{"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\/news\/o-pive-glazami-himika-chast-4","title":{"rendered":"P\u00ebr birr\u00ebn nga k\u00ebndv\u00ebshtrimi i nj\u00eb kimisti. 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 kimisti. 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>I tret\u00eb<\/noindex> Pjesa e ciklit tim p\u00ebr birr\u00ebn n\u00eb Habr\u00eb doli m\u00eb pak e dukshme se sa ato t\u00eb m\u00ebparshmet \u2014 gjykim bazuar n\u00eb komentet dhe vler\u00ebsimin, k\u00ebshtu q\u00eb ndoshta tashm\u00eb e kam lodhur pak me tregimet e mia. Por, pasi q\u00eb \u00ebsht\u00eb logjike dhe e nevojshme t\u00eb p\u00ebrfundoj historin\u00eb mbi komponent\u00ebt e birr\u00ebs, para teje \u00ebsht\u00eb pjesa e kat\u00ebrt!<\/p>\n<p>Le t\u00eb shkojm\u00eb.<br \/>\n<noindex><a rel=\"nofollow\" name=\"habracut\"><\/a><\/noindex><br \/>\nSi zakonisht, fillimi do t\u00eb jet\u00eb nj\u00eb histori e vog\u00ebl rreth birr\u00ebs. Dhe k\u00ebt\u00eb her\u00eb do t\u00eb jet\u00eb mjaft serioze. Do t\u00eb jet\u00eb nj\u00eb histori, shum\u00eb n\u00eb m\u00ebnyr\u00eb indirekte \u2014 por q\u00eb e ka lidhjen me Fitoren e Madhe, t\u00eb arritur nga st\u00ebrgjysh\u00ebrit tan\u00eb n\u00eb vitin 1945. Dhe p\u00ebrkund\u00ebr spekulimeve t\u00eb ndryshme dhe budallall\u00ebqeve \u2014 jam krenar p\u00ebr k\u00ebt\u00eb fitore.<\/p>\n<p>Pa u thelluar shum\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, ndoshta duket e \u00e7uditshme, por prodhimi i birr\u00ebs gjat\u00eb Luft\u00ebs s\u00eb Dyt\u00eb Bot\u00ebrore nuk u ndal plot\u00ebsisht, ndon\u00ebse volumet e prodhimit u reduktuan ndjesh\u00ebm. Arsyeja e reduktimit \u00ebsht\u00eb e qart\u00eb: n\u00eb nj\u00eb koh\u00eb t\u00eb v\u00ebshtir\u00eb p\u00ebr vendin, k\u00ebrkoheshin resurse t\u00eb konsiderueshme \u2014 si njer\u00ebzore, ashtu edhe ushqimore dhe teknike.<\/li>\n<li>Disa brewery filluan t\u00eb prodhojn\u00eb biskota. Shum\u00eb fabrike birre sovjetike, si\u00e7 pritej, u kthyen n\u00eb prodhimin e produkteve m\u00eb t\u00eb r\u00ebnd\u00ebsishme n\u00eb koh\u00eb lufte. P\u00ebr shembull, fabrik\u00ebs s\u00eb Leningradit \u00abStepan Razin\u00bb nga ministri i at\u00ebhersh\u00ebm i industris\u00eb ushqimore, shoku Zotov, iu vendos nj\u00eb norm\u00eb prodhimi biskotash prej 200 ton\u00eb n\u00eb muaj. Pak m\u00eb par\u00eb, e nj\u00ebjta \u00abStepan Razin\u00bb s\u00eb bashku me disa brewery t\u00eb tjera t\u00eb m\u00ebdha mori urdh\u00ebr p\u00ebr t\u00eb ndaluar prodhimin e birr\u00ebs dhe t\u00eb gjitha rezervat e grurit t\u00eb transferohen p\u00ebr tu bluar n\u00eb miell.<\/li>\n<li>N\u00eb rastin e ardhjes s\u00eb fashist\u00ebve n\u00eb Leningrad, planifikohej q\u00eb t\u2019i helmoheshin me birr\u00eb. N\u00eb dhjetor 1941 n\u00eb bodrumet e \u00abStepan Razin\u00bb kishte pak m\u00eb pak se nj\u00eb milion litra birr\u00eb, kryesisht \u00abZhigulevskoe\u00bb. Kjo ishte nj\u00eb pjes\u00eb, q\u00eb quhet, e rezerv\u00ebs strategjike, q\u00eb duhej helmuar, n\u00ebse fashist\u00ebt vinin n\u00eb Leningrad. N\u00eb rast ndonj\u00eb sabota\u017ee, ai q\u00eb duhej t\u00eb merrej me k\u00ebt\u00eb ishte krye-b\u00ebr\u00ebsi i fabrik\u00ebs.<\/li>\n<li>Birr\u00ebn e brejt\u00ebn edhe gjat\u00eb bllokad\u00ebs s\u00eb Leningradit. Fabrika e birr\u00ebs n\u00eb Leningrad \u00abKrasnaja Bavarska\u00bb, 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 birr\u00eb deri n\u00eb festat e majit t\u00eb vitit 1942, duke siguruar k\u00ebshtu nj\u00eb got\u00eb me pije t\u00eb shkumzueshme p\u00ebr t\u00eb gjith\u00eb banor\u00ebt e Leningradit. Pjesa e nj\u00eb ngarkese t\u00eb caktuar u derdh manualisht nga punonj\u00ebsit e fabrik\u00ebs, pasi n\u00eb fabrik\u00eb nuk kishte elektricitet p\u00ebr tre muaj.<\/li>\n<li>Dita e par\u00eb e Fitores u festua po ashtu edhe me birr\u00eb. M\u00eb 9 maj 1945, fitorja mbi fashizmin u festua n\u00eb t\u00eb gjith\u00eb vendet: si n\u00eb BS, ashtu edhe n\u00eb vendet evropiane ku ende kishte forca tona. Disa, sigurisht, e sh\u00ebnuan ngjarjen e madhe me vodka, nd\u00ebrsa disa me birr\u00eb: n\u00eb ve\u00e7anti, ushtar\u00ebt e Ushtris\u00eb Ruse q\u00eb ndodheshin at\u00ebher\u00eb n\u00eb \u00c7ekosllovaki e festuan fitoren me birr\u00ebn lokale (shihni fotografin\u00eb 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 Wehrmacht-in. Kjo ndodhte, sigurisht, jo me d\u00ebshir\u00ebn e pronar\u00ebve t\u00eb fabrik\u00ebs: gjat\u00eb okupimit fashist, prodhimi kaloi n\u00ebn menaxhimin e gjerman\u00ebve, t\u00eb cil\u00ebt e vendos\u00ebn atje prodhimin e birr\u00ebs p\u00ebr ushtar\u00ebt nazist\u00eb. 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 ngarkesat shp\u00ebrndaheshin mes forcave gjermane t\u00eb stacionuara n\u00eb ato zona.<\/li>\n<li>Birra p\u00ebr nazist\u00ebt b\u00ebhej nga hebrenjt\u00eb. E \u00e7uditshme \u00ebsht\u00eb se: p\u00ebr funksionimin e fabrik\u00ebs ishte p\u00ebrgjegj\u00ebs inxhinieri nga SS, Joachim Lochbiller, i cili, pavar\u00ebsisht rregullave t\u00eb njohura at\u00ebher\u00eb, jo vet\u00ebm q\u00eb t\u00ebrhiqte hebrenjt\u00eb n\u00eb prodhimin e birr\u00ebs, por gjithashtu aktivisht i mbronte ata nga t\u00eb tjer\u00ebt n\u00eb SS. N\u00eb nj\u00eb moment ai madje paralajm\u00ebroi mb\u00ebshtet\u00ebsit e tij se u kanosej vdekja dhe duhej t\u00eb iknin. N\u00eb Shtator 1943, an\u00ebtar\u00ebt e SS erdh\u00ebn n\u00eb fabrik\u00eb dhe arrestuan t\u00eb gjith\u00eb hebrenjt\u00eb, duke i akuzuar p\u00ebr helmimin e birr\u00ebs. T\u00eb dergjturit u ngarkuan n\u00eb nj\u00eb tren, por gjat\u00eb rrug\u00ebs disa nga pengjet arrit\u00ebn t\u00eb hidhnin jasht\u00eb: mes atyre q\u00eb p\u00ebrfundimisht shp\u00ebtuan nga nazist\u00ebt ishin edhe pronar\u00ebt origjinal\u00eb t\u00eb fabrik\u00ebs s\u00eb birr\u00ebs Lida - Mark dhe Semen Pupko.<\/li>\n<li>Pjesa e okupuar e Gjermanis\u00eb prodhonte birr\u00eb p\u00ebr BS. Klient\u00ebt e till\u00eb ishin Grupi i forcave sovjetike n\u00eb Gjermani. Ka ruajtur etiketat n\u00eb gjuh\u00ebn ruse t\u00eb k\u00ebsaj birre. Sa kushtonte kjo birr\u00eb, kujt i sh\u00ebrbente dhe sa e shijshme ishte - k\u00ebto fakte historia, fatkeq\u00ebsisht, i hesht.<br \/>\n <img decoding=\"async\" alt=\"P\u00ebr birr\u00ebn nga k\u00ebndv\u00ebshtrimi i nj\u00eb kimisti. Pjesa 4\" src=\"\/wp-content\/uploads\/2019\/05\/a2b8af19aa265ca49847f7beb27cedd6.jpeg\" style=\"display:block;margin: 0 auto;\" \/><\/li>\n<li>Midis tmer\u00ebve ushtarake kishte edhe pajisje pivojshme gjermane. N\u00eb kuad\u00ebr t\u00eb d\u00ebmshp\u00ebrblimit p\u00ebr d\u00ebm t\u00eb shkaktuar nga Gjermania naziste dhe aleat\u00ebt e saj, Bashkimit Sovjetik iu dha, p\u00ebrve\u00e7 t\u00eb tjerash, pajisja e nj\u00eb fabrike t\u00eb madhe pivojsh n\u00eb Berlin. Kjo pajisje trofe \u00ebsht\u00eb instaluar n\u00eb fabrik\u00ebn e birr\u00ebs Stepan Razin. Nj\u00eb pajisje t\u00eb ngjashme trofe fitoi edhe fabrika e birr\u00ebs n\u00eb Kamovnik.<br \/>\n <img decoding=\"async\" alt=\"P\u00ebr birr\u00ebn nga k\u00ebndv\u00ebshtrimi i nj\u00eb kimisti. Pjesa 4\" src=\"\/wp-content\/uploads\/2019\/05\/ae2f4102ee1ec473ac20e4037a231c43.jpeg\" style=\"display:block;margin: 0 auto;\" \/><\/li>\n<li>Pas Luft\u00ebs s\u00eb Dyt\u00eb Bot\u00ebrore, u miratua nj\u00eb standard p\u00ebr birr\u00ebn, i cili vazhdon t\u00eb jet\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 fundin e shekullit XX, pas s\u00eb cilit u z\u00ebvend\u00ebsua me nj\u00eb standard m\u00eb t\u00eb ri, edhe pse jo modern. P\u00ebr k\u00ebt\u00eb do t\u00eb flasim ndaras.<\/li>\n<\/ul>\n<p>\nTani le t\u00eb kthehemi te p\u00ebrb\u00ebr\u00ebsit tan\u00eb. Mbetur vet\u00ebm nj\u00eb, dhe ai \u00ebsht\u00eb - <\/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. Nd\u00ebrsa n\u00eb realitet, ato jan\u00eb n\u00eb \u00e7do birr\u00eb. Dhe ato nuk e p\u00ebrkeq\u00ebsojn\u00eb aspak shijen, cil\u00ebsin\u00eb, apo vler\u00ebn e pijes - thjesht zbulojn\u00eb disa nga karakteristikat e saj. Do t\u00eb mundohemi t\u00eb kuptojm\u00eb m\u00eb mir\u00eb p\u00ebr shtesat m\u00eb t\u00eb njohura, dhe m\u00eb pas do t\u00eb flasim n\u00eb detaje mbi nevoj\u00ebn dhe panevoj\u00ebn e tyre.<\/p>\n<ul>\n<li>P\u00ebrb\u00ebr\u00ebsi m\u00eb i njohur midis brewereve, i cili nuk \u00ebsht\u00eb n\u00eb list\u00ebn e p\u00ebrb\u00ebr\u00ebsve t\u00eb detyruesh\u00ebm, quhet \"p\u00ebrb\u00ebr\u00ebsi jo malt\u00eb\" - k\u00ebto jan\u00eb kokra q\u00eb nuk kan\u00eb kaluar faz\u00ebn e germinacionit, pra nuk jan\u00eb b\u00ebr\u00eb malte. Kjo mund t\u00eb jet\u00eb gruri, orizi ose misri. M\u00eb shpesh hasen misri dhe orizi, shpesh n\u00eb form\u00ebn e pluhurit ose produkteve t\u00eb tjera. Shkaku \u00ebsht\u00eb i thjesht\u00eb: ato jan\u00eb burim i lir\u00eb i sheqernave t\u00eb thjeshta q\u00eb nevojiten p\u00ebr fermentimin e gazit dhe alkoolit nga maja, dhe pra - nj\u00eb m\u00ebnyr\u00eb p\u00ebr t\u00eb rritur forc\u00ebn e pijes. Misri shpesh ndodhet n\u00eb p\u00ebrb\u00ebrjen e birrave masive amerikane (ndonj\u00ebher\u00eb e quajn\u00eb si maiz), nd\u00ebrsa orizi - n\u00eb p\u00ebrb\u00ebrjen e birrave aziane, e cila \u00ebsht\u00eb logjike: SHBA b\u00ebn rritjen e madhe t\u00eb misrit, nd\u00ebrsa vendet aziane e rrisin orizin. Orizi dhe misri i japin birr\u00ebs nj\u00eb \u00ebmb\u00eblsi karakteristike, q\u00eb \u00e7do konsumator e v\u00ebren. Po ashtu, p\u00ebrdoret gjithashtu gruri i pamaltuar: kjo \u00ebsht\u00eb nj\u00eb nga p\u00ebrb\u00ebr\u00ebsit p\u00ebr p\u00ebrgatitjen e birr\u00ebs me grur\u00eb. N\u00eb t\u00eb v\u00ebrtet\u00eb, p\u00ebrb\u00ebr\u00ebsit q\u00eb gjenden 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 p\u00ebrb\u00ebr\u00ebs shtes\u00eb q\u00eb shpesh gjendet n\u00eb birr\u00eb. Ai p\u00ebrdoret shpesh n\u00eb prodhimin e llojeve t\u00eb forta: shtimi i sheqerit u jep majave ushqim t\u00eb thjesht\u00eb 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: si shurup misri, melas\u00eb maltose, etj. Mund t\u00eb p\u00ebrdoret gjithashtu mjalti, por at\u00ebher\u00eb prodhimi do t\u00eb b\u00ebhet shum\u00eb i shtrenjt\u00eb. Ndonj\u00ebher\u00eb p\u00ebrdoret gjithashtu ngjyra natyrale: karamelet e sheqerit (E150), q\u00eb n\u00eb thelb p\u00ebrfaq\u00ebson karamelin e sheqerit. N\u00ebse e sheh n\u00eb shishe E150<b>a<\/b> \u2014 relaksohu, sepse ai \u00ebsht\u00eb sheqeri i karamelizuar m\u00eb natyral q\u00eb mund t\u00eb hahet me luge. Me E150b, E150c dhe E150d \u2014 nuk jan\u00eb kaq natyral\u00eb, por megjithat\u00eb askush nuk do t'i shtoj\u00eb m\u00eb shum\u00eb se 160 mg\/kg t\u00eb pesh\u00ebs trupore t\u00eb atij q\u00eb po pi birr\u00ebn.<\/li>\n<li>Le t\u00eb rr\u00ebzojm\u00eb nj\u00eb nga mite: gjat\u00eb prodhimit t\u00eb birr\u00ebs, praktikisht nuk p\u00ebrdoren ngjyra artificiale kimike dhe konservues, \u00ebsht\u00eb mjaft e mjaftueshme me p\u00ebrb\u00ebr\u00ebs natyral\u00eb dhe produktet e fermentimit t\u00eb tyre, si dhe me procedurat teknologjike t\u00eb p\u00ebrfunduara (p\u00ebr k\u00ebto m\u00eb von\u00eb). Pse t\u00eb shpenzoni p\u00ebr kimikate shtes\u00eb dhe t\u00eb detyroheni t'i sh\u00ebnoni ato n\u00eb p\u00ebrb\u00ebrje, kur gjith\u00e7ka mund t\u00eb b\u00ebhet me recet\u00eb? Por megjithat\u00eb, n\u00ebse gjeni lloje t\u00eb lira t\u00eb birr\u00ebs \u201cfrutash\u201d (me \u201climon\u201d, \u201cme shalqi\u201d dhe t\u00eb tjera) \u2014 at\u00ebher\u00eb kjo p\u00ebrzierje realmente ka edhe aromatizues dhe ngjyra, por mua m\u00eb v\u00ebshtir\u00eb se mund ta quaj birr\u00eb. Gjithashtu, n\u00eb birr\u00eb mund t\u00eb shtohet acid askorbik (E300), i cili formalisht nuk \u00ebsht\u00eb nj\u00eb kimikat sintetik, por nj\u00eb produkt fermentimi (po, po, k\u00ebshtu e sintetizojn\u00eb). Shtimi i acidit askorbik rrit q\u00ebndres\u00ebn e birr\u00ebs ndaj drit\u00ebs dhe oksigjenit \u2014 dhe madje e lejon t\u00eb derdhim birr\u00ebn n\u00eb shishe transparente (p\u00ebr k\u00ebt\u00eb \u2014 m\u00eb von\u00eb, por mund t\u00eb kujtojm\u00eb tashm\u00eb Miller dhe Corona).<\/li>\n<li>N\u00eb lloje specifike birre, prodhuesi mund t\u00eb p\u00ebrdor\u00eb shtesa shum\u00eb t\u00eb ndryshme: karafila, kardamom, anis, l\u00ebkur\u00eb portokalli, piper, pur\u00e9 frutash ose vet\u00eb fruta dhe shum\u00eb gj\u00ebra t\u00eb tjera. T\u00eb gjitha k\u00ebto kan\u00eb p\u00ebr q\u00ebllim t'i japin birr\u00ebs karakteristika shtes\u00eb t\u00eb shijes, arom\u00ebs dhe dukjes. Qershia, mjedra, matja \u2014 t\u00eb gjitha k\u00ebto n\u00eb form\u00eb natyrale gjithashtu mund t\u00eb gjenden n\u00eb nj\u00eb en\u00eb me birr\u00eb q\u00eb fermentohet. K\u00ebto p\u00ebrb\u00ebr\u00ebs i p\u00eblqejn\u00eb ve\u00e7an\u00ebrisht prodhuesve belg\u00eb 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 krijimin e birr\u00ebs n\u00eb stilin tradicional gjerman goze \u2014 nj\u00eb ale t\u00eb aciduluar gruri, n\u00eb prodhimin e t\u00eb cilit p\u00ebrdoren gjithashtu koriand\u00ebr dhe acid laktik (si produkt i fermentimit laktik). Ky stil, p\u00ebr t\u00eb cilin, q\u00ebllimisht, ka rreth nj\u00eb mij\u00eb vjet, \u00ebsht\u00eb dy her\u00eb m\u00eb i vjet\u00ebr se i famshmi \"Ligji i past\u00ebrtis\u00eb s\u00eb birr\u00ebs\", p\u00ebr t\u00eb cilin do t\u00eb flasim pak m\u00eb von\u00eb. P\u00ebr m\u00eb tep\u00ebr, shtimi i krip\u00ebs rrit koncentrimin e natriumit dhe klorideve \u2014 kujtojm\u00eb Pjes\u00ebn 1, ku u fol p\u00ebr ujin dhe vetit\u00eb e k\u00ebtyre jonve.<\/li>\n<li>Disa brewery kan\u00eb arritur t\u00eb p\u00ebrdorin p\u00ebrb\u00ebr\u00ebs shum\u00eb specifik\u00eb: k\u00ebrpudha, l\u00ebkur\u00eb druri, dente, tinta qenushi dhe madje \"shitur e balen\u00ebs\" \u2014 nj\u00eb mas\u00eb q\u00eb formohet n\u00eb stomakun e balenave.<\/li>\n<\/ul>\n<p>\nNga vetja dua t\u00eb them: formalisht, birra pa p\u00ebrb\u00ebr\u00ebs nuk ekziston. Edhe sepse \u00ebsht\u00eb e nevojshme p\u00ebr t\u00eb p\u00ebrgatitur ujin, p\u00ebr t\u00eb zbutur p\u00ebrb\u00ebrjen minerale dhe pH-n\u00eb e saj. Dhe k\u00ebto jan\u00eb \u2014 p\u00ebrb\u00ebr\u00ebs. edhe sepse \u00ebsht\u00eb e nevojshme t\u00eb p\u00ebrdoren gaz \u2014 p\u00ebr t\u00eb cilin kemi folur. Dhe k\u00ebto jan\u00eb \u2014 p\u00ebrb\u00ebr\u00ebs. Por le t\u00eb flasim p\u00ebr at\u00eb se si e kan\u00eb marr\u00eb p\u00ebrb\u00ebr\u00ebsit nga pik\u00ebpamja e ligjit.<\/p>\n<p>Menj\u00ebher\u00eb t\u00eb gjith\u00eb sigurisht do t\u00eb kujtojn\u00eb ligjin m\u00eb t\u00eb njohur t\u00eb birr\u00ebs \u2014 \"Ligji i past\u00ebrtis\u00eb s\u00eb birr\u00ebs\" ose Reinheitsgebot, i cili \u00ebsht\u00eb m\u00eb shum\u00eb se 500 vjet i vjet\u00ebr. Ky ligj \u00ebsht\u00eb aq i njohur, popullor dhe i njohur, saq\u00eb \u00ebsht\u00eb mbuluar me nj\u00eb s\u00ebr\u00eb mitesh dhe keqkuptimesh, t\u00eb cilat shpesh p\u00ebrdoren nga marketer\u00ebt. N\u00eb ve\u00e7anti, shum\u00eb besojn\u00eb se birra \u00ebsht\u00eb vet\u00ebm ajo q\u00eb p\u00ebrcaktohet n\u00eb Reinheitsgebot, dhe gjith\u00e7ka tjet\u00ebr \u00ebsht\u00eb produkt i aktivitetit t\u00eb veshkave t\u00eb nj\u00eb familjeje t\u00eb p\u00ebrkryer t\u00eb k\u00ebrcimtar\u00ebve. Nd\u00ebrkoh\u00eb, ekspert\u00ebt shpesh njohin dob\u00ebsisht se \u00e7far\u00eb \u00ebsht\u00eb shkruar n\u00eb k\u00ebt\u00eb ligj dhe n\u00eb fakt se nga erdhi. Le t\u00eb merremi me k\u00ebt\u00eb.<\/p>\n<ul>\n<li>Ligji \"p\u00ebr past\u00ebrtin\u00eb e birr\u00ebs\" ka m\u00eb shum\u00eb se 500 vjet histori \u2014 ligji bavarez \"p\u00ebr past\u00ebrtin\u00eb e birr\u00ebs\" nga viti 1516 \u00ebsht\u00eb nj\u00eb nga ligjet m\u00eb t\u00eb vjetra n\u00eb prodhimin e ushqimeve. 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 n\u00eb vitin 1351 n\u00eb Erfurt u l\u00ebshua nj\u00eb urdh\u00ebr i brendsh\u00ebm p\u00ebr t\u00eb p\u00ebrdorur vet\u00ebm p\u00ebrb\u00ebr\u00ebs t\u00eb caktuar n\u00eb p\u00ebrgatitjen e birr\u00ebs. Nd\u00ebrsa, autoriteti i Mynihut filloi t\u00eb kontrollonte fabrikat e birr\u00ebs vet\u00ebm n\u00eb vitin 1363, dhe e para her\u00eb q\u00eb u p\u00ebrmend p\u00ebrdorimi i vet\u00ebm i maltit t\u00eb orizit, lupul dhe ujit n\u00eb p\u00ebrgatitjen e birr\u00ebs daton nga viti 1453. N\u00eb at\u00eb koh\u00eb, urdhri i Turingjis\u00eb ishte tashm\u00eb n\u00eb fuqi p\u00ebr gati 20 vjet. Urdhri, i datuar 1434 dhe i l\u00ebshuar n\u00eb Weissensee (Turingji), u gjet n\u00eb mesjet\u00ebn e Runneburgut af\u00ebr Erfurtit n\u00eb vitin 1999.<\/li>\n<li>Versioni i par\u00eb i ligjit nuk rregullonte aq p\u00ebrb\u00ebrjen e birr\u00ebs, sa \u00e7mimin e saj. Urdh\u00ebri i n\u00ebnshkruar nga dukagjin i Bavaris\u00eb Wilhelm VI, fillimisht rregullonte \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 orizit, ujit dhe lupulit. Urdh\u00ebri i duk\u00ebs ishte drejtuar kryesisht p\u00ebr t\u00eb kursyer ushqim. Duke lejuar p\u00ebrdorimin e vet\u00ebm t\u00eb grurit t\u00eb orizit, Wilhelm ndaloi p\u00ebrdorimin e grurit n\u00eb p\u00ebrgatitjen e birr\u00ebs, 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 mungonin maja. por kjo do t\u00eb thot\u00eb se nuk ka asnj\u00eb dobi: gjerman\u00ebt e dinin mir\u00eb p\u00ebr majan\u00eb, por pasi q\u00eb ato ishin larguar nga pijet e gatshme \u2014 n\u00eb ligj as nuk p\u00ebrmendeshin.<\/li>\n<li>Emri i tij modern \u2014 Reinheitsgebot (Kushte p\u00ebr Past\u00ebrtin\u00eb) \u2014 ky kod rregullash e mori krahasimisht s\u00eb fundmi \u2014 rreth nj\u00ebqind vjet m\u00eb par\u00eb. Kjo version, me disa ndryshime, \u00ebsht\u00eb n\u00eb fuqi n\u00eb Gjermani deri sot dhe p\u00ebrb\u00ebhet n\u00eb thelb nga dy pjes\u00eb: nj\u00ebra rregullon prodhimin e lagerave, tjetra \u2014 prodhimin e aleve. Si pasoj\u00eb e liberalizimit t\u00eb tregut t\u00eb brendsh\u00ebm evropian, ligji u miratua n\u00eb t\u00eb drejt\u00ebn evropiane.<\/li>\n<li>Versioni moderne e Rynheitsgebot nuk e pengon importimin e \u00e7do birre n\u00eb territorin gjerman dhe nuk ndalon prodhuesit vendas t\u00eb birr\u00ebs t\u00eb devijojn\u00eb nga ligji. M\u00eb shum\u00eb, ligji rinovohet nga koha n\u00eb koh\u00eb, duke ndjekur tendencat moderne t\u00eb prodhimit t\u00eb birr\u00ebs, edhe pse mbetet relativisht konservator. <\/li>\n<li>Megjithat\u00eb, ligji gjerman ndan birr\u00ebn vendase, e cila \u00ebsht\u00eb prodhuar sipas ligjit t\u00eb birr\u00ebs, nga llojet e tjera: k\u00ebto t\u00eb fundit nuk kan\u00eb t\u00eb drejt\u00eb t\u00eb quhen birra, por as nuk quhen me nj\u00eb em\u00ebr idiot si \"pije birre\".<\/li>\n<li>Pavar\u00ebsisht t\u00eb gjitha kufizimeve ekzistuese dhe konservatorizmit t\u00eb saj, Rynheitsgebot po ndryshon, duke lejuar q\u00eb fabrikat e birr\u00ebs gjermane t\u00eb prodhojn\u00eb birra shum\u00eb t\u00eb larmishme dhe nuk i nxjerr prodhuesit eksperimentues n\u00eb margjin\u00eb. Por edhe me k\u00ebt\u00eb situat\u00eb, shum\u00eb prodhues gjerman\u00eb dhe adhurues t\u00eb birr\u00ebs jan\u00eb, n\u00ebse jo kund\u00ebr ligjit, t\u00eb pakt\u00ebn p\u00ebr ndryshimin e tij.<\/li>\n<\/ul>\n<p>\nK\u00ebshtu jetojn\u00eb n\u00eb Evrop\u00eb dhe n\u00eb Gjermani, ku nj\u00eb t\u00eb quajtur birra \u00ebsht\u00eb prodhuar p\u00ebr nj\u00eb koh\u00eb t\u00eb gjat\u00eb. N\u00eb Belgjik\u00eb, ku gjithashtu jan\u00eb shum\u00eb t\u00eb lir\u00eb me maja dhe nuk ndihen t\u00eb shqet\u00ebsuar p\u00ebr t\u00eb shtuar gjith\u00e7ka n\u00eb birr\u00eb \u2014 n\u00eb p\u00ebrgjith\u00ebsi nuk e shqet\u00ebsohen shum\u00eb. Ata prodhojn\u00eb birra t\u00eb shk\u00eblqyera, t\u00eb cilat shiten n\u00eb t\u00eb gjith\u00eb bot\u00ebn.<\/p>\n<p>Por \u00e7far\u00eb ndodh n\u00eb RF? K\u00ebtu \u00ebsht\u00eb mjaft trishtues.<\/p>\n<p>Sepse n\u00eb RF ka dy ligje, m\u00eb sakt\u00ebsisht \u2014 standarde: GOST 31711-2012, q\u00eb ndalon birr\u00ebn, dhe GOST 55292-2012, q\u00eb ndalon \"pijet birre\". Un\u00eb sinqerisht besoj se legjislator\u00ebt vendas dhe autor\u00ebt e standarteve ruse p\u00ebr prodhimin e birr\u00ebs donin t\u00eb shkruanin versionin e tyre t\u00eb Rynheitsgebot me preferenca dhe dhuna \u2014 por rezultati ishte si gjithmon\u00eb. Le t\u00eb shqyrtojm\u00eb perl\u00ebn kryesore.<\/p>\n<p><b class=\"spoiler_title\">Kjo \u00ebsht\u00eb ajo q\u00eb duhet t\u00eb ket\u00eb n\u00eb birr\u00eb sipas GOST 31711-2012<\/b><img decoding=\"async\" alt=\"P\u00ebr birr\u00ebn nga k\u00ebndv\u00ebshtrimi i nj\u00eb kimisti. Pjesa 4\" src=\"\/wp-content\/uploads\/2019\/05\/f3e6f5945e935bf6ef4922cbeb534157.jpeg\" style=\"display:block;margin: 0 auto;\" \/><br \/>\n<br \/>\n<b class=\"spoiler_title\">this is a beer beverage according to GOST 55292-2012<\/b><img decoding=\"async\" alt=\"P\u00ebr birr\u00ebn nga k\u00ebndv\u00ebshtrimi i nj\u00eb kimisti. 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 fakt, nj\u00eb pij\u00eb birre \u00ebsht\u00eb nj\u00eb birr\u00eb e plot\u00eb, normale, n\u00eb prodhimin e s\u00eb cil\u00ebs \u00ebsht\u00eb p\u00ebrdorur di\u00e7ka p\u00ebrve\u00e7 p\u00ebrb\u00ebr\u00ebsve klasik\u00eb: p\u00ebr shembull, g\u00ebrmadh\u00eb agrumesh, er\u00ebza ose fruta. Dhe k\u00ebshtu, n\u00ebn emrin e \u00e7uditsh\u00ebm \"pij\u00eb birre\", n\u00eb raftet e dyqaneve ka dal\u00eb nj\u00eb birr\u00eb q\u00eb \u00ebsht\u00eb m\u00eb e vjet\u00ebr se t\u00eb gjitha standardet GOST, RF dhe madje edhe Rinhajtsgabot. Shembuj: Hoegaarden \u2014 paraardh\u00ebsi i saj \u00ebsht\u00eb brew n\u00eb fshatin e nj\u00ebjt\u00eb Flemish (tani Belgjika) q\u00eb nga viti 1445, dhe at\u00ebher\u00eb \u00ebsht\u00eb p\u00ebrdorur koriandri dhe g\u00ebrmadh\u00eb portokalli. A \u00ebsht\u00eb e shqet\u00ebsuar Hoegaarden q\u00eb u quajt k\u00ebshtu? Mendoj se nuk i b\u00ebhet von\u00eb. Nd\u00ebrsa konsumatori yn\u00eb i pap\u00ebrgjegjsh\u00ebm, pasi lexon shkrimin n\u00eb shishe, menj\u00ebher\u00eb kalon n\u00eb operacione t\u00eb komplikuara mendore n\u00eb lidhje me nj\u00eb teori t\u00eb globalizmit dhe se \"birra e d\u00ebrgohet n\u00eb m\u00ebnyr\u00eb t\u00eb pav\u00ebrtet\u00eb!\" P\u00ebrsh\u00ebndetje, n\u00eb Rusi Hoegaarden brew n\u00eb vet\u00eb Rusi \u2014 por p\u00ebr k\u00ebt\u00eb m\u00eb von\u00eb.<\/p>\n<p>Pra, n\u00ebse keni par\u00eb n\u00eb \u00e7mim ose etiket\u00eb fjal\u00ebt \"pij\u00eb birre\", di q\u00eb keni p\u00ebrball\u00eb, p\u00ebr shum\u00eb mund\u00ebsi, nj\u00eb birr\u00eb shum\u00eb interesante q\u00eb ia vlen t\u00eb provoni. Vet\u00ebm n\u00ebse shihni p\u00ebrb\u00ebr\u00ebs t\u00eb njohur kimik\u00eb dhe ngjyrues \u2014 at\u00ebher\u00eb keni p\u00ebrball\u00eb nj\u00eb l\u00ebng si \"Garage\", q\u00eb \u00ebsht\u00eb m\u00eb mir\u00eb t\u00eb mos e merrni fare.<\/p>\n<p>Por le t\u00eb shkojm\u00eb m\u00eb tej! Duke qen\u00eb se shkat\u00ebrrimi sovjetik \u2014 ai nuk \u00ebsht\u00eb n\u00eb toalete, por n\u00eb mendje, edhe GOST p\u00ebrpiqet t\u00eb kufizoj\u00eb shum\u00eb rrept\u00ebsisht llojet e birr\u00ebs dhe p\u00ebrb\u00ebrjen e saj. Megjithat\u00eb, ashtu si edhe \"pijat e birr\u00ebs\". Dini, %username%, se:<br \/>\n<img decoding=\"async\" alt=\"P\u00ebr birr\u00ebn nga k\u00ebndv\u00ebshtrimi i nj\u00eb kimisti. Pjesa 4\" src=\"\/wp-content\/uploads\/2019\/05\/efa0c85f0cd4ba64e49a4671fff2fcb6.jpeg\" style=\"display:block;margin: 0 auto;\" \/><br \/>\n<b class=\"spoiler_title\">N\u00eb t\u00eb v\u00ebrtet\u00eb, gjith\u00e7ka \u00ebsht\u00eb akoma m\u00eb e rrept\u00eb<\/b><img decoding=\"async\" alt=\"P\u00ebr birr\u00ebn nga k\u00ebndv\u00ebshtrimi i nj\u00eb kimisti. 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 kimisti. 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 kimisti. 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 kimisti. 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 kimisti. 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 kimisti. Pjesa 4\" src=\"\/wp-content\/uploads\/2019\/05\/0b90920feda1dec18accb247f4e348c6.jpeg\" style=\"display:block;margin: 0 auto;\" \/><br \/>\n<br \/>\nPra, nj\u00eb hap majtas-djathtas \u2014 tentativ\u00eb p\u00ebr t\u00eb ikur, nj\u00eb k\u00ebrcim \u2014 tentativ\u00eb p\u00ebr t\u00eb fluturuar.<\/p>\n<p>M\u00eb vjen v\u00ebshtir\u00eb t\u00eb diskutoj forc\u00ebn dhe thell\u00ebsin\u00eb e k\u00ebtij absurdi, por un\u00eb do t\u00eb p\u00ebrmend vet\u00ebm nj\u00ebsit\u00eb EBC \u2014 ky \u00ebsht\u00eb ngjyra e birr\u00ebs sipas Konvent\u00ebs Evropiane t\u00eb Brewing. Ajo p\u00ebrdoret n\u00eb GOST, megjith\u00ebse e gjith\u00eb bota ka kaluar n\u00eb metod\u00ebn e standardeve t\u00eb referenc\u00ebs m\u00eb t\u00eb re (SRM). Por kjo nuk ka r\u00ebnd\u00ebsi \u2014 vlerat leht\u00eb kthehen nga nj\u00ebra n\u00eb tjetr\u00ebn sipas formul\u00ebs s\u00eb Moreyt: EBC = 1,97 x SRM (sip\u00ebr shkall\u00ebs s\u00eb re EBC) ose EBC = 2,65 x SRM \u2013 1,2 (sip\u00ebr 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\u00ebrve\u00e7 k\u00ebsaj, SRM ndonj\u00ebher\u00eb quhet gjithashtu shkalla e Lovibondit n\u00eb nder t\u00eb shpik\u00ebsit Joseph Williams Lovibond, i cili, duke qen\u00eb nj\u00eb birr\u00ebtar, e shpiku p\u00ebrdorimin e kolorimetrave p\u00ebr t\u00eb karakterizuar ngjyr\u00ebn e birr\u00ebs dhe vet\u00eb shkall\u00ebn. <\/p>\n<p>Pra, duket k\u00ebshtu:<br \/>\n<img decoding=\"async\" alt=\"P\u00ebr birr\u00ebn nga k\u00ebndv\u00ebshtrimi i nj\u00eb kimisti. Pjesa 4\" src=\"\/wp-content\/uploads\/2019\/05\/ef0665019eaeefb94507b0c1be7ae715.jpeg\" style=\"display:block;margin: 0 auto;\" \/><br \/>\nN\u00ebse e ke lexuar dhe par\u00eb me kujdes, %username%, at\u00ebher\u00eb ke kuptuar se gjith\u00e7ka posht\u00eb EBC 31 \u00ebsht\u00eb birr\u00eb e bardh\u00eb, nd\u00ebrsa gjith\u00e7ka sip\u00ebr \u00ebsht\u00eb birr\u00eb e err\u00ebt. K\u00ebshtu q\u00eb:<br \/>\n<img decoding=\"async\" alt=\"P\u00ebr birr\u00ebn nga k\u00ebndv\u00ebshtrimi i nj\u00eb kimisti. Pjesa 4\" src=\"\/wp-content\/uploads\/2019\/05\/9b641d1982df7e3c1ebcfa741a50f92c.jpeg\" style=\"display:block;margin: 0 auto;\" \/><br \/>\n<br \/>\nMe t\u00eb gjith\u00eb respektin, por nj\u00eb klasifikim i till\u00eb \u00ebsht\u00eb marr\u00ebzi, larg realitetit \u2014 por mjaft nga \"krijuesit e termit 'pije birre'. Si mendon, cili nga k\u00ebta dy gota birre p\u00ebrmban birr\u00eb t\u00eb bardh\u00eb?<br \/>\n<img decoding=\"async\" alt=\"P\u00ebr birr\u00ebn nga k\u00ebndv\u00ebshtrimi i nj\u00eb kimisti. Pjesa 4\" src=\"\/wp-content\/uploads\/2019\/05\/a19a52cfad2551d28f7584482e59645c.jpeg\" style=\"display:block;margin: 0 auto;\" \/><br \/>\n<b class=\"spoiler_title\">P\u00ebrgjigja \u00ebsht\u00eb k\u00ebtu<\/b>Majtas Guinness Nitro IPA, djathtas Saldens Pineapple IPA. N\u00eb cans p\u00ebr t\u00eb dy llojet shkruhet \"birr\u00eb e bardh\u00eb\".<br \/>\nBy the way, English Pale Ale (literally: pale English ale) Fuller\u2019s London Pride is considered dark beer according to GOST. I feel like I\u2019m colorblind.<\/p>\n<p>\nDhe p\u00ebr t\u00eb p\u00ebrfunduar bised\u00ebn p\u00ebr p\u00ebrb\u00ebr\u00ebsit dhe para se t\u00eb kalojm\u00eb n\u00eb pjes\u00ebn tjet\u00ebr, ku do flasim p\u00ebr teknologjin\u00eb, le t\u00eb shqyrtojm\u00eb nj\u00eb tjet\u00ebr shkurtim t\u00eb r\u00ebnd\u00ebsish\u00ebm n\u00eb p\u00ebrshkrimin e p\u00ebrb\u00ebrjes dhe cil\u00ebsis\u00eb s\u00eb birr\u00ebs. Ti tashm\u00eb e di p\u00ebr IBU, SRM\/EBC. \u00cbsht\u00eb koha t\u00eb flasim p\u00ebr ABV.<\/p>\n<p>ABV nuk \u00ebsht\u00eb aspak nj\u00eb p\u00ebrpjekje p\u00ebr t\u00eb t\u00eb kujtuar alfabetin kur pas tre litrave vendose t\u00eb lexosh di\u00e7ka \u2014 dhe etiketa doli p\u00ebrpara \u2014 \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 etanolit n\u00eb pije, dhe \"ob.\" nuk \u00ebsht\u00eb nj\u00eb mitologji \"n\u00eb grad\u00eb\", por sakt\u00ebsisht \"n\u00eb volum\". Dhe po \u2014 ekzistojn\u00eb gjithashtu \"grad\u00ebt e fort\u00ebsis\u00eb\" \u2014 masa historike q\u00eb tani askush nuk i p\u00ebrdor, dhe k\u00ebshtu \"birra 4,5 grad\u00eb\" \u00ebsht\u00eb thjesht 4,5% ob. n\u00eb interpretimin e Madh\u00ebsis\u00eb dhe Fuqis\u00eb son\u00eb.<\/p>\n<p><b class=\"spoiler_title\">N\u00ebse je i interesuar p\u00ebr historin\u00eb e grad\u00ebve dhe e respekton D.I. Mendeleevin<\/b>P\u00ebrmbajtja e alkoolit n\u00eb pijet gjithmon\u00eb e ka shqet\u00ebsuar njer\u00ebzve, sidomos kur ka lindur \u00e7\u00ebshtja e kostos. Johann-Georg Tralles \u2014 nj\u00eb fizikant gjerman, i njohur p\u00ebr shpikjen e alkoolmetrit, n\u00eb vitin 1812 shkroi nj\u00eb punim themelor \"Untersuchungen \u00fcber die spezifischen Gewichte der Mischungen ans Alkohol und Wasser\" (\"Hulumtimet mbi peshat specifike t\u00eb p\u00ebrzierjeve t\u00eb alkoolit dhe ujit\").<br \/>\nGrad\u00ebt e Trallesit correspondonin me p\u00ebrqindjen moderne volumetrike t\u00eb alkoolit n\u00eb pije. P\u00ebr shembull, 40 grad\u00eb Tralles do t\u00eb duhej t\u00eb p\u00ebrfaq\u00ebsonte 40% p\u00ebrmbajtje alkooli p\u00ebr v\u00ebllim. Megjithat\u00eb, si\u00e7 tregoi D. I. Mendeleev, ajo q\u00eb Tralles e pranonte si \"alkool\" \u2014 ishte alkooli i past\u00ebr, kurse n\u00eb t\u00eb v\u00ebrtet\u00eb ishte nj\u00eb zgjidhje ujore, ku alkooli pa uj\u00eb ishte vet\u00ebm 88,55%, k\u00ebshtu q\u00eb nj\u00eb pije 40-grad\u00ebshe sipas Tralles pajtohet me 35,42% \"sip\u00ebr Mendeleevit\". K\u00ebshtu, shkenc\u00ebtari rus e zbuloi p\u00ebr her\u00eb t\u00eb par\u00eb n\u00eb bot\u00eb historikisht ndjeshm\u00ebrin\u00eb e kufizuar nga burzhujt e huaj.<\/p>\n<p>N\u00eb vitet 1840, akademiku G. I. Gess p\u00ebr porosi t\u00eb qeveris\u00eb ruse krijoi metoda dhe aparatin p\u00ebr p\u00ebrcaktimin e sasis\u00eb s\u00eb alkoolit n\u00eb ver\u00eb. Para k\u00ebsaj, fort\u00ebsia mathej sipas sistemit t\u00eb Trallesit, si dhe p\u00ebrmes \"djegies\". P\u00ebr shembull, nj\u00eb shumic\u00eb alkooli me uj\u00eb, e cila humbiste gjysm\u00ebn e v\u00ebllimit gjat\u00eb djegies (rreth 38% alkooli), quhej polugar (sipas \"Koleksionit t\u00eb plot\u00eb t\u00eb ligjeve t\u00eb Perandoris\u00eb Ruse\" t\u00eb vitit 1830: \"p\u00ebrcaktohet n\u00eb at\u00eb m\u00ebnyr\u00eb q\u00eb, e derdhur n\u00eb nj\u00eb kapacitet t\u00eb sanksionuar, proba e saj gjat\u00eb djegies t\u00eb humbiste n\u00eb gjysm\u00eb\"). N\u00eb prezantimin e ministrit t\u00eb Financave Kankrin nga viti 1843 u tha se djegia e ver\u00ebs dhe hidrometrat anglez\u00eb nuk ofronin sakt\u00ebsi t\u00eb sasis\u00eb, dhe spiratometri i Trallesit k\u00ebrkonte llogaritje p\u00ebr t\u00eb nxjerr\u00eb fort\u00ebsin\u00eb, prandaj duhej t'i jepeshin sistemit t\u00eb Trallesit nj\u00eb form\u00eb t\u00eb p\u00ebrshtatshme p\u00ebr Rusin\u00eb.<\/p>\n<p>N\u00eb vitin 1847, Gess publikoi librin \"P\u00ebrllogaritja e Alkoolit\", n\u00eb t\u00eb cilin paraqiteshin rregullat p\u00ebr p\u00ebrdorimin e spiratometrit me tabela p\u00ebr p\u00ebrcaktimin e fort\u00ebsis\u00eb dhe proporcioneve t\u00eb hollimit t\u00eb alkoolit. Botimi i dyt\u00eb n\u00eb vitin 1849 gjithashtu p\u00ebrmbante nj\u00eb traktat mbi historin\u00eb dhe teorin\u00eb e matjes s\u00eb fort\u00ebsis\u00eb. Tabelat spiratometrike t\u00eb Gessit kombinonin masat sipas Trallesit me tradit\u00ebn ruse t\u00eb p\u00ebrllogaritjes s\u00eb alkoolit n\u00eb polugar. Spiratometrat e Gessit nuk tregojn\u00eb p\u00ebrmbajtjen e alkoolit, por numrin e gotave t\u00eb ujit me temperatur\u00eb 12,44 \u00b0R (grad\u00eb Reomura, 15,56 \u00b0C), q\u00eb ishte e nevojshme t\u00eb shtohej n\u00eb 100 gota alkooli n\u00eb zhvillim, p\u00ebr t\u00eb marr\u00eb polugarin, i cili p\u00ebrcaktohej si 38% alkooli (ndon\u00ebse edhe k\u00ebtu ka polemika). Nj\u00eb sistem i ngjash\u00ebm p\u00ebrdorej n\u00eb Angli, ku standardi ishte prufi (57,3% alkooli).<\/p>\n<p>N\u00eb p\u00ebrmbledhje, Gess vet\u00ebm sa e nd\u00ebrlikoi gj\u00ebn\u00eb, prandaj faleminderit Dmitri Ivanovi\u00e7, i cili prezantoi konceptin e p\u00ebrqindjeve volumetrike t\u00eb sakta t\u00eb alkoolit.<\/p>\n<p>Q\u00eb nga vjen alkooli \u2014 e kuptojn\u00eb t\u00eb gjith\u00eb: ky \u00ebsht\u00eb produkti kryesor i fermentimit alkolik, dhe prandaj merret nga ushqimi i majas\u00eb \u2014 sheqerit. Sheqeri fillimisht vjen nga malla. Ndonj\u00ebher\u00eb, ndodh q\u00eb sheqeri t\u00eb ket\u00eb mbetur, por maja t\u00eb ket\u00eb vdekur. N\u00eb k\u00ebt\u00eb rast, pjestuesi i birr\u00ebs shton nj\u00eb porcion tjet\u00ebr majash. Por kur d\u00ebshirohet t\u00eb b\u00ebhet birra duksh\u00ebm m\u00eb e fort\u00eb, sheqernat e rikuperuesh\u00ebm n\u00eb l\u00ebng mund t\u00eb mungojn\u00eb, dhe kjo \u00ebsht\u00eb nj\u00eb problem. Shtimi i mallit nuk ka kuptim, pasi proporcioni i llojeve t\u00eb maltit ndikon jo vet\u00ebm n\u00eb alkool \u2014 dhe k\u00ebt\u00eb e kemi diskutuar m\u00eb par\u00eb. Dhe?<\/p>\n<p>Ka dy m\u00ebnyra t\u00eb njohura. M\u00ebnyra e par\u00eb dhe m\u00eb e p\u00ebrdorura: thjesht t'i jap\u00ebsh majave ekstraktin m\u00eb t\u00eb thjesht\u00eb t\u00eb maltit (jo malt!), maltoz\u00eb, mjalt\u00eb ose di\u00e7ka tjet\u00ebr t\u00eb \u00ebmb\u00ebl. N\u00eb llojet e lira, thjesht p\u00ebrdorin sheqer \u2014 pra, saharoza, por at\u00ebher\u00eb rezultati \u00ebsht\u00eb shum\u00eb i \u00ebmb\u00ebl. P\u00ebr t\u00eb mos e tepruar me \u00ebmb\u00eblsin\u00eb e birr\u00ebs, pjestuesi i birr\u00ebs mund t\u00eb p\u00ebrdor\u00eb sirup misri ose dekstroz\u00eb n\u00eb ndonj\u00eb form\u00eb, sepse shtimi i tyre ndikon pak n\u00eb pronat p\u00ebrfundimtare t\u00eb shijes dhe arom\u00ebs. N\u00eb p\u00ebrgjith\u00ebsi, shtoheshin sheqernat e thjesht\u00eb \u2014 fitonim m\u00eb shum\u00eb alkool. Por k\u00ebtu ka nj\u00eb problem tjet\u00ebr.<\/p>\n<p>Kur arrihet nj\u00eb koncentrim i caktuar alkooli, majat nuk e durojn\u00eb dhe vdesin n\u00eb produktet e tyre t\u00eb jet\u00ebs \u2014 jo, ting\u00ebllon mjaft keq, dhe prandaj: deheshin \u2014 gjithashtu ndjenj\u00eb jo e k\u00ebndshme \u2014 p\u00ebr ta th\u00ebn\u00eb shkurt: ndalen s\u00eb punuari, madje dhe vdesin. P\u00ebr t\u00eb shmangur k\u00ebt\u00eb, prodhuesit e birr\u00ebs s\u00eb fort\u00eb p\u00ebrdorin koloni speciale majash. Shpesh, n\u00eb k\u00ebto raste, birr\u00ebz\u00ebve u duhen majat e ver\u00ebs. Por edhe n\u00eb k\u00ebt\u00eb rast, nuk arrin m\u00eb shum\u00eb se 12-13%. Prandaj\u2026<\/p>\n<p>M\u00ebnyra e dyt\u00eb p\u00ebr t\u00eb rritur grad\u00ebn \u2014 \u00ebsht\u00eb rritja e koncentrimit t\u00eb alkoolit p\u00ebrmes heqjes s\u00eb nj\u00eb pjese t\u00eb ujit p\u00ebrmes akullit. K\u00ebshtu, p\u00ebr shembull, prodhohet birra gjermane eisbock. Por realisht, birra mbi 12-13% \u2014 \u00ebsht\u00eb v\u00ebrtet nj\u00eb raritet.<\/p>\n<p>Nj\u00eb pik\u00eb e r\u00ebnd\u00ebsishme: askush nuk do t\u00eb p\u00ebrzihet n\u00eb birr\u00eb me alkool. Kurr\u00eb. S\u00eb pari, kjo do t\u00eb k\u00ebrkonte licenca shtes\u00eb p\u00ebr p\u00ebrdorimin e alkoolit ushqimor, s\u00eb dyti \u2013 e \u00e7an dhe e b\u00ebn birr\u00ebn t\u00eb pasigurt. Pse t\u00eb blejm\u00eb at\u00eb q\u00eb e kemi n\u00eb rezultatin e fermentimit? Po, ndonj\u00ebher\u00eb ndodh q\u00eb birra t\u00eb ket\u00eb nj\u00eb arom\u00eb t\u00eb dukshme alkooli, por kjo \u00ebsht\u00eb pasoj\u00eb e prurjeve t\u00eb specifike t\u00eb eter\u00ebve (e mbani mend bised\u00ebn p\u00ebr eter\u00ebt e nd\u00ebrlikuar?)<\/p>\n<p>P\u00ebr m\u00eb tep\u00ebr, po i d\u00ebrgoj s\u00ebrish rrezatime urrejtjeje standardit rus GOST 31711-2012: <br \/>\n<img decoding=\"async\" alt=\"P\u00ebr birr\u00ebn nga k\u00ebndv\u00ebshtrimi i nj\u00eb kimisti. Pjesa 4\" src=\"\/wp-content\/uploads\/2019\/05\/2bc4bcf9f2c37a1d7f2e149b27d507fa.jpeg\" style=\"display:block;margin: 0 auto;\" \/><br \/>\nPersonalish m\u00eb duket e paqart\u00eb \u201ejo m\u00eb pak se\u201c dhe \u201e+-\u201c \u2013 a do t\u00eb thot\u00eb kjo q\u00eb 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 8.6% \u2013 gjithashtu erdhi nga ky dokument. Prandaj, \u00e7do gj\u00eb m\u00eb e fort\u00eb \u2013 \u00ebsht\u00eb krejt\u00ebsisht e paqart\u00eb. Gjerman\u00ebt qeshin p\u00ebr k\u00ebt\u00eb. N\u00eb p\u00ebrfundim, askush nuk e di dhe p\u00ebrsh\u00ebndetje GNA \u201eVNIIPBiVP\u201c t\u00eb Akademis\u00eb Ruse t\u00eb Bujq\u00ebsis\u00eb \u2013 zhvilluesit t\u00eb standardit.<\/p>\n<p>P\u00ebrfundimisht doli nj\u00eb longread. Mjaft!<\/p>\n<p>Dhe duket se kjo histori e ka lodhur publikun. Prandaj do t\u00eb marr\u00eb nj\u00eb pauz\u00eb, dhe n\u00ebse ndodhet q\u00eb ndiheshin interes p\u00ebr k\u00ebt\u00eb \u2013 her\u00ebn tjet\u00ebr do t\u00eb flasim shkurtimisht p\u00ebr teknologjin\u00eb e Brewing- ut, do t\u00eb zbulojm\u00eb sekretet e birr\u00ebs pa alkool dhe ndoshta do t\u00eb shqyrtojm\u00eb ndonj\u00eb mit tjet\u00ebr. Duke qen\u00eb se nuk jam teknolog, analiza e teknologjis\u00eb do t\u00eb jet\u00eb shum\u00eb p\u00ebr laik\u00ebt, por shpresoj se do t\u00eb mund t\u00eb shpjegoj etapat kryesore dhe pyetje rreth pakove, filtrimit dhe past\u00ebrizimit.<\/p>\n<p>Fat t\u00eb mbar\u00eb, %username%!<\/p>\n<p><img decoding=\"async\" alt=\"P\u00ebr birr\u00ebn nga k\u00ebndv\u00ebshtrimi i nj\u00eb kimisti. 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