<\/a><\/noindex>Ligji i that\u00eb n\u00eb Island\u00eb filloi madje para se t\u00eb vendosej n\u00eb SHBA \u2014 n\u00eb vitin 1915. Megjithat\u00eb, situata nuk q\u00ebndroi gjat\u00eb, pasi u mor\u00ebn masa t\u00eb ashpra, si\u00e7 quhen tani, sanksione kund\u00ebr: Spanja, duke humbur tregun islandez p\u00ebr ver\u00ebn, ndaloi blerjen e peshkut nga Islanda. Kjo arriti t\u00eb durohet vet\u00ebm gjasht\u00eb vjet dhe nga viti 1921 ver\u00ebn u p\u00ebrjashtua nga lista e produkteve t\u00eb ndaluara n\u00eb Island\u00eb. Birra, megjithat\u00eb, jo.<\/p>\n
P\u00ebr 14 vjet t\u00eb tjera, islandez\u00ebt e q\u00ebndrush\u00ebm e pat\u00ebn t\u00eb nevojshme t\u00eb rikthejn\u00eb t\u00eb drejt\u00ebn p\u00ebr t\u00eb pir\u00eb alkool t\u00eb fort\u00eb: n\u00eb vitin 1935 lejohej t\u00eb pihej ver\u00eb, rum, whisky dhe \u00e7do gj\u00eb tjet\u00ebr, por birra mund t\u00eb pinte vet\u00ebm deri n\u00eb 2,25%. N\u00eb qeveri at\u00ebher\u00eb mendonin se birra normale kontribuonte n\u00eb lul\u00ebzimin e shthurjes, sepse \u00ebsht\u00eb m\u00eb e leht\u00eb p\u00ebr t'u marr\u00eb se alkooli i fort\u00eb (sigurisht, po).<\/p>\n
Islandez\u00ebt gjet\u00ebn nj\u00eb zgjidhje shum\u00eb t\u00eb thjesht\u00eb dhe t\u00eb dukshme, duke b\u00ebr\u00eb q\u00eb t\u00eb m\u00eb p\u00eblqenin even m\u00eb shum\u00eb se pas Kampionatit Evropian 2016: njer\u00ebzit thjesht hollonin birr\u00ebn e lejuar me alkool t\u00eb fort\u00eb t\u00eb lejuar gjithashtu. Sigurisht, qeveria gjithmon\u00eb e p\u00ebrkrah qytetar\u00ebt e saj, dhe p\u00ebr k\u00ebt\u00eb arsye n\u00eb vitin 1985 minist\u00ebr i t\u00eb drejtave t\u00eb njeriut (\u00e7far\u00eb ironie!) arriti t\u00eb ndalonte k\u00ebt\u00eb m\u00ebnyr\u00eb t\u00eb thjesht\u00eb.<\/p>\n
Leht\u00ebsimi i p\u00ebrdorimit t\u00eb birr\u00ebs n\u00eb Island\u00eb u lejua vet\u00ebm m\u00eb 1 mars 1989, pas 74 vjet\u00ebve t\u00eb ndalimit. Dhe \u00ebsht\u00eb e qart\u00eb se q\u00eb nga ajo dit\u00eb, 1 marsi n\u00eb Island\u00eb \u00ebsht\u00eb Dita e Birr\u00ebs: pub-et punojn\u00eb deri n\u00eb m\u00ebngjesin e hersh\u00ebm, nd\u00ebrsa vendasit kujtojn\u00eb se si prit\u00ebn tre \u00e7erek shekulli p\u00ebr t\u00eb rikthyer pijen e tyre t\u00eb preferuar. Mund ta shtosh k\u00ebt\u00eb dat\u00eb n\u00eb kalendarin t\u00ebnd, kur \u00ebsht\u00eb e arsyeshme t\u00eb humbas\u00ebsh nj\u00eb got\u00eb me shkum\u00eb.<\/p>\n
N\u00eb pjes\u00ebn tjet\u00ebr, mendoj se do t\u00eb shkruaj di\u00e7ka interesante p\u00ebr Guinness...<\/p>\n
Por le t\u00eb kthehemi te ajo ku u ndal\u00ebm, e cila \u00ebsht\u00eb \u2014 p\u00ebrb\u00ebr\u00ebsit e birr\u00ebs.<\/p>\n
Malt.<\/h4>\n \nMalt \u00ebsht\u00eb p\u00ebrb\u00ebr\u00ebsi i dyt\u00eb m\u00eb i r\u00ebnd\u00ebsish\u00ebm pas ujit p\u00ebr birr\u00ebn. Dhe jo vet\u00ebm p\u00ebr birr\u00ebn \u2014 malt sh\u00ebrben si baza p\u00ebr prodhimin e shum\u00eb pijeve t\u00eb fermentuara \u2014 p\u00ebrfshir\u00eb kvasin, kulag\u00ebn, mahsmimin, si dhe whiskey. Pik\u00ebrisht malt \u00ebsht\u00eb ushqim p\u00ebr maja, prandaj p\u00ebrcakton si alkoolin, ashtu edhe disa nga cil\u00ebsit\u00eb e shijes. Shija e mjaltit, e grurit, e biskotave, e arra, e \u00e7okollat\u00ebs, e kafes, e karamelit, e buk\u00ebs \u2014 t\u00eb gjitha k\u00ebto shije dalin jo p\u00ebr shkak t\u00eb kimis\u00eb (me fat ose mjerim) \u2014 por p\u00ebr shkak t\u00eb maltit. M\u00eb shum\u00eb se kaq: asnj\u00eb brewmaster i arsyesh\u00ebm nuk do t\u00eb shtonte di\u00e7ka t\u00eb tep\u00ebrt, q\u00eb mund t\u00eb merret edhe k\u00ebshtu. M\u00eb von\u00eb do t\u00eb shoh\u00ebsh se nuk \u00ebsht\u00eb vet\u00ebm p\u00ebr shijet q\u00eb mund t\u00eb merret nga maltit.<\/p>\n
Malt \u00ebsht\u00eb nj\u00eb grun i pak i rritur: elbi, gruri, trigo ose refugati. Malt elbi p\u00ebrdoret t\u00eb ashp\u00ebr n\u00eb<\/i>, n\u00ebse pi birr\u00eb gruri, e di: mali i grurit n\u00eb t\u00eb \u00ebsht\u00eb vet\u00ebm nj\u00eb p\u00ebrzierje me malt elbi. Po ashtu, mali i refugatit \u00ebsht\u00eb nj\u00eb p\u00ebrzierje me malt elbi; ai p\u00ebrdoret m\u00eb rrall\u00eb se gruri, por aplikohet n\u00eb prodhimin e disa staut\u00ebve.<\/p>\n
Malt ndan dy lloje: bazik \u2014 jep shum\u00eb sheqer p\u00ebr fermentim, por nuk ndikon shum\u00eb n\u00eb shije, dhe special \u2014 \u00ebsht\u00eb i varf\u00ebr n\u00eb sheqerin p\u00ebr fermentim, por i jep birr\u00ebs nj\u00eb shije t\u00eb dallueshme. Nj\u00eb pjes\u00eb e r\u00ebnd\u00ebsishme e llojeve masive t\u00eb birr\u00ebs prodhohen me p\u00ebrdorimin e disa maltesh bazike.<\/p>\n
L\u00ebnda e par\u00eb e grurit q\u00eb p\u00ebrdoret p\u00ebr birr\u00ebn k\u00ebrkon trajtim t\u00eb m\u00ebparsh\u00ebm, i cili p\u00ebrfshin kalimin e saj n\u00eb malt p\u00ebr birr\u00eb. Procesi p\u00ebrfshin rritjen e farave t\u00eb grurit, tharjen dhe pastrimin nga r\u00ebniet. Procesi i p\u00ebrpunimit t\u00eb maltit mund t\u00eb b\u00ebhet si n\u00eb fabrik\u00ebn e birr\u00ebs, ashtu edhe n\u00eb nj\u00eb nd\u00ebrmarrje t\u00eb ve\u00e7ant\u00eb (fabrika e maltit).<\/p>\n
Procesi i marrjes s\u00eb maltit ndahet n\u00eb lag\u00ebshtimin dhe rritjen e farave. Gjat\u00eb rritjes ndodhin ndryshime kimike, formohen substanca t\u00eb reja kimike. Dhe roli kryesor n\u00eb k\u00ebt\u00eb e kan\u00eb enzimat e ndryshme, t\u00eb cilat n\u00eb maltin e rritur jan\u00eb t\u00eb shumta. Disa prej tyre do t'i shqyrtojm\u00eb tani. P\u00ebrgatitu, %username%, tani do t\u00eb ket\u00eb nj\u00eb goditje p\u00ebr mendjen.<\/p>\n
Pra t\u00eb fillojm\u00eb, ne kemi nj\u00eb malt t\u00eb p\u00ebrgatitur me qese. Tani do t\u00eb fillojm\u00eb me ziarin \u2014 procesin e p\u00ebrgatitjes s\u00eb mustit nga malti. Melti bluhet, p\u00ebrzihet me uj\u00eb t\u00eb nxeht\u00eb dhe ziera (pjesa e p\u00ebrzierjes s\u00eb grainave t\u00eb bluara) ngroh\u00ebt ngadal\u00eb. Rritja graduale e temperatur\u00ebs \u00ebsht\u00eb e nevojshme, sepse enzimet e maltit veprojn\u00eb n\u00eb m\u00ebnyr\u00eb t\u00eb ndryshme n\u00eb temperatura t\u00eb ndryshme. Pauzat e temperatur\u00ebs ndikojn\u00eb n\u00eb arom\u00ebn, fuqin\u00eb, shkall\u00ebn e shkum\u00ebzimit dhe densitetin e birr\u00ebs q\u00eb do t\u00eb rezultoj\u00eb. N\u00eb \u00e7do faz\u00eb aktivizohen enzim\u00eb t\u00eb ndryshme.<\/p>\n
Katalizimi i hidroliz\u00ebs s\u00eb amiloz\u00ebs (amiloliza) gjat\u00eb ziarit zhvillohet nga amilozat e maltit. P\u00ebrve\u00e7 k\u00ebtyre, malti p\u00ebrmban disa enzima nga grupet e amiloglukozidaz\u00ebs dhe transferaz\u00ebs, t\u00eb cilat sulmojn\u00eb disa produkte t\u00eb shk\u00ebputjes s\u00eb amiloz\u00ebs, megjithat\u00eb, n\u00eb p\u00ebrputhje me p\u00ebrqindjen, ato kan\u00eb nj\u00eb r\u00ebnd\u00ebsi t\u00eb dyshimt\u00eb gjat\u00eb ziarit.<\/p>\n
Gjat\u00eb ziarit, substanca natyrore \u00ebsht\u00eb amiloza, e cila gjendet n\u00eb malt. Ashtu si \u00e7do amiloza natyrore, ajo nuk \u00ebsht\u00eb nj\u00eb substanc\u00eb e vetme kimike, por nj\u00eb p\u00ebrzierje q\u00eb p\u00ebrmban, var\u00ebsisht nga origjina, nga 20 deri n\u00eb 25% amiloz\u00eb dhe 75-80% amilopektin\u00eb.<\/p>\n
Molekula e amiloz\u00ebs formon zinxhir\u00eb t\u00eb gjat\u00eb, t\u00eb pambyllur, t\u00eb rrotulluar spiralisht p\u00ebrb\u00ebr\u00eb nga molekula \u03b1-glukoz\u00eb, t\u00eb lidhura me nj\u00ebra-tjetr\u00ebn me lidhje glikozidike n\u00eb pozitat \u03b1-1,4. Numri i molekulave t\u00eb glukoz\u00ebs \u00ebsht\u00eb i ndrysh\u00ebm dhe varion nga 60 n\u00eb 600. Amiloza \u00ebsht\u00eb e tretshme n\u00eb uj\u00eb dhe n\u00ebn veprimin e \u03b2-amilaz\u00ebs s\u00eb maltit hidrolizohet plot\u00ebsisht n\u00eb maltoz\u00eb.<\/p>\n
Molekula e amilopektin\u00ebs p\u00ebrb\u00ebhet nga zinxhir\u00eb t\u00eb shkurt\u00ebr dhe t\u00eb dekurajuar. P\u00ebrve\u00e7 lidhjeve n\u00eb pozitat \u03b1-1,4, n\u00eb vendet e dekurajimit hasen gjithashtu lidhje \u03b1-1,6. Numri i nj\u00ebsive t\u00eb glukoz\u00ebs n\u00eb molekul\u00eb \u00ebsht\u00eb rreth 3000 \u2014 amilopektina \u00ebsht\u00eb shum\u00eb m\u00eb e madhe se amiloza. Amilopektina nuk \u00ebsht\u00eb e tretshme n\u00eb uj\u00eb pa ngrohje, me ngrohje formon nj\u00eb glukoz.<\/p>\n
Malti p\u00ebrmban dy amilaza. Nj\u00ebra prej tyre katalizon reaksionin, gjat\u00eb t\u00eb cilit amiloza shkelet shpejt n\u00eb dekstrina, por prodhohet relativisht pak maltoz\u00eb \u2014 kjo amilaza quhet amilaza dekstrinizuese ose \u03b1-amilaza (\u03b1-1,4-glukan-4-glukanogidrolaza). N\u00ebn veprimin e amilaz\u00ebs s\u00eb dyt\u00eb, prodhohet nj\u00eb sasi e madhe maltoz\u00eb \u2014 kjo amilaza \u00ebsht\u00eb amilaza e osakarizimit ose \u03b2-amilaza (\u03b2-1,4-glukanmaltohidrolaza).<\/p>\n
Dextrinizuesi \u03b1-amilaza \u00ebsht\u00eb nj\u00eb komponent i zakonsh\u00ebm i maltit. \u03b1-Amilaza aktivizohet gjat\u00eb procesit t\u00eb germiljes. Ajo katalizon \u00e7arjen e lidhjeve \u03b1-1,4 glikozidike t\u00eb molekulave t\u00eb dy komponenteve t\u00eb amiloza dhe amilopektina, duke \u00e7ar\u00eb vet\u00ebm lidhjet p\u00ebrfundimtare t\u00eb nj\u00ebanshme. Ky proces shkakton l\u00ebngshm\u00ebrin\u00eb dhe dextrinizimin, t\u00eb cilat shfaqen n\u00eb r\u00ebnien e shpejt\u00eb t\u00eb viskozitetit t\u00eb zgjidhjes (shkalla e l\u00ebngshm\u00ebris\u00eb). N\u00eb mjediset natyrore, pra n\u00eb ekstrakte maltike dhe p\u00ebrzierje, \u03b1-amilaza ka nj\u00eb temperatur\u00eb optimale prej 70\u00b0C dhe inaktivizohet n\u00eb 80\u00b0C. Zona optimale pH \u00ebsht\u00eb nga 5 n\u00eb 6 me nj\u00eb maksimum t\u00eb qart\u00eb n\u00eb kurb\u00ebn pH. \u03b1-Amilaza \u00ebsht\u00eb shum\u00eb e ndjeshme ndaj aciditetit t\u00eb rritur ( \u00ebsht\u00eb acidorezistente): inaktivizohet p\u00ebrmes oksidimit n\u00eb pH 3 n\u00eb 0\u00b0C ose n\u00eb pH 4,2-4,3 n\u00eb 20\u00b0C.<\/p>\n
\u03b2-Amilaza, e cila osaharizon, gjendet n\u00eb elb dhe sasia e saj gjat\u00eb maltimit (germinjes) rritet ndjesh\u00ebm. \u03b2-Amilaza ka aft\u00ebsi t\u00eb lart\u00eb p\u00ebr t\u00eb katalizuar \u00e7arjen e amilos\u00eb n\u00eb maltoz\u00eb. Ajo nuk e l\u00ebngshmon amiloza native t\u00eb patretshme dhe madje as pasta e amilos\u00ebs. Nga zinxhir\u00ebt e pap\u00ebrshkruar, \u03b2-amigla shkurton lidhjet sekondare \u03b1-1,4 glikozidike, duke filluar nga fundet e nj\u00ebanshme (jo-aldehidike) t\u00eb zinxhir\u00ebve. Maltoza gradualisht shk\u00ebput nj\u00eb molekul\u00eb nga secili zinxhir. \u00c7arja e amilopektin\u00ebs ndodh gjithashtu, megjithat\u00eb, enzima sulmon molekul\u00ebn e amilopektin\u00ebs n\u00eb t\u00eb nj\u00ebjt\u00ebn koh\u00eb n\u00eb disa zinxhir\u00eb hap\u00ebsinor\u00eb, pik\u00ebrisht n\u00eb vendet e ndarjes, ku ndodhen lidhjet \u03b1-1,6, para t\u00eb cilave \u00e7arja ndalon. Temperatura optimale e \u03b2-amilaz\u00ebs n\u00eb ekstraktet maltike dhe p\u00ebrzierje \u00ebsht\u00eb 60-65\u00b0C; ajo inaktivizohet n\u00eb 75\u00b0C. Zona optimale pH \u00ebsht\u00eb 4,5-5, sipas t\u00eb dh\u00ebnave t\u00eb tjera, 4,65 n\u00eb 40-50\u00b0C me nj\u00eb maksimum t\u00eb paq\u00ebndruesh\u00ebm n\u00eb kurb\u00ebn pH.<\/p>\n
Shumica e amilazave zakonisht quhen diastaza, k\u00ebto enzima gjenden n\u00eb maltin e llojeve t\u00eb zakonshme dhe n\u00eb maltin diastatik special, dhe jan\u00eb nj\u00eb p\u00ebrzierje natyrale e \u03b1- dhe \u03b2-amilaz\u00ebs, ku \u03b2-amidaza dominon n\u00eb sasit\u00eb kundrejt \u03b1-amilaz\u00ebs. Nga veprimi paralel i t\u00eb dy amilazave, hidroliza e amilozeve \u00ebsht\u00eb shum\u00eb m\u00eb e thell\u00eb sesa veprimi i ve\u00e7ant\u00eb i secil\u00ebs nga brenda dhe n\u00eb k\u00ebt\u00eb m\u00ebnyr\u00eb, produket e maltoz\u00ebs arrijn\u00eb 75-80%.<\/p>\n
Praktikisht, diferenca e temperatur\u00ebs optimale t\u00eb \u03b1- dhe \u03b2-amilas\u00ebs p\u00ebrdoret p\u00ebr t\u00eb rregulluar nd\u00ebrveprimin e t\u00eb dy enzimave duke mbajtur aktivitetin e nj\u00eb enzime n\u00eb d\u00ebm t\u00eb tjetr\u00ebs p\u00ebrmes p\u00ebrzgjedhjes s\u00eb temperatur\u00ebs s\u00eb duhur.<\/p>\n
P\u00ebrve\u00e7 dekompozimit t\u00eb amilozeve, shp\u00ebrb\u00ebrja e proteinave \u00ebsht\u00eb gjithashtu jasht\u00ebzakonisht e r\u00ebnd\u00ebsishme. Ky proces \u2014 proteoliza \u2014 katalizohet gjat\u00eb zierjes nga enzimat e grupit t\u00eb peptidazave ose proteazave (peptid hidrolaza), t\u00eb cilat hidrolizojn\u00eb lidhjet peptide -CO-NH-. Ato ndahen n\u00eb endopeptidaza, ose proteaza (peptid peptidogidrolaza) dhe ekzopetidaza ose peptidaza (hidrolizat e dipeptideve). N\u00eb mash, substratet jan\u00eb mbetje t\u00eb substanc\u00ebs proteine t\u00eb qarqit, pra leykosina, edestina, gordina dhe glutelina, t\u00eb cilat jan\u00eb pjes\u00ebrisht t\u00eb ndryshuara gjat\u00eb fermentimit (p.sh., t\u00eb koaguluara gjat\u00eb tharjes) dhe produktet e tyre t\u00eb degradimit, pra albumozat, peptonet dhe polipeptide.<\/p>\n
Cereali dhe maja p\u00ebrmbajn\u00eb nj\u00eb enzim nga grupi i endopeptidazave (proteazave) dhe t\u00eb pakt\u00ebn dy ekzopetidaza (peptidaza). Veprimi i tyre hidrolitik plot\u00ebsohet reciprokisht. Nga natyra, proteazat e elbit dhe majas jan\u00eb enzima t\u00eb tipit papaine, shum\u00eb t\u00eb zakonshme n\u00eb bim\u00eb. Temperatura e tyre optimale varion midis 50-60\u00b0C, nd\u00ebrsa optimumi i pH-s\u00eb \u00ebsht\u00eb nga 4.6 deri n\u00eb 4.9 n\u00eb var\u00ebsi t\u00eb substratit. Proteaza \u00ebsht\u00eb relativisht e q\u00ebndrueshme n\u00eb temperatura t\u00eb larta dhe k\u00ebshtu dallon nga peptidazat. Ajo \u00ebsht\u00eb m\u00eb e q\u00ebndrueshme n\u00eb zon\u00ebn izoelektrike, pra n\u00eb pH nga 4.4 deri n\u00eb 4.6. Aktiviteti i enzim\u00ebs n\u00eb mjedisin p\u00ebrballet me r\u00ebnien tashm\u00eb pas 1 or\u00eb n\u00eb 30\u00b0C; n\u00eb 70\u00b0C pas 1 ore ajo shkat\u00ebrrohet plot\u00ebsisht.<\/p>\n
Hidroliza, e katalizuar nga proteaza e majas, zhvillohet gradualisht. Midis proteinave dhe polipeptideve jan\u00eb identifikuar disa produkte nd\u00ebrmjet\u00ebse, nga t\u00eb cilat m\u00eb t\u00eb r\u00ebnd\u00ebsishmit jan\u00eb cop\u00ebzat e peptideve \u2014 peptonet, t\u00eb cilat quhen gjithashtu proteozat, albumozat, etj. K\u00ebto jan\u00eb produkte t\u00eb larta t\u00eb dekompozimit me karakter kolloid, t\u00eb cilat kan\u00eb prona tipike t\u00eb proteinave. Gjat\u00eb zierjes, peptonet nuk koagullohen. Zgjidhjet kan\u00eb sip\u00ebrfaqe aktive, jan\u00eb viskoze dhe gjat\u00eb tronditjes formojn\u00eb leht\u00ebsisht nj\u00eb aj\u00ebr \u2014 kjo \u00ebsht\u00eb jasht\u00ebzakonisht e r\u00ebnd\u00ebsishme n\u00eb prodhimin e birr\u00ebs!<\/p>\n
Grada e fundit e ndarjes s\u00eb proteinave, t\u00eb katalizuara nga proteaza e maltit, p\u00ebrfaq\u00ebsohet nga polipeptidet. Ato jan\u00eb pjes\u00ebrisht substanca me pesh\u00eb molekulare t\u00eb lart\u00eb me pronat kolloidale. N\u00eb m\u00ebnyr\u00eb normale, polipeptidet formojn\u00eb zgjidhje molekulare q\u00eb difundojn\u00eb leht\u00ebsisht. Zakoni do t\u00eb ishte q\u00eb ato t\u00eb mos reagojn\u00eb si proteina dhe t\u00eb mos precipituar nga tanina. Polipeptidet jan\u00eb substrat p\u00ebr peptidazat, t\u00eb cilat plot\u00ebsojn\u00eb veprimin e proteaz\u00ebs.<\/p>\n
Kompleksi i peptidazave p\u00ebrfaq\u00ebsohet n\u00eb malte nga dy enzima, megjith\u00ebse \u00ebsht\u00eb e lejuar q\u00eb t\u00eb ken\u00eb edhe t\u00eb tjera. Peptidazat katalizojn\u00eb shk\u00ebputjen e mbetjeve terminale t\u00eb aminoacideve nga peptidet, ku fillimisht formohen dipeptidet dhe, p\u00ebrfundimisht, aminoacidet. Peptidazat karakterizohen nga specifikiteti i substratit. Midis tyre ka dipeptidaza, q\u00eb hidrolizojn\u00eb vet\u00ebm dipeptidet, dhe polipeptidaza, q\u00eb hidrolizojn\u00eb peptidet m\u00eb t\u00eb larta, t\u00eb cilat p\u00ebrmbajn\u00eb n\u00eb molekul\u00eb t\u00eb pakt\u00ebn tre aminoacide. Grat\u00eb e peptidazave dallohen nga aminopolipeptidazat, aktiviteti i t\u00eb cilave p\u00ebrcaktohet nga prania e grupit t\u00eb lir\u00eb amino, dhe karboksipeptidazat, q\u00eb k\u00ebrkojn\u00eb prani t\u00eb grupit t\u00eb lir\u00eb karboksil. T\u00eb gjitha peptidazat e maltit kan\u00eb pH optimal n\u00eb fush\u00ebn e leht\u00eb alkalike nd\u00ebrmjet pH 7 dhe 8 dhe temperatur\u00ebn optimale rreth 40 \u00b0C. N\u00eb pH 6, ku ndodh proteoliza n\u00eb elb q\u00eb mundohet, aktiviteti i peptidazave \u00ebsht\u00eb shum\u00eb i shprehur, nd\u00ebrsa n\u00eb pH 4.5-5.0 (optimal p\u00ebr proteaza) peptidazat inaktivizohen. N\u00eb zgjidhjet akvatike, aktiviteti i peptidazave reduktohet tashm\u00eb n\u00eb 50 \u00b0C, nd\u00ebrsa n\u00eb 60 \u00b0C peptidazat shpejt inaktivizohen.<\/p>\n
Gjat\u00eb macerimit, enzimave q\u00eb katalizojn\u00eb hidrimin e esterveve t\u00eb nd\u00ebrlikuar t\u00eb acidit fosforik, si dhe fosfolipideve t\u00eb membranave qelizore, iu kushtohet shum\u00eb r\u00ebnd\u00ebsi. Shk\u00ebputja e acidit fosforik \u00ebsht\u00eb teknikisht shum\u00eb e r\u00ebnd\u00ebsishme p\u00ebr shkak t\u00eb ndikimit t\u00eb saj t\u00eb drejtp\u00ebrdrejt\u00eb n\u00eb aciditetin dhe sistemin tampon t\u00eb produkteve gjysm\u00eb t\u00eb gatshme t\u00eb birr\u00ebs dhe birr\u00ebs, nd\u00ebrsa acidet yndyrore q\u00eb formohen nga fosfolipid\u00ebt krijojn\u00eb estere t\u00eb nd\u00ebrlikuara gjat\u00eb fermentimit, duke caktuar aroma t\u00eb ndryshme. Substrati natyror i fosfoesterazave t\u00eb maltejit jan\u00eb esteret e nd\u00ebrlikuara t\u00eb acidit fosforik, nga t\u00eb cilat n\u00eb malt dominuese \u00ebsht\u00eb fitini. Ky \u00ebsht\u00eb nj\u00eb p\u00ebrzierje e krip\u00ebrave t\u00eb kalciumit dhe magnezit t\u00eb acidit fitik, i cili \u00ebsht\u00eb nj\u00eb ester i nd\u00ebrlikuar heksafosforik i inozit. N\u00eb fosfatide, fosfori lidhet si ester i nd\u00ebrlikuar me glicerin\u00eb, nd\u00ebrsa nukleotidet p\u00ebrmbajn\u00eb ester fosforik t\u00eb riboz\u00ebs, t\u00eb lidhur me nj\u00eb baz\u00eb pirimidine ose purine.<\/p>\n
Fosfoesteraza m\u00eb e r\u00ebnd\u00ebsishme e maltejit \u00ebsht\u00eb fitaza (mezo-inozit heksafosfat fosfogjhidrolaza). Ajo \u00ebsht\u00eb shum\u00eb aktive. Fitaza gradualisht shk\u00ebput acidin fosforik nga fitini. Nga kjo formohen esteret e ndrysh\u00ebm fosforik\u00eb t\u00eb inozitit, t\u00eb cilat p\u00ebrfundimisht japin inozit dhe fosfat jo-organik. P\u00ebrve\u00e7 fitaz\u00ebs, jan\u00eb p\u00ebrshkruar gjithashtu sakarofosforilaza, nukleotidpirofosfataza, gliceroftasat dhe pirofosfataza. pH optimal i fosfatazave t\u00eb maltejit ndodhet brenda nj\u00eb gamme relativisht t\u00eb ngusht\u00eb \u2014 nga 5 n\u00eb 5.5. Ato jan\u00eb t\u00eb ndjeshme ndaj temperaturave t\u00eb larta n\u00eb m\u00ebnyra t\u00eb ndryshme. Intervali optimal i temperatur\u00ebs 40-50\u00b0C \u00ebsht\u00eb shum\u00eb af\u00ebr intervalit t\u00eb temperatur\u00ebs s\u00eb peptidazave (proteazave).<\/p>\n
Procesi i formimit t\u00eb enzimeve ndikohet shum\u00eb nga oksigjeni \u2014 n\u00eb munges\u00eb t\u00eb tij, gruri thjesht nuk germon, dhe drita \u2014 ajo shkat\u00ebrron disa enzima, sidomos \u2014 diastaz\u00ebn, prandaj ambientet p\u00ebr malte \u2014 maltorat \u2014 jan\u00eb nd\u00ebrtuar me qasje t\u00eb vog\u00ebl n\u00eb drit\u00eb.<\/p>\n
Derisa arrit\u00ebm n\u00eb shekullin XIX, besohej se vet\u00ebm nj\u00eb malt i till\u00eb ishte i p\u00ebrshtatsh\u00ebm, ku germimi nuk kishte filluar para se t\u00eb shfaqej gjetheja. N\u00eb shekullin XIX u v\u00ebrtetua se malt, n\u00eb t\u00eb cilin gjetheja arriti nj\u00eb madh\u00ebsi relativisht t\u00eb madhe (malt i gjat\u00eb, gjermanisht. Langmalz), p\u00ebrmban sasi shum\u00eb m\u00eb t\u00eb m\u00ebdha t\u00eb diastaz\u00ebs, vet\u00ebm n\u00ebse malteja ishte kryer n\u00eb temperatura sa m\u00eb t\u00eb ul\u00ebta t\u00eb mundshme.<\/p>\n
P\u00ebrve\u00e7 t\u00eb gjitha, nagyon gjen p\u00ebrdorim edhe p\u00ebr p\u00ebrgatitjen e ashtuquajturit ekstrakt misri. Ekstrakti i misrit \u00ebsht\u00eb nj\u00eb l\u00ebnd\u00eb e fort\u00eb ose e dehidruar n\u00ebp\u00ebrmjet avullimit t\u00eb l\u00ebngut, e p\u00ebrgatitur nga grur\u00eb t\u00eb cop\u00ebtuar misri, rrixh\u00eb, kukudh, grur\u00eb dhe kulturat e tjera. L\u00ebngu avullohet n\u00eb nj\u00eb m\u00ebnyr\u00eb t\u00eb but\u00eb n\u00eb zbraz\u00ebsi nga 45 deri n\u00eb 60\u00b0 C deri n\u00eb konsistenc\u00ebn e nj\u00eb siropi, qart\u00ebsohet, dhe lirohet nga p\u00ebrb\u00ebr\u00ebsit e thart\u00ebsis\u00eb p\u00ebrmes metodave t\u00eb ndarjes dhe centrifugimit. N\u00eb prodhimin e birr\u00ebs, ekstrakti i misrit p\u00ebrdoret mjaft rrall\u00eb, pasi nuk lejon eksperimentimin me larmi shijesh dhe ngjyrash.<\/p>\n
Dhe variacioni arrihet mjaft leht\u00eb. N\u00eb var\u00ebsi t\u00eb shkall\u00ebs s\u00eb thahjes, mund t\u00eb merrni misra t\u00eb llojeve t\u00eb ndryshme - t\u00eb lehta, t\u00eb err\u00ebta, t\u00eb zeza. P\u00ebr t\u00eb marr\u00eb lloje t\u00eb err\u00ebta dhe sidomos ato karamelizuar, misri piqet. Sa m\u00eb shum\u00eb t\u00eb piqet, aq m\u00eb shum\u00eb sheqerna karamelizohen brenda tij. Shija e karamel\u00ebs n\u00eb birr\u00eb vjen nga misri q\u00eb n\u00eb t\u00eb v\u00ebrtet\u00eb ka karamel brenda: pas p\u00ebrpunimit me avull dhe thahjesh, amiloza q\u00eb ndodhet n\u00eb mis\u00ebr shnd\u00ebrrohet n\u00eb nj\u00eb mas\u00eb t\u00eb fort\u00eb t\u00eb karamelizuar. Kjo do t\u00eb sjell\u00eb nuanca karakteristike n\u00eb birr\u00eb - ashtu si gjithashtu mund t\u00eb shtohet \"shija e djegur\" me an\u00eb t\u00eb misrit q\u00eb \u00ebsht\u00eb shp\u00ebrndar\u00eb. Po ashtu n\u00eb Gjermani ka \"birr\u00ebn e tymosur\" - rauchbier, kur p\u00ebrgatitja e saj p\u00ebrdor misrin e gjelb\u00ebr t\u00eb tymosur n\u00eb zjarr: nxeht\u00ebsia dhe tymi t\u00ebrheqin dhe nj\u00ebkoh\u00ebsisht tymosin grain e prera. P\u00ebr m\u00eb tep\u00ebr, shija dhe aroma e birr\u00ebs s\u00eb ardhshme varen drejtp\u00ebrdrejt nga lloji i karburantit q\u00eb p\u00ebrdoret p\u00ebr tymosjen e misrit. N\u00eb breweryn \"Schlenkerla\" (e cila, p\u00ebr t\u00eb v\u00ebrtet\u00eb, \u00ebsht\u00eb mbi 600 vjet e vjet\u00ebr) k\u00ebto q\u00ebllime p\u00ebrdoren drur\u00eb t\u00eb p\u00ebrshtatshme t\u00eb buq\u00ebs, me t\u00eb cilat ky lloj merr profilin e ve\u00e7ant\u00eb t\u00eb tymosur - dhe p\u00ebrpjekjet e k\u00ebtyre breweryve bavarez\u00eb jan\u00eb t\u00eb qarta: \u00ebsht\u00eb e nevojshme t\u00eb k\u00ebrkohen disa variante origjinale brenda kufijve t\u00eb ligjit gjerman p\u00ebr past\u00ebrtin\u00eb e birr\u00ebs, por k\u00ebto dhe jo vet\u00ebm k\u00ebto \"kufij\" ne do t\u00eb diskutojm\u00eb pas, pasi t\u00eb kemi diskutuar t\u00eb gjitha p\u00ebrb\u00ebr\u00ebsit e birr\u00ebs.<\/p>\n
Duhet gjithashtu t\u00eb thuhet se nuk \u00ebsht\u00eb e mundur t\u00eb b\u00ebsh birr\u00eb vet\u00ebm nga llojet e err\u00ebta: gjat\u00eb pjekjes humbin enzimat e nevojshme p\u00ebr karamelizimin e mustit. Prandaj, \u00e7do, madje edhe birra m\u00eb e err\u00ebt rauchbier do t\u00eb p\u00ebrmbaj\u00eb edhe malta t\u00eb lehta.<\/p>\n
Pra, duke p\u00ebrdorur lloje t\u00eb ndryshme maltash n\u00eb birr\u00eb para procesit t\u00eb fermentimit, arrin nj\u00eb grup t\u00eb t\u00ebr\u00eb substancash t\u00eb ndryshme, m\u00eb t\u00eb r\u00ebnd\u00ebsishmet mes t\u00eb cilave jan\u00eb:<\/p>\n
\nSheqernat (sakaroz\u00eb, glukoz\u00eb, maltose)<\/li>\n Aminokaset dhe peptonet<\/li>\n Acidet yndyrore<\/li>\n Acidi fosforik (Always Coca-Cola! Larg m\u00ebje, larg m\u00ebje!)<\/li>\n Produktet e oksidimit t\u00eb pap\u00ebrfunduar gjat\u00eb tharjes s\u00eb gjith\u00eb atij pasuri t\u00eb p\u00ebrmendur m\u00eb sip\u00ebr me nj\u00eb p\u00ebrb\u00ebrje komplekse<\/li>\n<\/ul>\n\nRreth sheqernave, gjith\u00e7ka \u00ebsht\u00eb e qart\u00eb \u2014 kjo \u00ebsht\u00eb ushqimi i ardhsh\u00ebm p\u00ebr maja, si dhe shija e \u00ebmb\u00ebl e birr\u00ebs (pik\u00ebrisht k\u00ebt\u00eb e balancuan m\u00eb par\u00eb me bar\u00ebra, dhe m\u00eb von\u00eb \u2014 me hudhra, duke shtuar shije t\u00eb hidhur), gjithashtu \u00ebsht\u00eb e qart\u00eb edhe p\u00ebr produktet e djegies s\u00eb pap\u00ebrfunduar \u2014 kjo i jep nj\u00eb ngjyr\u00eb m\u00eb t\u00eb err\u00ebt, shije dhe er\u00eb t\u00eb tymosur dhe karamelizuar. Rreth r\u00ebnd\u00ebsis\u00eb s\u00eb pepton\u00ebve dhe shkum\u00ebs kam folur \u2014 por nuk do t\u00eb lodhem ta p\u00ebrs\u00ebris. Do t\u2019i kthehemi acideve yndyrore kur t\u00eb flasim p\u00ebr majat dhe shfaqjen e aromave frutore.<\/p>\n
Tani, duke folur p\u00ebr peptonet, proteinat dhe vdekjen e qelizave \u2014 m\u00eb kujtohet nj\u00eb histori q\u00eb e lexova n\u00eb nj\u00eb nga grupet tematike. Ajo \u00ebsht\u00eb n\u00ebn spojler p\u00ebr disa arsye.F\u00ebmij\u00ebt, grat\u00eb dhe ata t\u00eb ndjesh\u00ebm nuk jan\u00eb t\u00eb mir\u00ebpritur p\u00ebr ta par\u00eb!<\/b>Gati 10 vjet m\u00eb par\u00eb, nj\u00eb distileri interesante skoceze BrewDog l\u00ebshoi nj\u00eb birr\u00eb jasht\u00ebzakonisht t\u00eb fort\u00eb \u2014 plot 55%, e cila p\u00ebr nj\u00eb koh\u00eb t\u00eb gjat\u00eb ishte birra m\u00eb e fort\u00eb n\u00eb bot\u00eb. Pra, nj\u00eb pjes\u00eb shum\u00eb e vog\u00ebl e k\u00ebtij produkti u paketua n\u00eb proteina (pik\u00ebrisht proteina, e jo mbiq\u00ebndrimi) dhe kafsh\u00eb t\u00eb tjera me pelush. Nj\u00eb shishe e till\u00eb birre e quajtur The End of History (\"Fund i historis\u00eb\"), e cila ishte dizajnuar duke p\u00ebrdorur kafsh\u00eb t\u00eb vogla t\u00eb mbushura (thuhet se trupat u gjet\u00ebn thjesht n\u00eb rrug\u00eb), kushtonte rreth 750 dollar\u00eb.Majat.<\/h4>\n
\nNj\u00eb p\u00ebrb\u00ebr\u00ebs tjet\u00ebr krejt\u00ebsisht i domosdosh\u00ebm i birr\u00ebs jan\u00eb pik\u00ebrisht majat. Po si do t\u00eb shkonim pa to, e v\u00ebrtet\u00eb?<\/p>\n
K\u00ebto maja birr\u00ebs jan\u00eb mikroorganizma q\u00eb kryejn\u00eb fermentim. Fermentimi, nga ana e tij, \u00ebsht\u00eb nj\u00eb proces biokimik q\u00eb bazohet n\u00eb transformime oksido-reduktive t\u00eb p\u00ebrb\u00ebrjeve organike n\u00eb kushte anaerobe, dometh\u00ebn\u00eb pa qasje n\u00eb oksigjen. Gjat\u00eb fermentimit, substrati \u2013 dhe n\u00eb rastin ton\u00eb sheqeri \u2013 oksidohet jo plot\u00ebsisht, k\u00ebshtu q\u00eb fermentimi \u00ebsht\u00eb energjikisht joefikas. N\u00eb lloje t\u00eb ndryshme fermentimi i nj\u00eb molekuli glukoze jep nga 0.3 deri n\u00eb 3.5 molekula ATP (adenozin trifosfat), nd\u00ebrsa respirimi aerobik (dometh\u00ebn\u00eb me konsumimin e oksigjenit) me oksidimin e plot\u00eb t\u00eb substratit ka nj\u00eb rendiment prej 38 molekulash ATP. P\u00ebr shkak t\u00eb daljes s\u00eb ul\u00ebt energjitike, mikroorganizmat fermentuese detyrohen t\u00eb p\u00ebrpunojn\u00eb nj\u00eb sasi t\u00eb madhe substrati. Dhe kjo natyrisht \u00ebsht\u00eb n\u00eb favorin ton\u00eb!<\/p>\n
P\u00ebrve\u00e7 fermentimit alkoolik, ku mono- dhe disaharid\u00ebt shnd\u00ebrrohen n\u00eb etanol dhe dioksid karboni, ekziston edhe fermentimi acido-laktik (rezultati kryesor \u00ebsht\u00eb acidi laktik), fermentimi propionic (rezultati \u00ebsht\u00eb acidi laktik dhe acidi acetik), fermentimi formik (acidi formik me variante), fermentimi acido-butirik (acidi butirik dhe acidi acetik) dhe fermentimi homoacetatik (vet\u00ebm acidi acetik). Duhet th\u00ebn\u00eb se \u00ebsht\u00eb e dyshimt\u00eb q\u00eb ndonj\u00eb dashamir\u00ebs birre do t\u00eb d\u00ebshiroj\u00eb q\u00eb p\u00ebrve\u00e7 fermentimit alkoolik t\u00eb ndodhte di\u00e7ka tjet\u00ebr \u2013 nuk besoj se dikush do t\u00eb d\u00ebshiroj\u00eb t\u00eb pijn\u00eb nj\u00eb l\u00ebng q\u00eb ka nj\u00eb er\u00eb t\u00eb prishur ose djath\u00eb t\u00eb prishur. Prandaj, shifra e \"fermentimeve t\u00eb huaja\" \u00ebsht\u00eb kontrolluar n\u00eb \u00e7do m\u00ebnyr\u00eb, ve\u00e7an\u00ebrisht nga past\u00ebrtia e majave. <\/p>\n
Prodhimi i majave \u00ebsht\u00eb nj\u00eb industri e madhe: shum\u00eb laborator\u00eb, qoft\u00eb t\u00eb pavarur ose t\u00eb krijuar nga fabrikat e birr\u00ebs, punojn\u00eb p\u00ebr krijimin e varianteve t\u00eb majave t\u00eb birr\u00ebs me karakteristika t\u00eb ndryshme. Receptura e majave shpesh p\u00ebrb\u00ebn nj\u00eb sekret, t\u00eb ruajtur me kujdes nga birrari. Thuhet se tek popujt e veriut t\u00eb Europ\u00ebs ka ekzistuar nj\u00eb tradit\u00eb p\u00ebr t\u00eb transmetuar nga brezi n\u00eb brez nj\u00eb shkop t\u00eb ve\u00e7ant\u00eb p\u00ebr brew. Pa p\u00ebrzierjen e brew-it me at\u00eb dru, birra nuk del, k\u00ebshtu q\u00eb shkopi konsiderohej si p\u00ebrrallor dhe ruhej me t\u00eb ve\u00e7ant\u00eb. Natyrisht, at\u00ebher\u00eb nuk e dinin p\u00ebr majat dhe rolin e v\u00ebrtet\u00eb t\u00eb shkopit nuk e kuptonin, por q\u00eb n\u00eb at\u00eb koh\u00eb kuptonin vler\u00ebn e k\u00ebtij misteri.<\/p>\n
Por \u00e7do rregull ka p\u00ebrjashtime. P\u00ebr shembull:<\/p>\n
\nN\u00eb Belgjik\u00eb b\u00ebjn\u00eb lambik\u00eb \u2014 ky \u00ebsht\u00eb birra q\u00eb fillon t\u00eb fermentohet vetvetiu, fal\u00eb mikroorganizmave q\u00eb hyjn\u00eb n\u00eb l\u00ebng nga ajri. K\u00ebtu besohet se lambik\u00ebt e v\u00ebrtet\u00eb mund t\u00eb prodhohen vet\u00ebm n\u00eb disa rajone t\u00eb Belgjik\u00ebs, dhe \u00ebsht\u00eb e qart\u00eb se fermentimi atje \u00ebsht\u00eb kaq i p\u00ebrzier dhe i nd\u00ebrlikuar, saq\u00eb edhe djalli do t\u00eb kishte probleme. Megjithat\u00eb, n\u00eb m\u00ebnyr\u00eb t\u00eb hapur: lambik\u00ebt \u2014 jan\u00eb p\u00ebr shijen e disa, dhe sigurisht nuk jan\u00eb p\u00ebr ata q\u00eb mendojn\u00eb se birra nuk duhet t\u00eb jet\u00eb e mjegullt.<\/li>\n Pivovari amerikan Rogue Ales b\u00ebri nj\u00eb ale duke p\u00ebrdorur maja q\u00eb brezi kryesor rritm\u00eb e ka rritur n\u00eb mjekr\u00ebn e tij.<\/li>\n Kolegji i tij australian nga pivovaria 7 Cent shkoi akoma m\u00eb larg dhe rriti maja t\u00eb egra n\u00eb barkun e tij, dhe m\u00eb pas nxori birr\u00eb mbi k\u00ebt\u00eb baz\u00eb.<\/li>\n Brewery polake The Order of Yoni disa disa vite m\u00eb par\u00eb brew birr\u00eb nga grat\u00eb. E si nga grat\u00eb... nga maja e grave. Grat\u00eb nuk u d\u00ebmtuan aspak... P\u00ebr t\u00eb th\u00ebn\u00eb shkurt, ke kuptuar...<\/li>\n<\/ul>\n\nMajat e birr\u00ebs gjat\u00eb procesit t\u00eb fermentimit jo vet\u00ebm konsumojn\u00eb sheqerit dhe prodhojn\u00eb at\u00eb q\u00eb duhet, por gjithashtu kryejn\u00eb nj\u00eb num\u00ebr t\u00eb madh t\u00eb proceseve t\u00eb tjera kimike. N\u00eb ve\u00e7anti, ndodhin procese eterifikimi \u2014 formimi i esterveve komplekse: a e di, ka alkool, acide yndyrore (e mban mend maltin?) \u2014 gjithashtu, nga k\u00ebto mund t\u00eb b\u00ebsh shum\u00eb gj\u00ebra interesante! Kjo mund t\u00eb jet\u00eb dhe moll\u00eb jeshile (ka disa lagere amerikane), dhe banane (tipike p\u00ebr birr\u00ebn e grurit gjermane), dhe dardha, dhe gjalp\u00eb. M\u00eb vjen n\u00eb mendje shkolla dhe ester\u00ebt e ndrysh\u00ebm, q\u00eb kishin nj\u00eb arom\u00eb aq t\u00eb k\u00ebndshme! Por jo t\u00eb gjitha. A do t\u00eb dal\u00eb nj\u00eb pije me arom\u00eb frutash ose nj\u00eb arom\u00eb delikate e nj\u00eb p\u00ebrzierjeje t\u00eb alkoolit dhe zgjidh\u00ebsit \u2014 varet nga p\u00ebrq\u00ebndrimi i esterveve komplekse, q\u00eb nga ana e saj varet nga faktor\u00eb t\u00eb ndrysh\u00ebm: temperatura e fermentimit, ekstraktiviteti i l\u00ebngut, stam n\u00eb majas, sasia e oksigjenit q\u00eb hyri n\u00eb l\u00ebng. Do t\u00eb flasim p\u00ebr k\u00ebt\u00eb kur t\u00eb vijm\u00eb n\u00eb shqyrtimin e teknologjis\u00eb s\u00eb prodhimit t\u00eb birr\u00ebs. <\/p>\n
P\u00ebrve\u00e7 k\u00ebsaj, maja gjithashtu ndikon n\u00eb shijen \u2014 p\u00ebr k\u00ebt\u00eb do t\u00eb kujtohemi kur t\u00eb flasim p\u00ebr hops.<\/p>\n
Dhe tani, tani q\u00eb u njoh\u00ebm me majat, mund t\u00eb njoftojm\u00eb p\u00ebr m\u00ebnyr\u00ebn e vetme t\u00eb sakt\u00eb t\u00eb ndarjes s\u00eb birr\u00ebs. Dhe jo, %username%, nuk \u00ebsht\u00eb \"e leht\u00eb\" dhe \"e err\u00ebt\", sepse nuk ekziston as e leht\u00eb e as e err\u00ebt, ashtu si nuk ka 100% bionda dhe 100% brun\u00eb. Kjo \u00ebsht\u00eb ndarja n\u00eb ale dhe lager.<\/p>\n
Sakt\u00ebsisht, fermentimi n\u00eb syt\u00eb e pijeve \u00ebsht\u00eb i dy llojeve: fermentimi i sip\u00ebrm (fermentet ngjiten n\u00eb sip\u00ebrfaqen e l\u00ebngut) \u2014 k\u00ebshtu p\u00ebrgatitet ale, dhe fermentimi i posht\u00ebm (fermentet zbriten n\u00eb fund) \u2014 k\u00ebshtu p\u00ebrgatitet lager. Nuk \u00ebsht\u00eb e v\u00ebshtir\u00eb p\u00ebr ta kujtuar:<\/p>\n
\nAle \u2014> fermentet fermentojn\u00eb n\u00eb lart\u00ebsi \u2014> temperatura e fermentimit \u00ebsht\u00eb e lart\u00eb (p\u00ebrreth +15 deri +24 \u00b0C) \u2014> temperatura e konsumit \u00ebsht\u00eb e lart\u00eb (nga +7 deri +16 \u00b0C).<\/li>\n Lager \u2014> fermentet punojn\u00eb n\u00eb thell\u00ebsi \u2014> temperatura e fermentimit \u00ebsht\u00eb e ul\u00ebt (p\u00ebrreth +7 deri +10 \u00b0C) \u2014> temperatura e konsumit \u00ebsht\u00eb e ul\u00ebt (nga +1 deri +7 \u00b0C).<\/li>\n<\/ul>\n\nAle \u00ebsht\u00eb lloji m\u00eb i lasht\u00eb i birr\u00ebs, k\u00ebt\u00eb e kan\u00eb b\u00ebr\u00eb pije t\u00eb para para qindra vjet\u00ebsh. Tani p\u00ebr shumic\u00ebn e aleve karakteristike jan\u00eb: densitet m\u00eb i lart\u00eb, shije m\u00eb komplekse, shpesh arom\u00eb frutash dhe kryesisht ngjyr\u00eb m\u00eb e err\u00ebt (krahasuar me lagers). Nj\u00eb avantazh i r\u00ebnd\u00ebsish\u00ebm i aleve \u00ebsht\u00eb prodhimi relativisht i leht\u00eb dhe i lir\u00eb, q\u00eb nuk k\u00ebrkon pajisje ngrohjeje shtes\u00eb, si n\u00eb rastin e lagers, dhe k\u00ebshtu t\u00eb gjitha brewery-t\u00eb artizanale mund t\u00eb ofrojn\u00eb nj\u00eb ale t\u00eb till\u00eb ose tjet\u00ebr.<\/p>\n
Lageri u shfaq m\u00eb von\u00eb: prodhimi i tij filloi t\u00eb masterohet m\u00eb s\u00eb miri vet\u00ebm n\u00eb shekullin XV dhe vet\u00ebm n\u00eb gjysm\u00ebn e dyt\u00eb t\u00eb shekullit XIX filloi t\u00eb merrte ritme serioze. Langer\u00ebt modern\u00eb dallohen p\u00ebr shijen dhe arom\u00ebn e tyre shpesh m\u00eb t\u00eb kuptueshme dhe m\u00eb hmelore, si dhe zakonisht p\u00ebr ngjyr\u00ebn e tyre t\u00eb leht\u00eb (megjithat\u00eb, ekzistojn\u00eb edhe lager\u00eb t\u00eb err\u00ebt) dhe p\u00ebr vlerat e ul\u00ebta t\u00eb fort\u00ebsis\u00eb. Dallimi princiipial nga ale: n\u00eb faz\u00ebn e fundit t\u00eb prodhimit, lageri kalon n\u00eb en\u00eb speciale dhe piqet atje p\u00ebr disa jav\u00eb ose madje muaj n\u00eb temperatura af\u00ebr zeros \u2014 ky proces quhet lagerizim. Llojet e lagerit ruajn\u00eb p\u00ebr nj\u00eb koh\u00eb t\u00eb gjat\u00eb. Fal\u00eb leht\u00ebsis\u00eb n\u00eb mbajtjen e stabilitetit t\u00eb cil\u00ebsis\u00eb dhe afatit t\u00eb gjat\u00eb t\u00eb ruajtjes, lageri \u00ebsht\u00eb lloji m\u00eb i njohur i birr\u00ebs n\u00eb bot\u00eb: pothuajse t\u00eb gjith\u00eb fabrikat e m\u00ebdha t\u00eb birr\u00ebs prodhojn\u00eb lagers. Megjithat\u00eb, duke qen\u00eb se prodhimi k\u00ebrkon p\u00ebrmir\u00ebsimin e teknologjis\u00eb (mos harro lagerizimin), si dhe pranin\u00eb e ferment\u00ebve t\u00eb ve\u00e7ant\u00eb t\u00eb q\u00ebndruesh\u00ebm ndaj t\u00eb ftohtit \u2014 prandaj, pranimi i lager\u00ebve origjinal\u00eb (s\u00eb v\u00ebrtet\u00eb origjinal\u00eb, jo t\u00eb ribrenduar) n\u00eb list\u00ebn e llojeve t\u00eb ofruara n\u00eb ndonj\u00ebrin brewery artizanal \u2014 \u00ebsht\u00eb nj\u00eb shenj\u00eb e statusit t\u00eb saj dhe p\u00ebrvoj\u00ebs s\u00eb pijeve.<\/p>\n
Shum\u00eb njer\u00ebz (dhe un\u00eb gjithashtu) besojn\u00eb se ales jan\u00eb birra m\u00eb \"t\u00eb drejt\u00eb\" n\u00eb krahasim me lagers. Ales jan\u00eb m\u00eb t\u00eb komplikuara n\u00eb aspektin e aromave dhe shijeve, ato shpesh jan\u00eb m\u00eb t\u00eb pasura dhe m\u00eb t\u00eb larmishme. Nga ana tjet\u00ebr, lagers jan\u00eb m\u00eb t\u00eb lehta p\u00ebr t\u2019u kuptuar, shpesh jan\u00eb m\u00eb freskuese dhe mesatarisht m\u00eb pak t\u00eb forta. Lager ndryshon nga ale edhe p\u00ebr shkak se n\u00eb t\u00eb mungon shija dhe aroma e dukshme e maja, t\u00eb cilat jan\u00eb t\u00eb r\u00ebnd\u00ebsishme, dhe ndonj\u00ebher\u00eb \u2014 t\u00eb detyrueshme p\u00ebr ales.<\/p>\n
Pra, tani e kuptuam. E drejt\u00eb? Jo, nuk \u00ebsht\u00eb e drejt\u00eb \u2014 ekzistojn\u00eb variante kur birra \u00ebsht\u00eb nj\u00eb hibrid i lagers dhe ales. P\u00ebr shembull, gjerman\u00ebt K\u00f6lsch jan\u00eb birra e fermentimit t\u00eb lart\u00eb (dmth ale) q\u00eb piqet n\u00eb temperatura t\u00eb ul\u00ebta (si lager). Si rezultat i k\u00ebtij prodhimi hibrid, kjo pije ka karakteristika t\u00eb dy llojeve t\u00eb birr\u00ebs: qart\u00ebsi, leht\u00ebsie dhe fresk\u00ebt q\u00eb shoq\u00ebrohen me nuanca t\u00eb lehta frutash n\u00eb shije dhe nj\u00eb \u00ebmb\u00eblsi t\u00eb k\u00ebndshme, por t\u00eb pak\u00ebt. Dhe nj\u00eb pik\u00eb lupuli p\u00ebr fund.<\/p>\n
Megjithat\u00eb, n\u00ebse ti, %username%, papritur ndjeve se po kupton klasifikimin e birrave, ja nj\u00eb p\u00ebrmbledhje:
Por kjo do t\u00eb ndodh\u00eb m\u00eb von\u00eb, dhe tani na mbetet t\u00eb p\u00ebrmendim disa p\u00ebrb\u00ebr\u00ebs t\u00eb tjer\u00eb t\u00eb panevojsh\u00ebm t\u00eb birr\u00ebs.<\/p>\n
P\u00ebr k\u00ebt\u00eb do t\u00eb flasim n\u00eb pjes\u00ebn tjet\u00ebr.
\u041f\u0440\u0438\u0432\u0435\u0442, %username%. \u0415\u0441\u043b\u0438 \u0443 \u0442\u0435\u0431\u044f \u043f\u0440\u044f\u043c\u043e \u0441\u0435\u0439\u0447\u0430\u0441 \u0432\u043e\u0437\u043d\u0438\u043a \u0432\u043e\u043f\u0440\u043e\u0441: \u00ab\u042d\u0439, \u0447\u0442\u043e \u0437\u043d\u0430\u0447\u0438\u0442 \u0447\u0430\u0441\u0442\u044c 2 \u2014 \u0430 \u0433\u0434\u0435 \u043f\u0435\u0440\u0432\u0430\u044f?!\u00bb \u2014 \u0441\u0440\u043e\u0447\u043d\u043e \u0438\u0434\u0442\u0438 \u0441\u044e\u0434\u0430. \u041d\u0443 \u0430 \u0434\u043b\u044f \u0442\u0435\u0445, \u043a\u0442\u043e \u0443\u0436\u0435 \u0437\u043d\u0430\u043a\u043e\u043c \u0441 \u043f\u0435\u0440\u0432\u043e\u0439 \u0447\u0430\u0441\u0442\u044c\u044e \u2014 \u043f\u0435\u0440\u0435\u0445\u043e\u0434\u0438\u043c \u043d\u0435\u043f\u043e\u0441\u0440\u0435\u0434\u0441\u0442\u0432\u0435\u043d\u043d\u043e \u043a \u0434\u0435\u043b\u0443. \u0414\u0430, \u0438 \u044f \u0437\u043d\u0430\u044e, \u0447\u0442\u043e \u0434\u043b\u044f \u043c\u043d\u043e\u0433\u0438\u0445 \u043f\u044f\u0442\u043d\u0438\u0446\u0430 \u0442\u043e\u043b\u044c\u043a\u043e \u043d\u0430\u0447\u0430\u043b\u0430\u0441\u044c \u2014 \u043d\u0443 \u0432\u043e\u0442 \u0438 \u043f\u043e\u0432\u043e\u0434 \u043f\u043e\u0434\u0433\u043e\u0442\u043e\u0432\u0438\u0442\u044c\u0441\u044f \u043a \u0432\u0435\u0447\u0435\u0440\u0443. […]<\/p>\n","protected":false,"gt_translate_keys":[{"key":"rendered","format":"html"}]},"author":1,"featured_media":25912,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[702],"tags":[],"class_list":["post-34389","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news"],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t
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