Foda giya. giya samar da fasaha. Yadda za a bambanta daga halitta foda giya?

Giya ne a carbonated abin sha tare da low barasa halayyar m dandano da ƙanshi na hops. A tsari na yi ta dogara ne a kan halitta fermentation, amma fasahar zamani da kuma son rage kudin da aiwatar jagoranci wani sabon hanya domin samar - giya daga foda na bushe sinadaran. Yana da wani cakuda a tattara na ƙãre giya wort hana ruwa da wuri. An aiwatar da mafi sau da yawa a cikin wani nau'i na foda, a rare lokuta, yana mai manna-kamar bayyanar. Ƙara yisti da kuma diluted da ruwa, za ka iya samun wani abin sha, shirye-to-ci. Foda samu giya a Rasha, Japan, Amurka da kuma sauran ƙasashe.

Live giya

A dandano na ƙãre intoxicating sha da farko rinjayar ingancin amfani da sha'ir malt. Wannan shi ne babban wajen ceton ga Brewers. Shi ne ba kawai kusan duk tasirin a kan gwangwani da kuma kwalabe da irin wannan magana a matsayin "ya ƙunshi sha'ir malt." Amma lambar a matsayin wani ɓangare na samar da asiri.

Malt ne classified m sinadaran da ake sau da yawa maye gurbin analogues da ƙananan farashin da kuma inganci. Suna iya asusu domin kusan rabin dukan abinda ke ciki. Amfani da shinkafa ƙaiƙayi, alkama da sauransu. D. The wort dafa abinci ne Ya sanya daga malt, to, shi hops suna kara da cewa.

Babu foda-Biyer yana da nasa m dandano da m ƙanshi ne musamman saboda ta da asali, shi qara adadin kumfa da kuma amfani da maganin antiseptik tsaftacewa microflora. Mutane da yawa masana'antun kokarin ta kowane hali rage kudin da samar, shi ne cikakken ba damu game da karshen sakamakon.

Bayan karshen dafa abinci, wani Semi-samfurin ne hõre sanyaya, Bugu da kari na yisti da kuma bar wa ferment for wanda ake bukata game da mako guda a karkashin yanayin low zazzabi. Sa'an nan, bayan da rabuwa da yisti, ya nace, a cikin watanni uku, game da shi, yakan mallaki halaye na kawai irin wannan. A zamani samar da giya a wannan mataki da aka kammala.

Amma cewa yuwuwar tanadi ba ƙare a can. Tun da 'yan kasuwa da wata riba dogon jira na karshe abin sha shiri, kara yaduwar samu fasahar. A samfurin na fermentation tsari ga rage takamaiman hanawa suna kara da carbon dioxide. Artificial foaming jamiái bari ka samun Fluffy kumfa hula.

Yadda za a yi giya daga foda

Irin wannan tattara aka ba kudin tasiri ga manyan tsire-tsire, saboda tsadarta. Its amfani shi ne mafi prevalent a kamfanoni sayar da giya da kuma ta bottling kananan breweries. Irin kungiyoyi marasa amfani baki ɗaya giya manufacturer daidai da cikakken fasahar, tun da shi na bukatar sinadaran cewa bambanta kadan shiryayye rayuwa, da kuma tsada kayan aiki. Saboda haka, kamar yadda da fitarwa daga matsayin da suke nema tattara. Subject tausasãwa irin samar da tsari ne mai yiwuwa a samu m ingancin samfurin, amma ba za a iya kwatanta da "live" version.

Abin da aka yi amfani da matsayin tushen

A albarkatun kasa abubuwa busasshen malt tsame. An samar a cikin yanayi na musamman na zamanin] aular malt da germinating sha'ir hatsi. An halin da ya faru na da hydrolysis ƙarƙashin rinjayar wasu abubuwa, Ina nufin rabuwar ba sitaci polysaccharides na da irin sunadaran da sitaci. Kafa a sakamakon azumi assimilable abubuwa da low matakin kwayoyin halitta, daga gare wanda Organic acid, sugars kuma dextrins. A kan aiwatar da malting ma tara da aka kunna a germinating sha'ir, bitamin na kungiyar B.

Sa'an nan, a shirye-shiryen da wort, wanda tsame (hakar) da kuma ciwon a cikin abun da ke ciki duk abubuwa da aka ambata a sama. Sa'an nan Mash ya bushe - har sai da foda taro.

Tabbatar da dalilin da ingancin na kumfa

A bayãnin hukuncin halayyar ne kumfa giya. A nasa ne daya daga cikin hanyoyin kayyade quality. Idan shi ne mummuna ya kalle, m launi da wani ruwa daidaito da kuma da yawa na kumfa, watakila wannan foda giya. A wannan abin sha da cikakken farin kumfa, halin da rashi na kumfa, uniformity da Compactness. Idan aka zuba a cikin babban gilashi, sa'an nan a kafa kumfa dole ne a wata tsawo na akalla 4 cm da kuma rike for game da minti biyar. A ƙananan matakin da m bacewar magana game da ba da mafi ingancin samfurin. Za ka iya kokarin su busa kadan kumfa, dole ne a lankwashe à, amma bai bace. Har ila yau, akwai wani "mai danko" da gilashi.

Mutane da yawa amfani da wani hanya ne na dubawa tsabar kudin stacking shi a kan babba Layer. Yana ba zai nutse idan sha ne na kyau da inganci. A cikin gilashin karshen-na giya mai kyau ne saurã daga kumfa. A cikin rashi, shi ne m, a ainihinta na samfur.

launi

Akwai haske da duhu irin abin sha. Amma nasu launi ne ba a cikin samfurin manufacturer. Don kimanta da Turai Yarjejeniyar yana amfani da takamaiman matsayin cewa wakiltar mahara woje na gilashi tare da launi daban-daban. Ma dace dabara aidin dilutions a ruwa, kafin samuwar launi, kama da wani abin sha ya dafa tabbatar da dalilin faruwa ta musamman nauyi na aidin.

Wannan ra'ayi taka wata rawa ba kawai na musamman sautin, amma kuma a gaban launuka, nuna gaskiya. Light giya da wuya lokaci. Yana dole ne a wasu luster, zinariya, dan kadan m m ya dafa, tare da rashi na greenish, ruwan kasa ko ja sautunan. Amma da duhu iri na samfurin Ba dole ba ne mallaki wadannan halaye, amma da wani sana'a ba za su iya sanin ko foda giya ta launi.

wari

Lokacin da kimantawa da giya da aka biya mafi hankali ga ji na wari maimakon gani. Lokacin da dandanawa na asali ji daukan wuri ta wajen hanci a lokacin inhalation takamaiman samfurin dandano. Wannan ba abin mamaki bane, tun da mutum ne yafi m ji na wari, amma dandano buds kasa multifaceted. Don koyon yadda za giya ba foda, shi wajibi ne domin sanin jituwa hadawa duk bayanan lura na wari, bayan inhalation da kuma kananan SIP. Amfani da su bayyana halaye kamar yisti, sabo, mai tsabta, da kuma ko da na fure hop.

Abin da ya kamata ka sani

Ya kamata a lura da cewa hanci ba wani olfactory sashin jiki, shi ne nassi a gare ingress oxygen zuwa mucosal surface, wanda yana da matukar kananan girma, saboda abin da aka kaddara shi ne kananan isa wari. Don kara kwarewa da ƙanshi, shi ne dole numfashi a hanyar da hanci da kuma exhale bakinka, maimaita wannan mataki sau da yawa. Amma kadan daban gane wari a lokacin sips, a matsayin harsashi ya kai ga aromas, sha mucosal surface baki. Bayan kammala pharynx ji kai a kalla.

Yadda za a bambanta daga halitta foda giya dandana

Mafi yawa daga cikin brands giya ya ƙunshi dukkan hudu na asali dandani: m, m, m da zaki - a daban-daban haduwa. Kuma kafa irin wannan ra'ayi kamar yadda "m giya", general ji a lokaci guda miƙa har a wani lõkaci. A lokacin jinkirin mika mulki kamata faruwa dandana m, kazalika a aftertaste. All jituwa iya bace saboda wani dissonance. A lokacin da dandanawa da hannu a ba kawai da harshen, amma kuma sama, kumatunta da lebe, wanda damar don samar da thermal da tactile halaye a matsayin tsoka mai amsa sigina. Kuma daga cikinsu - oiliness, roughness, irin zane da kuma yawan zafin jiki, wanda yake da muhimmanci sosai a lokacin da ka bukatar sanin da giya daga foda.

bambance-bambance

Hop haushi halin da mafi kyau haske sha - bai kamata ya samu da cirewa abubuwa. Bayan shi, da harshe ya zama wani ma'ana na musamman, hanzari acewa haushi, da aftertaste ne kusan ƙarancin. Gaske mai haske pennomu sha halin da sharuddan kamar "jitu", "tsabta", "m".

The duhu bambanci hops da malt ake ji daban, akwai wani pronounced haushi, amma iyawa ne mafi cikakken da kuma "yawa". The abin mamaki shi ne a manyan malt.

Yana da wani halayyar aftertaste da cewa ya cancanci babu kasa da hankali. A wannan dogon tunani na haushi da shawara mai m samfurin, kamar yadda ya taso ne daga cikin take hakkin masana'antu dabaru ko matalauci ingancin wani bangare ne na sinadaran.

Features

Gargajiya giya samar da fasaha ne da yin amfani da malt, tsarkake ruwa, yisti da hops. Na ga wani musamman sa aka kafa selection na malt tushe. A Rasha, mafi sau da yawa shigo da sinadaran amfani ga yi na high quality giya, wannan ne saboda da babban kudin kayan aiki domin samar da bushe sha'ir. Hop Cones ne alhakin da samuwar kumfa da kuma takamaiman haushi. Mutane da yawa sun gaskata cewa debugging ne a kasar da cewa samar da mafi kyau hops. Amma ko da kuma shi yana da disadvantages, tsakanin wanda azumi asarar dandano da sauran halaye, kamar yadda ake so don yi giya. Saboda haka,} asashe da dama sun kiyaye shi a musamman injin kunshe-kunshe a granular form.

samar zamani

giya samar da fasaha kunshi wadannan matakai.

Da farko shirya malt. Don yin wannan, tsirar da hatsi, bushe, bayan da suka kasance ana cire daga sprouts.

Domin malt wort finely murƙushe kuma gauraye da tsarkake ruwa, sa'an nan ya kafa wani zaki da dandano zuwa ga inuwa. A cakuda murƙushe hatsi kayayyakin da aka kira ƙofar, sa'an nan shi ne sake triturated da ruwa.

Bugu da ari, rufe ne hõre tacewa ta canja a cikin wani musamman akwati da kuma rabuwa kashi biyu aka gyara: neohmelennoe ake kira wort, kuma sun ciyar da hatsi, tushe na wanda kunshi kananan barbashi na sha'ir.

Dukan sinadaran an hõre zafi magani. A lokacin refluxing for 2 hours hops gaba daya narkar da, evaporated da kuma abubuwa da ciwon wani mummunan sakamako a kan dandano da dandano halaye.

Bayani ne da za'ayi a cikin whirlpool - musamman naúrar, wanda ya raba hops da malt, ba narkar da a lokacin farkon matakai. Ƙarƙashin rinjayar centrifugal sojojin, suka tara a tarnaƙi na na'urar. A riqi wort daukan game da minti 30, sa'an nan kuma rabu m saura.

A sanyaya mataki ne amfani da fermentation tanki, a cikin abin da wani abin sha tushe da aka canjawa wuri. A wannan lokaci, da wort yana da ƙananan zafin jiki da kuma tare da cikakken oxygen, wanda yana da muhimmanci ga yisti.

fermentation

Special Brewer ta yisti da aka kara wa sauran gyara. zamanin] aular fasahar a shuka bukatar for cikakken narkewa na game da wata daya. Wannan Forms fairly a cike da laka abu, da dandano ba a son giya, da kuma bukatar ƙarin fermentation a cikin nau'i na 'ya'ya a cikin rufaffiyar ganga a ƙarƙashin rinjayar da kadan matsa lamba. A sakamakon haka, shi kafa carbon dioxide. A wannan lokaci na daukan hotuna da aka kaddara ya ciyar sa gaba abin sha.

Next, da insoluble sharan rabu sake. Wannan tsari ne ya fi kowa a cikin masana'antu samar. Saboda wasu hanyoyin na iya kara shiryayye rai, godiya zuwa ga halaka da data kasance microflora.

A karshe mataki ne don pasteurization, a lokacin da abin sha da aka kawo zazzabi na 80 digiri. Ana amfani ba domin duk maki, da kuma irin wannan tacewa prolongs shiryayye rai. Amma da yawa imani da cewa dandano halaye an rage bayan irin wannan zafi magani.