Yuav ua li cas mus ua qab zib npias nyob hauv tsev?

Ntawm cov hoob kawm, koj muaj peev xwm yuav no foamy haus nyob rau hauv tej lub tsev loj los yog txawm - nyob rau hauv ib tug nyob ze Tub Ntsuag. Tsis tas li ntawd zoo npias - thaum nws tseem ciaj sia, nyob rau hauv tej, los ntawm lub thoob. Tab sis txawm zoo: brewed nyob rau hauv tsev, ua nws tus kheej zib ntab npias. Nws muaj ib tug tseem tsw nrog ib tug kov ntawm bitterness, nplua nuj amber xim. Kom nws zoo tshaj plaws haum ob classic ntawm ntau yam zib ntab - floral thiab buckwheat. Thiab paub yuav ua li cas mus ua qab zib npias nyob rau hauv ancient lub sij hawm nyob rau hauv ntau qhov chaw ntawm lub ntiaj teb no. Nws mus txog rau peb mas Polish thiab German daim ntawv qhia. Muaj nws ua noj ua haus secrets ntawm no haus dej, thiab nyob rau hauv Russia.

Ib me ntsis me ntsis txog ua noj ua haus technology

Raws li cov kev cai hauv tsev zib ntab npias yuav tsum tig Amber, muaj ib tug maj floral aroma nrog ib tug hint ntawm hops. Cov haus dej yog paub rau lush ua npuas ncauj iab aftertaste. Nyob rau hauv dav dav, lub saj yog ib qhov nyuaj los sib piv nrog rau lwm cov hom npias: nws yog zoo tsim nyog ib zaug?

Tam sim ntawd nws yuav tsum tau muab sau tseg tias dej haus ntau lawm technologies txawv los ntawm lub classic daim ntawv qhia txog malt. Txoj kev ua noj ua haus yog txawv los ntawm cov pa brewing ntau dua simplicity, txij li thaum nws tsis yuav tsum tau lub saccharification ntawm malt, uas yog feem ntau tsis siv nyob rau hauv lub formulation. Eliminates qhov no yuav tsum tau khaws cov nqaim kub tej yam kev mob thaum lub sij hawm tus txheej txheem. Debate txog seb qhov no yuav tsum tau ntshai li npias haus tsis malt, brushed ib sab. Koj muaj peev xwm hu rau qhov kawg khoom nyob rau hauv lub qub txoj kev, "mead", thiab zib ntab wort - "zoo-pub". Incidentally, lub hauv qab no-piav daim ntawv qhia yog tsim los ntawm lub tshuab npaj nyob rau hauv lub chaw ua hauj lwm ntawm lub mead, uas tau sau Ciesielski xib fwb nyob rau hauv 1906.

Daim ntawv qhia rau niam npias. cov khoom xyaw

liter paj zib mu (los yog buckwheat), ib lub thoob ntawm dej (8 litres), 10 grams ntawm hops (nrog acidity ntawm 4.5%), 5 g ntawm npias poov xab (fermenting) nram qab no cov khoom xyaw, peb yuav tsum tau los npaj nws.

Lub tswv yim seasoned

Desirably polzovat svezherazlity floral, buckwheat zib ntab. Sugared khoom yuav siv tau tsuas yog rau cov neeg uas ntseeg nyob rau hauv lawv cov brewing txawj: nrog lawv yuav tsum tau tshwj xeeb tuav thiab kev txawj ntse ntawm lub intricacies comprehended rau lawv tus kheej kev. Ib tug xov tooj ntawm hops coj yuav yog nyob ntawm seb bitterness uas koj xav kom tau txais. Yog hais tias koj tsis muaj kev txawj ntse nyob rau hauv brewing, ces ua rau los ntawm daim ntawv qhia, thiab bitterness yuav tig me ntsis qis dua qhov nruab nrab. Poov xab noj xwb npias, raws li cov ci thiab dej embodiments yuav tau ua es tsis txhob ntawm npias brewed npias. Yeej, sab saum toj-fermented poov xab thiab yuav hloov lub "hauv qab", tab sis nyob rau hauv cov ntaub ntawv no koj yuav tsum ua kom lub kub nyob rau hauv ib tug nruj ntau yam ntawm 5 rau 16 degrees Celsius.

Thiab hais tias yuav tsum tsis txhob kis tau rau txawv teb chaws microbes, nws yog tsim nyog rau tag nrho cov cuab yeej nrog daim ntawv Tuition Waiver ntawm pre-sterilized nrog boiling dej. Nws yuav tsum tau nco ntsoov tias twb txawv teb chaws kab mob muaj ib tug tsis ntxim rau cov fermentation txheej txheem. Lub saj ntawm lub haus yuav tau tom mus rau lub xaiv ua noj ua haus cov zib ntab thiab tus naj npawb ntawm hops siv (ua ntau npaum ntawm no tivthaiv, koj ua npaum li cas bitterness thiab vice versa).

Yuav ua li cas mus ua qab zib npias nyob rau hauv tsev: thawj theem

Cov txheej txheem nws tus kheej yog tsis heev tham thiab yuav tsum tau tshwj tsis yog tias ua siab ntev thiab kev saib xyuas. Lub allotted nyob rau hauv ua noj ua haus thawv ntim dej (tib yam yim litres). Nws yuav tsum tau rhaub, thiab xwb ces yuav ua kom paub koj niam. Cov sib tov yog meej kneaded; raws li ib tug tshwm sim ntawm manipulation yuav tsum tau txais ib tug homogeneous loj. Nws lub tiaj yog cim nyob rau sab nraum phab ntsa ntawm lub lauj kaub, thiab pib lub sij brewing. Nws yuav kav ib tug tag nrho teev, thiab lub hau ntawm lub tib lub sij hawm yuav qhib. Tsis txhob hnov qab mus tshem tawm cov npaus: koj qhob zib ntab npias tsis muaj cov manipulations yuav tig pos huab, nrog ib tug coj txawv txawv aftertaste, thiab kuj muaj peev xwm sai sai deteriorate. Nyob rau hauv hauv paus ntsiab lus, brewing ntawm no theem yog dog dig zoo li tus kub jam.

Kauj ruam thib ob plhaw

Rau 60 feeb koj niam npias inevitably rhaub. Lub volume yuav tsum tau supplemented nrog dej, Refilling nws mus rau tus thawj (thiab ib daim ntawv rau ntawm lub lauj kaub) theem. Thaum lub topping li yog nqa vsypanie hops. Lub hauv paus rau npias tov zoo, thiab cov txheej txheem ntxiv rau lwm 60 feeb. Thaum lub sij hawm no lub ua npuas ncauj yuav tsuas yuav muab tshem tawm nyob rau hauv thawj ib nrab teev.

Kauj ruam 3 №

Qhov tseem ceeb tshaj txoj cai ntawm yuav ua li cas mus ua qab zib npias - nws sai txias nyob rau thaum xaus ntawm ua noj ua haus. Thiab qhov kub ntawm lub haus rau 100 degrees yuav tsum raug txo kom txog 20. Tom tsev, qhov uas yooj yim txoj kev uas yuav xyuas kom meej ostuzhennoy ntsw pots nyob rau hauv cov daus, yog tias lub tsev hais plaub ntawm lub caij ntuj no, thiab koj nyob hauv ib lub private tsev. Los yog - ib tug pre-ntaus da dej nyob qhov twg ntxiv faib dej khov, ib tug khov nyob rau hauv lub freezer.

Tsis ntev los no cov kev siv zog rau txoj kev mus rau kev vam meej

Ces niam npias yog poured mus rau hauv ib tug haum thawv nyob rau hauv lub fermentation tsev. Piv txwv li, nyob rau hauv ib tug loj iav raj mis. Cov kua yuav tsum tau ua tib zoo protsezhena. Raws li lub taub lim yog feem ntau siv rau ntau ntau khaubncaws sab nraud povtseg ntawm muaj menyuam tsis taus gauze. Nyob rau hauv ib lub nkoj qab thus backfilled nrog poov, do tus txheem ntawm lub thawv, thiab nws yog nyob rau hauv ib tug nruj nreem kaw daim ntawv no yog ntxuav nyob rau hauv ib tug maub thiab sov qhov chaw rau ib lub lim tiam. Qhov kub nyob rau hauv lub chav tsev txhua lub sij hawm yuav tsum tsis txhob poob rau hauv qab no 23-24 Celsius. Nws tseem yog ntshaw kom tshem tawm cov tseem drafts.

Tej lub sij hawm muaj rau tso gases tsim thaum lub sij hawm fermentation. Yog hais tias koj tsis xav kom mess nyob ib ncig ntawm nrog nws (raws li nyob rau hauv thaum ntxov hnub lawd lub hau xav tau 5-6 lub sij hawm ib hnub twg), Saib xyuas kom nruab ib lub dej cuab. Cov Brewers cam hais tias thaum nws yog siv hauv tsev zib ntab npias muaj ib tug ntau me, tus saj thiab aroma ntawm nws ntau npaum li cas qab ntxiag thiab qab zib.

Thaum cov yam haus Dobrodiy mus rau lub kev kawm lub xeev, nws yog cov fwj. Nyob rau hauv txhua tus ntawm lawv nyob rau hauv pem hauv ntej ntawm lub Bay mus muab zib ntab rau ntawm tus nqi ntawm me nyuam diav ib liter ntawm kua. Tam sim ntawd haus npias yog tsis: nws muaj tsis "siav" nyob rau hauv hwj. Qhov no feem ntau yuav siv sij hawm los ntawm 10 hnub rau ob lub lim piam. Cia cov khoom tiav yuav ua tau nyob rau hauv lub chav tsev, tshwj tsis yog tias txoj kev tsis yog tsim nyog lub Xya hli ntuj thaum tshav kub kub. Tab sis yog hais tias tus npias los muab xis tej yam kev mob (3-16 degrees saum toj no zero), nws yog muaj peev xwm mus khaws nws tsw thiab degree mob mus txog rau lub hlis.

Subtleties thiab nuances

Nyob rau hauv qhov tseeb, qhov kev xyaum - qhov zoo tshaj plaws txoj kev uas yuav kawm tau li cas mus ua qab zib npias nyob rau hauv tsev. Zaub mov txawv feem ntau complemented los ntawm cov txuj lom: cloves, cinnamon sticks, kua txob. Tus nqi ntawm cov zib ntab yog tseem correlated mus saj. Ib tug neeg uas nyiam sweeter, ib co xav bitterness. Tab sis ib co secrets yuav tsum tau ua raws li religiously. Nyob rau hauv kev, lub ntxiv nyob rau hauv lub thib ob theem unboiled dej. Txawm li cas los, Yog hais tias koj siv fwj, koj yuav tsis txhob tsav nws los ntawm lub hwj kais. Tsis tau cov zaub mov txawv teem rau qub neej. Yog hais tias koj ntseeg hais tias nyob rau hauv lub purity ntawm lub ntxiv dej, boiling rau hauv daim ntawv manipulation hla tawm yam xyuam xim.

Yog hais tias koj pib ua noj ua haus hauv tsev zib ntab npias rau lub caij ntuj no, thiab nyob rau hauv koj pov tseg muaj yog tsuas yog nyeem tas zib ntab, koj yuav muab tso rau nws nyob rau hauv rooj plaub los ntawm dissolving siv ib chav da dej. Cia li nco ntsoov nws hais tias nws tsis yog tus kub yog saum toj no 60 Celsius. Kub tshaj tej yam kev mob yuav tua thiab cov kev pab cov zib ntab, thiab nws saj thiab aroma.

Nyob rau hauv lub fermentation yog qhov zoo tshaj plaws los mus siv tsaus ntuj nti iav fwj. Tu siab, nrhiav ib tug 20-liter lub raj mis uas xim av iav yog heev yooj yim. Yog li ntawd hais tias lub tsev Brewers qhwv pob tshab ntim tsaus rags los yog tsuas yog pleev xim rau sab nrauv nto. Incidentally, thaum ntsia rau ib tug npias fermentation yog tsawg kawg yog 20% ntawm lub fwj yuav tsum nyob twj ywm free. Txwv tsis pub npias perekisnet los yog nws thiaj li khob tawm lub cork, txawm cov dej foob yuav cawm tsis tau.

Cov kev pab cuam ntawm koj niam npias

Paub yuav ua li cas ua noj ib tug niam npias, tas yuav mus rau leej twg uas nyiam kom nco ib tug Friday los yog tso zis pint los yog ob tug. Thiab tsis txhob tub nkeeg mus ua nws. Firstly, koj tau txais tus phooj ywg environmentally haus, uas kom meej meej tsis muaj preservatives, dyes thiab hloov. Ob, koj tau txais ib tug npias, tag nrho kom phim koj lub tswv yim ntawm perfection - vim hais tias koj noj nws rau koj los. Peb, qhob zib ntab npias muaj ib tug nyhuv lig rau lub paj hlwb. Thiab cov abundance ntawm stressful lub sijhawm nyob rau hauv lub niaj hnub ntiaj teb xws relaxant khib tsis muaj leej twg nkawd. Plaub, tus los saum ntuj haus normalizes thiab boosts lub metabolic dab nyob rau hauv lub cev, uas muaj teeb meem nyob rau hauv txhua txhua ob tug neeg nyob rau lub ntiaj chaw. Plus eliminates pw ntshawv siab (rau cov uas nws yuav tsum tau ua tsaug hop cones muab kev koom tes nyob rau hauv tus txheej txheem), thiab yuav tsis los mus tuav rawv txhua yam ntawm mob khaub thuas (qhov no yog lub cheeb tsam ntawm lub luag hauj lwm ntawm zib ntab).

Ntawm cov hoob kawm, tag nrho cov no yog muaj tseeb xwb nyob rau hauv lub rooj plaub uas lub npias (xws li tsev thiab zib ntab) siv nyob rau hauv moderation, tsis muaj fanaticism. Txwv tsis pub, tej zaum koj yuav nyob rau hauv cov teeb meem nrog nyhav dhau heev lawm - "npias plab" tau ua ib feature ntawm niaj hnub tug txiv neej. Yog, thiab so kom txaus tsis muaj tus xav hnov-intoxicating haus, koj muaj peev xwm hloov tau. Nyob rau lwm cov tes, yog tias koj haus xwb qhob zib ntab npias, ua ib tug dej koj tsis tau txais. Nws yog tsis zoo li hais tias koj muaj lub sij hawm mus ua noj rau ib tug muaj scale (ua hauj lwm, dhau lawm, yog ib zaug tsim nyog). Yog, thiab rau khaws cia rau hauv lub tiav lawm npias nyob rau hauv lub caij ntawm cov pej xeem yog tsis yog li ntawd ntau npaum li cas. Yog li ntawd brew npias rau kev lom zem thiab txaus siab rau nws nyob rau hauv tshwj xeeb yog ib qho tseem ceeb lub sij hawm ntawm nws lub neej. Nrog rau qhov no haus dej tej so yuav muaj zog thiab qab zib, thiab cov hnub so - ntau nco thiab tso dag tso luag. Nws yog tsuas ib qho tseem ceeb ua raws li hauv daim ntawv qhia thiab tsis phem quav dej caw.