Okuqukethwe
Ubhiya obusalungiswa baziswa ngobusha bawo kanye nokunambitheka okumnandi. Ezitolo ezikhethekile namuhla, ungathola imikhiqizo yotshwala yezandla ngezitayela ezahlukahlukene, ezifaka i-IPA, Porter, ne-Staut. Iziphuzo ezinjalo ngokuvamile zifakwa emabhodleleni epulasitiki futhi zivalwe ngokhokho abangangenisi umoya. Okulandelayo, sizobona ukuthi iyini impilo yeshalofu likabhiya osetshenziswayo nokuthi ungathathwa njengendawo yokulondoloza.
Ugcinwa kanjani ubhiya ezindaweni ezidayiswayo
Izitolo zivame ukudayisa ubhiya obufakwe i-pasteurized, obuhlala busha izinyanga eziyisithupha noma ngaphezulu. Emafektri amakhulu, isiphuzo siyashiswa, okuholela ekufeni kwama-microorganisms.
Enye indlela yokukhipha amagciwane ukuhlunga ngokuphelele. Ubhiya udluliswa ohlelweni lwezihlungi ezigcina izinsalela zemvubelo nokunye ukungcola. Ezinye izinhlobo zotshwala obuphezulu aziboli isikhathi eside. Ama-stout aqinile, ama-porters, nama-ales aseBelgium angagcinwa isikhathi esingangonyaka nesigamu, njengoba utshwala buvimbela ukukhula kwesikhunta.
Ngobhiya obusalungiswa, isimo sinzima kakhulu. Isiphuzo sihanjiswa emigoqweni nasezindaweni ezithengiswayo kuma-kegs, okumele umdayisi agcine izinga lokushisa elithile:
- izinhlobo ezinamandla - kusuka ku-13 kuya ku-15 ° C;
- "bukhoma" ubhiya - kusuka ku-2 kuya ku-5 ° C;
- non-alcohol - kusuka ku-7 kuya ku-10 ° C.
Kubaluleke kakhulu ukulandela uhlelo, njengoba emazingeni okushisa aphansi kakhulu ukunambitheka kuzowohloka. Igumbi elifudumele kakhulu likhuthaza ukukhula kwama-microorganisms, ngakho ubhiya wonakala ngokushesha. Ezindaweni zokuthengisa, amakhasimende ngokuvamile anikezwa izinhlobo “ezibukhoma”. Lokhu kusho ukuthi amasiko emvubelo asebenzayo agcinwa kubhiya, umkhiqizo awutholi i-pasteurization futhi awunawo ama-preservatives.
Impilo yeshelufu yobhiya obusalungiswa isethwe ngumkhiqizi. Ngokuvumelana nezindinganiso zaseRussia, umphakeli unesibopho sokuhlinzeka abathengi abathengisa ngempahla eningi ngomyalelo wezobuchwepheshe obonisa imithetho yokuthutha nokugcina imikhiqizo. Izinhlobo "eziphilayo" kufanele zigcinwe ezitsheni ze-isothermal ngaphansi kwengcindezi ye-CO2. Emibhalweni yokulethwa, umenzi ubonisa usuku lokuphelelwa yisikhathi lapho isiphuzo kufanele sidayiswe.
Ubhiya ungagcinwa ezikhwameni ezivaliwe kuze kube yinyanga. Ngalesi sikhathi, isiphuzo asilahlekelwa yizimfanelo zayo futhi sihlala sisha. Lapho ithangi livulwa, okuningi kuncike kumishini yebha noma yokuphuma. Uma uhlelo lucindezelwa nge-carbon dioxide, khona-ke ubhiya kufanele udayiswe kungakapheli isonto, kodwa izinsuku ezingu-3-4 ngokuvamile zibhekwa njengento enhle. Uma ubhiya uhlangana nomoya, ulahlekelwa izakhiwo zawo ngemva kwamahora angu-9-10.
Ubhiya uhlala isikhathi esingakanani emabhodleleni epulasitiki?
Ubhiya ufakwa emabhodleleni epulasitiki amnyama. Isiphuzo sifakwa kumpompi ngaphansi kwengcindezi ye-carbon dioxide evela kumasilinda. Ngezinye izikhathi abathengisi basebenzisa ingxube yegesi ngokufaka i-nitrogen. Esikhathini esizayo, ibhodlela livalwe ngokuqinile ngesivalo sepulasitiki, ngakho-ke isiphuzo sinokuthintana okuncane komoya-mpilo.
Uma uhlela ukugcina iziqukathi isikhathi esithile, hlola nomthengisi mayelana nohlobo lukabhiya. Isiphuzo asisho ukuthi "siyaphila" - izinhlobo ezihlungiwe ngisho ne-pasteurized zivame ukufakwa emabhodleleni ezitolo.
Amabhodlela avaliwe kabhiya ongahlungiwe angagcinwa kuze kube yizinsuku ezi-5. Isiphuzo esinemvubelo esebenzayo kufanele sidliwe okungenani izinsuku ezintathu.
Ukuze lowo bhiya ungalahlekelwa izici zawo:
- gcina iziqukathi esiqandisini endaweni eqondile;
- ungabeki amabhodlela emagumbini emnyango ukuze ugweme ukushintshashintsha kwezinga lokushisa;
- ungashiyi ubhiya ekukhanyeni, njengoba imisebe yelanga ikhuthaza umsebenzi wama-microorganisms.
Umdayisi uzohlale eqinisekisa ukuthi isiphuzo sisha, kodwa lesi sitatimende asivamile ukuba yiqiniso. Ama-Kegs angagcinwa isikhathi eside, futhi akunakwenzeka ukuthi isitolo si-oda ukunikezwa kwansuku zonke kwemikhiqizo. Kodwa-ke, ngokushisa okulungile, isiphuzo asilahlekelwa izimfanelo zaso.
Imbangela evame kakhulu yokonakaliswa kukabhiya wuhlelo lwamabhodlela angcolile. Epayipini kanye nompompi ngaphandle kokunakekelwa okufanele, izinsalela zemvubelo kanye nezinhlayiyana ezincane zokungcola ziyanqwabelana, ezingangena ebhodleleni lepulasitiki futhi zibangele ukucasuka kwamathumbu.
Isibonakaliso sokuqala sikabhiya owonakele iphunga elibi, elimuncu noma elibolile. Ukunambitheka kwesiphuzo esinjalo kuzohluka ku-bouquet yasekuqaleni ngokubi kakhulu, amanothi avame ukumuncu, anotshani noma ensimbi. Ubuningi nokungabikho okuphelele kwegwebu, ama-flakes noma i-sediment ebhodleleni yizizathu ezinhle zokwenqaba ukuthenga. Njalo thola idethi yokufaka amabhodlela kanye nosuku lokuphelelwa yisikhathi kukabhiya kumakegi. Ezikhungweni ezithembekile, bazokwethula imibhalo kalula futhi banikeze imininingwane edingekayo.