u00eb deri n\u00eb p\u00ebrqindjen e d\u00ebshiruar t\u00eb materies s\u00eb that\u00eb ose deri n\u00eb fermentim, ose birra e gatshme (po, birra zbutet \u2014 por kjo ndodh vet\u00ebm n\u00eb fabrik\u00eb, dhe un\u00eb do t\u00eb flas p\u00ebr k\u00ebt\u00eb m\u00eb von\u00eb). N\u00eb t\u00eb nj\u00ebjt\u00ebn koh\u00eb, p\u00ebr t\u00eb marr\u00eb birr\u00eb q\u00eb nuk dallon nga birra e marr\u00eb me teknologjin\u00eb klasike, nuk rekomandohet t\u00eb rritet xhenericiteti i mustit fillestar m\u00eb shum\u00eb se 15%.<\/p>\n

Shum\u00eb e r\u00ebnd\u00ebsishme \u00ebsht\u00eb t\u00eb mbash nj\u00eb pH t\u00eb duhur n\u00eb uj\u00eb \u2014 un\u00eb po flas tani jo p\u00ebr shijen e birr\u00ebs s\u00eb gatshme, por p\u00ebr procesin e fermentimit t\u00eb mustit (p\u00ebr t\u00eb th\u00ebn\u00eb t\u00eb v\u00ebrtet\u00ebn, si\u00e7 \u00ebsht\u00eb zbuluar \u2014 nuk ndikon pik\u00ebrisht n\u00eb shijen \u2014 ti thjesht nuk do ta ndiesz k\u00ebt\u00eb ndryshim kaq t\u00eb holl\u00eb). \u00c7\u00ebshtja \u00ebsht\u00eb se nga pH varet aktivizmi i enzimave q\u00eb p\u00ebrdorin majat p\u00ebr t\u00eb ngr\u00ebn\u00eb. Vlera optimale \u00ebsht\u00eb 5.2..5.4, por ndonj\u00ebher\u00eb kjo vler\u00eb shkon drejt nj\u00eb niveli m\u00eb t\u00eb lart\u00eb, p\u00ebr t\u00eb rritur hidh\u00ebsin\u00eb. Vlera e pH ndikon n\u00eb intensitetin e procesit t\u00eb shk\u00ebmbimit n\u00eb qelizat e majave, e cila reflekton koeficientin e rritjes s\u00eb biomases, shpejt\u00ebsin\u00eb e rritjes s\u00eb qelizave dhe sintez\u00ebn e metabolit\u00ebve t\u00eb dyt\u00eb. K\u00ebshtu, n\u00eb mjedis t\u00eb acidit krijohet kryesisht alkooli etilik, nd\u00ebrsa n\u00eb at\u00eb alkalin \u2014 intensifikohet sinteza e glicerin\u00ebs dhe acidit acetik. Acidi acetik ndikon negativisht n\u00eb procesin e shumimit t\u00eb majave, prandaj \u00ebsht\u00eb e nevojshme ta neutralizosh, duke korrigjuar pH gjat\u00eb procesit t\u00eb fermentimit. P\u00ebr \u00e7do 'ushqim' t\u00eb ndrysh\u00ebm mund t\u00eb jet\u00eb nj\u00eb vler\u00eb e ndryshme optimale e pH: p\u00ebr shembull, p\u00ebr metabolizmin e sakaroz\u00ebs duhen 4.6, p\u00ebr maltoz\u00eb \u2013 4.8. pH \u00ebsht\u00eb nj\u00eb nga faktor\u00ebt kryesor\u00eb n\u00eb krijimin e esteraseve komplekse, p\u00ebr t\u00eb cilat do t\u00eb flasim m\u00eb von\u00eb dhe q\u00eb krijojn\u00eb ato era frutash t\u00eb birr\u00ebs.<\/p>\n

Korrigjimi i pH \u00ebsht\u00eb gjithmon\u00eb nj\u00eb balancim i karbonateve dhe hidrokarbonateve n\u00eb solucion, ato p\u00ebrkufizojn\u00eb k\u00ebt\u00eb vler\u00eb. Por edhe k\u00ebtu nuk \u00ebsht\u00eb aq e thjesht\u00eb, sepse p\u00ebrve\u00e7 anioneve ka edhe katione.<\/p>\n

N\u00eb brewing, kationet minerale q\u00eb p\u00ebrb\u00ebjn\u00eb uj\u00eb ndahen n\u00eb katione kimikisht aktive dhe katione kimikisht joaktive. Kationet kimikisht aktive jan\u00eb t\u00eb gjitha krip\u00ebrat e kalciumit dhe magnesiumit: k\u00ebshtu, prania e kalciumit dhe magnesiumit (dhe po ashtu e natriumit dhe kaliumit) n\u00eb sfondin e nj\u00eb p\u00ebrmbajtjeje t\u00eb lart\u00eb karbonatesh rrit pH-n\u00eb, nd\u00ebrsa kalciumi dhe magnezi (nd\u00ebrkoh\u00eb natriumi dhe kaliumi jan\u00eb n\u00eb form\u00eb) \u2013 por n\u00eb bashk\u00ebpunim me sulfatet dhe kloridet ul pH-n\u00eb. Duke luajtur me p\u00ebrqendrimet e kationeve dhe anioneve, mund t\u00eb arrihet vlera optimale e aciditetit t\u00eb mjedisit. N\u00eb k\u00ebt\u00eb kontekst, brewer\u00ebt e preferojn\u00eb m\u00eb shum\u00eb kalciumin sesa magnezin: s\u00eb pari, fenomeni si flockulimi i drozhjeve lidhet me jonin e kalciumit, dhe s\u00eb dyti \u2013 kur hiqet nd\u00ebrlikimi temporar p\u00ebrmes zierjes (si n\u00eb nj\u00eb kazan \u00e7aji), karbonati i kalciumit bie n\u00eb sediment dhe mund t\u00eb hiqet, nd\u00ebrsa karbonati i magnesiumit sedimenton ngadal\u00eb dhe kur uji ftohet, p\u00ebrs\u00ebri pjes\u00ebrisht zgjidhet. <\/p>\n

Por n\u00eb t\u00eb v\u00ebrtet\u00eb, kalciumi dhe magnezi jan\u00eb vet\u00ebm fillimi. P\u00ebr t\u00eb mos e ngarkuar artikullin, do t\u00eb p\u00ebrmbledh disa ndikime t\u00eb kontaminant\u00ebve t\u00eb jonit n\u00eb uj\u00eb mbi faktor\u00eb t\u00eb ndrysh\u00ebm t\u00eb prodhimit dhe cil\u00ebsis\u00eb s\u00eb birr\u00ebs.<\/p>\n

Ndikimi n\u00eb procesin e brewing-it<\/u><\/p>\n

    \n
  • Jonet e kalciumit \u2013 Stabilizojn\u00eb alfa-amilaz\u00ebn dhe rrisin aktivitetin e saj, duke rezultuar n\u00eb nj\u00eb rritje t\u00eb rendimentit t\u00eb ekstraktit. Rrisin aktivitetin e enzimave proteolitike, p\u00ebr shkak t\u00eb k\u00ebsaj rritet p\u00ebrmbajtja e azotit t\u00eb p\u00ebrgjithsh\u00ebm dhe \u03b1-aminor n\u00eb must.<\/li>\n
  • P\u00ebrcaktojn\u00eb nivelin e uljes s\u00eb pH t\u00eb mustit gjat\u00eb mash-it, zierjes s\u00eb mustit me hop dhe fermentimit. P\u00ebrcaktojn\u00eb flokulimin e drozhjeve. P\u00ebrqindja optimale \u00ebsht\u00eb 45-55 mg\/l musti.<\/li>\n
  • Jonet e magnesiumit \u2013 Hyjn\u00eb n\u00eb p\u00ebrb\u00ebrjen e enzimave t\u00eb glikoliz\u00ebs, dometh\u00ebn\u00eb, jan\u00eb t\u00eb nevojsh\u00ebm si p\u00ebr fermentimin ashtu edhe p\u00ebr shumimin e drozhjeve.<\/li>\n
  • Jonet e kaliumit \u2013 Stimulojn\u00eb shumimin e drozhjeve, hyjn\u00eb n\u00eb p\u00ebrb\u00ebrjen e sistemeve enzimatike dhe ribosomeve.<\/li>\n
  • Jonet e hekurit \u2013 Ndikim negativ n\u00eb proceset e mash-it. N\u00eb p\u00ebrqendrime mbi 0.2 mg\/l mund t\u00eb shkaktojn\u00eb degjenerimin e drozhjeve.<\/li>\n
  • Jonet e manganit \u2013 Hyjn\u00eb si kofaktor n\u00eb enizmat e drozhjeve. P\u00ebrmbajtja nuk duhet t\u00eb kaloj\u00eb 0.2 mg\/l.<\/li>\n
  • Jonet e ammoniumit \u2013 Mund t\u00eb jen\u00eb vet\u00ebm n\u00eb uj\u00ebrat e ndotura. Absolutisht t\u00eb papranueshme.<\/li>\n
  • Jonet e bakrit \u2013 N\u00eb p\u00ebrqendrime mbi 10 mg\/l \u2013 jan\u00eb toksike p\u00ebr drozhjet. Mund t\u00eb jen\u00eb nj\u00eb faktor mutagjen p\u00ebr drozhjet.<\/li>\n
  • Ionet e zin\u00e7kut - N\u00eb p\u00ebrqindje prej 0,1 \u2013 0,2 mg\/l stimullojn\u00eb shumimin e majas. N\u00eb p\u00ebrqindje t\u00eb larta, pengojn\u00eb aktivitetin e \u03b1-amilaz\u00ebs.<\/li>\n
  • Kloridet - Ulin flokulimin e majas. N\u00eb p\u00ebrqindje mbi 500 mg\/l ngadal\u00ebsojn\u00eb procesin e fermentimit.<\/li>\n
  • Hidrogjencarbonatet - N\u00eb p\u00ebrqindje t\u00eb larta \u00e7ojn\u00eb n\u00eb rritjen e pH, dhe si pasoj\u00eb t\u00eb zvog\u00eblojn\u00eb aktivitetin e ferment\u00ebve amilolitik\u00eb dhe proteolitik\u00eb, ulin rendimentin e ekstraktit dhe ndihmojn\u00eb n\u00eb rritjen e ngjyr\u00ebs s\u00eb mustit. P\u00ebrqindja nuk duhet t\u00eb tejkaloj\u00eb 20 mg\/l.<\/li>\n
  • Nitratet - N\u00eb p\u00ebrqindje mbi 10 mg\/l ndodhen n\u00eb uj\u00ebra t\u00eb ndotura. N\u00eb prani t\u00eb bakterieve t\u00eb familjes Enterobacteriaceae, krijohet joni toksik nitrit.<\/li>\n
  • Silikatet - Ulin aktivitetin e fermentimit n\u00eb p\u00ebrqindje mbi 10 mg\/l. Silikatet vijn\u00eb kryesisht nga malt, por ndonj\u00ebher\u00eb, ve\u00e7an\u00ebrisht n\u00eb pranver\u00eb, shkaku i rritjes s\u00eb tyre n\u00eb birr\u00eb mund t\u00eb jet\u00eb uji.<\/li>\n
  • Floridet - Deri n\u00eb 10 mg\/l nuk kan\u00eb ndonj\u00eb ndikim.<\/li>\n<\/ul>\n

    \nNdikimi n\u00eb shijen e birr\u00ebs<\/u><\/p>\n

      \n
    • Ionet e kalciumit - Ulin ekstraktimin e tanineve, t\u00eb cilat i japin birr\u00ebs nj\u00eb shije t\u00eb ashp\u00ebr dhe t\u00eb hidhur. Pakojn\u00eb p\u00ebrdorimin e substancave t\u00eb hidhura t\u00eb hopit.<\/li>\n
    • Ionet e magnezit - I japin birr\u00ebs nj\u00eb shije t\u00eb hidhur, e cila perceptohet n\u00eb p\u00ebrqindje mbi 15 mg\/l.<\/li>\n
    • Ionet e natriumit - N\u00eb p\u00ebrqindje mbi 150 mg\/l p\u00ebrfshijn\u00eb shijen e kripur. N\u00eb p\u00ebrqindje 75\u2026150 mg\/l \u2013 ulin plot\u00ebsin\u00eb e shijes.<\/li>\n
    • Sulfatet - I japin birr\u00ebs nj\u00eb shije t\u00eb ashp\u00ebr dhe hidhur, krijojn\u00eb pas-shije. N\u00eb p\u00ebrqindje mbi 400 mg\/l i japin birr\u00ebs nj\u00eb \u201cshije t\u00eb that\u00eb\u201d (p\u00ebrsh\u00ebndetje, Guiness Draught!). Mund t\u00eb paraprijn\u00eb formimin e shijes dhe aromave sulfurose, t\u00eb lidhura me aktivitetin e mikroorganizmave infektues dhe majas. <\/li>\n
    • Silikatet - Ndikojn\u00eb n\u00eb shije n\u00eb m\u00ebnyr\u00eb indirekte. <\/li>\n
    • Nitratet - Ndikojn\u00eb negativisht n\u00eb procesin e fermentimit n\u00eb p\u00ebrqindje mbi 25 mg\/l. Mund\u00ebsia e formimit t\u00eb nitrozaminave toksike.<\/li>\n
    • Kloridet - I japin birr\u00ebs nj\u00eb shije m\u00eb delikate dhe t\u00eb \u00ebmb\u00ebl (po, po, por n\u00ebse nuk ka natrium). N\u00eb p\u00ebrqindje t\u00eb jon\u00ebve rreth 300 mg\/l rrisin plot\u00ebsin\u00eb e shijes s\u00eb birr\u00ebs dhe i japin asaj nj\u00eb shije dhe arom\u00eb melone.<\/li>\n
    • Ionet e hekurit - N\u00eb p\u00ebrmbajtje mbi 0,5 mg\/l rrisin ngjyr\u00ebn e birr\u00ebs, shfaqet ajri kafe. I japin birr\u00ebs nj\u00eb shije metalike.<\/li>\n
    • Ionet e manganit - Nj\u00eb ndikim i ngjash\u00ebm me at\u00eb t\u00eb jon\u00ebve t\u00eb hekurit, por shum\u00eb m\u00eb i fort\u00eb.<\/li>\n
    • Ionet e bakrit - Kan\u00eb ndikim negativ n\u00eb q\u00ebndrueshm\u00ebrin\u00eb e shijes. Zbutin shijen e er\u00ebs s\u00eb squfrit n\u00eb birr\u00eb.<\/li>\n<\/ul>\n

      \nNdikimi n\u00eb q\u00ebndrueshm\u00ebrin\u00eb kolloidale (turbullira)<\/u><\/p>\n

        \n
      • Ionet e kalciumit - R\u00ebndojn\u00eb oksalatet, duke reduktuar k\u00ebshtu mund\u00ebsin\u00eb e shfaqjes s\u00eb turbullir\u00ebs oksalat n\u00eb birr\u00eb. Rrisin koagulimin e proteinave gjat\u00eb zierjes s\u00eb mustit me lupulin. Ulin ekstraksionin e silikonit, gj\u00eb q\u00eb ndikon pozitivisht n\u00eb q\u00ebndrueshm\u00ebrin\u00eb kolloidale t\u00eb birr\u00ebs.<\/li>\n
      • Silikatet - Ulin q\u00ebndrueshm\u00ebrin\u00eb kolloidale t\u00eb birr\u00ebs p\u00ebr shkak t\u00eb formimit t\u00eb komponimeve t\u00eb patretshme me ionet e kalciumit dhe magnezit. <\/li>\n
      • Ionet e hekurt - Shpejtojn\u00eb proceset oksiduese, shkaktojn\u00eb turbullir\u00eb kolloidale.<\/li>\n
      • Ionet e bakrit - Kan\u00eb ndikim negativ n\u00eb q\u00ebndrueshm\u00ebrin\u00eb kolloidale t\u00eb birr\u00ebs, duke vepruar si katalizator t\u00eb oksidimit t\u00eb polifenoleve.<\/li>\n
      • Kloridet - P\u00ebrmir\u00ebsojn\u00eb q\u00ebndrueshm\u00ebrin\u00eb kolloidale.<\/li>\n<\/ul>\n

        Si \u00ebsht\u00eb? N\u00eb t\u00eb v\u00ebrtet\u00eb, stile t\u00eb ndryshme birre jan\u00eb formuar n\u00eb vende t\u00eb ndryshme t\u00eb bot\u00ebs, p\u00ebrfshir\u00eb p\u00ebr shkak t\u00eb ujit t\u00eb ndrysh\u00ebm. Pivovar\u00ebt nga nj\u00eb zon\u00eb kan\u00eb realizuar birr\u00eb t\u00eb suksesshme me nj\u00eb shije dhe arom\u00eb t\u00eb fort\u00eb t\u00eb maltit, ndon\u00ebse prodhuesit nga nj\u00eb tjet\u00ebr kan\u00eb krijuar nj\u00eb pije t\u00eb shk\u00eblqyer me nj\u00eb profil t\u00eb duksh\u00ebm t\u00eb lupulinit - t\u00eb gjitha sepse n\u00eb rajone t\u00eb ndryshme kishte uj\u00eb t\u00eb ndrysh\u00ebm, mbi t\u00eb cilin nj\u00eb birr\u00eb del m\u00eb e mir\u00eb se tjetra. Tani, p\u00ebr shembull, p\u00ebrb\u00ebrja e ujit p\u00ebr birr\u00eb konsiderohet optimale n\u00eb k\u00ebt\u00eb form\u00eb:
        \n\"P\u00ebr
        \nMegjithat\u00eb, \u00ebsht\u00eb e qart\u00eb se gjithmon\u00eb ka devijime - dhe k\u00ebto devijime shpesh p\u00ebrcaktojn\u00eb se \"Baltika 3\" nga Sh\u00ebn Petersburg nuk \u00ebsht\u00eb e nj\u00ebjt\u00eb me \"Baltika 3\" nga Zaporo\u017eje.<\/p>\n

        \u00cbsht\u00eb krejt\u00ebsisht logjike q\u00eb \u00e7do uj\u00eb, i p\u00ebrdorur p\u00ebr prodhimin e birr\u00ebs, kalon disa faza p\u00ebrgatitjeje, p\u00ebrfshir\u00eb analizimin, filtrimin dhe, n\u00eb rast nevoje, korrigjimin e p\u00ebrb\u00ebrjes. Shpesh, pivovaria kryen procesin e p\u00ebrgatitjes s\u00eb ujit: uji i marr\u00eb n\u00eb m\u00ebnyra t\u00eb ndryshme, i n\u00ebnshtrohet heqjes s\u00eb klorit, ndryshimit t\u00eb p\u00ebrb\u00ebrjes minerale dhe korrigjimit t\u00eb fort\u00ebsis\u00eb dhe alkalinitetit. T\u00eb gjitha k\u00ebto mund t\u00eb mos shqet\u00ebsojn\u00eb, por at\u00ebher\u00eb - dhe vet\u00ebm n\u00ebse kemi fat me p\u00ebrb\u00ebrjen nominale t\u00eb ujit - pivovaria do t\u00eb jet\u00eb n\u00eb gjendje t\u00eb prodhoj\u00eb vet\u00ebm disa lloje. Prandaj, kontrolli dhe p\u00ebrgatitja e ujit b\u00ebhet GJITHMONE.<\/p>\n

        Teknologjit\u00eb moderne, me kusht q\u00eb t\u00eb ket\u00eb mjete t\u00eb mjaftueshme, lejojn\u00eb marrjen e ujit me praktisht \u00e7do karakteristik\u00eb t\u00eb nevojshme. Si baz\u00eb mund t\u00eb sh\u00ebrbej\u00eb ose uji nga rrjeti municipal, ose ai i nxjerr\u00eb drejtp\u00ebrdrejt nga nj\u00eb burim artesian. Ka edhe raste ekzotike: nj\u00eb brewery suedeze, p\u00ebr shembull, brew pijen e saj nga uji i pastruar i kanalizimeve, dhe artisan\u00ebt chilian\u00eb prodhojn\u00eb birr\u00eb nga uji i mbledhur n\u00eb shkret\u00ebtir\u00eb nga mjegulla. Por \u00ebsht\u00eb e qart\u00eb se n\u00eb prodhim n\u00eb mas\u00eb, procesi i shtrenj\u00ebt i p\u00ebrgatitjes s\u00eb ujit ndikon n\u00eb \u00e7mimin p\u00ebrfundimtar \u2014 dhe ndoshta pik\u00ebrisht p\u00ebr k\u00ebt\u00eb arsye Pilsner Urquell-i i p\u00ebrmendur \u00ebsht\u00eb prodhuar m\u00eb shum\u00eb askund p\u00ebrve\u00e7 sht\u00ebpis\u00eb n\u00eb \u00c7eki.<\/p>\n

        Mendoj se p\u00ebr pjes\u00ebn e par\u00eb mjafton. N\u00ebse tregimi im \u00ebsht\u00eb interesant, n\u00eb pjes\u00ebn tjet\u00ebr do t\u00eb flasim p\u00ebr dy p\u00ebrb\u00ebr\u00ebs t\u00eb tjera t\u00eb domosdosh\u00ebm t\u00eb birr\u00ebs, dhe ndoshta edhe p\u00ebr nj\u00eb t\u00eb panevojsh\u00ebm; do t\u00eb diskutojm\u00eb pse birra ka er\u00eb t\u00eb ndryshme, n\u00ebse ka \"t\u00eb bardh\u00eb\" dhe \"t\u00eb err\u00ebt\", si dhe do t\u00eb prekim shkronjat e \u00e7uditshme OG, FG, IBU, ABV, EBC. Mund t\u00eb ket\u00eb di\u00e7ka tjet\u00ebr, ndoshta \u2014 di\u00e7ka q\u00eb nuk do t\u00eb jet\u00eb, dhe do t\u00eb shfaqet n\u00eb pjes\u00ebn e tret\u00eb, n\u00eb t\u00eb cil\u00ebn planifikoj t\u00eb kaloj shkurtimisht n\u00eb teknologji, dhe m\u00eb pas t\u00eb merrem me mite dhe keqkuptime n\u00eb lidhje me birr\u00ebn, duke p\u00ebrfshir\u00eb se a \"n\u00eb hollon\" dhe \"forcon\", gjithashtu do t\u00eb flasim n\u00ebse mund t\u00eb pihet birra e skaduar. <\/p>\n

        Dhe ndoshta do t\u00eb ket\u00eb edhe nj\u00eb pjes\u00eb t\u00eb kat\u00ebrt\u2026 Zgjedhja \u00ebsht\u00eb e jotja, %username%!
        \n
        Burimi: habr.com<\/p>","protected":false,"gt_translate_keys":[{"key":"rendered","format":"html"}]},"excerpt":{"rendered":"

        \u041f\u0440\u0438\u0432\u0435\u0442, %username%. \u041a\u0430\u043a \u044f \u0438 \u043e\u0431\u0435\u0449\u0430\u043b \u0440\u0430\u043d\u0435\u0435, \u044f \u043d\u0435\u043c\u043d\u043e\u0433\u043e \u043f\u0440\u043e\u043f\u0430\u043b \u0432 \u0441\u0432\u044f\u0437\u0438 \u0441\u043e \u0441\u0432\u043e\u0435\u0439 \u043a\u043e\u043c\u0430\u043d\u0434\u0438\u0440\u043e\u0432\u043a\u043e\u0439. \u041d\u0435\u0442, \u043e\u043d\u0430 \u0435\u0449\u0451 \u043d\u0435 \u0437\u0430\u043a\u043e\u043d\u0447\u0438\u043b\u0430\u0441\u044c, \u043d\u043e \u043d\u0430\u0432\u0435\u044f\u043b\u0430 \u043d\u0435\u043a\u043e\u0442\u043e\u0440\u044b\u0435 \u043c\u044b\u0441\u043b\u0438, \u043a\u043e\u0442\u043e\u0440\u044b\u043c\u0438 \u044f \u0440\u0435\u0448\u0438\u043b \u043f\u043e\u0434\u0435\u043b\u0438\u0442\u044c\u0441\u044f \u0441 \u0442\u043e\u0431\u043e\u0439. \u0420\u0435\u0447\u044c \u043f\u043e\u0439\u0434\u0451\u0442 \u043e \u043f\u0438\u0432\u0435. \u042f \u043d\u0435 \u0431\u0443\u0434\u0443 \u0441\u0435\u0439\u0447\u0430\u0441 \u0442\u043e\u043f\u0438\u0442\u044c \u0437\u0430 \u0442\u0435 \u0438\u043b\u0438 \u0438\u043d\u044b\u0435 \u0441\u043e\u0440\u0442\u0430, \u0441\u043f\u043e\u0440\u0438\u0442\u044c, \u043a\u0430\u043a\u043e\u0439 \u0432\u043a\u0443\u0441 \u0438 \u0446\u0432\u0435\u0442 \u0432 \u043e\u0440\u0433\u0430\u043d\u0438\u0437\u043c\u0435 \u043c\u0435\u043d\u044f\u0435\u0442\u0441\u044f \u043c\u0435\u043d\u044c\u0448\u0435 \u043e\u0442 \u043c\u043e\u043c\u0435\u043d\u0442\u0430 […]<\/p>\n","protected":false,"gt_translate_keys":[{"key":"rendered","format":"html"}]},"author":1,"featured_media":25834,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[702],"tags":[],"class_list":["post-34255","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news"],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\n","aioseo_head_json":{"title":"\ud83e\udd47 Rreth birr\u00ebs nga perspektiva e kimistit. 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