<\/a><\/noindex>Festivali kryesor irlandez \u00ebsht\u00eb lidhur ngusht\u00ebsisht me ngjyr\u00ebn e gjelb\u00ebr, paradat, leprikon\u00ebt e dehur me flok\u00eb t\u00eb kuqe dhe birr\u00ebn Guinness. Por kjo \u00ebsht\u00eb e \u00e7uditshme \u2014 sepse \u00e7far\u00eb lidhjeje ka Sh\u00ebn Patriku dhe pranimi i krisht\u00ebrimit n\u00eb Irland\u00eb me Arthur Guinness-in dhe fabrika e tij, q\u00eb u themelua shum\u00eb m\u00eb von\u00eb? <\/p>\n
Por t\u00eb v\u00ebrtet\u00eb, asnj\u00eb gj\u00eb \u2014 m\u00eb tep\u00ebr: deri n\u00eb vitet 60-t\u00eb t\u00eb shekullit t\u00eb kaluar, t\u00eb gjitha pub-et mbylleshin p\u00ebr Dit\u00ebn e Sh\u00ebn Patrit, prandaj shitja e \u00e7do alkooli, duke p\u00ebrfshir\u00eb birr\u00ebn, ishte e ndaluar, sepse festaja \u00ebsht\u00eb kryesisht religjioze. Por, pasi irlandez\u00ebt jan\u00eb t\u00eb till\u00eb, m\u00eb 17 mars, paralelisht me pranimin e krisht\u00ebrimit nga Irlanda, njer\u00ebzit nderojn\u00eb gjithashtu kultur\u00ebn irlandeze.<\/p>\n
N\u00eb fakt, pik\u00ebrisht p\u00ebr \"kultur\u00ebn\" e fest\u00ebs \u00ebsht\u00eb angazhuar prodhuesi i \"Guinness\". Pivovar\u00ebt e men\u00e7ur irlandez\u00eb, me buxhete t\u00eb r\u00ebnd\u00ebsishme, jo vet\u00ebm q\u00eb promovuan aktivisht produktet e tyre gjat\u00eb fest\u00ebs, por edhe lobuan p\u00ebr organizimin e saj n\u00eb vende t\u00eb ndryshme. Nuk e dije, %username%, por n\u00eb Malajzi festohet me nder Dit\u00ebn e Sh\u00ebn Patrit fal\u00eb deg\u00ebs lokale t\u00eb kompanis\u00eb. Nd\u00ebrsa n\u00eb Kanada, ku festa tashm\u00eb ka nj\u00eb popullaritet t\u00eb madh, p\u00ebrfaq\u00ebsuesit e pivovar\u00ebs madje kan\u00eb b\u00ebr\u00eb p\u00ebrpjekje aktive p\u00ebr ta b\u00ebr\u00eb at\u00eb nj\u00eb fest\u00eb komb\u00ebtare.<\/p>\n
N\u00eb p\u00ebrgjith\u00ebsi, duhet t'i japim merita kompanis\u00eb: ajo b\u00ebri gjith\u00e7ka q\u00eb kur d\u00ebgjohet \u00abIrlanda\u00bb, njer\u00ebzit n\u00eb mbar\u00eb bot\u00ebn menj\u00ebher\u00eb t\u00eb mendojn\u00eb p\u00ebr stoutin e famsh\u00ebm dhe ta konsiderojn\u00eb at\u00eb si birr\u00ebn kryesore t\u00eb fest\u00ebs me sinceritet. Sipas statistikave, shitjet e \u00abGuinness\u00bb n\u00eb Dit\u00ebn e Sh\u00ebn Patrit jan\u00eb rreth 10 her\u00eb m\u00eb t\u00eb larta. M\u00ebso marketing t\u00eb sh\u00ebndetsh\u00ebm, %username%!<\/p>\n
P\u00ebr Guinness-in do t\u00eb mendojm\u00eb edhe shum\u00eb her\u00eb, por tani do 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 opsionale.<\/p>\n
Hops.<\/h4>\n \nK\u00ebshtu, le t\u00eb fillojm\u00eb me faktin se hmel (lat. H\u00famulus) \u00ebsht\u00eb nj\u00eb lloj bime me lule nga familja e Kanabis\u00ebve. Po, po, kallinjt\u00eb e hmelit jan\u00eb t\u00eb af\u00ebrm me ato kallinj q\u00eb disa t\u00eb rritur serioz\u00eb t\u00eb interesohen p\u00ebr t\u00eb pasur n\u00eb ballkonin t\u00ebnd. Por, le t\u00eb shpjegojm\u00eb nj\u00eb mit: hmeli, pavar\u00ebsisht nga kuptimi i fjal\u00ebs \"t\u00eb dehesh\" dhe nga an\u00ebtar\u00ebt e dyshimt\u00eb t\u00eb familjes, nuk ka asnj\u00eb ndikim n\u00eb fort\u00ebsin\u00eb e birr\u00ebs, megjithat\u00eb ka nj\u00eb efekt sedativ t\u00eb leht\u00eb, i cili \u00ebsht\u00eb m\u00eb i dob\u00ebt se ai i valerian\u00ebs. Valocordin, Valosedan, Novo-Passit, Corvaldin, Sedavit, Urolesan jan\u00eb preparate q\u00eb p\u00ebrmbajn\u00eb hmel apo p\u00ebrb\u00ebr\u00ebs t\u00eb tij. T\u00eb jemi t\u00eb sinqert\u00eb: \"t\u00eb deh\u00eb\" kryesisht alkooli, e jo hmeli, i cili n\u00eb rastin m\u00eb t\u00eb mir\u00eb relakson e qet\u00ebson.<\/p>\n
N\u00eb \"gjethet\" e hopsit gjendet 8-prenilnaringenin - nj\u00eb substanc\u00eb q\u00eb i p\u00ebrket klas\u00ebs s\u00eb fitoestrogjen\u00ebve (fito - bim\u00eb, estrogen - hormoni gjinor fem\u00ebror), \u00e7ka i jep hopsit aktivitet estrogjenik. N\u00eb eksperimente me minj t\u00eb kastruar dhe kafsh\u00eb t\u00eb reja, \u00ebsht\u00eb v\u00ebrtetuar se ekstrakti i hopsit n\u00eb p\u00ebrqindje 70% n\u00eb doz\u00ebn 10-30 mg shkakton estrus ose proestrus. Jepja e p\u00ebrditshme e ekstraktit t\u00eb hopsit kafsh\u00ebve p\u00ebr 12 dit\u00eb rriti mas\u00ebn e brend\u00ebsis\u00eb s\u00eb mitr\u00ebs 4.1 her\u00eb. Shtimi i 8-izoprenilnaringeninit n\u00eb uj\u00eb p\u00ebr pije p\u00ebr minjt\u00eb me vezore t\u00eb hequra shkaktoi stimulim estrogjenik t\u00eb epitelit vaginal. Megjithat\u00eb, efekti u arrit n\u00eb nj\u00eb p\u00ebrqendrim prej t\u00eb pakt\u00ebn 100 \u03bcg\/ml, q\u00eb \u00ebsht\u00eb 500 her\u00eb m\u00eb shum\u00eb se p\u00ebrmbajtja e 8-izoprenilnaringeninit n\u00eb birr\u00eb.<\/p>\n
Ekziston nj\u00eb mori spekulimesh rreth ndikimit t\u00eb fitoestrogjeneve nga humbja n\u00eb birr\u00eb n\u00eb organizmin e njeriut: disa ndodhi q\u00eb cikli menstrual te grat\u00eb q\u00eb merrnin pjes\u00eb n\u00eb korrjen e humbjes u prish dhe ndodhi q\u00eb te nj\u00eb burr\u00eb dinjiteti u zvog\u00eblua katastrofikisht \u2014 megjithat\u00eb, k\u00ebto spekulime nuk e marrin n\u00eb konsiderat\u00eb se fitoestrogjeni q\u00eb gjendet n\u00eb humbje \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 dhe t\u00eb fort\u00eb, do t'ju duhet t\u00eb konsumoni rreth 5-10 ton birr\u00eb \u00e7do dit\u00eb. Pra, harro gjith\u00e7ka p\u00ebr fjal\u00ebt e frikshme \"estrus\" dhe \"proestrus\", ndalo s\u00eb provuari t\u00eb mbash brir\u00eb dhe t\u00eb k\u00ebrkosh epitelin vaginal \u2014 m\u00eb mir\u00eb derdhi nj\u00eb got\u00eb tjet\u00ebr.<\/p>\n
Humbja \u00ebsht\u00eb nj\u00eb p\u00ebrb\u00ebr\u00ebs jo i detyruesh\u00ebm i birr\u00ebs. M\u00eb par\u00eb, p\u00ebr prodhimin e saj p\u00ebrdornin bim\u00eb speciale, ndon\u00ebse q\u00ebllimi ishte gjithmon\u00eb i nj\u00ebjt\u00eb: t\u00eb balancoj\u00eb \u00ebmb\u00eblsin\u00eb nga maltimi me acarin e bim\u00ebve. Birra mund t\u00eb prodhohet pa humbje, por n\u00eb k\u00ebt\u00eb rast ajo do t\u00eb rezultoj\u00eb e paekuilibruar dhe e pavler\u00eb. <\/p>\n
Hops ndikojn\u00eb n\u00eb karakteristikat e dukshme t\u00eb birr\u00ebs: n\u00eb arom\u00eb, n\u00eb shije n\u00eb p\u00ebrgjith\u00ebsi dhe, n\u00eb ve\u00e7anti, n\u00eb nivelin e hidh\u00ebsis\u00eb. Hidh\u00ebsia \u00ebsht\u00eb nj\u00eb tregues ky\u00e7, m\u00eb posht\u00eb do ta shqyrtojm\u00eb at\u00eb m\u00eb n\u00eb detaje. Shtimi i hops n\u00eb fazat e hershme t\u00eb prodhimit t\u00eb birr\u00ebs do t\u00eb \u00e7oj\u00eb n\u00eb rritjen e hidh\u00ebsis\u00eb dhe nj\u00eb ndryshim t\u00eb duksh\u00ebm n\u00eb shije, nd\u00ebrsa n\u00eb fazat e vonshme do t\u00eb ndikoj\u00eb kryesisht n\u00eb arom\u00eb \u2014 aromat e agrumeve, marakuj\u00ebs, luleve, mangas, barishteve, tok\u00ebsore dhe t\u00eb tjera t\u00eb birr\u00ebs shfaqen fal\u00eb hops, dhe jo fal\u00eb aditiv\u00ebve t\u00eb bukur q\u00eb fillojn\u00eb me shkronj\u00ebn \"E\" dhe numra pas tyre. Por mos u mashtroni, %username%: nj\u00eb nga aromat e nderuara t\u00eb birr\u00ebs \u00ebsht\u00eb nj\u00eb kombinim i er\u00ebs s\u00eb urin\u00ebs s\u00eb maceve dhe bydhetit t\u00eb zez\u00eb \u2014 ky efekt jep nj\u00eb p\u00ebrqendrim t\u00eb lart\u00eb t\u00eb hops-llojit Simcoe, nd\u00ebrsa aroma e kafes\u00eb s\u00eb sapovaruara, e cila ndoshta t\u00eb ka t\u00ebrhequr n\u00eb pubin fqinj \u2014 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 hops, kur birra ekspozohet ndaj drit\u00ebs s\u00eb diellit \u2014 p\u00ebr k\u00ebt\u00eb do flasim p\u00ebrs\u00ebri pak m\u00eb von\u00eb.<\/p>\n
Si t\u00ebrsh\u00ebra, gjat\u00eb prodhimit t\u00eb llojit t\u00eb birr\u00ebs, mund t\u00eb p\u00ebrdoren disa lloje t\u00eb ndryshme hops, t\u00eb shtuar n\u00eb faza t\u00eb ndryshme. K\u00ebshtu, mund t\u00eb arrihen vetit\u00eb shum\u00eb interesante t\u00eb shijes dhe arom\u00ebs s\u00eb k\u00ebtij pije, ndaj n\u00eb bot\u00eb kultivohen nj\u00eb num\u00ebr i madh llojesh t\u00eb hops p\u00ebr birr\u00eb, dhe lloje t\u00eb reja shfaqen \u00e7do vit. Megjithat\u00eb, m\u00eb t\u00eb p\u00ebrdorurat jan\u00eb vet\u00ebm disa dhjet\u00ebra lloje, nd\u00ebrsa ato m\u00eb t\u00eb njohurat i p\u00ebrkasin praktikisht Republik\u00ebs \u00c7eke dhe Shteteve t\u00eb Bashkuara. Nj\u00eb nga hops m\u00eb t\u00eb njohur dhe m\u00eb t\u00eb njohur \u00ebsht\u00eb Saaz, ose Hops i \u017datecit. 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 t\u00eb njohur tok\u00ebsore-me er\u00eb me nuanca barishtore. N\u00ebse keni pir\u00eb lloje klasike \u00e7eke ose, le t\u00eb themi, lager Stella Artois \u2013 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 hops i presuar n\u00eb form\u00eb granulesh (ka mendime q\u00eb kjo \u00ebsht\u00eb b\u00ebr\u00eb nj\u00eb nga arsyet e shfaqjes s\u00eb mitit mbi birr\u00ebn n\u00eb pluhur): k\u00ebshtu ai ruhet m\u00eb gjat\u00eb dhe mban vetit\u00eb e tij, pa e d\u00ebmtuar n\u00eb asnj\u00eb m\u00ebnyr\u00eb cil\u00ebsin\u00eb e birr\u00ebs.<\/p>\n
N\u00eb Belgjik\u00eb, gjethet dhe ndihm\u00ebs t\u00eb rinj t\u00eb hmelit p\u00ebrdoren n\u00eb sallata, shtohen n\u00eb supe dhe sauces. N\u00eb Rumani, ndihm\u00ebsit e rinj konsumohen si asparagus. Q\u00eb nga koha e hershme, hmelit \u00ebsht\u00eb p\u00ebrdorur n\u00eb prodhimin e buk\u00ebs dhe produkteve t\u00eb ndryshme t\u00eb \u00ebmbla. Hmelit gjithashtu p\u00ebrdoret n\u00eb prodhimin e jo vet\u00ebm birr\u00ebs, por edhe ver\u00ebs s\u00eb mjaltit: p\u00ebrmir\u00ebson karakteristikat organoleptike, ndihmon n\u00eb zbardhjen natyrale t\u00eb ver\u00ebs s\u00eb mjaltit dhe e mbron at\u00eb nga fermentimi.<\/p>\n
Por, ajo q\u00eb e b\u00ebn hmelin kaq t\u00eb \u00e7muar n\u00eb birr\u00ebb\u00ebrje jan\u00eb acidet alfa. K\u00ebshtu i quajtur, ky \u00ebsht\u00eb nj\u00eb grup i nd\u00ebrlikuar i bashkimeve si humuloni.Ja hulumoni i bukur<\/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\nDhe duhet th\u00ebn\u00eb se p\u00ebrve\u00e7 \u0433\u0443\u043c\u0443\u043b\u043e\u043d\u0430, ka gjithashtu \u043a\u043e\u0433\u0443\u043c\u0443\u043b\u043e\u043d, \u0430\u0434\u0433\u0443\u043c\u0443\u043b\u043e\u043d, \u043f\u043e\u0441\u0442\u0433\u0443\u043c\u0443\u043b\u043e\u043d dhe \u043f\u0440\u0435\u0433\u0443\u043c\u0443\u043b\u043e\u043d. P\u00ebrve\u00e7 k\u00ebsaj, ka gjithashtu acide beta: \u043b\u0443\u043f\u0443\u043b\u043e\u043d, \u043a\u043e\u043b\u0443\u043f\u0443\u043b\u043e\u043d dhe \u0430\u0434\u043b\u0443\u043f\u0443\u043b\u043e\u043d. Ato transmetojn\u00eb n\u00eb birr\u00eb nj\u00eb hidh\u00ebsi pak m\u00eb t\u00eb ashp\u00ebr se acidet alfa. Por, pasi ato nuk jan\u00eb aq t\u00eb tretshme, kontributi i tyre \u00ebsht\u00eb shum\u00eb m\u00eb i vog\u00ebl, prandaj acidet alfa dominuan.<\/p>\n
Kur ngrohen, acidet alfa undergojn\u00eb izomerizim, k\u00ebshtu q\u00eb nga \u0433\u0443\u043c\u0443\u043b\u043e\u043d formohet \u0438\u0437\u043e\u0433\u0443\u043c\u0443\u043b\u043e\u043d:
N\u00eb fakt, beta-acidet nuk izomerizohen si\u00e7 b\u00ebjn\u00eb alfa-acidet. N\u00eb vend t\u00eb k\u00ebsaj, ato oksidohen ngadal\u00eb. Pasi ky proces merr m\u00eb shum\u00eb koh\u00eb, aq m\u00eb i fuqish\u00ebm \u00ebsht\u00eb efekti dhe aq m\u00eb i duksh\u00ebm \u00ebsht\u00eb hidh\u00ebsia, sa m\u00eb gjat\u00eb t\u00eb fermentohet dhe t\u00eb ruhet birra. <\/p>\n
Izohumuloni \u00ebsht\u00eb vet\u00ebm nj\u00eb p\u00ebrfaq\u00ebsues i izo-alfa-acideve, por t\u00eb gjitha ato kan\u00eb nj\u00eb efekt tjet\u00ebr t\u00eb r\u00ebnd\u00ebsish\u00ebm: ato kan\u00eb nj\u00eb efekt bakteriostatik mbi shum\u00eb baktere gram-positive. Kryesisht, ato ndalojn\u00eb p\u00ebrhapjen e baktereve p\u00ebrgjegj\u00ebse p\u00ebr fermentimin laktik \u2014 pra, mbrojn\u00eb birr\u00ebn nga prishja. Nga ana tjet\u00ebr, izo-alfa-acidet nuk veprojn\u00eb mbi bakteret gram-negative, prandaj brekhtari duhet t\u00eb ndjek\u00eb higjien\u00ebn dhe sterilitetin, n\u00ebse d\u00ebshiron t\u00eb marr\u00eb birr\u00eb t\u00eb past\u00ebr dhe jo nj\u00eb l\u00ebng t\u00eb ndyr\u00eb dhe t\u00eb acidit.<\/p>\n
Duke marr\u00eb parasysh k\u00ebta faktor\u00eb, b\u00ebhet e qart\u00eb pse n\u00eb Mesjet\u00eb, birra preferohej n\u00eb vend t\u00eb ujit: era dhe shija e pijes ishte nj\u00eb d\u00ebshmi e shk\u00eblqyer e ndotjes s\u00eb saj me bakt\u00ebri, di\u00e7ka q\u00eb nuk mund t\u00eb thuhet p\u00ebr vet\u00eb ujin.<\/p>\n
Izot\u00eb-alpha-acidet, ashtu si dhe substancat e tjera q\u00eb p\u00ebrfshihen n\u00eb \ud649, jan\u00eb jasht\u00ebzakonisht t\u00eb r\u00ebnd\u00ebsishme p\u00ebr kafen: n\u00ebse malti p\u00ebrcakton formimin e kafes, hopi ndikon n\u00eb q\u00ebndrueshm\u00ebrin\u00eb e saj. Kjo, ndoshta, \u00ebsht\u00eb sidomos e dukshme n\u00eb rastin e lag\u00ebrve t\u00eb thjesht\u00eb t\u00eb leht\u00eb me densitet t\u00eb vog\u00ebl: kur derdhni n\u00eb got\u00eb ndonj\u00eb Miller, nuk do t\u00eb merrni nj\u00eb kapak t\u00eb dendur e q\u00ebndrosh t\u00eb kafes.<\/p>\n
Megjithat\u00eb, ato q\u00eb quhen izot\u00eb-alpha-acidet jan\u00eb ato q\u00eb \u00e7ojn\u00eb n\u00eb at\u00eb q\u00eb quhet \"birr\u00eb skunky\" \u2014 n\u00eb m\u00ebnyr\u00eb t\u00eb drejtp\u00ebrdrejt\u00eb: \"birra me arom\u00eb skunk\". N\u00eb prani t\u00eb drit\u00ebs dhe oksigjenit, k\u00ebto substanca decompozohet si rezultat i nj\u00eb reaksioni t\u00eb katalizuar nga riboflavina, q\u00eb prodhon radikalet e lira si rezultat i ndarjes homolitike t\u00eb lidhjes karbon-karbon exociklike. Radikali acilik i ndar\u00eb m\u00eb pas shp\u00ebrb\u00ebhet p\u00ebrs\u00ebri, duke gjeneruar radikalin 1,1-dimetilallil. Ky radikal mund t\u00eb reagoj\u00eb me aminoacidet q\u00eb p\u00ebrmbajn\u00eb squfur, si cisteina, duke formuar 3-metilbut-2-en-1-tiol \u2014 dhe ky produkt p\u00ebrcakton arom\u00ebn e skunkut. Megjithat\u00eb, n\u00eb koncentrime shum\u00eb t\u00eb ul\u00ebta, aroma ndjehet si kafe e fresk\u00ebt e pjekur.<\/p>\n
N\u00eb \u00e7do rast, prishja e izo-alfa-acideve \u00ebsht\u00eb nj\u00eb proces ekstremisht i pad\u00ebshiruar, dhe sa m\u00eb shum\u00eb hops t\u00eb ket\u00eb birra, aq m\u00eb shpejt ajo do t\u00eb degradohet, duke humbur arom\u00ebn dhe tingullin e saj. Prandaj, llojet e birrave t\u00eb hidhura nuk duhet t\u00eb ruhen p\u00ebr nj\u00eb koh\u00eb t\u00eb gjat\u00eb: birra mund t\u00eb humbas\u00eb gjysm\u00ebn e pronave aromatike brenda disa muajsh pas prodhimit. \u00cbsht\u00eb gjithashtu e paarsyeshme ta ruash at\u00eb t\u00eb hapur. P\u00ebr t\u00eb drejtuar drejt\u00ebsin\u00eb, duhet t\u00eb themi se nj\u00eb degradim i till\u00eb nuk \u00ebsht\u00eb karakteristik vet\u00ebm p\u00ebr IPA-n\u00eb, por p\u00ebr \u00e7do stil birre q\u00eb ka nj\u00eb p\u00ebrb\u00ebrje t\u00eb dukshme hmelori: kjo p\u00ebrfshin t\u00eb gjitha variacionet e Pale Ale (APA, NEIPA, bitters etj.), si dhe pilsner\u00ebt (pjesa kryesore e birr\u00ebs \u00e7eke), madje edhe helles\u00ebt (lagerat gjermane si \"Spaten\", \"L\u00f6wenbr\u00e4u\", \"Weihenstephaner\" dhe t\u00eb ngjashme). T\u00eb gjitha k\u00ebto birra ka kuptim t'i pish sa m\u00eb t\u00eb fresk\u00ebta dhe t\u00eb mos i l\u00ebshosh n\u00eb frigorifer ose, aq m\u00eb shum\u00eb, mbi rafin e dollapit p\u00ebr shum\u00eb muaj. Edhe n\u00ebse jan\u00eb t\u00eb hapura para skadimit t\u00eb afatit t\u00eb caktuar, ato shpesh do t\u00eb jen\u00eb m\u00eb pak t\u00eb shijshme.<\/p>\n
P\u00ebr t\u00eb eliminuar nj\u00eb potencial t\u00eb dekompozimit, gjat\u00eb prodhimit t\u00eb birr\u00ebs kushtohet v\u00ebmendje e ve\u00e7ant\u00eb mund\u00ebsis\u00eb s\u00eb rrezatimit UV q\u00eb t\u00eb arrij\u00eb birr\u00ebn, si dhe p\u00ebrqendrimit t\u00eb oksigjenit n\u00eb uj\u00eb. N\u00eb disa fabrikat e birr\u00ebs arrijn\u00eb p\u00ebrqendrime oksigjeni n\u00eb nivele dhjetra \u00b5g\/l dhe madje edhe m\u00eb posht\u00eb - p\u00ebr ta sqaruar, %username%, po flasim p\u00ebr nivele t\u00eb lejuara n\u00eb sistemet e ftohjes s\u00eb reaktor\u00ebve b\u00ebrthamor\u00eb.<\/p>\n
Sot, deri m\u00eb sot jan\u00eb identifikuar 250 lloje vajrash eterik\u00eb q\u00eb gjenden n\u00eb hop. N\u00eb p\u00ebrqendrim t\u00eb lart\u00eb, bima p\u00ebrmban mircen, humulen dhe karyofilen. E dyta kontribuon n\u00eb m\u00ebnyr\u00ebn m\u00eb dometh\u00ebn\u00ebse n\u00eb shijen dhe arom\u00ebn e pijes me shkum\u00eb. Llojet e hopit nga oqeani p\u00ebrmbajn\u00eb m\u00eb shum\u00eb mircen se ato evropiane. Ai shton m\u00eb shum\u00eb nuanca agrumesh dhe pinesh. Karyofilen sjell nj\u00eb prekje er\u00ebzash, duke i dh\u00ebn\u00eb birr\u00ebs nj\u00eb shij\u00eb m\u00eb t\u00eb mpreht\u00eb. N\u00eb kombinim me ester\u00ebt e komplikuar t\u00eb p\u00ebrmendur m\u00eb par\u00eb, q\u00eb krijohen gjat\u00eb fermentimit, mund t\u00eb rezultoj\u00eb nj\u00eb parfum kaq komplekse sa Riv Gosh po e luan leht\u00ebsisht me L\u2019\u00c9tual.<\/p>\n
Gaz.<\/h4>\n \nPo, po, %username%, gazi gjithashtu mund t\u00eb merret parasysh si nj\u00eb komponent i birr\u00ebs. <\/p>\n
Gazi i par\u00eb n\u00eb list\u00ebn ton\u00eb \u00ebsht\u00eb dioksidi i karbonit, nj\u00eb produkt i veprimtaris\u00eb s\u00eb derdhur. Sasia e dioksidit t\u00eb karbonit n\u00eb birr\u00ebn q\u00eb po p\u00ebrgatitet varet kryesisht nga d\u00ebshira e biraxhiut\/teknologut, por ajo ndonj\u00ebher\u00eb ndryshon n\u00eb var\u00ebsi t\u00eb en\u00ebs n\u00eb t\u00eb cil\u00ebn derdhet birra. Dhe kjo \u00ebsht\u00eb nj\u00eb \u00e7\u00ebshtje ky\u00e7e.<\/p>\n
N\u00eb p\u00ebrgjith\u00ebsi mund t\u00eb thuhet se gazi \u00ebsht\u00eb gjithmon\u00eb i nevojsh\u00ebm; nga nj\u00ebra an\u00eb, ai zhvendos oksigjenin e d\u00ebmsh\u00ebm nga zgjidhja, dhe nga ana tjet\u00ebr, ai p\u00ebrcakton formimin e d\u00ebrras\u00ebs kur hapet birra.<\/p>\n
Shpesh, birra q\u00eb shitet n\u00eb kanat ose n\u00eb shishe, gazifikohet vet\u00eb gjat\u00eb proceseve t\u00eb ndryshme t\u00eb fermentimit ose vazhdon ta b\u00ebj\u00eb k\u00ebt\u00eb edhe n\u00eb raftet e dyqaneve, sidomos kur b\u00ebhet fjal\u00eb p\u00ebr birr\u00ebn e quajtur \"e gjall\u00eb\", q\u00eb vazhdon procesin e fermentimit n\u00eb shishe. N\u00eb raste t\u00eb tjera, prodhuesi mund ta gazifikoj\u00eb birr\u00ebn me dioksid karboni deri n\u00eb nivelin e d\u00ebshiruar \u2014 kjo \u00ebsht\u00eb e shpejt\u00eb dhe e p\u00ebrshtatshme. Kjo shpesh b\u00ebhet kur birra \u00ebsht\u00eb e destinuar p\u00ebr shp\u00ebrndarje nga nj\u00eb rubin n\u00eb bar ose dyqan. N\u00eb k\u00ebt\u00eb rast, gazit t\u00eb prodhuar nga maja nuk i ndryshon asgj\u00eb n\u00eb krahasim me at\u00eb q\u00eb shtohet nga bombola. Por natyrisht, mund t\u00eb besosh te \"gazit bio\" dhe t\u00eb paguash shum\u00eb p\u00ebr k\u00ebt\u00eb n\u00eb p\u00ebrputhje me teorin\u00eb e p\u00ebrfitimit nga mbushja e gomave me azot. Fat t\u00eb mir\u00eb.<\/p>\n
Pra, birra e ambalazhuar n\u00eb keg\u00eb (barrel) q\u00eb ka l\u00ebn\u00eb fabrik\u00ebn ka nivelin e duhur t\u00eb gazifikimit (karbonizimit). N\u00eb vendin e shp\u00ebrndarjes, p\u00ebrkat\u00ebsisht n\u00eb bar ose dyqan-derdh\u00ebs, ky nivel do t\u00eb duhet t\u00eb mbahet. P\u00ebr k\u00ebt\u00eb, sistemi i shp\u00ebrndarjes \u00ebsht\u00eb i lidhur me nj\u00eb bombol gazi (dioksid karboni ose p\u00ebrzierje azoti): detyra e tij \u00ebsht\u00eb jo vet\u00ebm t\u00eb shtyj\u00eb birr\u00ebn nga kegi, por edhe t\u00eb mbaj\u00eb gazifikimin n\u00eb nivelin e duhur.<\/p>\n
N\u00eb var\u00ebsi t\u00eb presionit t\u00eb vendosur n\u00eb sistemin e derdhjes, n\u00eb birr\u00eb hyn nj\u00eb sasi e ndryshme gazi, \u00e7ka ndikon n\u00eb ndjesit\u00eb gjat\u00eb konsumit. Kjo \u00ebsht\u00eb nj\u00eb nga arsyet pse e nj\u00ebjta lloj birre n\u00eb shishe mund t\u00eb perceptohet ndryshe n\u00eb vende t\u00eb ndryshme dhe t\u00eb ndryshoj\u00eb nga versionet n\u00eb shishe dhe kana\u00e7e. <\/p>\n
P\u00ebrve\u00e7 dioksidit t\u00eb karbonit, nj\u00eb v\u00ebmendje t\u00eb ve\u00e7ant\u00eb meriton azoti. Si\u00e7 u zbulua 60 vjet m\u00eb par\u00eb, ndryshimi i vetive t\u00eb dioksidit t\u00eb karbonit dhe azotit ndryshon shum\u00eb.<\/p>\n
Merrni parasysh birr\u00ebn e sapodhur n\u00eb got\u00ebn e Guinness Draught. Nj\u00eb kapak i dendur kremoz, n\u00ebn t\u00eb \u2014 flluska q\u00eb bien, duke formuar at\u00eb efektin e \u00abavllin\u00eb\u00bb, dhe vet\u00eb birra \u2014 pak si kremoz, e pak gazuar, 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 Guinnessin e derdhur.<\/p>\n
N\u00eb fakt, p\u00ebrdorimi i k\u00ebtij gazi gjat\u00eb derdhjes s\u00eb birr\u00ebs u introdukua p\u00ebr her\u00eb t\u00eb par\u00eb nga prodhuesi i njohur nd\u00ebrkomb\u00ebtarisht i stout-it irlandez, megjithat\u00eb kjo ndodhi jo p\u00ebr shkak t\u00eb kushteve t\u00eb mira. Fabrika e njohur e birr\u00ebs luftonte me v\u00ebshtir\u00ebsi p\u00ebr t\u00eb mbajtur konkurrenc\u00ebn n\u00eb gjysm\u00ebn e par\u00eb t\u00eb shekullit XX me llojet e birr\u00ebs s\u00eb derdhur q\u00eb po fitonin popullaritet, ve\u00e7an\u00ebrisht lagrat, dhe nuk kishte asnj\u00eb m\u00ebnyr\u00eb p\u00ebr t\u00eb p\u00ebrballuar k\u00ebt\u00eb: \u00abGuinness\u00bb at\u00ebher\u00eb shitej ose ngroht\u00eb n\u00eb shishe, ose n\u00eb rastin m\u00eb t\u00eb mir\u00eb derdhej me ndihm\u00ebn e dioksidit t\u00eb karbonit, i cili p\u00ebrkeq\u00ebsonte shijen e birr\u00ebs dhe ngadal\u00ebsonte duksh\u00ebm procesin e derdhjes. Nj people k\u00ebrkonin birr\u00eb t\u00eb ftoht\u00eb dhe sa m\u00eb shpejt. Duhej b\u00ebr\u00eb di\u00e7ka.<\/p>\n
Problemin e zgjidhi nj\u00eb punonj\u00ebs i brewery irlandez Michael Ash: si nj\u00eb matematicien me arsim, ai u em\u00ebrua nga drejtori n\u00eb krye t\u00eb nj\u00eb ekipi q\u00eb duhej t\u00eb zhvillonte nj\u00eb teknologji p\u00ebr t\u00eb zgjeruar afatin e skadenc\u00ebs s\u00eb birr\u00ebs \"Guinness\" n\u00eb shishe. Ash jo vet\u00ebm q\u00eb vuri re efektivitetin m\u00eb t\u00eb mir\u00eb t\u00eb heqjes s\u00eb ajrit duke p\u00ebrdorur azot p\u00ebrve\u00e7 dioksidit t\u00eb karbonit, por ai dhe ekipi i tij zhvilluan nj\u00eb sistem q\u00eb lejonte derdhjen e shpejt\u00eb t\u00eb stout-it direkt nga bara duke p\u00ebrdorur nj\u00eb p\u00ebrzierje gazesh, mes t\u00eb cilave ishin edhe azoti. Si rezultat, n\u00eb vitin 1958 sistemi i ri u patentua dhe gradualisht hyri n\u00eb p\u00ebrdorim, duke rritur shitjet e \"Guinness\" me nj\u00eb t\u00eb kat\u00ebrt\u00ebn. P\u00ebr m\u00eb tep\u00ebr, pothuajse nj\u00ebkoh\u00ebsisht u patentua edhe shtimi i nj\u00eb topi plastike me azot t\u00eb shtr\u00ebnguar n\u00eb birr\u00ebn n\u00eb kuti, q\u00eb shp\u00ebrthen kur hapet kutia dhe \"shkaktfton\" krijimin e ajrit n\u00eb birr\u00eb.<\/p>\n
Tani sa n\u00eb planet ka qindra lloje, t\u00eb servira me sip\u00ebrmarrje me azot, dhe m\u00eb sakt\u00ebsisht me nj\u00eb p\u00ebrzierje azoti dhe dioksid karboni: kryesisht n\u00eb raportin rreth 80% n\u00eb 20% p\u00ebrkat\u00ebsisht. N\u00eb p\u00ebrgjith\u00ebsi, mes llojeve t\u00eb servira me azot mund t\u00eb hasni ale-t angleze dhe irlandeze, dhe ve\u00e7an\u00ebrisht stautet, por ndonj\u00ebher\u00eb mund t\u00eb gjeni edhe lloje m\u00eb t\u00eb pazakonta p\u00ebr sh\u00ebrbim me azot, si p\u00ebr shembull lagerin.<\/p>\n
Megjithat\u00eb, duhet th\u00ebn\u00eb se natyrisht ekzistojn\u00eb edhe disa spekullime \u2014 tani po flas p\u00ebr t\u00eb gjitha llojet e \"Nitro IPA\": Guinness Nitro IPA, Vermont Nitro IPA dhe t\u00eb tjera. \u00c7\u00ebshtja \u00ebsht\u00eb se IPA (India Pale Ale) \u00ebsht\u00eb nj\u00eb stil birre, ku p\u00ebrb\u00ebr\u00ebsi kryesor \u00ebsht\u00eb hobi i lart\u00eb. Ale-t n\u00eb stilin IPA nuk duhet t\u00eb jen\u00eb tep\u00ebr t\u00eb hidhura (k\u00ebto tendenca kan\u00eb kaluar), por hidh\u00ebsi specifike hobi duhet t\u00eb jet\u00eb e pranishme n\u00eb k\u00ebt\u00eb birr\u00eb. Pik\u00ebrisht p\u00ebr shkak t\u00eb aromatizimit t\u00eb fort\u00eb, adhuruesit e birr\u00ebs e vler\u00ebsojn\u00eb IPA-n\u00eb dhe variacionet e saj.<\/p>\n
Kapsulat n\u00eb bankat me Nitro IPA p\u00ebrmbajn\u00eb azot (n\u00eb t\u00eb v\u00ebrtet\u00eb, nj\u00eb p\u00ebrzierje azoti dhe dioksid karboni). Azoti i jep birr\u00ebs karakteristika t\u00eb caktuara: nj\u00eb shkum\u00eb t\u00eb dendur dhe kremoze, nj\u00eb tekstur\u00eb t\u00eb k\u00ebndshme dhe pijshm\u00ebri. Birra me azot pihet mrekullisht, duket e leht\u00eb dhe e kuptueshme.<\/p>\n
Por p\u00ebrve\u00e7 k\u00ebsaj, azoti ka nj\u00eb tipar tjet\u00ebr, mjaft t\u00eb rreziksh\u00ebm: ai fsheh disa nuanca shijesh t\u00eb birr\u00ebs. N\u00eb ve\u00e7anti, ai maskon hidhsin\u00eb. Dhe n\u00ebse p\u00ebr stoutin klasik t\u00eb holl\u00eb \"Guinness\" ose p\u00ebr birr\u00ebn e thjesht\u00eb dhe t\u00eb kuptueshme \"Kilkenny\", azoti vet\u00ebm ndihmon p\u00ebr t'u b\u00ebr\u00eb m\u00eb i mir\u00eb, p\u00ebr birrat me humul \u00ebsht\u00eb armiku kryesor. Azoti i heq 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\" me azot nuk do t\u00eb ofroj\u00eb at\u00eb q\u00eb duhet t\u00eb jepte - hidh dish t\u00eb k\u00ebndshme dhe t\u00eb thata. M\u00eb sakt\u00eb, do t\u00eb p\u00ebrpiqet, por do ta pengoj\u00eb gazi q\u00eb del nga kapsulja: 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 flluskat e bukura q\u00eb vrapojn\u00eb n\u00ebp\u00ebr muret e got\u00ebs, por do t'ju heq\u00eb at\u00eb p\u00ebr arsye t\u00eb cilit ato tri letra t\u00eb shenjta u shkruan n\u00eb cans. <\/p>\n
Me fjal\u00eb t\u00eb thjeshta, \"Nitro IPAs\" jan\u00eb nj\u00eb produkt i d\u00ebshir\u00ebs s\u00eb marketer\u00ebve p\u00ebr t\u00eb kryq\u00ebzuar nj\u00eb bulldog me nj\u00eb rhinoceros, me rezultatin p\u00ebrkat\u00ebs.<\/p>\n
Dhe, pasi fol\u00ebm p\u00ebr tem\u00ebn e shkum\u00ebs, do t\u00eb shtoj edhe di\u00e7ka tjet\u00ebr. Shkuma ka nj\u00eb ndikim t\u00eb r\u00ebnd\u00ebsish\u00ebm n\u00eb perceptimin e shijes dhe arom\u00ebs s\u00eb birr\u00ebs. Ajo nd\u00ebrvepron me receptor\u00ebt e shijes, duke ofruar ndjenj\u00ebn e but\u00ebsis\u00eb s\u00eb pijeve, nd\u00ebrsa mungesa ose, p\u00ebrkundrazi, teprica e saj mund t\u00eb ndryshoj\u00eb ndjesh\u00ebm p\u00ebrvoj\u00ebn e shijes. Derdhni birr\u00eb gjermane gruri n\u00eb got\u00eb, lejoni q\u00eb shkuma t\u00eb q\u00ebndroj\u00eb (do t'ju duhet t\u00eb prisni) dhe provoni. Tani derdhni n\u00eb nj\u00eb got\u00eb tjet\u00ebr nj\u00eb sasi t\u00eb re n\u00eb m\u00ebnyr\u00eb q\u00eb t\u00eb krijohet nj\u00eb kapel\u00eb me shkum\u00eb dhe b\u00ebni nj\u00eb gll\u00ebnjk\u00eb: besoni, ndryshimi do e ndjeni me siguri.<\/p>\n
\u00cbsht\u00eb interesante q\u00eb forma e got\u00ebs ndikon n\u00eb p\u00ebrmbajtjen e shkum\u00ebs. N\u00eb ve\u00e7anti, ngushtimi n\u00eb fund t\u00eb got\u00ebs klasike p\u00ebr birr\u00eb gruri \u00ebsht\u00eb aty pik\u00ebrisht p\u00ebr t\u00eb siguruar q\u00eb me \u00e7do p\u00ebrkulje, shkuma t\u00eb formohet p\u00ebrs\u00ebri, e cila \u00ebsht\u00eb standard p\u00ebr k\u00ebt\u00eb stil birre. Temperatura gjithashtu luan nj\u00eb rol t\u00eb r\u00ebnd\u00ebsish\u00ebm: le t\u00eb themi, n\u00ebse birra e derdhur ruhet n\u00eb nj\u00eb temperatur\u00eb shum\u00eb t\u00eb lart\u00eb, ajo do t\u00eb krijoj\u00eb shum\u00eb shkum\u00eb kur derdhet. E nj\u00ebjta \u00ebsht\u00eb e v\u00ebrtet\u00eb edhe p\u00ebr birr\u00ebn e ngroht\u00eb n\u00eb shishe ose kana\u00e7e: mendoj se nuk ka adhurues birre q\u00eb nuk \u00ebsht\u00eb sp\u00ebrkatur nga shkuma t\u00eb pakt\u00ebn nj\u00eb her\u00eb kur hapi nj\u00eb shishe n\u00eb nj\u00eb dit\u00eb t\u00eb nxeht\u00eb.<\/p>\n
Dhe, n\u00ebse e shoq\u00ebroni birr\u00ebn me ushqim t\u00eb yndyrsh\u00ebm, do t\u00eb ket\u00eb duksh\u00ebm m\u00eb pak shkum\u00eb: me \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
Pra, her\u00ebn tjet\u00ebr, kur p\u00ebrpiqeni t\u00eb derdhni birr\u00ebn me minimumin e shkum\u00ebs, mbani mend: me siguri po e privoni veten nga nj\u00eb k\u00ebnaq\u00ebsi t\u00eb shtuar nga kjo pije.<\/p>\n
Si e v\u00ebrtet\u00eb, respekti p\u00ebr shkum\u00ebn \u00ebsht\u00eb nj\u00eb tregues i mir\u00eb i nivelit t\u00eb njohurive dhe aft\u00ebsive t\u00eb nj\u00eb barmen. N\u00eb nj\u00eb bar t\u00eb mir\u00eb t\u00eb birr\u00ebs, kurr\u00eb nuk do t\u00eb derdhen birr\u00eb pa nj\u00eb kapanik shkum\u00ebs, n\u00ebse ai duhet t\u00eb jet\u00eb aty. Dhe n\u00eb shumic\u00ebn d\u00ebrrmuese t\u00eb rasteve, duhet t\u00eb jet\u00eb aty, me p\u00ebrjashtime t\u00eb rralla: kur birra nuk formon shum\u00eb shkum\u00eb p\u00ebr natyr\u00ebn e saj (p.sh., birra e njohur si Ale l\u00ebng nga tuba ose Lager i leht\u00eb amerikan).<\/p>\n
Pra, mos u nxito t\u00eb akuzosh barmenin se po p\u00ebrpiqej t\u00eb t\u00eb mashtronte duke sjell\u00eb nj\u00eb got\u00eb me kapanik shkum\u00ebs - m\u00eb mir\u00eb e mashtron vetveten.
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