<\/a><\/noindex>Festivali kryesor irlandez ka koh\u00eb q\u00eb \u00ebsht\u00eb shum\u00eb e lidhur me ngjyr\u00ebn e gjelb\u00ebr, parade, leprechaun\u00eb t\u00eb dehur me flok\u00eb t\u00eb kuqe dhe birr\u00ebn Guinness. Por kjo \u00ebsht\u00eb e \u00e7uditshme \u2014 sepse \u00e7far\u00eb lidhje ka Sh\u00ebn Patrik, dhe n\u00eb p\u00ebrgjith\u00ebsi pranimi i krishterimit n\u00eb Irland\u00eb, me Arthur Guinness dhe fabrik\u00ebn e tij, e cila u shfaq shum\u00eb m\u00eb von\u00eb? <\/p>\n
Dhe n\u00eb t\u00eb v\u00ebrtet\u00eb nuk ka asnj\u00eb \u2014 p\u00ebr m\u00eb tep\u00ebr: deri n\u00eb vitet 60 t\u00eb shekullit t\u00eb kaluar, t\u00eb gjitha pubet mbylleshin n\u00eb Dit\u00ebn e Sh\u00ebn Patrikut, sepse shitja e ndonj\u00eb alkooli, p\u00ebrfshir\u00eb birr\u00ebn, ishte e ndaluar, q\u00eb ishte e drejt\u00eb, p\u00ebrfundimisht festivali \u00ebsht\u00eb p\u00ebr her\u00eb t\u00eb par\u00eb religjioz. Por, duke qen\u00eb se irlandez\u00ebt jan\u00eb t\u00eb till\u00eb, m\u00eb 17 mars, paralelisht me pranimin e krishterimit n\u00eb Irland\u00eb, njer\u00ebzit edhe nderojn\u00eb kultur\u00ebn irlandeze.<\/p>\n
N\u00eb fakt, prodhuesit e \"Guinness\" e kap\u00ebn pik\u00ebrisht p\u00ebr \"kultur\u00ebn\" e fest\u00ebs. Birra irlandeze q\u00eb ishin me buxhet t\u00eb konsideruesh\u00ebm, promovonin aktivisht produktet e tyre gjat\u00eb fest\u00ebs, por gjithashtu lobonin p\u00ebr mbajtjen e saj n\u00eb vende t\u00eb ndryshme. Nuk e dije, %username%, por n\u00eb Malajzi, Dita e Sh\u00ebn Patrikut festohet me nder, fal\u00eb nj\u00eb dege lokale t\u00eb kompanis\u00eb. Nd\u00ebrsa n\u00eb Kanada, ku festa ka nj\u00eb popullaritet t\u00eb madh, p\u00ebrfaq\u00ebsuesit e fabrik\u00ebs s\u00eb birr\u00ebs ishin gjithashtu aktiv\u00eb p\u00ebr ta b\u00ebr\u00eb at\u00eb nj\u00eb festival komb\u00ebtar.<\/p>\n
N\u00eb p\u00ebrgjith\u00ebsi, duhet t'i jepet merita kompanis\u00eb: ajo b\u00ebri gjith\u00e7ka q\u00eb kur thuhet \"Irlanda\", njer\u00ebzit n\u00eb t\u00eb gjith\u00eb bot\u00ebn n\u00eb m\u00ebnyr\u00eb t\u00eb menj\u00ebhershme t\u00eb kujtohen p\u00ebr stautin e famsh\u00ebm dhe ta mendojn\u00eb at\u00eb si birr\u00ebn kryesore t\u00eb fest\u00ebs. Sipas statistikave, shitjet e \"Guinness\" n\u00eb Dit\u00ebn e Sh\u00ebn Patrikut rriten rreth 10 her\u00eb. M\u00ebso marketing t\u00eb sh\u00ebndosh\u00eb, %username%!<\/p>\n
P\u00ebr Guinness-in ne do t\u00eb kujtojm\u00eb p\u00ebrs\u00ebri, por tani le t\u00eb vazhdojm\u00eb me p\u00ebrb\u00ebr\u00ebsit e birr\u00ebs. Na kan\u00eb mbetur shum\u00eb pak \u2014 dhe t\u00eb gjitha jan\u00eb t\u00eb paobligueshme.<\/p>\n
Hmeli.<\/h4>\n \nPra, le t\u00eb fillojm\u00eb me faktin se hmeli (lat. H\u00famulus) \u00ebsht\u00eb nj\u00eb gjini bim\u00ebsh me lule nga familja e Kanabiseve. Po, po, koftor\u00ebt e hmeli jan\u00eb t\u00eb af\u00ebrt me ato kokrrat p\u00ebr t\u00eb cilat disa t\u00eb rritur t\u00eb r\u00ebnd\u00ebsish\u00ebm q\u00ebndrojn\u00eb jasht\u00eb n\u00eb ballkonin tuaj. Por le t\u00eb zhg\u00ebnjejm\u00eb nj\u00eb mit: hmeli, p\u00ebrkund\u00ebr kuptimit t\u00eb fjal\u00ebs \"t\u00eb deh\u00ebm\" dhe pranishm\u00ebris\u00eb s\u00eb t\u00eb af\u00ebrmve t\u00eb dyshimt\u00eb n\u00eb familje, nuk ndikon n\u00eb forc\u00ebn e birr\u00ebs, por ka nj\u00eb efekt relaksues t\u00eb but\u00eb, m\u00eb t\u00eb dob\u00ebt se valeriana. Valocordin, Valosedan, Novo-Passit, Korvaldin, Sedavit, Urolesan \u2014 p\u00ebrgatitje q\u00eb p\u00ebrmbajn\u00eb hmeli ose p\u00ebrb\u00ebr\u00ebs t\u00eb tij. T\u00eb jemi t\u00eb sinqert\u00eb: \"hmeli\" kryesisht \u00ebsht\u00eb alkooli, dhe jo hmeli, i cili n\u00eb m\u00eb t\u00eb mir\u00ebn relakson dhe qet\u00ebson.<\/p>\n
N\u00eb \"kokrrat\" e hmeli gjendet 8-prenilnaringenin \u2014 nj\u00eb substanc\u00eb q\u00eb i p\u00ebrket klas\u00ebs s\u00eb fitoestrogjeneve (fito - bim\u00eb, estrogjen - hormon reproduktive fem\u00ebror), e cila i jep hmeli aktivitet estrogjenik. N\u00eb eksperimente me mi t\u00eb kastruar dhe brejt\u00ebs t\u00eb rinj \u00ebsht\u00eb v\u00ebrtetuar se nj\u00eb ekstrakti i hmeli me nj\u00eb doz\u00eb 10\u201330 mg shkakton estrus ose preestrus. Administrimi i p\u00ebrditsh\u00ebm i ekstraktit t\u00eb hmeli p\u00ebr 12 dit\u00eb rriti mas\u00ebn e brend\u00ebsis\u00eb s\u00eb mitr\u00ebs n\u00eb 4.1 her\u00eb. Shtimi i 8-izoprenilnaringeninit n\u00eb ujin e pijsh\u00ebm t\u00eb miqve me vezoret e hequra shkaktoi stimulim estrogjenik t\u00eb epitelit vaginal. Megjithat\u00eb, efekti u arrit n\u00eb nj\u00eb p\u00ebrqendrim jo m\u00eb t\u00eb vog\u00ebl se 100 mcg\/ml, i cili \u00ebsht\u00eb 500 her\u00eb m\u00eb i lart\u00eb se p\u00ebrqendrimi i 8-izoprenilnaringeninit n\u00eb birr\u00eb.<\/p>\n
Ka ndikimit t\u00eb fitoestrogjen\u00ebve t\u00eb lupulit n\u00eb birr\u00eb mbi trupin e njeriut ekzistojn\u00eb shum\u00eb sa duket sensacione: atje te femrat q\u00eb merrnin pjes\u00eb n\u00eb korrjen e lupulit kishte nd\u00ebrprerje t\u00eb ciklit, atje te burri r\u00ebnd\u00eb binte dinjiteti \u2014 megjithat\u00eb, sensacionet nuk marrin parasysh se fitoestrogjeni n\u00eb lupul \u00ebsht\u00eb rreth 5000 her\u00eb m\u00eb i dob\u00ebt se estrogjeni i kafsh\u00ebve. Prandaj, p\u00ebr t\u00eb rritur nj\u00eb gjoks t\u00eb bukur e elastik, do t\u00eb duhej t\u00eb konsumonit rreth 5-10 ton birr\u00eb \u00e7do dit\u00eb. K\u00ebshtu q\u00eb harro \u00e7do gj\u00eb n\u00eb lidhje me fjal\u00ebt e tmerrshme \u201cestrus\u201d dhe \u201cproestrus\u201d,NDALo s\u00eb t\u00eb mendosh se ke brir\u00eb dhe t\u00eb k\u00ebrkosh epitelin vaginale \u2014 p\u00ebrkundrazi, derdhi nj\u00eb got\u00eb tjet\u00ebr.<\/p>\n
Lupuli \u00ebsht\u00eb nj\u00eb p\u00ebrb\u00ebr\u00ebs jo i detyruesh\u00ebm i birr\u00ebs. M\u00eb her\u00ebt, n\u00eb vend t\u00eb tij, n\u00eb prodhim p\u00ebrdor\u00ebshin bim\u00eb t\u00eb ve\u00e7anta, nd\u00ebrsa q\u00ebllimi ishte i nj\u00ebjt\u00eb: p\u00ebr t\u00eb balancuar \u00ebmb\u00eblsin\u00eb nga maltimi me hidh\u00ebrimin e barit. Birra mund t\u00eb ziehet pa lupul, por n\u00eb k\u00ebt\u00eb rast do t\u00eb rezultoj\u00eb e pazbuluar dhe e pak\u00ebndshme n\u00eb shije. <\/p>\n
Lupuli ndikon n\u00eb karakteristikat e dukshme t\u00eb birr\u00ebs: n\u00eb arom\u00eb, n\u00eb shije n\u00eb p\u00ebrgjith\u00ebsi dhe, p\u00ebrkat\u00ebsisht, n\u00eb shkall\u00ebn e hidh\u00ebrimit. Hidh\u00ebrimi \u00ebsht\u00eb nj\u00eb tregues ky\u00e7, m\u00eb posht\u00eb do ta shqyrtojm\u00eb at\u00eb m\u00eb n\u00eb detaje. Shtimi i lupulit n\u00eb fazat e hershme t\u00eb prodhimit t\u00eb birr\u00ebs do t\u00eb \u00e7oj\u00eb n\u00eb rritjen e hidh\u00ebrimit dhe ndryshimin e duksh\u00ebm t\u00eb shijes, nd\u00ebrsa n\u00eb fazat e vona do t\u00eb ndikoj\u00eb kryesisht n\u00eb arom\u00eb \u2014 aromat citrike, t\u00eb marakuja, luleshtrydhe, mang\u00eb, barishte, dhe tok\u00ebsor t\u00eb birr\u00ebs shfaqen fal\u00eb lupulit, dhe jo fal\u00eb dodatve simpatike q\u00eb fillojn\u00eb me shkronj\u00ebn \u201cE\u201d dhe numrat pas. Por mos u mashtroni, %username%: nj\u00eb nga aromat e nob\u00ebl t\u00eb birr\u00ebs \u00ebsht\u00eb p\u00ebrzierja e er\u00ebs s\u00eb urinar\u00ebve t\u00eb maceve me kastravec t\u00eb zez\u00eb \u2014 ky efekt jep nj\u00eb p\u00ebrqendrim t\u00eb lart\u00eb t\u00eb lupulit t\u00eb llojit Simcoe, kurse aroma e kafes\u00eb s\u00eb fresk\u00ebt, me t\u00eb cil\u00ebn mund t\u00eb ishe t\u00ebrhequr n\u00eb pubin nd\u00ebrlokall, p\u00ebrkundrazi, \u00ebsht\u00eb nj\u00eb arom\u00eb e pap\u00ebrshtatshme dhe konsiderohet e papranueshme p\u00ebr birr\u00ebn. Ajo shfaqet p\u00ebr shkak t\u00eb oksidimit t\u00eb lupulit, kur birra ekspozohet ndaj drit\u00ebs s\u00eb diellit \u2014 p\u00ebr k\u00ebt\u00eb do t\u00eb flasim p\u00ebrs\u00ebri pak m\u00eb von\u00eb.<\/p>\n
Si si ngjan\u00eb maltit, n\u00eb prodhimin e llojeve t\u00eb birr\u00ebs mund t\u00eb p\u00ebrdoren disa varietete t\u00eb ndryshme hmelit, t\u00eb shtuar n\u00eb faza t\u00eb ndryshme. N\u00eb k\u00ebt\u00eb m\u00ebnyr\u00eb, mund t\u00eb arrihen shije dhe arom\u00eb shum\u00eb interesante t\u00eb pijes, prandaj n\u00eb bot\u00eb kultivohen nj\u00eb num\u00ebr i madh varietetesh t\u00eb hmelit p\u00ebr birr\u00eb, dhe varietetet e reja shfaqen \u00e7do vit. Megjithat\u00eb, ato m\u00eb t\u00eb p\u00ebrdorurat jan\u00eb pik\u00ebrisht disa dhjet\u00ebra varietete, nd\u00ebrsa ato m\u00eb t\u00eb njohurat lidhen me \u00c7ekin\u00eb dhe SHBA-n\u00eb. Nj\u00eb nga hmelit m\u00eb t\u00eb njohur dhe t\u00eb njohur \u00ebsht\u00eb Saaz, gjithashtu i njohur si \u017datec. Ai p\u00ebrdoret n\u00eb prodhimin e nj\u00eb numri t\u00eb madh llojesh lager, duke ofruar nj\u00eb hidh\u00ebsi t\u00eb holl\u00eb dhe nj\u00eb arom\u00eb karakteristike dhe tok\u00ebsore me nuanca t\u00eb barit. N\u00ebse keni pir\u00eb lloje klasike \u00e7eke apo, le t\u00eb themi, lagerin Stella Artois, at\u00ebher\u00eb jeni t\u00eb njohur me at\u00eb p\u00ebr t\u00eb cil\u00ebn po flas.<\/p>\n
Shpesh n\u00eb prodhim p\u00ebrdoret hmeli i presuar n\u00eb form\u00ebn e granulatave (ka mendime se kjo ka qen\u00eb nj\u00eb nga shkaqet p\u00ebr shfaqjen e mitit mbi birr\u00ebn n\u00eb pluhur): k\u00ebshtu ai ruhet m\u00eb gjat\u00eb dhe mban pronat e tij, nd\u00ebrsa cil\u00ebsia e birr\u00ebs nuk d\u00ebmtohet aspak.<\/p>\n
N\u00eb Belgjik\u00eb, gjethet dhe deg\u00ebt e reja t\u00eb hmelit p\u00ebrdoren p\u00ebr sallata, shtohen n\u00eb supa dhe salca. N\u00eb Rumani, deg\u00ebt e reja konsumohen si asparagus. Q\u00eb nga koh\u00ebt e lashta, hmeli \u00ebsht\u00eb p\u00ebrdorur n\u00eb prodhimin e buk\u00ebs dhe produkteve t\u00eb ndryshme t\u00eb \u00ebmbla. Hmeli gjithashtu p\u00ebrdoret n\u00eb prodhimin e jo vet\u00ebm birr\u00ebs, por edhe t\u00eb ver\u00ebs me mjalt\u00eb: p\u00ebrmir\u00ebson treguesit e saj organoleptik\u00eb, ndihmon n\u00eb ndri\u00e7imin natyral t\u00eb ver\u00ebs me mjalt\u00eb dhe e mbron at\u00eb nga fermentimi.<\/p>\n
Por kryesisht, \u00e7far\u00eb e b\u00ebn hmelin t\u00eb vlefsh\u00ebm n\u00eb pjekjen e birr\u00ebs \u2014 \u00ebsht\u00eb acidet alfa. K\u00ebshtu quhen molekula mjaft t\u00eb nd\u00ebrlikuara si humuloni.Ja, bukuroshi-humulon<\/b>\nCascade 4.5-8%<\/li>\n Centennial 9-11.5%<\/li>\n Chinook 12-14%<\/li>\n East Kent Goldings 4.5-7%<\/li>\n Hallertauer Hersbrucker 2.5-5%<\/li>\n Mt. Hood 3.5-8%<\/li>\n Saaz 2-5%<\/li>\n Styrian Goldings 4.5-7%<\/li>\n Willamette 4-7%<\/li>\n<\/ul>\n\n\u00cbsht\u00eb e r\u00ebnd\u00ebsishme t\u00eb thuhet se, p\u00ebrve\u00e7 gomulonit, ka edhe kogumolon, adgumolon, postgumulon dhe pregumulon. Gjithashtu, ka edhe beta-acide: lupulon, kolupulon dhe adlupulon. Ato transmetojn\u00eb n\u00eb birr\u00eb nj\u00eb hidh\u00ebrim pak m\u00eb t\u00eb ashp\u00ebr se alfa-acidet. Por, pasi ato nuk tret\u00ebn aq mir\u00eb, kontributi i tyre \u00ebsht\u00eb ndjesh\u00ebm m\u00eb i vog\u00ebl, k\u00ebshtu q\u00eb alfa-acidet mbizot\u00ebrojn\u00eb.<\/p>\n
Me ngrohjen, alfa-acidet p\u00ebrjetojn\u00eb izomerizim, k\u00ebshtu q\u00eb nga gomuloni formohet izogomuloni:
P\u00ebrve\u00e7 k\u00ebsaj, beta-acidet nuk izomerizohen, si\u00e7 b\u00ebjn\u00eb alfa-acidet. N\u00eb vend t\u00eb k\u00ebsaj, ato oksidohen ngadal\u00eb. P\u00ebr shkak se ky proces zgjat m\u00eb shum\u00eb se sa m\u00eb gjat\u00eb q\u00eb birra fermentohet dhe ruhet, efekti \u00ebsht\u00eb m\u00eb i fort\u00eb dhe hidh\u00ebrimi \u00ebsht\u00eb m\u00eb i ndjesh\u00ebm. <\/p>\n
Izogomuloni \u00ebsht\u00eb vet\u00ebm nj\u00eb nga p\u00ebrfaq\u00ebsuesit e izo-alfa-acideve, por t\u00eb gjitha ato kan\u00eb nj\u00eb efekt tjet\u00ebr t\u00eb r\u00ebnd\u00ebsish\u00ebm: ato ushtrojn\u00eb nj\u00eb efekt bakterostatik mbi shum\u00eb bakterie gram pozitive. N\u00eb radh\u00eb t\u00eb par\u00eb, kjo ndalon shumimin e baktereve p\u00ebrgjegj\u00ebse p\u00ebr fermentimin laktik \u2014 pra mbron birr\u00ebn nga fermentimi acide. Nga ana tjet\u00ebr, izo-alfa-acidet nuk veprojn\u00eb mbi bakteriet gram negative, k\u00ebshtu q\u00eb pjek\u00ebsia duhet t\u00eb kujdeset p\u00ebr higjien\u00ebn dhe sterile, n\u00ebse d\u00ebshiron t\u00eb marr\u00eb birr\u00eb n\u00eb fund, e jo nj\u00eb pije t\u00eb ndyr\u00eb dhe acide.<\/p>\n
Duke marr\u00eb parasysh k\u00ebta faktor\u00eb, b\u00ebhet e kuptueshme pse n\u00eb Mesjet\u00eb birra preferohej p\u00ebrball\u00eb ujit: aroma dhe shija e pijeve ishin d\u00ebshmi e shk\u00eblqyer e ndotjes s\u00eb saj me baktere, \u00e7ka aspak nuk mund t\u00eb thuhet p\u00ebr vet\u00eb ujin.<\/p>\n
Iso-alfa-acids, like other substances found in hops, are extremely important for foam: while malt dictates the formation of foam, hops influence its stability. This is especially noticeable in the case of simple light lagers with low density: pouring a Miller into a glass will not yield a thick, stable foam cap.<\/p>\n
However, it is the iso-alfa-acids that lead to what is referred to as \u2018skunky beer\u2019 \u2014 literally: \u2018skunk beer\u2019. In the presence of light and oxygen, these substances break down due to a reaction catalyzed by riboflavin, producing free radicals as a result of homolytic cleavage of the exocyclic carbon-carbon bond. The cleaved acyl side radical then decomposes again, generating a 1,1-dimethylallyl radical. This radical can react with sulfur-containing amino acids like cysteine, forming 3-methylbut-2-ene-1-thiol \u2014 and this product is what gives the skunk smell. However, in very low concentrations, the smell resembles that of freshly roasted coffee.<\/p>\n
In any case, the breakdown of iso-alfa-acids is an undesirable process, and the more hops in the beer, the faster it will degrade, losing aroma and bitterness. Therefore, hop-forward beer styles should not be stored for too long: beer can lose half of its aromatic properties just a few months after production. It is foolish to keep it open. To be fair, this kind of degradation is not only characteristic of IPAs, but any beer style with a noticeable hop component: this includes various types of Pale Ale (APA, NEIPA, bitters, etc.), as well as pilsners (the majority of Czech beers), and even helles (German lagers like \u2018Spaten\u2019, \u2018L\u00f6wenbr\u00e4u\u2019, \u2018Weihenstephaner\u2019, and others). All of this beer should be consumed as fresh as possible, and it should not be forgotten in the fridge or, even worse, left on a shelf in the cupboard for many months. Even if opened before the indicated expiration date, it is likely to taste less enjoyable.<\/p>\n
P\u00ebr t\u00eb eliminuar mund\u00ebsin\u00eb e prishjes, gjat\u00eb prodhimit t\u00eb birr\u00ebs, kushtohet v\u00ebmendje e ve\u00e7ant\u00eb mund\u00ebsis\u00eb q\u00eb rrezatimi UV t\u00eb arrij\u00eb birr\u00ebn, si dhe p\u00ebrqendrimit t\u00eb oksigjenit n\u00eb uj\u00eb. N\u00eb disa fabrika birre arrihet nj\u00eb p\u00ebrqendrim oksigjeni n\u00eb nivelin e dhjetra \u00b5g\/l dhe madje edhe m\u00eb t\u00eb ul\u00ebt \u2014 p\u00ebr ta kuptuar, %username%, po flasim p\u00ebr nivele t\u00eb pranueshme n\u00eb sistemet e ftohjes t\u00eb reaktor\u00ebve b\u00ebrthamor\u00eb.<\/p>\n
\u041a\u0441\u0442\u0430\u0442\u0438, \u043d\u0430 \u0441\u0435\u0433\u043e\u0434\u043d\u044f\u0448\u043d\u0438\u0439 \u0434\u0435\u043d\u044c \u0438\u0437\u0432\u0435\u0441\u0442\u043d\u043e \u043e 250 \u0442\u0438\u043f\u0430\u0445 \u044d\u0444\u0438\u0440\u043d\u044b\u0445 \u043c\u0430\u0441\u0435\u043b, \u043f\u0440\u0438\u0441\u0443\u0442\u0441\u0442\u0432\u0443\u044e\u0449\u0438\u0445 \u0432 \u0445\u043c\u0435\u043b\u0435. \u0412 \u0432\u044b\u0441\u043e\u043a\u043e\u0439 \u043a\u043e\u043d\u0446\u0435\u043d\u0442\u0440\u0430\u0446\u0438\u0438 \u0432 \u0440\u0430\u0441\u0442\u0435\u043d\u0438\u0438 \u0441\u043e\u0434\u0435\u0440\u0436\u0430\u0442\u0441\u044f \u043c\u0438\u0440\u0446\u0435\u043d, \u0433\u0443\u043c\u0443\u043b\u0435\u043d \u0438 \u043a\u0430\u0440\u0438\u043e\u0444\u0438\u043b\u043b\u0435\u043d. \u0412\u0442\u043e\u0440\u043e\u0439 \u0438\u0437 \u043d\u0438\u0445 \u0432\u043d\u043e\u0441\u0438\u0442 \u0441\u0430\u043c\u044b\u0439 \u043e\u0449\u0443\u0442\u0438\u043c\u044b\u0439 \u0432\u043a\u043b\u0430\u0434 \u0432\u043e \u0432\u043a\u0443\u0441 \u0438 \u0430\u0440\u043e\u043c\u0430\u0442 \u043f\u0435\u043d\u043d\u043e\u0433\u043e \u043d\u0430\u043f\u0438\u0442\u043a\u0430. \u0417\u0430\u043e\u043a\u0435\u0430\u043d\u0441\u043a\u0438\u0435 \u0441\u043e\u0440\u0442\u0430 \u0445\u043c\u0435\u043b\u044f \u0441\u043e\u0434\u0435\u0440\u0436\u0430\u0442 \u0431\u043e\u043b\u044c\u0448\u0435 \u043c\u0438\u0440\u0446\u0435\u043d\u0430, \u0447\u0435\u043c \u0435\u0432\u0440\u043e\u043f\u0435\u0439\u0441\u043a\u0438\u0435. \u041e\u043d \u0434\u043e\u0431\u0430\u0432\u043b\u044f\u0435\u0442 \u0431\u043e\u043b\u044c\u0448\u0435 \u0446\u0438\u0442\u0440\u0443\u0441\u043e\u0432\u044b\u0445 \u0438 \u0445\u0432\u043e\u0439\u043d\u044b\u0445 \u043d\u043e\u0442. \u041a\u0430\u0440\u0438\u043e\u0444\u0438\u043b\u043b\u0435\u043d \u0432\u043d\u043e\u0441\u0438\u0442 \u043d\u043e\u0442\u043a\u0443 \u043f\u0440\u044f\u043d\u043e\u0441\u0442\u0435\u0439, \u043f\u0440\u0438\u0434\u0430\u0435\u0442 \u043f\u0438\u0432\u0443 \u0431\u043e\u043b\u0435\u0435 \u043e\u0441\u0442\u0440\u044b\u0439 \u0432\u043a\u0443\u0441. \u0412 \u0441\u043c\u0435\u0441\u0438 \u0441 \u0443\u0436\u0435 \u0443\u043f\u043e\u043c\u044f\u043d\u0443\u0442\u044b\u043c\u0438 \u0441\u043b\u043e\u0436\u043d\u044b\u043c\u0438 \u044d\u0444\u0438\u0440\u0430\u043c\u0438, \u043f\u043e\u043b\u0443\u0447\u0430\u0435\u043c\u044b\u043c\u0438 \u043f\u0440\u0438 \u0431\u0440\u043e\u0436\u0435\u043d\u0438\u0438 \u043c\u043e\u0436\u0435\u0442 \u043f\u043e\u043b\u0443\u0447\u0438\u0442\u044c\u0441\u044f \u0442\u0430\u043a\u043e\u0439 \u0441\u043b\u043e\u0436\u043d\u043e\u0439 \u043f\u0430\u0440\u0444\u044e\u043c, \u0447\u0442\u043e \u0420\u0438\u0432 \u0413\u043e\u0448 \u0441 \u041b’\u042d\u0442\u0443\u0430\u043b\u0435\u043c \u043e\u0442\u0434\u044b\u0445\u0430\u044e\u0442.<\/p>\n
Gaz.<\/h4>\n \nPo, po, %username%, gazi mund t\u00eb merret parasysh gjithashtu si nj\u00eb p\u00ebrb\u00ebr\u00ebs i birr\u00ebs. <\/p>\n
Gazi i par\u00eb n\u00eb list\u00ebn ton\u00eb \u2014 dioksidi i karbonit \u2014 \u00ebsht\u00eb nj\u00eb nga produktet e jet\u00ebs s\u00eb qelizeve. Sidoqoft\u00eb, sasit\u00eb e dioksidit t\u00eb karbonit n\u00eb birr\u00ebn e p\u00ebrgatitur varen kryesisht nga d\u00ebshira e brek\u00ebsit\/teknologut, por ajo pothuajse gjithmon\u00eb ndryshon n\u00eb var\u00ebsi t\u00eb en\u00ebs n\u00eb t\u00eb cil\u00ebn birra \u00ebsht\u00eb ndar\u00eb n\u00eb fund. Dhe ky \u00ebsht\u00eb nj\u00eb moment thelb\u00ebsor.<\/p>\n
N\u00eb p\u00ebrgjith\u00ebsi, mund t\u00eb thuhet se gazi \u00ebsht\u00eb gjithmon\u00eb i nevojsh\u00ebm \u2014 nga nj\u00ebra an\u00eb, ai d\u00ebbon nga zgjidhja oksigjenin e d\u00ebmsh\u00ebm, nd\u00ebrsa nga ana tjet\u00ebr, ai e b\u00ebn t\u00eb mundur formimin e sheqerit kur hapet birra.<\/p>\n
Shpesh birra q\u00eb shitet n\u00eb kanat\u00eb ose shishe saturohet me gaz vetvetiu gjat\u00eb fazave t\u00eb ndryshme t\u00eb fermentimit ose vazhdon k\u00ebt\u00eb proces tashm\u00eb n\u00eb raftin n\u00eb raste t\u00eb ashtuquajtur\u00ebs birr\u00eb e gjall\u00eb, q\u00eb vazhdon t\u00eb fermentohet n\u00eb shishe. N\u00eb raste t\u00eb tjera, prodhuesi mund t\u00eb gazifikoj\u00eb p\u00ebr forc\u00eb birr\u00ebn me dioksid karboni deri n\u00eb nivelin e nevojsh\u00ebm \u2014 kjo \u00ebsht\u00eb e shpejt\u00eb dhe e p\u00ebrshtatshme. Kjo b\u00ebhet shpesh n\u00eb rastet kur birra \u00ebsht\u00eb e destinuar p\u00ebr shp\u00ebrndarje m\u00eb tej nga krania n\u00eb bar apo dyqan. N\u00eb k\u00ebt\u00eb rast, sigurisht, gazi i prodhuar nga maja nuk ndryshon nga ai i shtuar nga kaseta. Por sigurisht mund t\u00eb besosh n\u00eb \"gaz bio-dioksid\" dhe t\u00eb paguash shum\u00eb m\u00eb shtrenjt\u00eb n\u00eb p\u00ebrputhje me teorin\u00eb e p\u00ebrfitimeve nga mbushja e gomave me azot. Fat t\u00eb mir\u00eb.<\/p>\n
Pra ndahet, birra e paketuar n\u00eb barrels (keg) q\u00eb ka l\u00ebn\u00eb fabrik\u00ebn, ka nivelin e duhur t\u00eb gazeve (karbonizimit). N\u00eb vendin e derdhjes, pra n\u00eb bar apo dyqan derdhjeje, ky nivel duhet t\u00eb ruhet. P\u00ebr k\u00ebt\u00eb arsye, n\u00eb sistemin e derdhjes \u00ebsht\u00eb i lidhur nj\u00eb cilind\u00ebr me gaz (dioksid karboni ose nj\u00eb p\u00ebrzierje azoti): detyra e tij \u00ebsht\u00eb jo vet\u00ebm t\u00eb shtyj\u00eb birr\u00ebn nga keg, por edhe t\u00eb mbaj\u00eb karbonizimin n\u00eb nivele t\u00eb duhur.<\/p>\n
N\u00eb t\u00eb v\u00ebrtet\u00eb, n\u00eb var\u00ebsi t\u00eb presionit t\u00eb vendosur n\u00eb sistemin e derdhjes, birra merr nj\u00eb volum t\u00eb ndrysh\u00ebm gazi, e cila mund t\u00eb sjell\u00eb ndjenja t\u00eb ndryshme gjat\u00eb konsumimit. Dhe kjo \u00ebsht\u00eb nj\u00eb nga arsyet pse e nj\u00ebjta lloj birre n\u00eb derdhje mund t\u00eb perceptohet ndryshe n\u00eb vende t\u00eb ndryshme dhe t\u00eb ndryshoj\u00eb nga versionet e saj n\u00eb shishe dhe kana\u00e7e. <\/p>\n
P\u00ebrve\u00e7 dioksidit t\u00eb karbonit, azoti meritoi ve\u00e7an\u00ebrisht v\u00ebmendje. Si\u00e7 u zbulua 60 vjet m\u00eb par\u00eb, ndryshimi n\u00eb pronat e dioksidit t\u00eb karbonit dhe azotit ndryshon shum\u00eb.<\/p>\n
Merrni parasysh vet\u00ebm Guinness Draught t\u00eb sapo derdhur n\u00eb got\u00eb. Nj\u00eb kapak i dendur kremoz, n\u00ebn t\u00eb \u2014 flluska q\u00eb bien, duke formuar efektin e famsh\u00ebm t\u00eb \"avullim\", dhe vet\u00eb birra \u2014 duket disi e kremoz\u00eb, me karbonizim t\u00eb leht\u00eb, me nj\u00eb tekstur\u00eb t\u00eb but\u00eb \u2014 t\u00eb gjitha k\u00ebto jan\u00eb pasoj\u00eb e p\u00ebrdorimit t\u00eb azotit n\u00eb Guinness-in e derdhur.<\/p>\n
P\u00ebrve\u00e7 k\u00ebsaj, p\u00ebrdorimi i k\u00ebtij gazi gjat\u00eb derdhjes s\u00eb birr\u00ebs fillimisht u b\u00eb nga prodhuesi i njohur n\u00eb t\u00eb gjith\u00eb bot\u00ebn i stautit irlandez, por ndodhi kjo jo nga nj\u00eb jet\u00eb e mir\u00eb. Fabrika e njohur kishte v\u00ebshtir\u00ebsi p\u00ebr t\u00eb p\u00ebrballuar konkurrenc\u00ebn n\u00eb gjysm\u00ebn e par\u00eb t\u00eb shekullit XX me variantet e bira derdh\u00ebse q\u00eb po fitonin popullaritet, ve\u00e7an\u00ebrisht lagers, dhe nuk mundi t\u00eb b\u00ebj\u00eb asgj\u00eb lidhur me k\u00ebt\u00eb: \"Guinness\" at\u00ebher\u00eb ose shitej i ngroht\u00eb n\u00eb shishe, ose n\u00eb rastin m\u00eb t\u00eb mir\u00eb derdhej me an\u00eb t\u00eb dioksidit t\u00eb karbonit, i cili p\u00ebrkeq\u00ebsonte shijen e birr\u00ebs dhe ngadal\u00ebsonte duksh\u00ebm procesin e derdhjes. Populli k\u00ebrkonte birr\u00eb t\u00eb ftoht\u00eb dhe m\u00eb shpejt. Duhej b\u00ebr\u00eb di\u00e7ka.<\/p>\n
Problemin e zgjidhi nj\u00eb punonj\u00ebs i fabrik\u00ebs irlandeze t\u00eb birr\u00ebs, Michael Ash: me arsimim si matematicien, ai u vendos nga menaxhmenti n\u00eb krye t\u00eb nj\u00eb ekipi q\u00eb duhet t\u00eb zhvillonte teknologjin\u00eb p\u00ebr t\u00eb rritur afatin e skadenc\u00ebs s\u00eb birr\u00ebs \"Guinness\" n\u00eb shishe. Ash, p\u00ebrve\u00e7 faktit q\u00eb vuri re efikasitetin m\u00eb t\u00eb mir\u00eb t\u00eb heqjes s\u00eb ajrit duke p\u00ebrdorur azot n\u00eb vend t\u00eb dioksidit t\u00eb karbonit, ai dhe ekipi i tij zhvilluan nj\u00eb sistem q\u00eb lejonte derdhjen e shpejt\u00eb t\u00eb stout nga barreli duke p\u00ebrdorur nj\u00eb p\u00ebrzierje gazesh, mes t\u00eb cilave ishte edhe azoti. N\u00eb fund, n\u00eb vitin 1958 sistemi i ri u patentua dhe gradualisht hyri n\u00eb p\u00ebrdorim, duke rritur shitjet e \"Guinness\" p\u00ebr nj\u00eb \u00e7erek. P\u00ebrve\u00e7 k\u00ebsaj, pothuajse n\u00eb t\u00eb nj\u00ebjt\u00ebn koh\u00eb u patentua edhe shtimi i nj\u00eb topi plastik me azot t\u00eb shtr\u00ebnguar n\u00eb birr\u00ebn n\u00eb kanat\u00eb, i cili shp\u00ebrthen kur hapet kanata dhe \"k\u00ebrcen\" birr\u00ebn.<\/p>\n
Tani n\u00eb planetin ton\u00eb ekzistojn\u00eb qindra lloje, t\u00eb cilat servisohen pik\u00ebrisht me ndihm\u00ebn e azotit, m\u00eb sakt\u00ebsisht me nj\u00eb p\u00ebrzierje azoti dhe dioksidi t\u00eb karbonit: kryesisht n\u00eb nj\u00eb raport prej rreth 80% me 20% p\u00ebrkat\u00ebsisht. Kryesisht, n\u00eb sh\u00ebrbim me azot mund t\u00eb hasni ale anglosakson\u00eb dhe irlandeze dhe, konkretisht, stout, por ndonj\u00ebher\u00eb mund t\u00eb gjeni edhe lloje m\u00eb atypike p\u00ebr sh\u00ebrbimin me azot, si p.sh. lager.<\/p>\n
Megjithat\u00eb, duhet th\u00ebn\u00eb se me k\u00ebt\u00eb natyrisht ekzistojn\u00eb edhe disa spekulacione \u2014 tani po flas p\u00ebr t\u00eb gjith\u00eb \"Nitro IPA\": Guinness Nitro IPA, Vermont Nitro IPA dhe t\u00eb tjera. \u00cbsht\u00eb e v\u00ebrtet\u00eb q\u00eb IPA (India Pale Ale) \u00ebsht\u00eb nj\u00eb stil birre, n\u00eb t\u00eb cilin luan rolin kryesor p\u00ebrb\u00ebrja e lupul\u00ebs. Alet n\u00eb stilin IPA nuk duhet t\u00eb jen\u00eb tep\u00ebr t\u00eb hidhura (kjo tendenc\u00eb tashm\u00eb ka kaluar), por duhet t\u00eb ket\u00eb nj\u00eb hidh\u00ebrim specifik nga lupula n\u00eb k\u00ebt\u00eb birr\u00eb. Pik\u00ebrisht p\u00ebr shtrirjen e fort\u00eb t\u00eb lupul\u00ebs, adhuruesit e birr\u00ebs e vler\u00ebsojn\u00eb IPA dhe llojet e saj.<\/p>\n
Kapsulat n\u00eb cans me Nitro IPA p\u00ebrmbajn\u00eb azot (m\u00eb sakt\u00eb, nj\u00eb p\u00ebrzierje azoti dhe dioksidi t\u00eb karbonit). Azoti i jep birr\u00ebs karakteristika t\u00eb caktuara: nj\u00eb kok\u00ebrr t\u00eb dendur kremoz, nj\u00eb tekstur\u00eb e k\u00ebndshme dhe nj\u00eb shije t\u00eb mir\u00eb. Birra me azot pirhet leht\u00ebsisht, duke u dukur e leht\u00eb dhe e kuptueshme.<\/p>\n
Por apart nga kjo, azoti ka nj\u00eb ve\u00e7ori tjet\u00ebr, mjaft delikate: ai fsheh disa nuanca shije t\u00eb birr\u00ebs. N\u00eb ve\u00e7anti, ai maskon hidh\u00ebrimin. Dhe ndoshta p\u00ebr stautin klasik t\u00eb pa ngjeshur \"Guinness\" ose p\u00ebr ale-un e thjesht\u00eb dhe t\u00eb kuptuesh\u00ebm \"Kilkenny\", azoti ndihmon vet\u00ebm p\u00ebr ta b\u00ebr\u00eb m\u00eb t\u00eb mir\u00eb, por p\u00ebr birrat e aromatizuara ai b\u00ebhet armiku kryesor. Azoti i merr IPA-s\u00eb at\u00eb pak q\u00eb duhet t\u00eb dallohet nga t\u00eb tjerat.<\/p>\n
P\u00ebr k\u00ebt\u00eb arsye, \u00e7do \"IPA\" n\u00eb azot nuk do t'i jap\u00eb asaj at\u00eb q\u00eb duhet t\u00eb ofroj\u00eb - nj\u00eb hidh\u00ebrim t\u00eb k\u00ebndsh\u00ebm dhe t\u00eb that\u00eb nga hidh\u00ebrima e lupit. P\u00ebrkundrazi, ajo do t\u00eb p\u00ebrpiqet, por do t\u00eb pengohet nga gazi i dal\u00eb nga kapsula: ai do ta b\u00ebj\u00eb birr\u00ebn t\u00eb leht\u00eb, t\u00eb k\u00ebndshme dhe t\u00eb pijshme, si dhe do t\u00eb tregoj\u00eb flluska t\u00eb bukura q\u00eb rrjedhin p\u00ebrpara mureve t\u00eb got\u00ebs, por do t'ju privonte nga ajo p\u00ebr shkak t\u00eb s\u00eb cil\u00ebs jan\u00eb shkruar ato tri shkronja n\u00eb cans. <\/p>\n
Thjesht, \"Nitro IPAs\" jan\u00eb nj\u00eb produkt d\u00ebshire i marketer\u00ebve p\u00ebr t\u00eb nd\u00ebrthurrur bulldogun me rinoceron, me p\u00ebrfundimin p\u00ebrkat\u00ebs.<\/p>\n
P\u00ebr m\u00eb shum\u00eb, duke folur p\u00ebr tem\u00ebn e shkum\u00ebs - do t\u00eb shtoj pak m\u00eb shum\u00eb. Shkuma ndikon n\u00eb p\u00ebrceptimin e shijes dhe arom\u00ebs s\u00eb birr\u00ebs. Duke kontaktuar me receptor\u00ebt e shijes, ajo na jep ndjesin\u00eb e but\u00ebsis\u00eb s\u00eb pijes, dhe mungesa e saj, ose, p\u00ebrkundrazi, tepria mund t\u00eb ndryshoj\u00eb ndjesh\u00ebm p\u00ebrjetimin e shijes. Derdhni nj\u00eb got\u00eb birr\u00eb gjermane t\u00eb grurit, l\u00ebreni shkumen t\u00eb qet\u00ebsohet (do t'ju duhet t\u00eb prisni) dhe provoni. Tani derdhni nj\u00eb sasi t\u00eb re n\u00eb nj\u00eb got\u00eb tjet\u00ebr ndryshe, q\u00eb t\u00eb formohet nj\u00eb kapak shkum\u00eb, dhe b\u00ebni nj\u00eb gll\u00ebnk\u00eb: besoni, do ta ndjeni ndjesh\u00ebm ndryshimin.<\/p>\n
\u00cbsht\u00eb interesante se forma e got\u00ebs ndikon madje n\u00eb sasin\u00eb e shkum\u00ebs. N\u00eb ve\u00e7anti, ngushtimi n\u00eb fund t\u00eb got\u00ebs klasike p\u00ebr birr\u00ebn e grurit ekziston pik\u00ebrisht p\u00ebr t\u00eb formuar s\u00ebrish shkumen me \u00e7do p\u00ebrkulje t\u00eb got\u00ebs, e cila \u00ebsht\u00eb e nevojshme p\u00ebr k\u00ebt\u00eb stil birre si standard. Temperatura gjithashtu luan nj\u00eb rol t\u00eb r\u00ebnd\u00ebsish\u00ebm: le t\u00eb themi, n\u00ebse birra e draft-it ruhet n\u00eb temperatur\u00eb shum\u00eb t\u00eb lart\u00eb, ajo do t\u00eb b\u00ebhet shum\u00eb e shkum\u00ebzuar kur derdhet. E nj\u00ebjta gj\u00eb p\u00ebr birrat e ngrohta n\u00eb shishe ose n\u00eb kana\u00e7e: mendoj se nuk ka asnj\u00eb adhurues birre q\u00eb nuk \u00ebsht\u00eb lagur nga shkuma t\u00eb pakt\u00ebn nj\u00eb her\u00eb kur ka hapur nj\u00eb shishe n\u00eb nj\u00eb dit\u00eb t\u00eb ngroht\u00eb.<\/p>\n
P\u00ebrve\u00e7 k\u00ebsaj, n\u00ebse hani birr\u00eb me ushqime t\u00eb yndyrshme, do t\u00eb ket\u00eb duksh\u00ebm m\u00eb pak shkum\u00eb: n\u00eb \u00e7do kontakt, yndyra q\u00eb mbetet n\u00eb buz\u00eb pengon proteinat t\u00eb formojn\u00eb shkum\u00eb dhe e shkat\u00ebrron at\u00eb.<\/p>\n
Prandaj, her\u00ebn tjet\u00ebr, kur p\u00ebrpiqeni t\u00eb derdhni birr\u00eb me sa m\u00eb pak shkum\u00eb, kujtoni: shum\u00eb gjasa, po e privoni veten nga k\u00ebnaq\u00ebsia e tep\u00ebrt e pijes.<\/p>\n
N\u00eb fakt, respekti p\u00ebr shkum\u00ebn \u00ebsht\u00eb nj\u00eb tregues i mir\u00eb i nivelit t\u00eb njohurive dhe aft\u00ebsive t\u00eb barmanit. N\u00eb nj\u00eb bar t\u00eb duhur t\u00eb birr\u00ebs, kurr\u00eb nuk do t\u00eb derdhin birr\u00eb pa shkum\u00eb, n\u00ebse ajo duhet t\u00eb jet\u00eb. Dhe shumic\u00ebn e rasteve, ajo duhet t\u00eb jet\u00eb, me p\u00ebrjashtime t\u00eb natyrshme: kur birra nuk krijon shkum\u00eb nga natyra (p\u00ebr shembull, ale-t\u00eb t\u00eb njohura ose lager\u00ebt amerikan\u00eb t\u00eb leht\u00eb).<\/p>\n
Prandaj, mos u nxito t\u00eb faj\u00ebsosh barmanin q\u00eb p\u00ebrpiqej t\u00eb t\u00eb tradhtonte, duke t\u00eb sjell\u00eb nj\u00eb got\u00eb me shkum\u00eb \u2014 ndoshta ti po e tradhton veten.
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