{"id":34651,"date":"2019-10-31T21:59:38","date_gmt":"2019-10-31T18:59:38","guid":{"rendered":"https:\/\/prohoster.info\/blog\/o-pive-glazami-himika-chast-4\/"},"modified":"2019-10-31T21:59:38","modified_gmt":"2019-10-31T18:59:38","slug":"o-pive-glazami-himika-chast-4","status":"publish","type":"post","link":"https:\/\/prohoster.info\/sq\/blog\/novosti-interneta\/o-pive-glazami-himika-chast-4","title":{"rendered":"P\u00ebr birr\u00ebn nga k\u00ebndv\u00ebshtrimi i nj\u00eb Kimiani. Pjesa 4","gt_translate_keys":[{"key":"rendered","format":"text"}]},"content":{"rendered":"<p><img decoding=\"async\" alt=\"P\u00ebr birr\u00ebn nga k\u00ebndv\u00ebshtrimi i nj\u00eb Kimiani. Pjesa 4\" src=\"\/wp-content\/uploads\/2019\/05\/6e226b1c00f17007df17565f0575b529.jpeg\" style=\"display:block;margin: 0 auto;\" \/><br \/>\nP\u00ebrsh\u00ebndetje, %username%.<\/p>\n<p><noindex>E treta<\/noindex> Pjesa e ciklit tim p\u00ebr birr\u00ebn n\u00eb Habr ka dal\u00eb m\u00eb pak e dukshme se ato t\u00eb m\u00ebparshmet - gjykuar nga komentet dhe renditjen, k\u00ebshtu q\u00eb ndoshta, un\u00eb tashm\u00eb kam lodhur disi me tregimet e mia. Por duke qen\u00eb se p\u00ebrfundimi i historis\u00eb mbi komponent\u00ebt e birr\u00ebs \u00ebsht\u00eb logjik dhe i nevojsh\u00ebm, para teje \u00ebsht\u00eb pjesa e kat\u00ebrt!<\/p>\n<p>Hajde.<br \/>\n<noindex><a rel=\"nofollow\" name=\"habracut\"><\/a><\/noindex><br \/>\nSi zakonisht, n\u00eb fillim do t\u00eb ket\u00eb nj\u00eb histori t\u00eb vog\u00ebl mbi birr\u00ebn. Dhe k\u00ebt\u00eb her\u00eb ajo do t\u00eb jet\u00eb krejt\u00ebsisht serioze. Kjo do t\u00eb jet\u00eb nj\u00eb histori, shum\u00eb t\u00ebrthor - por e lidhur me Fitoren e Madhe, t\u00eb arritur nga gjysh\u00ebrit tan\u00eb n\u00eb vitin 1945. Dhe pavar\u00ebsisht nga spekulimet dhe thashethemet - un\u00eb jam krenar p\u00ebr k\u00ebt\u00eb fitore.<\/p>\n<p>Pa u thelluar shum\u00eb, un\u00eb do t\u00eb flas p\u00ebr faktet m\u00eb interesante q\u00eb lidhen me prodhimin dhe konsumimin e birr\u00ebs gjat\u00eb Luft\u00ebs s\u00eb Dyt\u00eb Bot\u00ebrore (t\u00eb dh\u00ebnat jan\u00eb marr\u00eb nga burime t\u00eb hapura n\u00eb internet, si dhe nga leksioni i historianit t\u00eb birr\u00ebs Pavel Egorov).<\/p>\n<ul>\n<li>Birra u prodhua edhe gjat\u00eb luft\u00ebs. Po, si\u00e7 duket \u00e7uditsh\u00ebm, prodhimi i birr\u00ebs gjat\u00eb Luft\u00ebs s\u00eb Dyt\u00eb Bot\u00ebrore nuk u ndal plot\u00ebsisht, megjith\u00ebse volumi i prodhimeve u zvog\u00eblua ndjesh\u00ebm. Arsyetimi p\u00ebr k\u00ebt\u00eb zvog\u00eblim \u00ebsht\u00eb i kuptuesh\u00ebm: n\u00eb nj\u00eb koh\u00eb t\u00eb v\u00ebshtir\u00eb p\u00ebr vendin k\u00ebrkoheshin burime t\u00eb konsiderueshme - si njer\u00ebzore, ashtu edhe ushqimore, dhe teknike.<\/li>\n<li>Disa pivovarna filluan t\u00eb prodhojn\u00eb krishta. Shum\u00eb fabrika birre sovjetike, si\u00e7 pritej, u transferuan n\u00eb prodhimin e produkteve m\u00eb t\u00eb r\u00ebnd\u00ebsishme gjat\u00eb luft\u00ebs. P\u00ebr shembull, fabrik\u00ebs s\u00eb Leningradit \"Stepan Razin\" i ishte caktuar nga ministri i at\u00ebhersh\u00ebm i industris\u00eb ushqimore, shoku Zotov, nj\u00eb norm\u00eb prodhimi e krisht\u00ebsh n\u00eb nj\u00eb volum prej 200 ton n\u00eb muaj. Pak m\u00eb par\u00eb, t\u00eb nj\u00ebjt\u00ebn \"Stepan Razin\" s\u00eb bashku me disa pivovarnat e tjera t\u00eb m\u00ebdha mori nj\u00eb urdh\u00ebr p\u00ebr t\u00eb ndaluar prodhimin e birr\u00ebs, dhe t\u00eb gjitha rezervat e grurit duhet t\u00eb shkonin p\u00ebr t'u bluar n\u00eb miell.<\/li>\n<li>N\u00eb rastin e ardhjes s\u00eb fashist\u00ebve n\u00eb Leningrad, ata planifikonin t\u00eb helmoheshin me birr\u00eb. N\u00eb fund t\u00eb dhjetorit t\u00eb vitit 41, n\u00eb bodrumet e t\u00eb nj\u00ebjtit \"Stepan Razin\" kishte pak m\u00eb pak se nj\u00eb milion litra birr\u00eb, kryesisht \"Zhigulevskoye\". Kjo ishte nj\u00eb pjes\u00eb e asaj q\u00eb quhet, rezerv\u00eb strategjike, e cila duhej helmoheshin, n\u00ebse fashist\u00ebt vinin n\u00eb Leningrad. Diversioni, n\u00eb rast se ndodhte, duhej t\u00eb ishte i ngarkuar me kryepivovarin e fabrik\u00ebs.<\/li>\n<li>Birra u brew edhe gjat\u00eb bllokad\u00ebs s\u00eb Leningradit. Fabrika e birr\u00ebs \"Krasnaya Bavariya\" n\u00eb Leningrad, n\u00ebse besojm\u00eb <noindex><a rel=\"nofollow\" href=\"http:\/\/storage.ning.com\/topology\/rest\/1.0\/file\/get\/2234102898?profile=original\">dokumenteve arkivore<\/a><\/noindex>, arriti t\u00eb prodhoj\u00eb rreth nj\u00eb milion litra birre deri n\u00eb festat e majit t\u00eb vitit 1942, duke siguruar k\u00ebshtu t\u00eb gjith\u00eb leningradasit me nj\u00eb got\u00eb t\u00eb l\u00ebngshme p\u00ebr fest\u00eb. Madje disa pjes\u00eb t\u00eb partis\u00eb u derdh\u00ebn manualisht nga pun\u00ebtor\u00ebt e fabrik\u00ebs, pasi n\u00eb fabrik\u00eb nuk kishte energji elektrike p\u00ebr tri muaj.<\/li>\n<li>Dita e par\u00eb e Fitores u festua edhe me birr\u00eb. M\u00eb 9 maj 1945, fitorja mbi fashist\u00ebt u festua kudo: dhe n\u00eb BRSS, dhe n\u00eb vendet e Europ\u00ebs ku ishin ende forcat tona. Disa, sigurisht, e festuan k\u00ebt\u00eb ngjarje t\u00eb madhe me vodka, dhe disa me birr\u00eb: sidomos, ushtar\u00ebt e Armates s\u00eb Kuqe t\u00eb cil\u00ebt ndodheshin at\u00ebher\u00eb n\u00eb \u00c7ekosllovaki festuan fitoren pik\u00ebrisht me birr\u00ebn vendase (shihni Foton n\u00eb fillim t\u00eb k\u00ebtij artikulli).<\/li>\n<li>Fabrika e famshme e birr\u00ebs n\u00eb Lida prodhonte birr\u00eb p\u00ebr Wehrmachtin. Kjo ndodhi, sigurisht, jo nga d\u00ebshira e pronar\u00ebve t\u00eb fabrik\u00ebs: gjat\u00eb pushtimit fashist, prodhimi kaloi n\u00ebn menaxhimin gjerman, t\u00eb cil\u00ebt e organizuan atje prodhimin e birr\u00ebs p\u00ebr ushtar\u00ebt nazist\u00eb. Sigurisht, banor\u00ebt lokal\u00eb t\u00eb qytetit belorus Lida dhe rajoneve p\u00ebrreth nuk e pinin k\u00ebt\u00eb birr\u00eb, pasi t\u00eb gjitha partit\u00eb shp\u00ebrndaheshin mes nj\u00ebsive ushtarake gjermane t\u00eb dislokuara n\u00eb ato zona.<\/li>\n<li>Birra p\u00ebr nazist\u00ebt u prodhua nga hebrenjt\u00eb. E \u00e7uditshme \u00ebsht\u00eb se p\u00ebr funksionimin e fabrik\u00ebs ishte p\u00ebrgjegj\u00ebs inxhinieri i SS-s\u00eb, Joachim Lohbihler, i cili, p\u00ebrkund\u00ebr rregullave t\u00eb njohura t\u00eb asaj kohe, jo vet\u00ebm q\u00eb rekrutoi hebrenjt\u00eb n\u00eb prodhimin e birr\u00ebs, por gjithashtu i mbrojti aktivisht ata nga t\u00eb tjer\u00ebt n\u00eb SS. N\u00eb nj\u00eb moment ai madje i paralajm\u00ebroi ata p\u00ebr vdekjen e mundshme dhe se duhet t\u00eb iknin. N\u00eb vitin 1943, disa SS e arrestuan t\u00eb gjith\u00eb hebrenjt\u00eb nga fabrika, duke i akuzuar p\u00ebr helmimin e birr\u00ebs. Fatkeq\u00ebsisht, ata u ngarkuan n\u00eb nj\u00eb tren, por n\u00eb rrug\u00eb, disa nga ata arrit\u00ebn t\u00eb hidhen nga treni: mes atyre q\u00eb shp\u00ebtuan nga nazist\u00ebt ishin edhe pronar\u00ebt fillestar\u00eb t\u00eb fabrik\u00ebs s\u00eb birr\u00ebs n\u00eb Lida - Mark dhe Semen Pupko.<\/li>\n<li>Pjesa e okupuar e Gjermanis\u00eb brew birr\u00eb p\u00ebr BRSS-n\u00eb. Klient\u00ebt e k\u00ebtyre brew-ve ishin Grupi i Forcave Sovjetike n\u00eb Gjermani. Jan\u00eb ruajtur madje etiketat n\u00eb gjuh\u00ebn ruse t\u00eb k\u00ebtij birre. Sa kushtonte kjo birr\u00eb, kujt i jepeshin dhe sa e shijshme ishte - k\u00ebto fakte historia, fatkeq\u00ebsisht, i kalon pa u p\u00ebrmendur.<br \/>\n <img decoding=\"async\" alt=\"P\u00ebr birr\u00ebn nga k\u00ebndv\u00ebshtrimi i nj\u00eb Kimiani. Pjesa 4\" src=\"\/wp-content\/uploads\/2019\/05\/a2b8af19aa265ca49847f7beb27cedd6.jpeg\" style=\"display:block;margin: 0 auto;\" \/><\/li>\n<li>Mes tiforesh t\u00eb luft\u00ebs kishte edhe pajisje gjermane p\u00ebr prodhimin e birr\u00ebs. Si pjes\u00eb e shkurtimit t\u00eb d\u00ebmeve t\u00eb shkaktuara nga gjermania naziste dhe aleat\u00ebt e saj, Bashkimi Sovjetik mori, nd\u00ebr t\u00eb tjera, pajisjet e nj\u00eb fabrike t\u00eb madhe birre nga Berlini. K\u00ebto pajisje t\u00eb kapura u instaluan n\u00eb fabrik\u00ebn e birr\u00ebs Stepan Razin. Nj\u00eblloj, fabrika e birr\u00ebs n\u00eb Khamovniki n\u00eb Mosk\u00eb u pasurua me pajisje t\u00eb ngjashme.<br \/>\n <img decoding=\"async\" alt=\"P\u00ebr birr\u00ebn nga k\u00ebndv\u00ebshtrimi i nj\u00eb Kimiani. Pjesa 4\" src=\"\/wp-content\/uploads\/2019\/05\/ae2f4102ee1ec473ac20e4037a231c43.jpeg\" style=\"display:block;margin: 0 auto;\" \/><\/li>\n<li>Pasi p\u00ebrfundoi Lufta e Dyt\u00eb Bot\u00ebrore, u miratua nj\u00eb standard p\u00ebr birr\u00ebn q\u00eb \u00ebsht\u00eb n\u00eb fuqi deri n\u00eb dit\u00ebt e sotme. GOST 3473-46 u miratua n\u00eb vitin 1946 dhe, me disa ndryshime, arriti deri n\u00eb fund t\u00eb shekullit t\u00eb XX, pas s\u00eb cil\u00ebs u z\u00ebvend\u00ebsua me nj\u00eb standard m\u00eb t\u00eb ri, edhe pse jo shum\u00eb modern. P\u00ebr k\u00ebt\u00eb do t\u00eb diskutojm\u00eb ve\u00e7mas.<\/li>\n<\/ul>\n<p>\nTani le t\u00eb kthehemi te p\u00ebrb\u00ebr\u00ebsit tan\u00eb. Ka mbetur i fundit dhe ky \u00ebsht\u00eb \u2014 <\/p>\n<h4>Shtesat.<\/h4>\n<p>\nDo ta filloj tregimin tim p\u00ebr shtesat duke th\u00ebn\u00eb se formalisht ato nuk duhet t\u00eb jen\u00eb n\u00eb Birr\u00eb. Por n\u00eb fakt \u2014 ato jan\u00eb n\u00eb \u00e7do. Dhe ato nuk p\u00ebrkeq\u00ebsojn\u00eb as shijen, as cil\u00ebsin\u00eb, as vler\u00ebn e pijes \u2014 thjesht shpalosin disa nga cil\u00ebsit\u00eb e saj. Do t\u00eb p\u00ebrpiqemi t\u00eb kuptojm\u00eb m\u00eb s\u00eb shumti prej tyre, dhe m\u00eb pas do t\u00eb flasim p\u00ebr nevojshm\u00ebrin\u00eb dhe pavler\u00ebsin\u00eb e tyre m\u00eb thell\u00eb.<\/p>\n<ul>\n<li>P\u00ebrb\u00ebr\u00ebsi m\u00eb popullor mes prodhuesve t\u00eb birr\u00ebs, q\u00eb nuk \u00ebsht\u00eb n\u00eb list\u00ebn e detyrueshme, \u00ebsht\u00eb e ashtuquajtura \"grur\u00eb jo maltuar\" \u2014 kjo jan\u00eb grur\u00eb q\u00eb nuk kan\u00eb kaluar faz\u00ebn e germimit, dmth nuk jan\u00eb b\u00ebr\u00eb malt. Mund t\u00eb jen\u00eb grur\u00eb, oriz ose mis\u00ebr. M\u00eb shpesh hasen misri dhe orizi, shpesh n\u00eb form\u00ebn e miellit ose produkteve t\u00eb tjera. Arsyet jan\u00eb t\u00eb thjeshta: ato jan\u00eb burime t\u00eb lira t\u00eb sheqernave t\u00eb thjeshta, t\u00eb nevojshme p\u00ebr maja p\u00ebr prodhimin e dioksidit t\u00eb karbonit dhe alkoolit, dhe k\u00ebshtu \u2014 m\u00ebnyr\u00eb p\u00ebr t\u00eb rritur fort\u00ebsin\u00eb e pijes. Misri haset shpesh n\u00eb p\u00ebrb\u00ebrjen e llojeve masive t\u00eb birr\u00ebs amerikane (ndonj\u00ebher\u00eb p\u00ebrmendet si maize), nd\u00ebrsa orizi \u2014 n\u00eb birr\u00ebn aziatike, q\u00eb \u00ebsht\u00eb e arsyeshme: SHBA-t\u00eb kultivojn\u00eb n\u00eb m\u00ebnyr\u00eb aktive dhe n\u00eb sasi t\u00eb m\u00ebdha mis\u00ebr, nd\u00ebrsa vendet e Azis\u00eb \u2014 oriz. Orizi dhe misri i japin birr\u00ebs nj\u00eb \u00ebmb\u00eblsi karakteristike, q\u00eb mund ta v\u00ebrej\u00eb secili. Po ashtu, gruri jo maltuar p\u00ebrdoret shpesh: ky \u00ebsht\u00eb nj\u00eb nga p\u00ebrb\u00ebr\u00ebsit p\u00ebr p\u00ebrgatitjen e birr\u00ebs s\u00eb grurit. Pik\u00ebrisht substancat q\u00eb ndodhen n\u00eb grur\u00eb lejojn\u00eb arritjen e nuancave t\u00eb caktuara t\u00eb shijes dhe arom\u00ebs.<\/li>\n<li>Sheqeri \u00ebsht\u00eb nj\u00eb tjet\u00ebr p\u00ebrb\u00ebr\u00ebs shtes\u00eb i zakonsh\u00ebm n\u00eb birr\u00eb. Shpesh p\u00ebrdoret n\u00eb prodhimin e llojeve t\u00eb forta: shtimi i sheqerit siguron majave ushqimin m\u00eb t\u00eb thjesht\u00eb t\u00eb nevojsh\u00ebm p\u00ebr t'u p\u00ebrpunuar n\u00eb alkool. Sheqeri mund t\u00eb shtohet n\u00eb form\u00ebn e burimeve q\u00eb e p\u00ebrmbajn\u00eb at\u00eb: shurupit t\u00eb misrit, melas\u00ebs s\u00eb malt\u00ebs, etj. Mund t\u00eb p\u00ebrdoret edhe mjalt\u00eb, por at\u00ebher\u00eb prodhimi do t\u00eb b\u00ebhet shum\u00eb i shtrenjt\u00eb. N\u00eb fakt \u2014 shpesh p\u00ebrdoret ngjyros\u00ebsi natyror: karamelizimi i sheqerit (E150), q\u00eb p\u00ebrb\u00ebn n\u00eb thelb karamel sheqeri. N\u00ebse e sheh k\u00ebt\u00eb n\u00eb shishen E150<b>a<\/b> \u2014 relaksohu, sepse ky \u00ebsht\u00eb sheqer i djegur krejt natyral, q\u00eb mund t\u00eb hahet me lug\u00eb. E150b, E150c dhe E150d \u2014 nuk jan\u00eb aq natyrale, por askush nuk do t'i vendos\u00eb m\u00eb shum\u00eb se 160 mg\/kg t\u00eb mas\u00ebs trupore t\u00eb pijes s\u00eb birr\u00ebs.<\/li>\n<li>Le t\u00eb shp\u00ebrthejm\u00eb nj\u00eb mit: gjat\u00eb prodhimit t\u00eb birr\u00ebs, praktikisht kurr\u00eb nuk p\u00ebrdoren ngjyros\u00ebs dhe konservues t\u00eb sintetik, mjafton p\u00ebrb\u00ebr\u00ebsit natyral dhe produktet e fermentimit p\u00ebrkat\u00ebse, si dhe procedurat teknologjike t\u00eb p\u00ebrfunduara (p\u00ebr k\u00ebt\u00eb m\u00eb von\u00eb). Pse t\u00eb harxhojm\u00eb p\u00ebr kimikate t\u00eb p\u00eb \u0625\u0636\u0627\u0641 \u202b dhe t\u00eb detyrohemi t'i tregojm\u00eb ato n\u00eb p\u00ebrb\u00ebrje, kur gjith\u00e7ka mund t\u00eb b\u00ebhet p\u00ebrmes recet\u00ebs? Por ndonj\u00ebher\u00eb, kur gjen disponueshm\u00ebri t\u00eb llojeve \"frutore\" t\u00eb birr\u00ebs (\"me limon\", \"me sheg\u00eb\" etj.) \u2014 at\u00ebher\u00eb n\u00eb k\u00ebt\u00eb p\u00ebrzierje ka v\u00ebrtet aromatizues dhe ngjyros\u00ebs, por \u00ebsht\u00eb shum\u00eb e v\u00ebshtir\u00eb t\u00eb quhet kjo birr\u00eb. Po ashtu, n\u00eb birr\u00eb mund t\u00eb shtohet acid askorbik (E300), i cili formal t\u00eb mos \u00ebsht\u00eb kimik\u00eb sintetike, por produkt fermentimi (po, k\u00ebshtu e sintetizojn\u00eb). Shtimi i acidit askorbik rrit q\u00ebndrueshm\u00ebrin\u00eb e birr\u00ebs ndaj drit\u00ebs dhe oksigjenit \u2014 dhe madje lejon derdhjen e birr\u00ebs n\u00eb shishe t\u00eb qarta (p\u00ebr k\u00ebt\u00eb \u2014 m\u00eb von\u00eb, por tashm\u00eb mund t\u00eb kujtojm\u00eb Miller dhe Corona).<\/li>\n<li>N\u00eb llojet specifike t\u00eb birr\u00ebs, prodhuesi mund t\u00eb p\u00ebrdor\u00eb shtesa shum\u00eb t\u00eb ndryshme: karafila, kardamom, anis, l\u00ebkur\u00eb portokalli, piper, pure frutash ose vet\u00eb frutat dhe shum\u00eb m\u00eb tep\u00ebr. T\u00eb gjitha k\u00ebto jan\u00eb t\u00eb destinuara p\u00ebr t'i dh\u00ebn\u00eb birr\u00ebs karakteristika t\u00eb reja t\u00eb shijes, arom\u00ebs dhe pamjes. Bisha, fruti i boronic\u00ebs, dhe mjedra \u2014 t\u00eb gjitha k\u00ebto gjithashtu mund t\u00eb ndodhen n\u00eb nj\u00eb tenxhere me birr\u00ebn n\u00eb fermentim. K\u00ebto p\u00ebrb\u00ebr\u00ebs i p\u00eblqejn\u00eb shum\u00eb prodhuesve belg t\u00eb lambik\u00ebve.<\/li>\n<li>N\u00eb birr\u00eb mund t\u00eb shtohet krip\u00eb! Dhe kjo nuk \u00ebsht\u00eb nj\u00eb kapri\u00e7io, por nj\u00eb p\u00ebrb\u00ebr\u00ebs i nevojsh\u00ebm p\u00ebr t\u00eb krijuar birr\u00ebn n\u00eb stilin e tradit\u00ebs gjermane gose \u2014 nj\u00eb ale t\u00eb ngacmuar me grur\u00eb, n\u00eb prodhimin e s\u00eb cil\u00ebs p\u00ebrdoret gjithashtu koriandri dhe acid laktik (si produkt i fermentimit laktik). Ky stil, p\u00ebr t\u00eb cilin, sidomos, \u00ebsht\u00eb rreth nj\u00eb mij\u00eb vje\u00e7ar, \u00ebsht\u00eb dyfish m\u00eb i vjet\u00ebr se sa i famshmi \u201cLigji p\u00ebr past\u00ebrtin\u00eb e birr\u00ebs\u201d, p\u00ebr t\u00eb cilin do t\u00eb flasim m\u00eb von\u00eb. P\u00ebr m\u00eb tep\u00ebr, shtimi i krip\u00ebs rrit p\u00ebrqendrimin e natriumit dhe klorideve \u2014 kujtojm\u00eb Pjes\u00ebn 1, ku u diskutua p\u00ebr ujin dhe vetit\u00eb e k\u00ebtyre jon\u00ebve.<\/li>\n<li>Disa prodhues birre arrijn\u00eb t\u00eb p\u00ebrdorin p\u00ebrb\u00ebr\u00ebs mjaft t\u00eb ve\u00e7ant\u00eb: k\u00ebrpudha, l\u00ebvore druri, gj\u00ebndafa, boj\u00eb sepijash dhe madje edhe \u201cvrullin e balen\u00ebs\u201d \u2014 nj\u00eb mas\u00eb q\u00eb formohet n\u00eb stomakun e balenave.<\/li>\n<\/ul>\n<p>\nDuke folur p\u00ebr veten, do t\u00eb thosha: formalisht birra pa p\u00ebrb\u00ebr\u00ebs nuk ekziston. S\u00eb paku p\u00ebr shkak se duhet t\u00eb p\u00ebrgatitet uji, t\u00eb nivelizohet p\u00ebrb\u00ebrja minerale dhe pH. Dhe kjo \u00ebsht\u00eb \u2014 p\u00ebrb\u00ebr\u00ebs. S\u00eb paku sepse duhet t\u00eb p\u00ebrdoret gaz \u2014 p\u00ebr t\u00eb cilin fol\u00ebm. Dhe kjo \u00ebsht\u00eb \u2014 p\u00ebrb\u00ebr\u00ebs. Por le t\u00eb flasim p\u00ebr m\u00ebnyr\u00ebn se si p\u00ebrb\u00ebr\u00ebsit trajtohen nga pik\u00ebpamja ligjore.<\/p>\n<p>Menj\u00ebher\u00eb t\u00eb gjith\u00eb do t\u00eb kujtojn\u00eb ligjin m\u00eb t\u00eb njohur t\u00eb birr\u00ebs \u2014 \u201cLigjin p\u00ebr past\u00ebrtin\u00eb e birr\u00ebs\u201d ose Reinheitsgebot, i cili \u00ebsht\u00eb m\u00eb shum\u00eb se 500 vje\u00e7. Ky ligj \u00ebsht\u00eb aq i njohur, i popullarizuar dhe i njohur, sa \u00ebsht\u00eb mbuluar me nj\u00eb shtres\u00eb t\u00eb t\u00ebr\u00eb mitesh dhe keqkuptimesh, t\u00eb cilat shpesh shfryt\u00ebzohen nga marketer\u00ebt. N\u00eb ve\u00e7anti, shum\u00eb besojn\u00eb se birra \u00ebsht\u00eb vet\u00ebm ajo q\u00eb p\u00ebrputhet me Reinheitsgebot, dhe gj\u00ebrat e tjera jan\u00eb produkte t\u00eb veprimtaris\u00eb s\u00eb veshkave t\u00eb nj\u00eb kafshe t\u00eb p\u00ebrdorur t\u00eb familjes s\u00eb kafsh\u00ebve t\u00eb ngordhura. Nd\u00ebrkoh\u00eb, ekspert\u00ebt shpesh din\u00eb vet\u00ebm pak se \u00e7far\u00eb shkruhet n\u00eb k\u00ebt\u00eb ligj dhe nga vjen ai. Le t\u00eb sqarojm\u00eb.<\/p>\n<ul>\n<li>Ligji \u201cp\u00ebr past\u00ebrtin\u00eb e birr\u00ebs\u201d ka nj\u00eb histori m\u00eb shum\u00eb se 500 vje\u00e7are \u2014 ligji bavarez \u201cp\u00ebr past\u00ebrtin\u00eb e birr\u00ebs\u201d nga viti 1516 \u00ebsht\u00eb nj\u00eb nga ligjet m\u00eb t\u00eb vjet\u00ebr n\u00eb prodhimin e produkteve ushqimore. P\u00ebr keqardhjen e madhe t\u00eb bavarez\u00ebve, ligji m\u00eb i vjet\u00ebr p\u00ebr past\u00ebrtin\u00eb e birr\u00ebs u gjet n\u00eb Turingji dhe ishte 82 vjet m\u00eb i vjet\u00ebr se ligji bavarez \u2014 m\u00eb 1351 n\u00eb Erfurt u miratua nj\u00eb urdh\u00ebr p\u00ebr p\u00ebrdorimin n\u00eb prodhimin e birr\u00ebs vet\u00ebm t\u00eb p\u00ebrb\u00ebr\u00ebsve t\u00eb caktuar. Komuna e Mynihut filloi t\u00eb ushtroj\u00eb kontroll mbi fabrikat e birr\u00ebs vet\u00ebm n\u00eb vitin 1363, dhe p\u00ebr her\u00eb t\u00eb par\u00eb u p\u00ebrmend p\u00ebrdorimi n\u00eb prodhimin e birr\u00ebs vet\u00ebm t\u00eb malts gruri, hidhra dhe uj\u00eb m\u00eb dat\u00ebn 1453. N\u00eb at\u00eb koh\u00eb, urdhri i Turingjis\u00eb kishte qen\u00eb n\u00eb fuqi p\u00ebr gati 20 vjet. Urdhri, i dat\u00ebs 1434 dhe i botuar n\u00eb Weissensee (Turingji), u gjet n\u00eb mesjetar q\u00eb ndodhet pran\u00eb Erfurt n\u00eb vitin 1999.<\/li>\n<li>Versioni m\u00eb i par\u00eb i ligjit rregullonte m\u00eb shum\u00eb \u00e7mimin e birr\u00ebs se sa p\u00ebrb\u00ebr\u00ebsit e saj. Urdhri i firmosur nga dukagjin i Bavaris\u00eb Wilhelm VI rregullonte kryesisht \u00e7mimin e birr\u00ebs n\u00eb var\u00ebsi t\u00eb sezonit dhe vet\u00ebm n\u00eb nj\u00eb nga pikat p\u00ebrmendej p\u00ebrb\u00ebrja e p\u00ebrb\u00ebr\u00ebsve: asgj\u00eb, p\u00ebrve\u00e7 grurit, ujit dhe hidhra. Urdhri i dukagjinit kishte si objektiv kryesor kursimin e ushqimit. Duke lejuar p\u00ebrdorimin vet\u00ebm t\u00eb grurit t\u00eb mal\u00ebsor\u00ebve, Wilhelm ndaloi p\u00ebrdorimin n\u00eb prodhimin e birr\u00ebs t\u00eb grurit t\u00eb bardh\u00eb, sepse ai ishte i r\u00ebnd\u00ebsish\u00ebm p\u00ebr prodhimin e buk\u00ebs.<\/li>\n<li>N\u00eb list\u00ebn e p\u00ebrb\u00ebr\u00ebsve t\u00eb lejuar nga ligji nuk p\u00ebrmendeshin maja. por kjo do t\u00eb thot\u00eb se nuk do t\u00eb thot\u00eb asgj\u00eb: gjerman\u00ebt e dinin mir\u00eb p\u00ebr majat, por pasi ato jan\u00eb hequr nga pija e gatshme \u2014 nuk p\u00ebrmenden n\u00eb ligj.<\/li>\n<li>Emri i tij modern \u2014 Reinheitsgebot (Reinheitsgebot), q\u00eb do t\u00eb thot\u00eb literally \u201ck\u00ebrkesat p\u00ebr past\u00ebrti\u201d \u2014 k\u00ebtij grupi rregullash i \u00ebsht\u00eb dh\u00ebn\u00eb nj\u00eb em\u00ebr relativisht s\u00eb fundmi \u2014 rreth nj\u00ebqind vjet m\u00eb par\u00eb. Ky version, me disa ndryshime, \u00ebsht\u00eb n\u00eb fuqi n\u00eb Gjermani deri m\u00eb sot dhe konsiston esencialisht n\u00eb dy pjes\u00eb: nj\u00ebra rregullon prodhimin e lagers dhe tjetra \u2014 prodhimin e ales. Si rezultat i liberalizimit t\u00eb tregut t\u00eb brendsh\u00ebm evropian, ligji \u00ebsht\u00eb miratuar n\u00eb ligjin evropian.<\/li>\n<li>Versioni modern i Reinheitsgebot nuk pengon importimin e birr\u00ebs s\u00eb \u00e7do lloji n\u00eb territorin e Gjermanis\u00eb dhe nuk ndalon prodhuesit lokal\u00eb t\u00eb devijojn\u00eb nga ligji. P\u00ebr m\u00eb tep\u00ebr, ligji p\u00ebrdit\u00ebsohet nganj\u00ebher\u00eb, duke ndjekur tendencat moderne t\u00eb prodhimit t\u00eb birr\u00ebs, por mbetet relativisht konservator. <\/li>\n<li>Megjithat\u00eb, legjislacioni gjerman ndan birr\u00ebn lokale, t\u00eb b\u00ebr\u00eb sipas ligjit t\u00eb birr\u00ebs, nga llojet e tjera t\u00eb saj: k\u00ebto t\u00eb fundit nuk kan\u00eb t\u00eb drejt\u00eb t\u00eb quhen birr\u00eb, por as nuk quhen me emrin e \u00e7uditsh\u00ebm \u201cpije birre\u201d.<\/li>\n<li>Megjith\u00ebse ekzistojn\u00eb kufizime dhe konservatoriz\u00ebm, R\u00ebndhajtsg\u00ebbot ndryshon dhe u jep mund\u00ebsi pivovar\u00ebve gjerman\u00eb t\u00eb prodhojn\u00eb birra t\u00eb shum\u00ebllojshme pa i p\u00ebrjashtuar eksperimentuesit. Por, edhe n\u00eb at\u00eb kontekst, shum\u00eb prodhues dhe adhurues birre gjerman\u00eb jan\u00eb t\u00eb prirur t\u00eb k\u00ebrkojn\u00eb ndryshime n\u00eb ligj, n\u00ebse jo t\u00eb protestojn\u00eb kund\u00ebr tij.<\/li>\n<\/ul>\n<p>\nK\u00ebshtu jetojn\u00eb n\u00eb Europ\u00eb dhe n\u00eb Gjermani, ku prodhimi i birr\u00ebs ka nj\u00eb histori t\u00eb gjat\u00eb. Nd\u00ebrkoh\u00eb, n\u00eb Belgjik\u00eb, ku p\u00ebr p\u00ebrdorimin e maja \u00ebsht\u00eb shum\u00eb m\u00eb i lirsh\u00ebm, dhe p\u00ebr p\u00ebrb\u00ebr\u00ebsit e birr\u00ebs nuk kan\u00eb ndonj\u00eb kufizim, prodhojn\u00eb birra t\u00eb shk\u00eblqyera q\u00eb shiten n\u00eb t\u00eb gjith\u00eb bot\u00ebn.<\/p>\n<p>Por \u00e7far\u00eb ndodh n\u00eb Federat\u00ebn Ruse? Situata \u00ebsht\u00eb mjaft trishtuese.<\/p>\n<p>P\u00ebr shkak se n\u00eb Federat\u00ebn Ruse ekzistojn\u00eb dy ligje, ose m\u00eb sakt\u00eb, standarde: GOST 31711-2012 p\u00ebr birr\u00ebn, dhe GOST 55292-2012 p\u00ebr \"pijet birre\". Un\u00eb besoj sinqerisht se ligjv\u00ebn\u00ebsit tan\u00eb dhe autor\u00ebt e standardeve ruse t\u00eb pivovaris\u00eb kishin d\u00ebshir\u00eb t\u00eb shkruanin nj\u00eb version t\u00eb R\u00ebndhajtsg\u00ebbot-it me preferencat dhe dashurit\u00eb e tyre, por rezultati doli si gjithmon\u00eb. Le t\u00eb shqyrtojm\u00eb disa nga detajet.<\/p>\n<p><b class=\"spoiler_title\">K\u00ebtu \u00ebsht\u00eb ajo q\u00eb duhet t\u00eb ket\u00eb birra sipas GOST 31711-2012<\/b><img decoding=\"async\" alt=\"P\u00ebr birr\u00ebn nga k\u00ebndv\u00ebshtrimi i nj\u00eb Kimiani. Pjesa 4\" src=\"\/wp-content\/uploads\/2019\/05\/f3e6f5945e935bf6ef4922cbeb534157.jpeg\" style=\"display:block;margin: 0 auto;\" \/><br \/>\n<br \/>\n<b class=\"spoiler_title\">\u0430 \u0432\u043e\u0442 \u044d\u0442\u043e \u0432\u0441\u0451 &#8212; \u043f\u0438\u0432\u043d\u043e\u0439 \u043d\u0430\u043f\u0438\u0442\u043e\u043a \u043f\u043e \u0413\u041e\u0421\u0422 55292-2012<\/b><img decoding=\"async\" alt=\"P\u00ebr birr\u00ebn nga k\u00ebndv\u00ebshtrimi i nj\u00eb Kimiani. Pjesa 4\" src=\"\/wp-content\/uploads\/2019\/05\/04f70cb14e473ab7d0c3052d03a2c4e4.jpeg\" style=\"display:block;margin: 0 auto;\" \/><br \/>\n<br \/>\n\u00c7far\u00eb mund t\u00eb themi? N\u00eb praktik\u00eb, pij\u00eb birre \u00ebsht\u00eb nj\u00eb birr\u00eb normale, prodhuar me p\u00ebrb\u00ebr\u00ebs t\u00eb tjer\u00eb p\u00ebrve\u00e7 atyre klasik\u00eb: p\u00ebr shembull, l\u00ebkur\u00eb agrumesh, er\u00ebza ose fruta. Pra, n\u00ebn emrin e \u00e7uditsh\u00ebm \"pij\u00eb birre\", n\u00eb raftet e dyqaneve ka birra q\u00eb jan\u00eb m\u00eb t\u00eb vjetra se t\u00eb gjith\u00eb standardet GOST dhe madje edhe R\u00ebndhajtsg\u00ebbot-in. Shembuj: Hoegaarden \u2014 paraardh\u00ebsi i tij \u00ebsht\u00eb prodhuar n\u00eb fshatin e njohur flandrian (tashm\u00eb Belgjik\u00eb) q\u00eb nga viti 1445, dhe at\u00ebher\u00eb kishte koriand\u00ebr dhe l\u00ebkur\u00eb portokalli. A shqet\u00ebsohet Hoegaarden se si e quajt\u00ebn? Mendoj se nuk ka r\u00ebnd\u00ebsi p\u00ebr t\u00eb. Por konsumatori yn\u00eb ngusht\u00ebsisht, duke lexuar etiket\u00ebn, menj\u00ebher\u00eb fillon t\u00eb mendoj\u00eb p\u00ebr nj\u00eb konspiracion t\u00eb madh dhe se \"birra e sjell\u00eb nga jashte \u00ebsht\u00eb N\u00cbN\u00cbSHTIM!\u201d, e cila, p\u00ebrve\u00e7 k\u00ebsaj, n\u00eb Rusi prodhohet po aty \u2014 por dhe p\u00ebr k\u00ebt\u00eb do flasim m\u00eb von\u00eb.<\/p>\n<p>Prandaj, n\u00ebse shihni fjal\u00ebt \"pij\u00eb birre\" n\u00eb etik\u00ebt, dijeni se p\u00ebrball\u00eb jush, ka shum\u00eb mund\u00ebsi, nj\u00eb birr\u00eb interesante q\u00eb do t\u00eb ishte e pakt\u00ebn e domosdoshme ta provoni. Vet\u00ebm n\u00ebse shihni p\u00ebrb\u00ebr\u00ebs t\u00eb njohur si aroma kimike dhe ngjyra, at\u00ebher\u00eb gj\u00ebja q\u00eb keni p\u00ebrball\u00eb \u00ebsht\u00eb ndoshta \"urin\u00eb\" si \"Garage\", q\u00eb do t\u00eb ishte m\u00eb mir\u00eb t\u00eb mos e merrni fare n\u00eb duar.<\/p>\n<p>Por le t\u00eb vazhdojm\u00eb! Pasi kaq shum\u00eb kaosi n\u00eb mendje, GOST gjithashtu p\u00ebrpiqet t\u00eb kufizoj\u00eb ndjesh\u00ebm llojet dhe p\u00ebrb\u00ebr\u00ebsit e birr\u00ebs. Por, ashtu si n\u00eb rastin e \"pijeve birr\u00eb\". E di, %username%, se:<br \/>\n<img decoding=\"async\" alt=\"P\u00ebr birr\u00ebn nga k\u00ebndv\u00ebshtrimi i nj\u00eb Kimiani. Pjesa 4\" src=\"\/wp-content\/uploads\/2019\/05\/efa0c85f0cd4ba64e49a4671fff2fcb6.jpeg\" style=\"display:block;margin: 0 auto;\" \/><br \/>\n<b class=\"spoiler_title\">Faktikisht \u00ebsht\u00eb shum\u00eb m\u00eb e rrept\u00eb<\/b><img decoding=\"async\" alt=\"P\u00ebr birr\u00ebn nga k\u00ebndv\u00ebshtrimi i nj\u00eb Kimiani. Pjesa 4\" src=\"\/wp-content\/uploads\/2019\/05\/966a0a764c089289487c129c7f3e57e8.jpeg\" style=\"display:block;margin: 0 auto;\" \/><br \/>\n<img decoding=\"async\" alt=\"P\u00ebr birr\u00ebn nga k\u00ebndv\u00ebshtrimi i nj\u00eb Kimiani. Pjesa 4\" src=\"\/wp-content\/uploads\/2019\/05\/56270e274d0995d5ce7df7c29985553c.jpeg\" style=\"display:block;margin: 0 auto;\" \/><br \/>\n<img decoding=\"async\" alt=\"P\u00ebr birr\u00ebn nga k\u00ebndv\u00ebshtrimi i nj\u00eb Kimiani. Pjesa 4\" src=\"\/wp-content\/uploads\/2019\/05\/f72b1a9009fa75224b231253e1fe4832.jpeg\" style=\"display:block;margin: 0 auto;\" \/><br \/>\n<img decoding=\"async\" alt=\"P\u00ebr birr\u00ebn nga k\u00ebndv\u00ebshtrimi i nj\u00eb Kimiani. Pjesa 4\" src=\"\/wp-content\/uploads\/2019\/05\/9c0138ef52a9d44bf2c232c08aeb4cd6.jpeg\" style=\"display:block;margin: 0 auto;\" \/><br \/>\n<img decoding=\"async\" alt=\"P\u00ebr birr\u00ebn nga k\u00ebndv\u00ebshtrimi i nj\u00eb Kimiani. Pjesa 4\" src=\"\/wp-content\/uploads\/2019\/05\/93befc3e6161badfb553f2efae1c2e0c.jpeg\" style=\"display:block;margin: 0 auto;\" \/><br \/>\n<img decoding=\"async\" alt=\"P\u00ebr birr\u00ebn nga k\u00ebndv\u00ebshtrimi i nj\u00eb Kimiani. Pjesa 4\" src=\"\/wp-content\/uploads\/2019\/05\/0b90920feda1dec18accb247f4e348c6.jpeg\" style=\"display:block;margin: 0 auto;\" \/><br \/>\n<br \/>\nPra, nj\u00eb hap n\u00eb t\u00eb majt\u00eb - nj\u00eb p\u00ebrpjekje p\u00ebr t\u00eb ikur, nj\u00eb k\u00ebrcim - nj\u00eb p\u00ebrpjekje p\u00ebr t\u00eb ikur.<\/p>\n<p>M\u00eb vjen keq t\u00eb diskutoj fuqin\u00eb dhe thell\u00ebsin\u00eb e k\u00ebtij absurdi, por do t\u00eb p\u00ebrmend vet\u00ebm nj\u00ebsit\u00eb EBC \u2014 ato jan\u00eb ngjyra e birr\u00ebs sipas Konvent\u00ebs Europiane t\u00eb Pivovar\u00ebve. Ajo p\u00ebrdoret n\u00eb GOST, ndon\u00ebse e gjith\u00eb bota tashm\u00eb ka kaluar n\u00eb nj\u00eb metod\u00eb m\u00eb t\u00eb re Referenc\u00eb Standarde (SRM). Por kjo nuk ka r\u00ebnd\u00ebsi \u2014 vlerat leht\u00eb p\u00ebrkthehen nj\u00ebra n\u00eb tjetr\u00ebn me formul\u00ebn e Moore-it: EBC = 1,97 x SRM (sipashi shkall\u00ebs s\u00eb re EBC) ose EBC = 2,65 x SRM \u2013 1,2 (sipashi shkall\u00ebs s\u00eb vjet\u00ebr EBC \u2014 dhe po, me SRM \u00ebsht\u00eb shum\u00eb m\u00eb e leht\u00eb).<\/p>\n<p>P\u00ebr m\u00eb tep\u00ebr, SRM her\u00eb pas here quhet edhe shkalla Lovibond n\u00eb nder t\u00eb zbulueseve Joseph Williams Lovibond, i cili, duke qen\u00eb pivovar, shpiku p\u00ebrdorimin e kolorimetrit p\u00ebr karakterizimin e ngjyr\u00ebs s\u00eb birr\u00ebs dhe shkall\u00ebs vet\u00eb. <\/p>\n<p>P\u00ebrmbi t\u00eb gjitha, situata \u00ebsht\u00eb si m\u00eb posht\u00eb:<br \/>\n<img decoding=\"async\" alt=\"P\u00ebr birr\u00ebn nga k\u00ebndv\u00ebshtrimi i nj\u00eb Kimiani. Pjesa 4\" src=\"\/wp-content\/uploads\/2019\/05\/ef0665019eaeefb94507b0c1be7ae715.jpeg\" style=\"display:block;margin: 0 auto;\" \/><br \/>\nN\u00ebse ke lexuar me v\u00ebmendje, %username%, e ke kuptuar se gjith\u00e7ka q\u00eb \u00ebsht\u00eb m\u00eb posht\u00eb EBC 31 \u00ebsht\u00eb birr\u00eb e leht\u00eb, nd\u00ebrsa gjith\u00e7ka q\u00eb \u00ebsht\u00eb m\u00eb lart\u00eb \u00ebsht\u00eb birr\u00eb e err\u00ebt. Pra:<br \/>\n<img decoding=\"async\" alt=\"P\u00ebr birr\u00ebn nga k\u00ebndv\u00ebshtrimi i nj\u00eb Kimiani. Pjesa 4\" src=\"\/wp-content\/uploads\/2019\/05\/9b641d1982df7e3c1ebcfa741a50f92c.jpeg\" style=\"display:block;margin: 0 auto;\" \/><br \/>\n<br \/>\nN\u00ebn respekt, por kjo klasifikim \u00ebsht\u00eb nj\u00eb absurd, i larg\u00ebt nga realiteti - por plot\u00ebsisht n\u00eb linj\u00eb me \"krijuesit e termit 'pij\u00eb birre'. Si mendon, cili nga k\u00ebto dy gota birre p\u00ebrmban birr\u00eb t\u00eb leht\u00eb?<br \/>\n<img decoding=\"async\" alt=\"P\u00ebr birr\u00ebn nga k\u00ebndv\u00ebshtrimi i nj\u00eb Kimiani. Pjesa 4\" src=\"\/wp-content\/uploads\/2019\/05\/a19a52cfad2551d28f7584482e59645c.jpeg\" style=\"display:block;margin: 0 auto;\" \/><br \/>\n<b class=\"spoiler_title\">P\u00ebrgjigjja \u00ebsht\u00eb k\u00ebtu<\/b>Majtas Guinness Nitro IPA, djathtas Saldens Pineapple IPA. N\u00eb cans e t\u00eb dyja llojeve \u00ebsht\u00eb shkruar \"birra e leht\u00eb\".<br \/>\n\u0418 \u043a\u0441\u0442\u0430\u0442\u0438 English Pale Ale (\u0434\u043e\u0441\u043b\u043e\u0432\u043d\u043e: \u0431\u043b\u0435\u0434\u043d\u044b\u0439 \u0430\u043d\u0433\u043b\u0438\u0439\u0441\u043a\u0438\u0439 \u044d\u043b\u044c) Fuller&#8217;s London Pride \u043f\u043e \u043c\u043d\u0435\u043d\u0438\u044e \u0413\u041e\u0421\u0422\u0430 \u2014 \u0442\u0451\u043c\u043d\u043e\u0435 \u043f\u0438\u0432\u043e. \u0427\u0443\u0432\u0441\u0442\u0432\u0443\u044e \u0441\u0435\u0431\u044f \u0434\u0430\u043b\u044c\u0442\u043e\u043d\u0438\u043a\u043e\u043c.<\/p>\n<p>\nN\u00eb p\u00ebrfundim t\u00eb bised\u00ebs p\u00ebr p\u00ebrb\u00ebr\u00ebsit dhe p\u00ebrpara se t\u00eb kalojm\u00eb n\u00eb pjes\u00ebn tjet\u00ebr, ku do t\u00eb diskutojm\u00eb p\u00ebr teknologjin\u00eb, le t\u00eb shqyrtojm\u00eb nj\u00eb shkurtim t\u00eb r\u00ebnd\u00ebsish\u00ebm n\u00eb p\u00ebrshkrimin e p\u00ebrb\u00ebr\u00ebsve dhe cil\u00ebsis\u00eb s\u00eb birr\u00ebs. Ti tashm\u00eb e di p\u00ebr IBU, SRM\/EBC. \u00cbsht\u00eb koha p\u00ebr t\u00eb diskutuar p\u00ebr ABV.<\/p>\n<p>ABV \u2014 kjo nuk \u00ebsht\u00eb p\u00ebrpjekje p\u00ebr t\u00eb t\u00eb kujtoj\u00eb alfabetin kur, pas tre litrave, vendose t\u00eb lexosh di\u00e7ka \u2014 dhe etiketat dalin \u2014 kjo \u00ebsht\u00eb Alcohol By Volume (ABV). N\u00eb etiket\u00eb mund t\u00eb gjesh 4,5% ABV, 4,5% vol. ose 4,5% ob. \u2014 t\u00eb gjitha k\u00ebto do t\u00eb thot\u00eb p\u00ebrqindjet volumetrike t\u00eb etanol n\u00eb pije, dhe \u201eob.\u201c \u2014 nuk \u00ebsht\u00eb mitike \u201errotullime\u201c, por pik\u00ebrisht \u201evolumet\u201c. Dhe po \u2014 ekzistojn\u00eb gjithashtu \u201egradat e fort\u00ebsis\u00eb\u201c \u2014 sasi historike q\u00eb askush nuk i p\u00ebrdor tani, prandaj \u201ebirra 4,5 grad\u00eb\u201c \u00ebsht\u00eb thjesht 4,5% ob. sipas interpretimit ton\u00eb t\u00eb Madh dhe t\u00eb Fuqish\u00ebm.<\/p>\n<p><b class=\"spoiler_title\">N\u00ebse je i interesuar p\u00ebr historin\u00eb e gradave dhe e respekton D.I. Mendeleevin<\/b>P\u00ebrmbajtja e alkoolit n\u00eb pije gjithmon\u00eb ka shqet\u00ebsuar njer\u00ebzit, sidomos kur lindte pyetja e \u00e7mimit. Johann-Georg Tralles \u2014 nj\u00eb fizikant gjerman, i njohur p\u00ebr shpikjen e alkoholometrs, n\u00eb vitin 1812 shkroi nj\u00eb punim themelore \"Untersuchungen \u00fcber die specifischen Gewichte der Mischungen ans Alkohol und Wasser\" (\"K\u00ebrkimet mbi peshat specifike t\u00eb p\u00ebrzierjeve t\u00eb alkoolit dhe ujit\").<br \/>\nGradat e Trallesit korrespondonin me p\u00ebrqindjen volumetrike t\u00eb alkoolit n\u00eb pije. P\u00ebr shembull, 40 grad\u00eb Tralles duhej t\u00eb korrespondonte me 40% p\u00ebrmbajtjes s\u00eb alkoolit sipas volumit. Megjithat\u00eb, si\u00e7 tregoi D.I. Mendelevi, ajo q\u00eb Tralles e pranoi si \u201ealkool\u201c \u2014 ishte alkooli i past\u00ebr, n\u00eb t\u00eb v\u00ebrtet\u00eb ishte nj\u00eb zgjidhje e tij n\u00eb uj\u00eb, ku alkooli pa uj\u00eb ishte vet\u00ebm 88,55%, k\u00ebshtu q\u00eb nj\u00eb pije 40-grad\u00ebshe sipas Trallesit korrespondon me 35,42% \u201esipaska Mendelevi\u201c. K\u00ebshtu, shkenc\u00ebtari rus e zbuloi p\u00ebr her\u00eb t\u00eb par\u00eb n\u00eb bot\u00eb q\u00eb kishte nj\u00eb n\u00ebnpjes\u00eb nga ana e t\u00eb huajve.<\/p>\n<p>N\u00eb vitet 1840, akademiku H.I. Hess, me porosi t\u00eb qeveris\u00eb ruse, krijoi metodat dhe pajisjet p\u00ebr t\u00eb p\u00ebrcaktuar sasin\u00eb e alkoolit n\u00eb ver\u00eb. Para k\u00ebsaj, fort\u00ebsia ishte matur sipas sistemit t\u00eb Trallesit, si dhe \"p\u00ebrmes distilimit\". P\u00ebr shembull, nj\u00eb p\u00ebrzierje e alkoolit me uj\u00eb, e cila humbiste gjysm\u00ebn e volumit gjat\u00eb distilimit (rreth 38% alkool), quhej polugar (sipas \"Koleksionit t\u00eb plot\u00eb t\u00eb ligjeve t\u00eb Perandoris\u00eb Ruse\" t\u00eb vitit 1830: \"p\u00ebrcaktohet n\u00eb k\u00ebt\u00eb m\u00ebnyr\u00eb, q\u00eb, e derdhur n\u00eb distilatorin e vulosur, mostra e saj gjat\u00eb distilimit digjet n\u00eb gjysm\u00eb\"). N\u00eb perceptimin e ministrit t\u00eb financave Kankrin, n\u00eb vitin 1843, u tha se distilimi i ver\u00ebs dhe hidrometrat anglez\u00eb nuk ofronin sakt\u00ebsi t\u00eb dh\u00ebnash, dhe alkoholometri i Trallesit k\u00ebrkonte llogaritje p\u00ebr t\u00eb nxjerr\u00eb fort\u00ebsin\u00eb, prandaj duhet t'i jepet sistemit t\u00eb Trallesit nj\u00eb format t\u00eb p\u00ebrshtatsh\u00ebm p\u00ebr Rusin\u00eb.<\/p>\n<p>N\u00eb vitin 1847, Hess publikoi librin \"Llogariten e alkoolit\", ku shpjegoheshin rregullat e p\u00ebrdorimit t\u00eb alkoholometrs me tabela p\u00ebr t\u00eb p\u00ebrcaktuar fort\u00ebsin\u00eb dhe proporcioneve t\u00eb hollimit t\u00eb alkoolit. Botimi i dyt\u00eb n\u00eb vitin 1849 gjithashtu p\u00ebrmbante nj\u00eb skic\u00eb t\u00eb historis\u00eb dhe teoris\u00eb s\u00eb matjes s\u00eb fort\u00ebsis\u00eb. Tabelat alkoholometrike t\u00eb Hessit kombinonin matjen sipas Trallesit me tradit\u00ebn ruse t\u00eb shp\u00ebrndarjes s\u00eb alkoolit n\u00eb polugar. Alkoholometri i Hessit nuk tregonte p\u00ebrmbajtjen e alkoolit, por numrin e gajgrave me uj\u00eb, q\u00eb kishte temperatur\u00ebn 12,44 \u00b0R (grad\u00ebt Reomura, 15,56 \u00b0C), q\u00eb duhej t\u00eb shtohej n\u00eb 100 gajgra alkooli testues p\u00ebr t\u00eb marr\u00eb polugar, p\u00ebrcaktuar si 38% alkooli (edhe pse edhe aty ka debate). Nj\u00eb sistem i ngjash\u00ebm ishte p\u00ebrdorur n\u00eb Angli, ku standardi ishte prufi (57,3% alkooli).<\/p>\n<p>P\u00ebr t'i shkuar shkurt, Hess thjesht e komplikohej gjith\u00e7ka, prandaj fal\u00eb Dimitri Ivanovi\u00e7it, i cili e futi konceptin e p\u00ebrqindjeve volumetrike t\u00eb sakta t\u00eb alkoolit.<\/p>\n<p>Tani, nga vjen alkooli \u2014 \u00ebsht\u00eb e qart\u00eb p\u00ebr t\u00eb gjith\u00eb: ky \u00ebsht\u00eb produkti kryesor i fermentimit alkolor, prandaj ai merret nga ushqimi i majave \u2014 sheqerit. Sheqeri fillimisht vjen nga malti. Ndonj\u00ebher\u00eb ndodh q\u00eb sheqeri ka mbetur, por majat tashm\u00eb jan\u00eb konsumuar. N\u00eb k\u00ebt\u00eb rast, brezi i birr\u00ebs shton nj\u00eb porcion tjet\u00ebr majash. Por n\u00eb rastin kur duam t\u00eb b\u00ebjm\u00eb birr\u00ebn p\u00ebr t\u00eb qen\u00eb duksh\u00ebm m\u00eb t\u00eb fort\u00eb, sheqernat e p\u00ebrpunuar n\u00eb must mund t\u00eb mos mjaftojn\u00eb, dhe kjo \u00ebsht\u00eb nj\u00eb problem. Shtimi i maltit \u2014 nuk ka kuptim, pasi raporti i llojeve t\u00eb maltit ndikon jo vet\u00ebm tek alkooli \u2014 dhe k\u00ebt\u00eb e kemi diskutuar tashm\u00eb. E \u00e7far\u00eb tani?<\/p>\n<p>Ka dy m\u00ebnyra t\u00eb njohura. E para dhe m\u00eb e p\u00ebrdorura: thjesht t'u jepni majave ekstraktin e thjesht\u00eb t\u00eb maltit (jo malt!), maltos\u00ebn, mjaltin ose di\u00e7ka tjet\u00ebr t\u00eb \u00ebmb\u00ebl. N\u00eb llojet e lira p\u00ebrdoren vet\u00ebm sheqeri \u2014 dmth. sakaroza, por at\u00ebher\u00eb birra rezulton shum\u00eb e \u00ebmb\u00ebl. P\u00ebr t\u00eb mos e b\u00ebr\u00eb birr\u00ebn shum\u00eb t\u00eb \u00ebmb\u00ebl, brezi mund t\u00eb p\u00ebrdor\u00eb shurup misri ose dekstroz\u00eb n\u00eb ndonj\u00eb form\u00eb, sepse shtimi i tyre ka ndikim t\u00eb vog\u00ebl n\u00eb pronat e fundit t\u00eb shijes. N\u00eb p\u00ebrgjith\u00ebsi, shtuam sheqer t\u00eb thjesht\u00eb \u2014 mor\u00ebm m\u00eb shum\u00eb alkool. Por k\u00ebtu ka edhe nj\u00eb problem tjet\u00ebr.<\/p>\n<p>P\u00ebr sa koh\u00eb q\u00eb arrihet nj\u00eb p\u00ebrqendrim i caktuar alkooli, maja nuk e mbajti dot presionin dhe vdes n\u00eb produktet e saj t\u00eb jet\u00ebs - jo, nuk ting\u00ebllon mir\u00eb, prandaj: dehen - gjithashtu nuk ting\u00ebllon, p\u00ebr t\u00eb th\u00ebn\u00eb m\u00eb mir\u00eb: shuhen. Ndalen s\u00eb punuari, dhe madje ndonj\u00ebher\u00eb vdesin. P\u00ebr t\u00eb shmangur k\u00ebt\u00eb, prodhuesit e birr\u00ebs s\u00eb fort\u00eb p\u00ebrdorin koloni speciale majash. Ndonj\u00ebher\u00eb, n\u00eb raste t\u00eb tilla, brewmasters p\u00ebrdorin maja verore. Por edhe n\u00eb k\u00ebt\u00eb rast nuk mund t\u00eb shkohet m\u00eb lart se 12-13%. Prandaj...<\/p>\n<p>M\u00ebnyra e dyt\u00eb p\u00ebr t\u00eb rritur grad\u00ebn \u00ebsht\u00eb rritja e p\u00ebrqendrimit t\u00eb alkoolit duke hequr nj\u00eb pjes\u00eb t\u00eb ujit p\u00ebrmes ngrirjes. K\u00ebshtu, p\u00ebr shembull, prodhohet birra gjermane eisbock. Por n\u00eb t\u00eb v\u00ebrtet\u00eb, birra m\u00eb e fort\u00eb se 12-13% \u00ebsht\u00eb v\u00ebrtet nj\u00eb rrezik i madh.<\/p>\n<p>Nj\u00eb pik\u00eb e r\u00ebnd\u00ebsishme: askush nuk do t\u00eb p\u00ebrzihet n\u00eb birr\u00eb me alkool. Asnj\u00ebher\u00eb. S\u00eb pari, kjo do t\u00eb k\u00ebrkonte licenca shtes\u00eb p\u00ebr p\u00ebrdorimin e alkoolit ushqimor, s\u00eb dyti - ndan dhe e b\u00ebn birr\u00ebn t\u00eb paq\u00ebndrueshme. Po dhe pse t\u00eb blej\u00eb at\u00eb q\u00eb do t\u00eb ishte nj\u00eb rezultat shkaktuar nga fermentimi? Po, ndodhin raste q\u00eb birra ka nuanca alkooli, por k\u00ebt\u00eb e shkakton jo p\u00ebr shtimin e etanol, por thjesht p\u00ebr shkak t\u00eb pranis\u00eb s\u00eb estereve specifike n\u00eb birr\u00eb (a e mban mend bised\u00ebn p\u00ebr ester\u00ebt e komplikuar?)<\/p>\n<p>Dhe p\u00ebrs\u00ebri po d\u00ebrgoj urrejtje p\u00ebr GOST 31711-2012 t\u00eb Rusis\u00eb: <br \/>\n<img decoding=\"async\" alt=\"P\u00ebr birr\u00ebn nga k\u00ebndv\u00ebshtrimi i nj\u00eb Kimiani. Pjesa 4\" src=\"\/wp-content\/uploads\/2019\/05\/2bc4bcf9f2c37a1d7f2e149b27d507fa.jpeg\" style=\"display:block;margin: 0 auto;\" \/><br \/>\nM\u00eb vjen v\u00ebshtir\u00eb t\u00eb kuptoj \"jo m\u00eb pak se\" dhe \"+-\" - pra, a do t\u00eb thot\u00eb se mund t\u00eb shes birr\u00eb m\u00eb t\u00eb fort\u00eb brenda 0.5% dhe jo m\u00eb t\u00eb dob\u00ebt? Po, dhe numri magjik maksimal i fort\u00ebsis\u00eb s\u00eb birr\u00ebs n\u00eb 8.6% gjithashtu erdhi nga ky dokument. Prandaj, gjith\u00e7ka q\u00eb \u00ebsht\u00eb m\u00eb e fort\u00eb \u00ebsht\u00eb krejt e paqart\u00eb. Gjerman\u00ebt qeshin p\u00ebr k\u00ebt\u00eb. Pra, askush nuk e di dhe p\u00ebrsh\u00ebndetje GNU \"VNIIPBiVP\" t\u00eb Akademis\u00eb Agro-Teknike t\u00eb Rusis\u00eb - zhvilluesi i standardit.<\/p>\n<p>Sidoqoft\u00eb, doli nj\u00eb longread. Mjaft!<\/p>\n<p>Dhe duket se k\u00ebt\u00eb histori njer\u00ebzve ua ka marr\u00eb malli. Prandaj, do t\u00eb jem pak n\u00eb pritje dhe n\u00ebse del se ka interes, her\u00ebn tjet\u00ebr do t\u00eb flasim p\u00ebr teknologjin\u00eb e brew-it, do t\u00eb zbulojm\u00eb sekretet e birr\u00ebs pa alkool dhe ndoshta do t\u00eb shqyrtojm\u00eb disa mite. P\u00ebrderisa un\u00eb nuk jam teknik, shqyrtimi i teknologjis\u00eb do t\u00eb jet\u00eb shum\u00eb m\u00eb i thjesht\u00eb, por, shpresoj, do t\u00eb mund t\u00eb shpjegoj fazat kryesore dhe pyetje rreth en\u00ebve, filtrimit dhe past\u00ebrimit.<\/p>\n<p>Fat t\u00eb mir\u00eb, %username%!<\/p>\n<p><img decoding=\"async\" alt=\"P\u00ebr birr\u00ebn nga k\u00ebndv\u00ebshtrimi i nj\u00eb Kimiani. Pjesa 4\" src=\"\/wp-content\/uploads\/2019\/05\/df28043b2372fa6a67e57bdb0f828228.jpeg\" style=\"display:block;margin: 0 auto;\" \/><br \/>\n<br \/>Burimi: habr.com<\/p>","protected":false,"gt_translate_keys":[{"key":"rendered","format":"html"}]},"excerpt":{"rendered":"<p>\u041f\u0440\u0438\u0432\u0435\u0442, %username%. \u0422\u0440\u0435\u0442\u044c\u044f \u0447\u0430\u0441\u0442\u044c \u043c\u043e\u0435\u0433\u043e \u0446\u0438\u043a\u043b\u0430 \u043e \u043f\u0438\u0432\u0435 \u043d\u0430 \u0425\u0430\u0431\u0440\u0435 \u0432\u044b\u0448\u043b\u0430 \u043c\u0435\u043d\u0435\u0435 \u043f\u0440\u0438\u043c\u0435\u0442\u043d\u043e\u0439, \u0447\u0435\u043c \u043f\u0440\u0435\u0434\u044b\u0434\u0443\u0449\u0438\u0435 \u2014 \u0441\u0443\u0434\u044f \u043f\u043e \u043a\u043e\u043c\u043c\u0435\u043d\u0442\u0430\u0440\u0438\u044f\u043c \u0438 \u0440\u0435\u0439\u0442\u0438\u043d\u0433\u0443, \u0442\u0430\u043a \u0447\u0442\u043e, \u043d\u0430\u0432\u0435\u0440\u043d\u043e\u0435, \u044f \u0443\u0436\u0435 \u043d\u0435\u0441\u043a\u043e\u043b\u044c\u043a\u043e \u0443\u0442\u043e\u043c\u0438\u043b \u0441\u0432\u043e\u0438\u043c\u0438 \u0440\u0430\u0441\u0441\u043a\u0430\u0437\u0430\u043c\u0438. \u041d\u043e \u043f\u043e\u0441\u043a\u043e\u043b\u044c\u043a\u0443 \u0437\u0430\u043a\u043e\u043d\u0447\u0438\u0442\u044c \u0438\u0441\u0442\u043e\u0440\u0438\u044e \u043e \u043a\u043e\u043c\u043f\u043e\u043d\u0435\u043d\u0442\u0430\u0445 \u043f\u0438\u0432\u0430 \u043b\u043e\u0433\u0438\u0447\u043d\u043e \u0438 \u043d\u0435\u043e\u0431\u0445\u043e\u0434\u0438\u043c\u043e, \u043f\u0435\u0440\u0435\u0434 \u0442\u043e\u0431\u043e\u0439 \u2014 \u0447\u0435\u0442\u0432\u0451\u0440\u0442\u0430\u044f \u0447\u0430\u0441\u0442\u044c! \u041f\u043e\u0435\u0445\u0430\u043b\u0438. \u041a\u0430\u043a \u043e\u0431\u044b\u0447\u043d\u043e, \u0432 \u043d\u0430\u0447\u0430\u043b\u0435 \u0431\u0443\u0434\u0435\u0442 \u043d\u0435\u0431\u043e\u043b\u044c\u0448\u0430\u044f \u043f\u0438\u0432\u043d\u0430\u044f \u0438\u0441\u0442\u043e\u0440\u0438\u044f. \u0418 [&hellip;]<\/p>\n","protected":false,"gt_translate_keys":[{"key":"rendered","format":"html"}]},"author":1,"featured_media":26111,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[702],"tags":[],"class_list":["post-34651","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-novosti-interneta"],"aioseo_notices":[],"aioseo_head":"\n\t\t<!-- All in One SEO 5.0.0.1 - aioseo.com -->\n\t<meta name=\"description\" content=\"\u041f\u0440\u0438\u0432\u0435\u0442, %username%. \u0422\u0440\u0435\u0442\u044c\u044f \u0447\u0430\u0441\u0442\u044c \u043c\u043e\u0435\u0433\u043e \u0446\u0438\u043a\u043b\u0430 \u043e \u043f\u0438\u0432\u0435 \u043d\u0430 \u0425\u0430\u0431\u0440\u0435 \u0432\u044b\u0448\u043b\u0430 \u043c\u0435\u043d\u0435\u0435 \u043f\u0440\u0438\u043c\u0435\u0442\u043d\u043e\u0439, \u0447\u0435\u043c \u043f\u0440\u0435\u0434\u044b\u0434\u0443\u0449\u0438\u0435 \u2014 \u0441\u0443\u0434\u044f \u043f\u043e \u043a\u043e\u043c\u043c\u0435\u043d\u0442\u0430\u0440\u0438\u044f\u043c \u0438 \u0440\u0435\u0439\u0442\u0438\u043d\u0433\u0443, \u0442\u0430\u043a \u0447\u0442\u043e, \u043d\u0430\u0432\u0435\u0440\u043d\u043e\u0435, \u044f \u0443\u0436\u0435 \u043d\u0435\u0441\u043a\u043e\u043b\u044c\u043a\u043e \u0443\u0442\u043e\u043c\u0438\u043b \u0441\u0432\u043e\u0438\u043c\u0438 \u0440\u0430\u0441\u0441\u043a\u0430\u0437\u0430\u043c\u0438. \u041d\u043e \u043f\u043e\u0441\u043a\u043e\u043b\u044c\u043a\u0443 \u0437\u0430\u043a\u043e\u043d\u0447\u0438\u0442\u044c \u0438\u0441\u0442\u043e\u0440\u0438\u044e \u043e \u043a\u043e\u043c\u043f\u043e\u043d\u0435\u043d\u0442\u0430\u0445 \u043f\u0438\u0432\u0430 \u043b\u043e\u0433\u0438\u0447\u043d\u043e \u0438 \u043d\u0435\u043e\u0431\u0445\u043e\u0434\u0438\u043c\u043e, \u043f\u0435\u0440\u0435\u0434 \u0442\u043e\u0431\u043e\u0439 \u2014 \u0447\u0435\u0442\u0432\u0451\u0440\u0442\u0430\u044f \u0447\u0430\u0441\u0442\u044c! \u041f\u043e\u0435\u0445\u0430\u043b\u0438. \u041a\u0430\u043a \u043e\u0431\u044b\u0447\u043d\u043e, \u0432 \u043d\u0430\u0447\u0430\u043b\u0435 \u0431\u0443\u0434\u0435\u0442 \u043d\u0435\u0431\u043e\u043b\u044c\u0448\u0430\u044f \u043f\u0438\u0432\u043d\u0430\u044f \u0438\u0441\u0442\u043e\u0440\u0438\u044f. \u0418\" \/>\n\t<meta name=\"robots\" content=\"max-image-preview:large\" \/>\n\t<meta name=\"author\" content=\"Yuri Gagarin\"\/>\n\t<link rel=\"canonical\" href=\"https:\/\/prohoster.info\/sq\/blog\/novosti-interneta\/o-pive-glazami-himika-chast-4\" \/>\n\t<meta name=\"generator\" content=\"All in One SEO (AIOSEO) 5.0.0.1\" \/>\n\t\t<meta property=\"og:locale\" content=\"sq_AL\" \/>\n\t\t<meta property=\"og:site_name\" content=\"ProHoster | \u041a\u0443\u043f\u0438\u0442\u044c \u043d\u0430\u0434\u0435\u0436\u043d\u044b\u0439 \u0445\u043e\u0441\u0442\u0438\u043d\u0433 \u0434\u043b\u044f \u0441\u0430\u0439\u0442\u043e\u0432 \u0441 \u0437\u0430\u0449\u0438\u0442\u043e\u0439 \u043e\u0442 DDoS, VPS VDS \u0441\u0435\u0440\u0432\u0435\u0440\u044b\" \/>\n\t\t<meta property=\"og:type\" content=\"article\" \/>\n\t\t<meta property=\"og:title\" content=\"\ud83e\udd47\u041e \u043f\u0438\u0432\u0435 \u0433\u043b\u0430\u0437\u0430\u043c\u0438 \u0445\u0438\u043c\u0438\u043a\u0430. \u0427\u0430\u0441\u0442\u044c 4 | ProHoster\" \/>\n\t\t<meta property=\"og:description\" content=\"\u041f\u0440\u0438\u0432\u0435\u0442, %username%. \u0422\u0440\u0435\u0442\u044c\u044f \u0447\u0430\u0441\u0442\u044c \u043c\u043e\u0435\u0433\u043e \u0446\u0438\u043a\u043b\u0430 \u043e \u043f\u0438\u0432\u0435 \u043d\u0430 \u0425\u0430\u0431\u0440\u0435 \u0432\u044b\u0448\u043b\u0430 \u043c\u0435\u043d\u0435\u0435 \u043f\u0440\u0438\u043c\u0435\u0442\u043d\u043e\u0439, \u0447\u0435\u043c \u043f\u0440\u0435\u0434\u044b\u0434\u0443\u0449\u0438\u0435 \u2014 \u0441\u0443\u0434\u044f \u043f\u043e \u043a\u043e\u043c\u043c\u0435\u043d\u0442\u0430\u0440\u0438\u044f\u043c \u0438 \u0440\u0435\u0439\u0442\u0438\u043d\u0433\u0443, \u0442\u0430\u043a \u0447\u0442\u043e, \u043d\u0430\u0432\u0435\u0440\u043d\u043e\u0435, \u044f \u0443\u0436\u0435 \u043d\u0435\u0441\u043a\u043e\u043b\u044c\u043a\u043e \u0443\u0442\u043e\u043c\u0438\u043b \u0441\u0432\u043e\u0438\u043c\u0438 \u0440\u0430\u0441\u0441\u043a\u0430\u0437\u0430\u043c\u0438. \u041d\u043e \u043f\u043e\u0441\u043a\u043e\u043b\u044c\u043a\u0443 \u0437\u0430\u043a\u043e\u043d\u0447\u0438\u0442\u044c \u0438\u0441\u0442\u043e\u0440\u0438\u044e \u043e \u043a\u043e\u043c\u043f\u043e\u043d\u0435\u043d\u0442\u0430\u0445 \u043f\u0438\u0432\u0430 \u043b\u043e\u0433\u0438\u0447\u043d\u043e \u0438 \u043d\u0435\u043e\u0431\u0445\u043e\u0434\u0438\u043c\u043e, \u043f\u0435\u0440\u0435\u0434 \u0442\u043e\u0431\u043e\u0439 \u2014 \u0447\u0435\u0442\u0432\u0451\u0440\u0442\u0430\u044f \u0447\u0430\u0441\u0442\u044c! \u041f\u043e\u0435\u0445\u0430\u043b\u0438. \u041a\u0430\u043a \u043e\u0431\u044b\u0447\u043d\u043e, \u0432 \u043d\u0430\u0447\u0430\u043b\u0435 \u0431\u0443\u0434\u0435\u0442 \u043d\u0435\u0431\u043e\u043b\u044c\u0448\u0430\u044f \u043f\u0438\u0432\u043d\u0430\u044f \u0438\u0441\u0442\u043e\u0440\u0438\u044f. \u0418\" \/>\n\t\t<meta property=\"og:url\" content=\"https:\/\/prohoster.info\/sq\/blog\/novosti-interneta\/o-pive-glazami-himika-chast-4\" \/>\n\t\t<meta property=\"og:image\" content=\"https:\/\/prohoster.info\/wp-content\/uploads\/2021\/11\/logo-350.jpg\" \/>\n\t\t<meta property=\"og:image:secure_url\" content=\"https:\/\/prohoster.info\/wp-content\/uploads\/2021\/11\/logo-350.jpg\" \/>\n\t\t<meta property=\"og:image:width\" content=\"350\" \/>\n\t\t<meta property=\"og:image:height\" content=\"350\" \/>\n\t\t<meta property=\"article:published_time\" content=\"2019-10-31T18:59:38+00:00\" \/>\n\t\t<meta property=\"article:modified_time\" content=\"2019-10-31T18:59:38+00:00\" \/>\n\t\t<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/prohoster\" \/>\n\t\t<meta property=\"article:author\" content=\"https:\/\/www.facebook.com\/prohoster\" \/>\n\t\t<!-- All in One SEO -->\n\n","aioseo_head_json":{"title":"\ud83e\udd47P\u00ebr birr\u00ebn nga syri i kimist\u00ebve. Pjesa 4 | ProHoster","description":"P\u00ebrsh\u00ebndetje, %username%. Pjesa e tret\u00eb e ciklit tim mbi birr\u00ebn n\u00eb Habra doli m\u00eb pak e dukshme se ato t\u00eb m\u00ebparshme - sipas koment\u00ebve dhe vler\u00ebsimeve, k\u00ebshtu q\u00eb ndoshta p\u00ebrmendjet e mia i kam lodhur disi. Por sepse \u00ebsht\u00eb logjike dhe e nevojshme p\u00ebr ta p\u00ebrfunduar historin\u00eb mbi p\u00ebrb\u00ebr\u00ebsit e birr\u00ebs, p\u00ebrpara teje \u00ebsht\u00eb pjesa e kat\u00ebrt! Let\u2019s go. Si\u00e7 \u00ebsht\u00eb zakon, n\u00eb fillim do t\u00eb ket\u00eb nj\u00eb histori t\u00eb vog\u00ebl birre.","canonical_url":"https:\/\/prohoster.info\/sq\/blog\/novosti-interneta\/o-pive-glazami-himika-chast-4","robots":"max-image-preview:large","keywords":"","webmasterTools":{"miscellaneous":""},"schema":null,"og:locale":"sq_AL","og:site_name":"ProHoster | \u041a\u0443\u043f\u0438\u0442\u044c \u043d\u0430\u0434\u0435\u0436\u043d\u044b\u0439 \u0445\u043e\u0441\u0442\u0438\u043d\u0433 \u0434\u043b\u044f \u0441\u0430\u0439\u0442\u043e\u0432 \u0441 \u0437\u0430\u0449\u0438\u0442\u043e\u0439 \u043e\u0442 DDoS, VPS VDS \u0441\u0435\u0440\u0432\u0435\u0440\u044b","og:type":"article","og:title":"\ud83e\udd47\u041e \u043f\u0438\u0432\u0435 \u0433\u043b\u0430\u0437\u0430\u043c\u0438 \u0445\u0438\u043c\u0438\u043a\u0430. \u0427\u0430\u0441\u0442\u044c 4 | ProHoster","og:description":"\u041f\u0440\u0438\u0432\u0435\u0442, %username%. \u0422\u0440\u0435\u0442\u044c\u044f \u0447\u0430\u0441\u0442\u044c \u043c\u043e\u0435\u0433\u043e \u0446\u0438\u043a\u043b\u0430 \u043e \u043f\u0438\u0432\u0435 \u043d\u0430 \u0425\u0430\u0431\u0440\u0435 \u0432\u044b\u0448\u043b\u0430 \u043c\u0435\u043d\u0435\u0435 \u043f\u0440\u0438\u043c\u0435\u0442\u043d\u043e\u0439, \u0447\u0435\u043c \u043f\u0440\u0435\u0434\u044b\u0434\u0443\u0449\u0438\u0435 \u2014 \u0441\u0443\u0434\u044f \u043f\u043e \u043a\u043e\u043c\u043c\u0435\u043d\u0442\u0430\u0440\u0438\u044f\u043c \u0438 \u0440\u0435\u0439\u0442\u0438\u043d\u0433\u0443, \u0442\u0430\u043a \u0447\u0442\u043e, \u043d\u0430\u0432\u0435\u0440\u043d\u043e\u0435, \u044f \u0443\u0436\u0435 \u043d\u0435\u0441\u043a\u043e\u043b\u044c\u043a\u043e \u0443\u0442\u043e\u043c\u0438\u043b \u0441\u0432\u043e\u0438\u043c\u0438 \u0440\u0430\u0441\u0441\u043a\u0430\u0437\u0430\u043c\u0438. \u041d\u043e \u043f\u043e\u0441\u043a\u043e\u043b\u044c\u043a\u0443 \u0437\u0430\u043a\u043e\u043d\u0447\u0438\u0442\u044c \u0438\u0441\u0442\u043e\u0440\u0438\u044e \u043e \u043a\u043e\u043c\u043f\u043e\u043d\u0435\u043d\u0442\u0430\u0445 \u043f\u0438\u0432\u0430 \u043b\u043e\u0433\u0438\u0447\u043d\u043e \u0438 \u043d\u0435\u043e\u0431\u0445\u043e\u0434\u0438\u043c\u043e, \u043f\u0435\u0440\u0435\u0434 \u0442\u043e\u0431\u043e\u0439 \u2014 \u0447\u0435\u0442\u0432\u0451\u0440\u0442\u0430\u044f \u0447\u0430\u0441\u0442\u044c! 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