{"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\/novosti-interneta\/o-pive-glazami-himika-chast-1","title":{"rendered":"Rreth birr\u00ebs p\u00ebrmes syve t\u00eb kimistit. Pjesa 1","gt_translate_keys":[{"key":"rendered","format":"text"}]},"content":{"rendered":"

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

Si\u00e7 e premtojta m\u00eb par\u00eb, un\u00eb pak e humba veten p\u00ebr shkak t\u00eb nj\u00eb udh\u00ebtimi pune. Jo, ende nuk ka p\u00ebrfunduar, por m\u00eb ka sjell\u00eb disa mendime q\u00eb kam vendosur t'i ndaj me ty.<\/p>\n

B\u00ebhet fjal\u00eb p\u00ebr birr\u00ebn.<\/p>\n

Nuk do t\u00eb flas tani p\u00ebr llojet e ndryshme, as p\u00ebr diskutimin e shijes dhe ngjyr\u00ebs q\u00eb ndryshon n\u00eb trup nga momenti i konsumit deri n\u00eb momentin\u2026 e kuptove \u2013 un\u00eb dua thjesht t\u00eb flas p\u00ebr procesin e prodhimit, dallimet dhe ndikimin e birr\u00ebs n\u00eb trupin ton\u00eb nga k\u00ebndv\u00ebshtrimi kimik.<\/p>\n

Shum\u00eb e konsiderojn\u00eb birr\u00ebn si nj\u00eb pije p\u00ebr popullin e zakonsh\u00ebm \u2013 dhe gabojn\u00eb shum\u00eb, shum\u00eb mendojn\u00eb se birra \u00ebsht\u00eb e d\u00ebmshme \u2013 dhe gjithashtu gabojn\u00eb, p\u00ebr t\u00eb mos p\u00ebrmendur ata q\u00eb besojn\u00eb se birra nuk \u00ebsht\u00eb e d\u00ebmshme. Ne do t\u00eb shqyrtojm\u00eb edhe k\u00ebt\u00eb.<\/p>\n

Dhe ndryshe nga artikujt e m\u00ebparsh\u00ebm \u2014 do t\u00eb p\u00ebrpiqem t\u00eb shmang lodhjet, ose m\u00eb mir\u00eb do ta ndaj k\u00ebt\u00eb tregim n\u00eb disa pjes\u00eb. Dhe n\u00ebse n\u00eb ndonj\u00eb faz\u00eb interesimi s'ka, do t\u00eb ndaloj thjesht t\u00eb traumatizoj trurin e lexuesit t\u00eb varf\u00ebr.<\/p>\n

Pra, le t\u00eb fillojm\u00eb.
\n<\/a><\/noindex><\/p>\n

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

\nHistoria e birr\u00ebs n\u00eb bot\u00eb shtrihet p\u00ebr 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 lejonin kthimin e buk\u00ebs n\u00eb nj\u00eb pije aromatike \u2013 dhe faktikisht, besohet se birra \u00ebsht\u00eb pija m\u00eb e vjet\u00ebr alkoolike n\u00eb bot\u00eb.<\/p>\n

Historia e origjin\u00ebs s\u00eb birr\u00ebs filloi akoma para er\u00ebs son\u00eb, dhe lavd\u00ebrimet p\u00ebr shpik\u00ebsit i takojn\u00eb sumer\u00ebve. Shkrimi i tyre i gjetur nga E. Huber n\u00eb Mesopotami p\u00ebrmbante rreth 15 receta p\u00ebr k\u00ebt\u00eb pije. Banor\u00ebt e Mesopotamis\u00eb p\u00ebrdornin grurin (spelt) p\u00ebr t\u00eb b\u00ebr\u00eb birr\u00eb. Ata e bluanin at\u00eb me dafina, e p\u00ebrzierin me uj\u00eb, shtonin erza dhe e linin t\u00eb fermentohej. Nga l\u00ebngu i prodhuar b\u00ebnin pijen. V\u00ebre, n\u00eb thelb u shpik birra me grur\u00eb, por askush nuk kishte d\u00ebgjuar p\u00ebr lupulin, q\u00eb n\u00eb thelb ishte birra gruyt ose birra me bar. P\u00ebr m\u00eb tep\u00ebr, malti nuk ishte i mbjell\u00eb.<\/p>\n

Nj\u00eb pik\u00eb e r\u00ebnd\u00ebsishme n\u00eb historin\u00eb e shfaqjes s\u00eb birr\u00ebs u b\u00eb qytet\u00ebrimi babilonas. Pik\u00ebrisht babilonasit shpik\u00ebn m\u00ebnyr\u00ebn se si t\u00eb p\u00ebrmir\u00ebsojn\u00eb pijen. Ata e mbillnin grurin, dhe m\u00eb pas e thaheshin p\u00ebr t\u00eb marr\u00eb malt. Birra e b\u00ebr\u00eb nga gruri dhe maltu mbante jo m\u00eb shum\u00eb se nj\u00eb dit\u00eb. P\u00ebr ta b\u00ebr\u00eb pijen m\u00eb aromatike, shtonin er\u00ebza, l\u00ebvore druri, gjethe pem\u00ebsh, mjalt\u00eb \u2013 shum\u00eb p\u00ebrpara se t\u00eb shpikej Rinhaitsgjeboti ose, si\u00e7 e quajn\u00eb, ligji gjerman p\u00ebr past\u00ebrtin\u00eb e birr\u00ebs, ishin rreth 5000 vjet!<\/p>\n

Gradualisht, birra u p\u00ebrhap n\u00eb Egjiptin e lasht\u00eb, Persi, Indi, dhe Kaukaz. Nd\u00ebrkoh\u00eb, n\u00eb Greqin\u00eb e lasht\u00eb, ajo nuk kishte popullaritet, pasi konsiderohej pije p\u00ebr t\u00eb varf\u00ebrit. At\u00ebher\u00eb lindi t\u00eb gjitha k\u00ebto paragjykime.<\/p>\n

Historia e krijimit t\u00eb birr\u00ebs zhvilloi me fillimin e Mesjet\u00ebs. Ky periudh\u00eb quhet periudha e ringjalljes s\u00eb dyt\u00eb t\u00eb birr\u00ebs. Besohet se ndodhi n\u00eb Gjermani. Emri gjerman Bier vjen nga gjermanishtja e vjet\u00ebr Peor ose Bror. Edhe pse Ale (birra) e anglishtes supozohet se \u00ebsht\u00eb etimologjikisht e lidhur me rr\u00ebnj\u00ebn e gjuh\u00ebs proto-indoeuropiane me kuptimin 'dehje'. Origjina indoeuropiane e k\u00ebsaj rr\u00ebnj\u00eb argumentohet bindsh\u00ebm duke u krahasuar me danishten dhe norvegjishten moderne \u00f8l, si dhe me islandishten \u00f6l (grupin gjerman t\u00eb gjuh\u00ebve, ku b\u00ebnte pjes\u00eb edhe anglishtja e lasht\u00eb) dhe me latvishten dhe litvanishten alus \u2014 birra (grupi baltik i familjes indoeuropiane), rusishten veriore \u043e\u043b (q\u00eb do t\u00eb thot\u00eb pije alkoolike), si dhe estonishten \u00f5lu dhe finlandishten olut. N\u00eb p\u00ebrmbledhje, askush nuk e di se si kan\u00eb dal\u00eb k\u00ebto fjal\u00eb, sepse dikush ndoshta k\u00ebrkoi ndihm\u00eb n\u00eb Babilonin\u00eb e lasht\u00eb \u2014 dhe tani \u00e7do kush i thot\u00eb birr\u00ebs ndryshe. Megjithat\u00eb, dhe b\u00ebjn\u00eb at\u00eb ndryshe.<\/p>\n

Ishte pik\u00ebrisht n\u00eb Mesjet\u00eb q\u00eb n\u00eb pije filluan t\u00eb shtonin lupulin. Me shfaqjen e tij, p\u00ebrmir\u00ebsuan cil\u00ebsin\u00eb e shijes s\u00eb birr\u00ebs, dhe afati i ruajtjes s\u00eb saj u b\u00eb m\u00eb i gjat\u00eb. Mbaj mend, %username%: lupulini ishte fillimisht nj\u00eb konzervant p\u00ebr birr\u00ebn. Tani pija mund t\u00eb transportohej dhe ajo u b\u00eb nj\u00eb objekt tregtie. U krijuan qindra receta dhe lloje t\u00eb birr\u00ebs. Disa shkenc\u00ebtar\u00eb nga rajone t\u00eb njohura, besojn\u00eb se atdheu i kultivimit t\u00eb lupulin\u00ebs ishin sllav\u00ebt, sepse n\u00eb Rus\u00eb q\u00eb n\u00eb shekullin e IX, prodhimi i birr\u00ebs kishte qen\u00eb gjer\u00ebsisht i p\u00ebrhapur. <\/p>\n

N\u00eb fakt, n\u00eb mesjet\u00eb, ale t\u00eb leht\u00eb p\u00ebrdorej kudo n\u00eb Evrop\u00eb si z\u00ebvend\u00ebsim p\u00ebr ujin. Edhe f\u00ebmij\u00ebt mund t\u00eb lejonin t\u00eb pinin birr\u00eb \u2014 dhe po, ishte pik\u00ebrisht birr\u00eb, jo kvas, si\u00e7 mendojn\u00eb disa. Pinin jo sepse ishin t\u00eb err\u00ebt dhe donin t\u00eb dehnin, por sepse duke pir\u00eb uj\u00eb ishte leht\u00eb t\u00eb vdisnin nga nj\u00eb shum\u00ebllojshm\u00ebri s\u00ebmundjesh t\u00eb njohura e t\u00eb panjohura. Me nivelin e mjek\u00ebsis\u00eb t\u00eb rreth 0, e dyshimt\u00eb \u2014 kjo ishte shum\u00eb e rrezikshme. P\u00ebr m\u00eb tep\u00ebr, e ashtuquajtura birr\u00eb tavoline (\u201csmall ale\u201d) ishte edhe ushqyese dhe shkonte jasht\u00ebzakonisht mir\u00eb n\u00eb tryez\u00eb n\u00eb sasi masive, pasi alkooli aty arrinte rreth 1%. Pyetja logjike \u201c\u00e7far\u00eb e ishte at\u00ebher\u00eb q\u00eb eliminonte t\u00eb gjith\u00eb infeksionet?\u201d ne gjithashtu do ta shqyrtojm\u00eb. <\/p>\n

Shekulli XIX sh\u00ebnoi nj\u00eb tjet\u00ebr p\u00ebrparim n\u00eb historin\u00eb e shpikjes s\u00eb birr\u00ebs. Fillimisht, Louis Pasteur zbuloi lidhjen midis fermentimit dhe qelizave t\u00eb maja. Ai publikoi rezultatet e hulumtimit n\u00eb vitin 1876, dhe pas 5 vjet\u00ebsh, n\u00eb vitin 1881, shkenc\u00ebtari danez Emil Christian Hansen arriti t\u00eb krijonte nj\u00eb kultur\u00eb t\u00eb past\u00ebr t\u00eb maja\u00ebve t\u00eb birr\u00ebs, gj\u00eb q\u00eb sh\u00ebnoi nj\u00eb fillim t\u00eb ri p\u00ebr prodhimin industrial t\u00eb birr\u00ebs.<\/p>\n

N\u00ebse flasim p\u00ebr historin\u00eb e birr\u00ebs paalkoolike, impuls 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 thelb, prodhimi, transporti dhe shitja e pijeve alkoolike m\u00eb t\u00eb forta se 0,5% ishin t\u00eb ndaluara. Pra, kjo tashm\u00eb nuk ishte as \u201csmall ale\u201d. Prodhimi i k\u00ebtyre pijeve t\u00eb praktikisht paalkoolike mbi baz\u00ebn e malit u mor\u00ebn nga t\u00eb gjitha kompanit\u00eb e birr\u00ebs, por sipas ligjit, pija duhej t\u00eb em\u00ebrtohej \u201cpije t\u00eb drith\u00ebrave\u201d, t\u00eb cil\u00ebn populli e quajti menj\u00ebher\u00eb \u201cgrua t\u00eb gom\u00ebs\u201d \u201cgati-birra\u201d (\u201cnear beer\u201d). N\u00eb t\u00eb v\u00ebrtet\u00eb, p\u00ebr t\u00eb kaluar nga birra e zakonshme, e ndaluar, n\u00eb k\u00ebt\u00eb \u201cgati-birr\u00eb\u201d, mjaftonte t\u00eb shtohej nj\u00eb hap shtes\u00eb n\u00eb procesin e prodhimit (dhe ne patjet\u00ebr do t\u00eb kujtojm\u00eb p\u00ebr t\u00eb), gj\u00eb q\u00eb nuk e rritte ndjesh\u00ebm \u00e7mimin e produktit dhe lejonte q\u00eb t\u00eb kthehej sa m\u00eb shpejt n\u00eb prodhimin e pijeve tradicionale: \u201cMendoj se ky do t\u00eb jet\u00eb nj\u00eb koh\u00eb e shk\u00eblqyer p\u00ebr birr\u00ebn,\u201d tha presidenti amerikan Franklin Roosevelt, teksa n\u00ebnshkruante aktin Cullen-Harrison m\u00eb 22 mars 1933, i cili lejoi rritjen e forc\u00ebs n\u00eb pije deri n\u00eb 4%. Akti hyri n\u00eb fuqi m\u00eb 7 prill, dhe q\u00eb nga ajo dit\u00eb, kjo dat\u00eb \u00ebsht\u00eb Dita Nacionale e Birr\u00ebs n\u00eb SHBA! Thon\u00eb se q\u00eb m\u00eb 6 prill amerikan\u00ebt ishin n\u00eb radh\u00eb n\u00eb bare, dhe kur ra ora magjike e mesnat\u00ebs, at\u00ebher\u00eb... P\u00ebr t\u00eb th\u00ebn\u00eb shkurt, statistikat tregojn\u00eb se vet\u00ebm m\u00eb 7 prill n\u00eb SHBA u konsumuan nj\u00eb milion e pes\u00ebqind mij\u00eb bare birr\u00eb. A ke pir\u00eb nj\u00eb got\u00eb birr\u00eb m\u00eb 7 prill, %username%?
\n\"Rreth
\n
\nNj\u00eb informacion t\u00eb vog\u00ebl: n\u00ebse do t\u00eb jet\u00eb interesante \u2014 un\u00eb do t\u00eb flas n\u00eb nj\u00eb nga pjes\u00ebt e ardhshme p\u00ebr nj\u00eb ligj t\u00eb that\u00eb m\u00eb t\u00eb ashp\u00ebr \u2014 dhe kjo nuk \u00ebsht\u00eb as n\u00eb Bashkimin Sovjetik, por n\u00eb Island\u00eb.<\/p>\n

Aktualisht, birra nuk prodhohet vet\u00ebm n\u00eb Antarktid\u00eb \u2014 megjithat\u00eb, kjo \u00ebsht\u00eb e paqart\u00eb. 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 \u00ebsht\u00eb shum\u00eb m\u00eb e komplikuar sesa mendohet, \u00e7mimi i nj\u00eb shishe ndonj\u00ebher\u00eb mund t\u00eb kaloj\u00eb \u00e7mimin e nj\u00eb kuti ver\u00eb \u2014 dhe momentalisht po flas p\u00ebr ver\u00ebn e llojit \u201cChateau de la Paquet\u201d.<\/p>\n

Prandaj, %username%, n\u00ebse tani q\u00eb po lexon ke hapur nj\u00eb shishe birr\u00eb \u2014 p\u00ebrkul nj\u00ebfar\u00eb respekti dhe vazhdo t\u00eb lexosh m\u00eb tej.<\/p>\n

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

\nPara se t\u00eb fillojm\u00eb t\u00eb p\u00ebrmendim se \u00e7far\u00eb p\u00ebrb\u00ebhet birra, le t\u00eb kujtojm\u00eb shkurt procesin e prodhimit t\u00eb k\u00ebtij shishe.<\/p>\n

Birra \u2013 si shum\u00eb gj\u00ebra n\u00eb k\u00ebt\u00eb bot\u00eb \u2013 \u00ebsht\u00eb nj\u00eb produkt i djegies s\u00eb pjes\u00ebshme. N\u00eb t\u00eb v\u00ebrtet\u00eb, fermentimi \u00ebsht\u00eb procesi, fal\u00eb t\u00eb cilit ne shijojm\u00eb k\u00ebt\u00eb k\u00ebnaq\u00ebsi, ashtu si\u00e7 \u00ebsht\u00eb aft\u00ebsia jote, %username%, p\u00ebr t\u00eb lexuar k\u00ebto rreshta \u2013 \u00ebsht\u00eb produkt i djegies s\u00eb pjes\u00ebshme t\u00eb sheqernave, vet\u00ebm q\u00eb n\u00eb rastin e birr\u00ebs, sheqernat nuk digjen n\u00eb trurin t\u00ebnd, por n\u00eb majat\u00eb e procesit t\u00eb metabolizmit.
\nAshtu si\u00e7 ndodh me \u00e7do djegie, produktet jan\u00eb dioksidi i karbonit dhe uji \u2013 por kujton se thash\u00eb \u201cpjesore\u201d? Dhe n\u00eb t\u00eb v\u00ebrtet\u00eb: gjat\u00eb prodhimit t\u00eb birr\u00ebs, majat nuk lejohet t\u00eb trashen (ndon\u00ebse kjo nuk \u00ebsht\u00eb plot\u00ebsisht e sakt\u00eb, por p\u00ebr t\u00eb p\u00ebrmbledhur situat\u00ebn \u00ebsht\u00eb e sakt\u00eb) \u2013 e k\u00ebshtu, p\u00ebrve\u00e7 dioksidit t\u00eb karbonit, krijohet gjithashtu alkooli.<\/p>\n

Duke pasur parasysh se ushqimi nuk \u00ebsht\u00eb sheqer i past\u00ebr, por nj\u00eb p\u00ebrzierje e shum\u00eb lidhjeve t\u00eb ndryshme \u2013 gjithashtu produkti p\u00ebrfshin jo thjesht dioksid karbonit, uj\u00eb dhe alkool \u2013 por nj\u00eb buqet\u00eb t\u00eb t\u00ebr\u00eb, fal\u00eb s\u00eb cil\u00ebs ekzistojn\u00eb k\u00ebto birra. Tani do t\u00eb flas p\u00ebr disa nga p\u00ebrb\u00ebr\u00ebsit kryesor\u00eb dhe gjithashtu do t\u00eb shpjegoj disa mite rreth birr\u00ebs.<\/p>\n

Uji.<\/h4>\n

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

Birra \u00ebsht\u00eb nj\u00eb solucion ujor i substancave eksaktive t\u00eb malti, t\u00eb cilat nuk kan\u00eb ndryshuar gjat\u00eb procesit t\u00eb fermentimit dhe dh\u00ebnies s\u00eb birr\u00ebs, alkoolit etilik dhe substancave aromatike, q\u00eb jan\u00eb ose metabolite sekondar\u00eb t\u00eb majas\u00eb ose vijn\u00eb nga hmellet. N\u00eb p\u00ebrb\u00ebrjen e substancave eksaktive p\u00ebrfshihen karbohidratet e pafermentuara (\u03b1- dhe \u03b2-glukanet), substancat fenolike (antocianogjenet, oligomer\u00ebt dhe polifenol\u00ebt), melanoidinat dhe karamelet. P\u00ebrqendrimi i tyre n\u00eb birr\u00eb, n\u00eb var\u00ebsi t\u00eb mas\u00ebs s\u00eb materieve t\u00eb thata n\u00eb mustin fillestar, p\u00ebrb\u00ebrjes s\u00eb mustit, kushteve teknologjike t\u00eb fermentimit dhe karakteristikave t\u00eb stam\u00ebs s\u00eb majas\u00eb, luhatet nga 2,0 deri n\u00eb 8,5 g\/100 g birre. Me k\u00ebto t\u00eb dh\u00ebna t\u00eb procesit lidhet p\u00ebrqendrimi i alkoolit, i cili n\u00eb birr\u00eb mund t\u00eb arrij\u00eb nga 0,05 deri n\u00eb 8,6%, dhe substancave aromatike (alkool t\u00eb lart\u00eb, estera, aldehid\u00eb, etj.), sintaza e t\u00eb cilave varet si nga p\u00ebrb\u00ebrja e mustit ashtu edhe, sidomos, nga ndalesat e fermentimit dhe natyra e majas\u00eb. N\u00eb p\u00ebrgjith\u00ebsi, p\u00ebr birr\u00ebn e cila fermentohet me maja t\u00eb ulta, p\u00ebrqendrimi i produkteve sekondar\u00eb t\u00eb metabolizmit t\u00eb majas\u00eb nuk e kalon 200 mg\/l, nd\u00ebrsa p\u00ebr birr\u00ebn e fermentimit t\u00eb lart\u00eb, nivelet e tyre tejkalojn\u00eb 300 mg\/l. Nj\u00eb p\u00ebrqindje edhe m\u00eb e vog\u00ebl n\u00eb birr\u00eb p\u00ebrb\u00ebhet nga substancat e hidhura t\u00eb hmelit, numri i t\u00eb cilave n\u00eb birr\u00eb nuk e kalon 45 mg\/l. <\/p>\n

Gjith\u00e7ka kjo \u00ebsht\u00eb shum\u00eb e m\u00ebrzitshme, numrat n\u00eb t\u00eb v\u00ebrtet\u00eb mund t\u00eb ndryshojn\u00eb n\u00eb madh\u00ebsi m\u00eb t\u00eb m\u00ebdha ose m\u00eb t\u00eb vogla, por nga thelbi e kap\u00ebt: t\u00eb gjitha k\u00ebto jan\u00eb shum\u00eb pak krahasuar me p\u00ebrmbajtjen e ujit n\u00eb birr\u00eb. Pothuajse si ti, %username%, birra p\u00ebrb\u00ebhet nga rreth 95% uj\u00eb. 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\u00ebrve\u00e7 k\u00ebsaj, kjo \u00ebsht\u00eb nj\u00eb nga arsyet pse i nj\u00ebjti lloj birre, e prodhuar nga fabrikat e ndryshme n\u00eb vende t\u00eb ndryshme, mund t\u00eb ndryshoj\u00eb n\u00eb shije. Nj\u00eb shembull specifik dhe ndoshta m\u00eb i njohur \u00ebsht\u00eb Pilsner Urquell, i cili nj\u00ebher\u00eb u p\u00ebrpoq t\u00eb prodhohej n\u00eb Kaluga, por nuk doli asgj\u00eb. Tani kjo birr\u00eb prodhohet vet\u00ebm n\u00eb \u00c7eki p\u00ebr shkak t\u00eb ujit t\u00eb specializuar t\u00eb but\u00eb.<\/p>\n

Asnj\u00eb fabrik\u00eb birre nuk do t\u00eb filloj\u00eb t\u00eb prodhoj\u00eb birr\u00eb pa verifikuar paraprakisht 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. Aktor\u00ebt kryesor\u00eb n\u00eb k\u00ebt\u00eb drejtim jan\u00eb ato katione dhe anione q\u00eb shihni n\u00eb etiketat e \u00e7do pijes me gaz \u2014 vet\u00ebm q\u00eb nivelet kontrollohen sakt\u00ebsisht dhe jo n\u00eb intervalin '50-5000' mg\/l, por shum\u00eb m\u00eb t\u00eb sakt\u00eb.<\/p>\n

T\u00eb shqyrtojm\u00eb se \u00e7far\u00eb ndikon p\u00ebrb\u00ebrja e ujit?<\/p>\n

Para s\u00eb gjithash, uji duhet t\u00eb p\u00ebrputhet me standardet SanPiN, k\u00ebshtu q\u00eb p\u00ebrjashtojm\u00eb menj\u00ebher\u00eb metalet e r\u00ebnda dhe substancat e tjera toksike - k\u00ebto substanca nuk duhet t\u00eb jen\u00eb fare 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 \u00ebnjtjes), lidhen me tregues t\u00eb till\u00eb si vlera pH, ndikimi i ngurt\u00ebsis\u00eb, raporti midis p\u00ebrqendrimeve t\u00eb joneve t\u00eb kalciumit dhe magnezit, q\u00eb n\u00eb uj\u00eb t\u00eb pijsh\u00ebm nuk \u00ebsht\u00eb rregulluar fare. N\u00eb uj\u00eb p\u00ebr prodhimin e birr\u00ebs duhet t\u00eb ket\u00eb shum\u00eb m\u00eb pak jone t\u00eb hekurit, silikonit, bakrit, nitrateve, klorideve, dhe sulfat\u00ebve. Nuk lejohet prania e nitriteve n\u00eb uj\u00eb, t\u00eb cilat jan\u00eb toksina t\u00eb forta p\u00ebr majat. N\u00eb uj\u00eb duhet t\u00eb ket\u00eb dy her\u00eb m\u00eb pak p\u00ebrb\u00ebr\u00ebs mineral\u00eb (mbetje t\u00eb that\u00eb) dhe 2,5 her\u00eb m\u00eb t\u00eb ul\u00ebt indeksin COD (konsumi kimik i oksigjenit - oksidueshm\u00ebria). Kur vler\u00ebsohet p\u00ebrshtatshm\u00ebria e ujit p\u00ebr prodhimin e birr\u00ebs, \u00ebsht\u00eb futur nj\u00eb tregues i till\u00eb si alkaliniteti, i cili mungon n\u00eb normat p\u00ebr ujin e pijsh\u00ebm.<\/p>\n

P\u00ebrve\u00e7 k\u00ebsaj, k\u00ebrkesat shtes\u00eb k\u00ebrkohen p\u00ebr ujin q\u00eb p\u00ebrdoret p\u00ebr t\u00eb korrigjuar p\u00ebrqindjen e materieve t\u00eb thata dhe alkoolit n\u00eb prodhimin e birr\u00ebs 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, t\u00eb jet\u00eb deazoruar (pra, praktikisht t\u00eb mos p\u00ebrmbaj\u00eb oksigjen t\u00eb tretur n\u00eb uj\u00eb) dhe t\u00eb ket\u00eb edhe m\u00eb pak jone kalciumi dhe bikarbonatesh krahasuar me ujin q\u00eb rekomandohet p\u00ebr prodhimin e birr\u00ebs n\u00eb p\u00ebrgjith\u00ebsi. \u00c7far\u00eb \u00ebsht\u00eb prodhimi i birr\u00ebs me densitet t\u00eb lart\u00eb?<\/b>N\u00ebse nuk e dije, teknologjia e prodhimit t\u00eb birr\u00ebs me densitet t\u00eb lart\u00eb p\u00ebrfshin q\u00ebllimin e rritjes s\u00eb produktivitetit t\u00eb repartit t\u00eb fermentimit, duke prodhuar must me p\u00ebrmbajtje t\u00eb materieve t\u00eb thata q\u00eb tejkalon p\u00ebrqindjen e materieve t\u00eb thata t\u00eb birr\u00ebs s\u00eb gatshme me 4...6%. M\u00eb pas, ky must hollon me uj\u00eb deri n\u00eb p\u00ebrqindjen e d\u00ebshiruar t\u00eb materieve t\u00eb thata ose p\u00ebrpara fermentimit, ose me birr\u00ebn e gatshme (po, po, birra hollon \u2014 por kjo ndodh vet\u00ebm n\u00eb fabrik\u00eb, dhe p\u00ebr k\u00ebt\u00eb do t\u00eb flas m\u00eb von\u00eb). Duke p\u00ebrdorur k\u00ebt\u00eb metod\u00eb, p\u00ebr t\u00eb marr\u00eb birr\u00eb q\u00eb nuk ndryshon n\u00eb shije nga birra e prodhuar me teknologjin\u00eb klasike, nuk rekomandohet t\u00eb rritet eksaktiviteti i mustit fillestar m\u00eb shum\u00eb se 15%.<\/p>\n

\u00cbsht\u00eb jasht\u00ebzakonisht e r\u00ebnd\u00ebsishme t\u00eb mbahen nivelet e duhura t\u00eb pH n\u00eb uj\u00eb \u2014 nuk po flas p\u00ebr shijen e birr\u00ebs, por p\u00ebr procesin e fermentimit t\u00eb mustit (nd\u00ebr t\u00eb tjera, si\u00e7 \u00ebsht\u00eb gjetur \u2014 shija kjo nuk ndikon asnj\u00ebher\u00eb ndjesh\u00ebm \u2014 thjesht nuk do ta ndieni at\u00eb ndryshim t\u00eb vog\u00ebl). \u00c7\u00ebshtja \u00ebsht\u00eb se pH ndikon n\u00eb aktivizimin e enzimeve q\u00eb p\u00ebrdorin maja p\u00ebr t\u00eb ushqyer. Nj\u00eb vler\u00eb optimale \u00ebsht\u00eb nga 5,2 deri n\u00eb 5,4, por ndonj\u00ebher\u00eb kjo vler\u00eb rritet p\u00ebr t\u00eb rritur hidh\u00ebsin\u00eb. Vlera e pH ndikon n\u00eb intensitetin e proceseve metabolike n\u00eb qelizat e majas, q\u00eb pasqyrohet n\u00eb koeficent\u00ebt e rritjes s\u00eb biomas\u00ebs, shpejt\u00ebsin\u00eb e rritjes s\u00eb qelizave dhe sintez\u00ebn e metabolit\u00ebve sekondar\u00eb. K\u00ebshtu, n\u00eb nj\u00eb mjedis acid krijohet kryesisht alkooli etilik, nd\u00ebrsa n\u00eb nj\u00eb mjedis alkalin intensifikohet sinteza e glicerin\u00ebs dhe acidit acetik. Acidi acetik ka nj\u00eb ndikim negativ n\u00eb procesin e shum\u00ebzimit t\u00eb majas, prandaj duhet neutralizuar duke rregulluar pH gjat\u00eb procesit t\u00eb fermentimit. P\u00ebr ushqime t\u00eb ndryshme mund t\u00eb ket\u00eb vlera t\u00eb ndryshme optimale t\u00eb pH: p\u00ebr shembull, p\u00ebr metabolizmin e saharoz\u00ebs nevojitet 4,6, p\u00ebr maltoz\u00ebn \u2013 4,8. pH \u00ebsht\u00eb nj\u00eb nga faktor\u00ebt kryesor\u00eb n\u00eb formimin e ester\u00ebve t\u00eb komplikuar, p\u00ebr t\u00eb cil\u00ebt do t\u00eb flasim m\u00eb von\u00eb dhe q\u00eb krijojn\u00eb ato aromat frutore t\u00eb birr\u00ebs.<\/p>\n

Rregullimi i pH \u00ebsht\u00eb gjithmon\u00eb nj\u00eb balancim i karbonateve dhe bikarbonateve n\u00eb solucion, t\u00eb cilat e p\u00ebrcaktojn\u00eb k\u00ebt\u00eb vler\u00eb. Por ashtu si k\u00ebtu nuk \u00ebsht\u00eb gjith\u00e7ka e thjesht\u00eb, sepse p\u00ebrve\u00e7 anioneve ka edhe katione.<\/p>\n

N\u00eb prodhimin e birr\u00ebs, kationet minerale q\u00eb p\u00ebrmban uji ndahen n\u00eb kimikisht aktiv\u00eb dhe kimikisht jo aktiv\u00eb. Kationet kimikisht aktiv\u00eb jan\u00eb t\u00eb gjitha krip\u00ebrat e kalciumit dhe magnezit: p\u00ebr shembull, prania e kalciumit dhe magnezit (dhe natriumit dhe kalumit) n\u00eb sfond t\u00eb p\u00ebrmbajtjes s\u00eb lart\u00eb t\u00eb karbonateve rrit pH, nd\u00ebrsa kalciumi dhe magnezi (ku natriumi dhe kaliumi nuk jan\u00eb) \u2013 n\u00eb shoq\u00ebri me sulfat dhe klorid ul pH. Duke luajtur me p\u00ebrqindjet e kationeve dhe anioneve, mund t\u00eb arrihet nj\u00eb vler\u00eb optimale e aciditetit t\u00eb mjedisit. N\u00eb k\u00ebt\u00eb rast, birrar\u00ebt preferojn\u00eb kalciumin m\u00eb shum\u00eb se sa magnezin: s\u00eb pari, me jonin e kalciumit lidhet nj\u00eb fenomen i till\u00eb si flokulimi i majas, dhe s\u00eb dyti \u2014 kur hiqet ngurt\u00ebsia e p\u00ebrkohshme duke e zier (ashtu si n\u00eb nj\u00eb \u00e7ajnik) karbonati i kalciumit bie n\u00eb sediment dhe mund t\u00eb hiqet, nd\u00ebrsa karbonati i magnezit sedimenton ngadal\u00eb dhe gjat\u00eb ftohjes s\u00eb ujit 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, thjesht do t'i p\u00ebrmbledh disa ndikime t\u00eb p\u00ebrzierjeve t\u00eb jonit n\u00eb uj\u00eb n\u00eb faktor\u00eb t\u00eb ndrysh\u00ebm t\u00eb prodhimit dhe cil\u00ebsis\u00eb s\u00eb birr\u00ebs.<\/p>\n

Ndikimi n\u00eb procesin e prodhimit t\u00eb birr\u00ebs<\/u><\/p>\n

    \n
  • Jonet e kalciumit \u2014 Stabilizojn\u00eb alfa-amylaz\u00ebn dhe rrisin aktivitetin e saj, duke rezultuar n\u00eb nj\u00eb rritje t\u00eb nxjerrjes s\u00eb ekstraktit. Rrisin aktivitetin e enzimave proteolitike, duke rritur k\u00ebshtu p\u00ebrqindjen e azotit t\u00eb p\u00ebrgjithsh\u00ebm dhe \u03b1-aminokisit n\u00eb must.<\/li>\n
  • P\u00ebrcaktojn\u00eb nivelin e uljes s\u00eb pH gjat\u00eb zierjes, zierjes s\u00eb mustit me humbje dhe fermentimit. P\u00ebrcaktojn\u00eb flokulimin e majas. P\u00ebrqindja optimale \u00ebsht\u00eb 45-55 mg\/l must.<\/li>\n
  • Jonet e magnezit \u2014 Jan\u00eb pjes\u00eb e enzimeve t\u00eb glikoliz\u00ebs, pra jan\u00eb t\u00eb nevojsh\u00ebm p\u00ebr fermentim dhe shum\u00ebzim t\u00eb majas.<\/li>\n
  • Jonet e kaliumit \u2014 Stimulojn\u00eb shum\u00ebzimin e majas, jan\u00eb pjes\u00eb e sistemeve enzimale dhe ribosomeve.<\/li>\n
  • Jonet e hekurit \u2014 D\u00ebmi negativ mbi proceset e zierjes. Me p\u00ebrqindje m\u00eb t\u00eb madhe se 0,2 mg\/l mund t\u00eb shkaktojn\u00eb degenerimin e majas.<\/li>\n
  • Jonet e manganit \u2014 Jan\u00eb kofaktor n\u00eb enzimat e majas. P\u00ebrqindja nuk duhet t\u00eb tejkaloj\u00eb 0,2 mg\/l.<\/li>\n
  • Jonet e ammoniumit \u2014 Mund t\u00eb jen\u00eb t\u00eb pranishme vet\u00ebm n\u00eb uj\u00ebra t\u00eb ndotura. Absolutisht t\u00eb papranueshme.<\/li>\n
  • Jonet e bakrit \u2014 Me p\u00ebrqindje m\u00eb t\u00eb madhe se 10 mg\/l \u2013 toksik p\u00ebr majas. Mund t\u00eb jen\u00eb faktor mutagjen p\u00ebr majas.<\/li>\n
  • Jonet e zincit \u2014 N\u00eb p\u00ebrqindje 0,1 \u2013 0,2 mg\/l stimulojn\u00eb shum\u00ebzimin e majas. N\u00eb p\u00ebrqindje t\u00eb larta, inhibojn\u00eb aktivitetin e \u03b1-amylaz\u00ebs.<\/li>\n
  • Kloridet \u2014 Ulin flokulimin e majas. Me p\u00ebrqindje m\u00eb t\u00eb madhe se 500 mg\/l ngadal\u00ebsojn\u00eb procesin e fermentimit.<\/li>\n
  • Bikarbonatet \u2014 Me p\u00ebrqindje t\u00eb larta rrisin pH, e cila \u00e7on n\u00eb nj\u00eb ulje t\u00eb aktivitetit t\u00eb enzimave amilolitike dhe proteolitike, ulin nxjerrjen e ekstraktit dhe kontribuojn\u00eb n\u00eb rritjen e ngjyrosjes s\u00eb mustit. P\u00ebrqindja nuk duhet t\u00eb tejkaloj\u00eb 20 mg\/l.<\/li>\n
  • Nitratet \u2014 Me p\u00ebrqindje m\u00eb t\u00eb madhe se 10 mg\/l gjenden n\u00eb uj\u00ebra t\u00eb ndotura. N\u00eb prani t\u00eb baktereve t\u00eb familjes Enterobacteriaceae krijohet ion nitrit toksik.<\/li>\n
  • Silikatet - Ulin\u00eb aktivitetin e fermentimit me nj\u00eb p\u00ebrqendrim m\u00eb t\u00eb lart\u00eb se 10 mg\/l. Silikatet vijn\u00eb kryesisht nga liri, por ndonj\u00ebher\u00eb, ve\u00e7an\u00ebrisht n\u00eb pranver\u00eb, rritja e tyre n\u00eb birr\u00eb mund t\u00eb shkaktohet nga uji.<\/li>\n
  • Fluoridet - Deri n\u00eb 10 mg\/l nuk kan\u00eb ndikim.<\/li>\n<\/ul>\n

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

      \n
    • Jonet e kalciumit - Ulin ekstraktimin e tanineve, t\u00eb cilat i japin birr\u00ebs nj\u00eb shije t\u00eb r\u00ebnd\u00eb dhe shtr\u00ebnguese. Ulin p\u00ebrdorimin e substancave t\u00eb hidhura t\u00eb lupulin\u00ebs.<\/li>\n
    • Jonet e magnezit - I japin birr\u00ebs nj\u00eb shije t\u00eb hidhur, q\u00eb ndjehet n\u00eb p\u00ebrqendrim m\u00eb t\u00eb lart\u00eb se 15 mg\/l.<\/li>\n
    • Jonet e natriumit - Me p\u00ebrqendrim m\u00eb t\u00eb lart\u00eb se 150 mg\/l, japin nj\u00eb shije t\u00eb kripur. Me p\u00ebrqendrim 75...150 mg\/l - ulin plot\u00ebsin\u00eb e shijes.<\/li>\n
    • Sulfatet - I japin birr\u00ebs nj\u00eb shije t\u00eb ashp\u00ebr dhe hidhur, p\u00ebrcaktojn\u00eb passhijen. Me nj\u00eb p\u00ebrqendrim m\u00eb t\u00eb lart\u00eb se 400 mg\/l i japin birr\u00ebs nj\u00eb shije \"t\u00eb that\u00eb\" (p\u00ebrsh\u00ebndetje, Guiness Draught!). Mund t\u00eb paracaktojn\u00eb formimin e shijeve dhe aromave t\u00eb sulfurose, t\u00eb lidhura me veprimtarin\u00eb e mikroorganizmave infektues dhe fermentave. <\/li>\n
    • Silikatet - Ndikojn\u00eb n\u00eb shije n\u00eb m\u00ebnyr\u00eb t\u00eb t\u00ebrthort\u00eb. <\/li>\n
    • Nitratet - Ndikojn\u00eb negativisht n\u00eb procesin e fermentimit me nj\u00eb p\u00ebrqendrim m\u00eb t\u00eb lart\u00eb se 25 mg\/l. Mund\u00ebsia p\u00ebr formimin e nitrozaminave toksike.<\/li>\n
    • Kloridet - I japin birr\u00ebs nj\u00eb shije m\u00eb delikate dhe t\u00eb \u00ebmb\u00ebl (po, po, por vet\u00ebm n\u00ebse nuk ka natrium). Me p\u00ebrqendrim jonesh rreth 300 mg\/l, rritin plot\u00ebsin\u00eb e shijes dhe i japin birr\u00ebs nj\u00eb shije dhe arom\u00eb melonesh.<\/li>\n
    • Jonet e hekurit - Me p\u00ebrmbajtje n\u00eb birr\u00eb m\u00eb t\u00eb lart\u00eb se 0,5 mg\/l, rrisin ngjyr\u00ebn e birr\u00ebs dhe shfaqin nj\u00eb sip\u00ebrfaqe kafe. I japin birr\u00ebs nj\u00eb shije metalike.<\/li>\n
    • Jonet e manganit - Ndikimi i tyre \u00ebsht\u00eb i ngjash\u00ebm me at\u00eb t\u00eb jonve t\u00eb hekurit, por shum\u00eb m\u00eb i fort\u00eb.<\/li>\n
    • Jonet e bakri - Ndikojn\u00eb negativisht n\u00eb stabilitetin e shijes. Zbutin shijen sulfurose t\u00eb birr\u00ebs.<\/li>\n<\/ul>\n

      \nNdikimi n\u00eb stabilitetin kolloidale (tutje)<\/u><\/p>\n

        \n
      • Jonet e kalciumit - T\u00eb b\u00ebra nga oksalatet, duke reduktuar mund\u00ebsit\u00eb p\u00ebr shfaqjen e turbullir\u00ebs oksalatike n\u00eb birr\u00eb. Rrisin koagulimin e proteinave gjat\u00eb zierjes s\u00eb l\u00ebngut me lupulin\u00ebn. Ulin ekstraktimin e silik\u00ebs, q\u00eb ka nj\u00eb ndikim pozitiv n\u00eb stabilitetin kolloidale t\u00eb birr\u00ebs.<\/li>\n
      • Silikatet - Ulin stabilitetin kolloidale t\u00eb birr\u00ebs p\u00ebr shkak t\u00eb formimit t\u00eb komponimeve t\u00eb patretshme me jonet e kalciumit dhe magnezit. <\/li>\n
      • Jonet e hekurit - Shpejtojn\u00eb proceset oksidative, shkaktojn\u00eb turbullira kolloidale.<\/li>\n
      • Jonet e bakri - Ndikojn\u00eb negativisht n\u00eb stabilitetin kolloidale t\u00eb birr\u00ebs, duke vepruar si nj\u00eb katalizator p\u00ebr oksidimin e polifenoleve.<\/li>\n
      • Kloridet - P\u00ebrmir\u00ebsojn\u00eb stabilitetin 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 zona t\u00eb ndryshme t\u00eb bot\u00ebs, edhe p\u00ebr shkak t\u00eb ujit t\u00eb ndrysh\u00ebm. Pivovar\u00ebt nga nj\u00eb rajon b\u00ebjn\u00eb birra t\u00eb mira me nj\u00eb shije dhe arom\u00eb t\u00eb shprehur liri, nd\u00ebrsa prodhuesit nga nj\u00eb rajon tjet\u00ebr b\u00ebjn\u00eb nj\u00eb pije t\u00eb shk\u00eblqyer me nj\u00eb profil t\u00eb duksh\u00ebm hidh\u00ebrimi - e gjitha p\u00ebr shkak se n\u00eb zona t\u00eb ndryshme ka pasur uj\u00eb t\u00eb ndrysh\u00ebm, mbi t\u00eb cilin nj\u00eb birr\u00eb b\u00ebhej m\u00eb mir\u00eb se nj\u00eb tjet\u00ebr. Tani, p\u00ebr shembull, p\u00ebrb\u00ebrja optimale e ujit p\u00ebr birr\u00eb konsiderohet e till\u00eb:
        \n\"Rreth
        \nMegjithat\u00eb, \u00ebsht\u00eb e qart\u00eb se gjithmon\u00eb ka shp\u00ebrthime - dhe k\u00ebto shp\u00ebrthime shpesh b\u00ebjn\u00eb q\u00eb \"Baltika 3\" nga Sh\u00ebn Petersburg - nuk \u00ebsht\u00eb aspak \"Baltika 3\" nga Zaporo\u017eje.<\/p>\n

        E kuptueshme, \u00e7do uj\u00eb q\u00eb p\u00ebrdoret p\u00ebr prodhimin e birr\u00ebs kalon disa faza p\u00ebrgatitore, duke p\u00ebrfshir\u00eb analiz\u00ebn, filtrimin dhe, n\u00ebse \u00ebsht\u00eb e nevojshme, korrigjimin e p\u00ebrb\u00ebrjes. Shum\u00eb shpesh pivovari kryen procesin e p\u00ebrgatitjes s\u00eb ujit: uji i marr\u00eb ndonj\u00ebher\u00eb hiqet nga klori, ndryshohet p\u00ebrb\u00ebrja minerale dhe korrigjohet ngurt\u00ebsia dhe alkaliniteti. T\u00eb gjitha k\u00ebto mund t\u00eb injorohen, por at\u00ebher\u00eb - dhe vet\u00ebm n\u00ebse ke fat me p\u00ebrb\u00ebrjen nominale t\u00eb ujit - pivovari do t\u00eb ishte n\u00eb gjendje t\u00eb brew vet\u00ebm disa lloje. Prandaj, kontrolli dhe p\u00ebrgatitja e ujit b\u00ebhet GJITHMON\u00cb.<\/p>\n

        Teknologjit\u00eb moderne, n\u00ebse ka mjete t\u00eb mjaftueshme, lejojn\u00eb t\u00eb marrim uj\u00eb me karakteristika pothuajse t\u00eb \u00e7do lloj. Baz\u00eb n\u00eb k\u00ebt\u00eb rast mund t\u00eb jet\u00eb uj\u00eb nga rrjeti urban, ose ai i nxjerr\u00eb direkt nga nj\u00eb burim artesian. Ka edhe raste eksotike: nj\u00eb pivovari suedeze, p\u00ebr shembull, brew birr\u00eb nga uj\u00eb t\u00eb pastruar t\u00eb kanalizimeve, dhe mjeshtrat \u00e7ilean b\u00ebjn\u00eb birr\u00eb me uj\u00eb t\u00eb mbledhur n\u00eb shkret\u00ebtir\u00eb nga mjegulla. Por \u00ebsht\u00eb e qart\u00eb q\u00eb, gjat\u00eb prodhimit n\u00eb mas\u00eb, procesi i kushtuesh\u00ebm i p\u00ebrgatitjes s\u00eb ujit ndikon n\u00eb koston p\u00ebrfundimtare - dhe ndoshta, pik\u00ebrisht p\u00ebr k\u00ebt\u00eb arsye, Pilsner Urquell nuk prodhohet askund tjet\u00ebr p\u00ebrve\u00e7 sht\u00ebpis\u00eb n\u00eb \u00c7eki.<\/p>\n

        Mendoj se pjesa e par\u00eb \u00ebsht\u00eb e mjaftueshme. N\u00ebse tregimi im rezulton i interesant, n\u00eb pjes\u00ebn tjet\u00ebr do t\u00eb flasim p\u00ebr dy p\u00ebrb\u00ebr\u00ebs t\u00eb tjer\u00eb t\u00eb domosdosh\u00ebm t\u00eb birr\u00ebs, ndoshta edhe p\u00ebr nj\u00eb t\u00eb opsional, do t\u00eb diskutojm\u00eb pse birra ka aroma t\u00eb ndryshme, n\u00ebse ka \"e leht\u00eb\" dhe \"e err\u00ebt\", si dhe do t\u00eb prekim shkronjat e \u00e7uditshme OG, FG, IBU, ABV, EBC. Mund t\u00eb ket\u00eb di\u00e7ka m\u00eb shum\u00eb, ndoshta edhe di\u00e7ka q\u00eb nuk do t\u00eb jet\u00eb, por do t\u00eb shfaqet n\u00eb pjes\u00ebn e tret\u00eb, ku planifikoj t\u00eb flas shkurtimisht p\u00ebr teknologjin\u00eb dhe pastaj t\u00eb shqyrtoj mitet dhe keqkuptimet n\u00eb lidhje me birr\u00ebn, duke p\u00ebrfshir\u00eb n\u00ebse ajo \"ndri\u00e7ohet\" dhe \"forcohet\", gjithashtu do t\u00eb flasim n\u00ebse mund t\u00eb pihet birr\u00eb e kaluar. <\/p>\n

        Dhe ndoshta do t\u00eb ket\u00eb edhe nj\u00eb pjes\u00eb t\u00eb kat\u00ebrt... 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-novosti-interneta"],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\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\t\t\n\n","aioseo_head_json":{"title":"\ud83e\udd47P\u00ebr birr\u00ebn nga syt\u00eb e nj\u00eb kimisti. 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