Ra'ayoyi: 0 Mawallafi: Lokacin Buga Editan Yanar Gizo: 2025-07-17 Asalin: Shafin
Shin kun taɓa mamakin dalilin da yasa wasu giya suka ɗanɗana sabo da tsabta yayin da wasu ke da ɗanɗano mai ƙarfi ko 'ya'yan itace? Makullin yana cikin bambanci tsakanin lagering vs fermenting. Fermenting shine tsari inda yisti ke canza sukari zuwa barasa, yana haifar da dandano na farko na giya. Lagering yana biye da fermenting, haɗa da giya yana hutawa a yanayin sanyi. Kusan 68.5% na giya a duk duniya suna fuskantar lagering. Wannan mataki yana sassauta dandano kuma yana bayyana giya, yana haifar da abin sha mai laushi yayin da canje-canjen sinadarai ke ci gaba a hankali a cikin wannan lokacin sanyi.
Fermentation shine mataki na farko. Yisti yana canza sukari zuwa barasa da dandano. Wannan ya sa tushen giyar.
Lagering yana zuwa bayan fermentation. Yana nufin sanya giya sanyi na makonni ko watanni. Wannan ya sa giyar ta bayyana, santsi, da kintsattse.
Yisti Ale yana aiki mafi kyau lokacin da yake dumi. Yana ba da ɗanɗano mai ɗanɗano da yaji. Yisti mai girma yana aiki mafi kyau idan ya yi sanyi. Yana ba da dandano mai tsabta da taushi.
Yana da mahimmanci don sarrafa zafin jiki a lokacin fermentation da lagering. Wannan yana taimakawa wajen tsara ɗanɗanon giyar. Har ila yau yana hana mummunan dandano daga samuwa.
Hutun diacetyl yayin lagering yana da taimako. Yana kawar da ɗanɗanon man shanu maras so. Wannan yana sa giya ya fi kyau.
Tsawon lokacin lagering yana sa giya ya fi haske kuma ya daidaita. Kuna buƙatar haƙuri don samun sakamako mafi kyau.
Lagering yana taimakawa giya ya daɗe. Yana kiyaye ɗanɗanon ɗanɗano da kwanciyar hankali da giya sabo.
Masu shayarwa na gida za su iya lalata giya ta hanyoyi masu sauƙi. Za su iya amfani da firiji ko ƙasa mai sanyi. Ya kamata su kiyaye yanayin zafi kuma su kalli yisti a hankali.
Fermentation wani muhimmin bangare ne na shayarwa. Don yin giya, da farko za ku yi ruwa mai dadi da ake kira wort. Ana ƙara yisti zuwa wort, sa'an nan kuma aikin ya fara. Yisti ƙananan abubuwa ne masu rai waɗanda ke cin sukari a cikin wort. Yayin da suke cin abinci, suna yin barasa da carbon dioxide. Wannan shine yadda giya ke samun barasa da kumfa.
The fermentation tsari yana da ƴan manyan matakai. Ga jerin abubuwan da ke faruwa:
Kuna sanya nau'in yisti mai kyau a cikin tsutsotsi mai sanyaya.
Haɗin yana shiga cikin jirgin ruwa mai narkewa, kuma yisti ya fara aiki akan sukari.
Kuna kiyaye yanayin zafi don haka yisti zai iya yin aikinsa da kyau.
Bayan babban fermentation, kuna matsar da giya zuwa tanki mai sanyaya. Wannan yana taimaka wa ɗanɗanon ɗanɗano ya yi kyau kuma giya ta yi kyau sosai.
A ƙarshe, kuna sanya giya a cikin kwalabe, gwangwani, ko kegs. Carbonation na iya faruwa da kanta ko a ƙara.
Tukwici: Koyaushe bincika girman giyar ku kafin da bayan haifuwa. Wannan yana gaya muku lokacin da aka yi shi da adadin barasa a cikin giyar ku.
Yisti yana da aiki na musamman wajen yin burodi. Lokacin da kuka ƙara yisti zuwa wort, halayen sinadarai yana farawa. Kwayoyin yisti suna rushe sukari kamar glucose da fructose. Na farko, waɗannan sugars sun juya zuwa wani abu da ake kira pyruvate. Sannan, pyruvate yana canzawa zuwa acetaldehyde sannan zuwa ethanol , wanda shine barasa a cikin giya. Ana yin Carbon dioxide a lokaci guda, don haka giyar ta yi sanyi.
Masana kimiyya sun yi nazari na dogon lokaci. Sun koyi haka yisti su ne sel masu rai waɗanda suke girma kuma suna taimakawa tare da fermentation. Tsarin yana aiki mafi kyau lokacin da babu iskar oxygen da yawa. Yisti yana son yin barasa lokacin da sukari mai yawa. Ana kiran wannan sakamako na Crabtree. Yana taimakawa yisti ya doke sauran ƙwayoyin cuta ta hanyar yin barasa, wanda ke hana wasu abubuwa girma.
Yanayin zafin jiki da ake amfani da shi don fermentation yana canza yadda giya ke dandana. Kowane salon giya yana amfani da takamaiman dabarar fermentation da zafin jiki. Misali, ales yakan yi zafi tsakanin 62°F da 75°F (17°C zuwa 24°C). Lagers suna buƙatar yanayin sanyi, kimanin 46°F zuwa 58°F (8°C zuwa 14°C). Wasu giya na Belgian, kamar saisons, na iya yin zafi a yanayin zafi da yawa, har zuwa 85°F (29°C).
Anan ga tebur don nuna yawan zafin jiki na yau da kullun don nau'ikan giya daban-daban:
Salon Beer |
Zazzabi na Farko (°F) |
Zazzabi na Farko (°C) |
|---|---|---|
Ales |
62-75 |
17-24 |
Lagers |
46-58 |
8-14 |
Alkama/Belgium |
62-85 |
17-29 |
Lokacin da kuke sarrafa zafin jiki yayin fermentation, kuna taimakawa yisti yin daɗin dandano mai kyau. Yanayin zafi zai iya ba da ɗanɗano mai ɗanɗano ko yaji. Masu sanyaya suna sa giyan ɗanɗano mai tsabta da ƙwanƙwasa. Ɗaukar dabarar fermentation daidai da zafin jiki yana da mahimmanci don yin giya mai kyau.
Wasu barasa suna ɗanɗanon tsafta da ƙima. Wannan shi ne saboda lagering. Lagering yana nufin kiyaye giya mai sanyi na dogon lokaci bayan fermentation. Kalmar ta fito daga Jamusanci kuma tana nufin 'ajiya.' Masu shayarwa a arewacin Bavaria sun fara raguwa a cikin 1300s. Sun sanya giya a cikin ɗakunan ajiya masu sanyi da aka haƙa cikin tsaunuka. Waɗannan ɗakunan ajiya suna aiki kamar firji na halitta kuma sun ci gaba da sa giya sabo. Bayan lokaci, masu shayarwa sun ga cewa wannan ya sa giya ya ɗanɗana kuma ya daɗe. Wannan shine yadda salon lager ya fara.
Yisti na musamman da ake kira Saccharomyces pastorianus ya sa lagering zai yiwu. Wannan yisti yana aiki a yanayin sanyi fiye da yisti na ale. A cikin 1500s, dokar Bavaria ta ce ana iya yin giya ne kawai a cikin watanni masu sanyi. Wannan doka ta taimaka wajen dakatar da giya daga lalacewa kuma ya sa masu shayarwa suyi amfani da ajiyar sanyi. Daga baya, an ƙirƙira firji a cikin 1800s. Wannan yana bawa mutane damar yin giya duk shekara. A yau, lager yana daya daga cikin shahararrun giya a duniya.
Lagering ba kawai sanya giya a cikin firiji ba ne. Dole ne ku bi matakai don samun giya mai kyau. Ga manyan matakai:
Da farko, bari giya ta yi zafi a yanayin zafi mai sanyi. Yisti a hankali yana canza sukari zuwa barasa da carbon dioxide.
Na gaba, tada zafin jiki na ɗan gajeren lokaci. Ana kiran wannan hutun diacetyl. Yana taimakawa yisti ya kawar da mummunan dandano, kamar ɗanɗano mai ɗanɗano.
Sa'an nan, sake rage zafin jiki. Ajiye giyan sama da daskarewa na makonni ko watanni. Yisti yana ci gaba da aiki a hankali. Yana cire karin sukari kuma ya daidaita, yana sa giya ya bayyana.
Rike zafin jiki a tsaye. Idan ya canza, yisti zai iya samun damuwa kuma ya yi mummunan dandano.
Matakan ajiyar sanyi yana da mahimmanci ga tsaftataccen lager. Giyar tana samun santsi kuma ɗanɗanon ya zama taushi.
Tukwici: Yi haƙuri. Da tsayin da kuka yi na giyar ku, zai zama mafi haske da daidaito.
Yana da mahimmanci don sarrafa zafin jiki lokacin lagering giya. Yawancin lokaci kuna ajiye giya tsakanin 33°F da 50°F. Yawancin masu shayarwa suna amfani da 34°F zuwa 40°F don giya mafi tsafta. Wasu lagers, kamar Jamus Pilsner, suna buƙatar yanayin sanyi. Wasu, kamar Vienna Lager, suna da kyau a yanayin zafi.
Lager Style |
Yanayin Zazzabi (°F) |
Yanayin Zazzabi (°C) |
|---|---|---|
Jamus Pilsner |
34-40 |
1-4 |
Vienna Lager |
45-50 |
7-10 |
Janar Lager |
33-50 |
0.6-10 |
Tsayawa yanayin zafi yana taimakawa yisti ya gama aikinsa. Har ila yau, yana hana mummunan dandano daga samuwa. Sanyi yana rage sauye-sauyen sinadarai, don haka kuna buƙatar jira aƙalla wata guda. Wannan tsarin jinkirin, sanyi yana ba da mafi kyawun kyan gani da dandano mai santsi.
Fermentation ko da yaushe shine mataki na farko a cikin shayarwa. Kuna ƙara yisti zuwa wort, kuma yisti yana cin sukari. Wannan ya sa barasa, kumfa, da dandano na farko. Lagers suna yin zafi a yanayin zafi mai sanyi, kimanin 50°F (10-12°C). Wannan yana taimaka wa yisti ya kasance lafiya kuma yana aiki da kyau.
Lagering yana farawa bayan an yi fermentation. Kuna sa giya ya fi sanyi, kusa da 30°F (-1°C). Giyar tana yin sanyi na dogon lokaci. Ana kiran wannan lokacin lagering. Giyar tana ƙara haske kuma ɗanɗanon ya zama santsi.
Motsawa daga fermenting zuwa lagering yana da mahimmanci. Ga abin da yakan faru: 1. Bari giya ta yi zafi a cikin sanyi mai sanyi. 2. Ƙara zafin jiki zuwa kusan 57°F (14°C) na ɗan lokaci. Ana kiran wannan hutun diacetyl. Yana taimakawa wajen kawar da mummunan dandano. 3. Sanya giyan zuwa kusa da daskarewa don lagering. 4. Rike giyan yayi sanyi aƙalla kwanaki 35. Wannan yana sa giyar ta zama mai tsabta, kantsattse, kuma bayyananne.
Lura: Bayan lagering, tacewa yana fitar da yisti da ƙananan rago. Wannan yana sanya lager ɗinku yayi haske da santsi.
Yaya tsawon lokacin da dumin ku yana canza dandano. Lagers suna yin zafi a 50-55 ° F (10-13 ° C) har sai yawancin sukari sun tafi. Hutun diacetyl a 60-65°F (15-18°C) yana ƴan kwanaki.
Matakin tsari |
Yanayin Zazzabi (°F) |
Yanayin Zazzabi (°C) |
Tsawon lokaci |
|---|---|---|---|
Haki |
50-55 |
10-13 |
Har sai fermentation mai aiki ya kusa ƙarewa |
Diacetyl Sauran |
60-65 |
15-18 |
Kwanaki biyu |
Lagering (Cold Conditioning) |
30-45 |
-1 - 7 |
Makonni da yawa har zuwa kwanaki 90 |
Lagering yana ɗaukar lokaci mai tsawo fiye da fermentation. Kuna ajiye giya a 30-45°F (-1 zuwa 7°C) na makonni ko ma kwanaki 90. Lagers masu sanyi da ƙarfi suna buƙatar ƙarin lokaci. Wannan ajiyar jinkirin, sanyi yana taimakawa gaurayawan dandano kuma giya ta bayyana.
Lokaci da zafin jiki suna canza giya ta ƙarshe. Yanayin sanyi yana sa lagers su kasance masu tsabta da kintsattse. Tsawon lagering yana kawar da mummunan dandano kuma yana sa giya ya bayyana. Idan kun yi gaggawa, lager ɗinku na iya ɗanɗano ƙaƙƙarfa ko ya yi kama da gajimare.
Babban yisti mai haifuwa ana kiransa Saccharomyces cerevisiae. Yana aiki mafi kyau a yanayin zafi, 60-75°F (14-20°C). Wannan yisti yana yawo zuwa sama. Yana sanya giya kamar kodadde ales, IPAs, da stouts. Wadannan giya sukan dandana 'ya'yan itace ko yaji.
Yisti mai ƙyalƙyali ana kiransa Saccharomyces pastorianus. Yana sauka a ƙasa kuma yana son yanayin sanyi, 42-54°F (3-12°C). Ana amfani da wannan yisti don lagers kamar Pilsner da Bock. Yana aiki a hankali kuma yana sa ɗanɗano giya mai tsabta da laushi.
Al'amari |
Yisti Mai Ciki (Ale) |
Yisti Mai Ciki A ƙasa (Lager) |
|---|---|---|
Irin Yisti |
Saccharomyces cerevisiae |
Saccharomyces pastorianus |
Haɗin Haɗi. |
60 zuwa 75°F / 14-20°C |
42 zuwa 54°F / 3-12°C |
Halin Yisti |
Tashi zuwa sama |
Zauna a kasa |
Lokacin Haihuwa |
Kusan mako guda ko fiye |
Fiye da wata guda |
Bayanan Bayani |
'Ya'yan itace, yaji, hadaddun |
Tsaftace, kintsattse, mai laushi |
Salon Beer Na Musamman |
Pale ales, IPAs, stouts, Belgium |
Pilsner, Helles, Bock |
Yisti yana aiki daban a cikin lagering da fermenting. A lokacin fermentation, yisti yana aiki da sauri kuma yana yin barasa da dandano. A cikin lagering, yisti yana raguwa amma yana ci gaba da tsaftace giya. Yana kawar da mummunan dandano kuma yana taimakawa wajen bayyana giya. Yisti da kuke karba yana canza yadda giyar ku ke dandana da kamanni. Yisti mafi girma yana ba ku ɗanɗano, giya mai tsabta bayan dogon lokacin lagering mai sanyi.
Fermentation shine lokacin da aka yi yawancin dandano na giya. Yisti yana cin sukari a cikin wort kuma yana yin barasa, kumfa, da abubuwan dandano. Wadannan mahadi suna ba kowane giya dandano da kamshinsa. Wasu manyan abubuwan dandano daga fermentation sune:
Esters: Waɗannan suna sa giya ƙamshin 'ya'yan itace ko na fure, kamar ayaba ko apple. Yisti yana yin esters ta hanyar hada barasa da acid.
Manyan barasa: Waɗannan suna ba da ɗanɗano mai ƙarfi, wani lokacin yaji ko ɗanɗano. Da yawa suna iya ɗanɗano kamar sinadarai.
Sulfur mahadi: Waɗannan suna iya wari kamar ruɓaɓɓen qwai ko dafaffen kayan lambu. Ko kadan zai iya canza yadda giya ke wari.
Aldehydes: Waɗannan na iya ɗanɗana giya 'kore' ko ba a gama ba. Acetaldehyde na kowa kuma yana dandana kamar kore apple.
Organic acid: Waɗannan suna ƙara ɗanɗano kaɗan kuma suna taimakawa daidaita giya.
Yisti, zafin jiki, da yadda kuke ferment suna canza waɗannan abubuwan dandano. Yanayin zafi yana yin ƙarin esters da manyan barasa. Yanayin sanyi yana kiyaye dandano mai laushi da tsabta.
Lagering shine lokacin da giya ke hutawa bayan haifuwa. Wannan matakin yana taimakawa da santsi da tsaftace dandano. A lokacin lagering, yisti yana aiki sannu a hankali don gyara abubuwan da suka rage. Ga abin da ke faruwa a lokacin lagering:
Yisti yana rushe karin sukari da abubuwan dandano kamar diacetyl (man shanu) da acetaldehyde (koren apple).
Abubuwan dandano suna haɗuwa da laushi, don haka giya yana ɗanɗano santsi da daidaito.
Sanyi na taimaka wa yisti da ƴan ƙanƙanta su daidaita, yana bayyana giya.
Hacirin Hop yana samun laushi, kuma duk abubuwan dandano suna gauraya don ƙarewa.
Kuna samun giya mai tsabta, santsi, da sauƙin sha. Yayin da kuka fi tsayi, mafi kyawun giyan ku yana dandana.
Lagering da fermenting duka suna canza yadda giya ke dandana. Fermentation yana sanya babban dandano. Kuna iya samun 'ya'yan itace, yaji, ko bayanai masu ƙarfi, dangane da yisti da zafin jiki. Lagering sa'an nan santsi fitar da wadannan dadin dandano. Yana kawar da ɗanɗano kaɗan kuma yana haɗa komai tare.
Idan ka tsallake lagering, giya na iya ɗanɗano m ko ba a gama ba. Idan ka gaggauce fermentation, za ka sami ɗanɗano mara kyau da yawa. Yin matakan biyu daidai yana ba ku bayyananne, giya mai tsabta tare da halaye masu yawa. Sanin lagering da fermenting yana taimaka muku ku ɗanɗana giya kamar yadda kuke so.
Kuna iya bambanta ales da lagers da yisti da suke amfani da su. Ga manyan abubuwan da ya kamata ku sani:
Ale yisti ana kiransa Saccharomyces cerevisiae . Yana aiki a yanayin zafi, tsakanin 60-78°F (16-26°C). Wannan yisti yana yawo zuwa sama idan ya yi zafi.
Babban yisti ana kiransa Saccharomyces pastorianus . Yana son yanayin sanyi, kusa da 42–58°F (9–14°C). Wannan yisti yana nutsewa zuwa ƙasa yayin fermentation.
Yisti Ale yana yin ƙarin esters da phenols. Wadannan suna ba da ales 'ya'yan itace da kayan yaji.
Yisti mai girma yana aiki a hankali kuma yana yin ƙarancin esters. Wannan yana ba da lagers dandano mai tsabta da ɗanɗano.
Yisti mafi girma shine cakuda yisti na ale da yisti mai ƙauna mai sanyi.
Yisti yana canza yadda giya ke dandana. Yisti Ale yana yin ƙarin esters da phenols. Wadannan suna ba da dandano na ales kamar ayaba ko albasa. Yisti mafi girma yana aiki a ƙananan yanayin zafi kuma yana rage waɗannan abubuwan dandano. Lagers suna ɗanɗano mai tsabta, kintsattse, da santsi. Ales suna da m da hadaddun dandano. Lagers suna barin malt da hops su tsaya tare da ɗanɗano mai sauƙi.
Dukansu ales da lagers suna farawa da fermentation, amma suna yin shi daban. Ales ferment a dakin da zafin jiki. Yisti yana aiki da sauri kuma yana yin ƙarfi, 'ya'yan itace, ko ɗanɗano mai yaji. Lagers suna yin zafi a yanayin zafi mai sanyi. Yisti yana aiki a hankali kuma yana ƙara ɗanɗano kaɗan. Bayan fermentation, lagers suna tafiya ta hanyar lagering. Wannan matakin ajiyar sanyi ne wanda ke ɗaukar makonni ko watanni. Giyar tana ƙara bayyana kuma dandano ya zama taushi.
Lagering shine abin da ke sa lagers ya bambanta da ales. Lokacin da kuka sha giya, kuna sanya shi sanyi na dogon lokaci. Wannan yana taimakawa daskararru ya daidaita kuma yana rage sauye-sauyen sinadarai. Giyar tana da kyau kuma tana da ɗanɗano mai tsabta. Lagering kuma yana kawar da esters masu 'ya'yan itace da sauran abubuwan ƙari, don haka giya yana jin santsi. Lagers sau da yawa suna da ɗanɗano mai sauƙi kuma mafi inganci fiye da ales. Kuna samun kyakyawan gamawa da abin sha mai daɗi.
Tip: Idan kuna son giya mai santsi da sauƙi, gwada lager. Idan kuna son ɗanɗano mai ƙarfi da 'ya'yan itace, ales zaɓi ne mai kyau.
Anan akwai tebur don nuna yadda ales da lagers suka bambanta:
Matsayin Tsari |
Ales (Na al'ada) |
Lagers (Na al'ada) |
|---|---|---|
Haɗin Haɗi |
65-75°F (dumi) |
45-55°F (mai sanyi) |
Tsawon Ciki na Farko |
Kasa da makonni 1-2 |
Kimanin makonni 1-2 |
Diacetyl Sauran |
Ba yawanci ake buƙata ba |
1-2 kwanaki a 10-15 ° F sama da fermentation zafin jiki |
Lagering (Cold Conditioning) |
Ba a buƙata |
Makonni 3-8 a 35-45°F |
Manufar Lagering |
N/A |
Abubuwan dandano mai laushi, bayyana giya, rage abubuwan dandano |
Zazzabi da lokaci suna canza yadda giyar ku ta kasance. Ales yana yin zafi da sauri a yanayin zafi mai zafi. Wannan yana yin ƙarin esters da hadadden dandano. Lagers suna yin zafi a hankali a yanayin zafi mai sanyi. Dogon, matakin lagering mai sanyi yana sa giyar santsi, bayyananne, da kintsattse. Idan kun sarrafa zafin jiki, kuna samun babban lager ba tare da mummunan dandano ba. Matakan suna sa ales ƙarfin hali da gajimare. Lagers suna da tsabta, bayyanannu, kuma suna wartsakewa.
Lura: Bambanci tsakanin ale da lager ba kawai yisti ba ne. Yana kuma game da yadda kuke tsomawa da kuma tsufa da giya. Lokaci da zafin jiki duka suna da mahimmanci don dandano na ƙarshe.
Dukansu fermenting da lagering suna canza yadda giya ke dandana da ƙamshi. A lokacin fermentation, yisti yana yin abubuwa daban-daban waɗanda ke ba wa giya dandano na musamman. Wasu daga cikin waɗannan sune diacetyl, mai ɗanɗano kamar man shanu, da acetaldehyde, mai ɗanɗano kamar koren apples. Sulfur mahadi kuma na iya nunawa da wari kamar ruɓaɓɓen qwai ko dafaffen kayan lambu. Idan kun yi amfani da yisti mai lafiya kuma ku ajiye giya a daidai zafin jiki, waɗannan muggan abubuwan dandano sun tafi. Ana kiran wannan hutun diacetyl.
Lagering yana taimakawa wajen fitar da ɗanɗanon da aka yi a lokacin fermentation. Lokacin da kuka yi sanyin giya na makonni ko watanni, dandano yana haɗuwa kuma ya yi laushi. Hop haushi yana samun ƙasa da ƙarfi, kuma giya yana ɗanɗano daidaito. Yisti yana aiki a hankali a cikin sanyi kuma yana taimakawa tsaftace abubuwan da suka rage. Yisti, malt, da hops da kuke ɗauka suma suna canza dandano da ƙamshi na ƙarshe. Misali, hops masu daraja kamar Saaz ko Hallertau suna ba da kamshi mai laushi, mai yaji. Hops na Amurka kamar Cascade suna ƙara ƙanshin citrus. Ruwan da kuke amfani da shi da ma'adinan sa kuma suna canza yadda giya ke ji da dandano. Ta hanyar canza lokaci, zafin jiki, da abin da kuka saka, kuna sa giya ta ɗanɗana kuma ku ji daɗin yadda kuke so.
Akwai babban bambanci game da yadda giya mai tsabta da santsi take idan kawai ka haƙa shi ko kuma idan kuma ka large shi. Cold fermentation yana rage yisti, don haka kuna samun ɗanɗano mai tsabta da cikakken jiki. Lokacin da kuka kashe giya, yisti da ƴan ƴan ƙarami suna sauka a ƙasa. Wannan yana sa giyar ta yi haske da haske.
Lagering yana sa giyar ta ji kintsattse da annashuwa.
Ciwon sanyi yana nufin sanyin giya da sauri kafin a kwaba. Wannan yana taimakawa sunadaran da yisti su manne tare kuma su fadi. Yana dakatar da hazo kuma yana ba ku giya mai kyalli.
Dumi-dumi na iya sa giya ta zama gajimare da m. Yisti yana aiki da sauri kuma yana barin ƙarin kaya a baya.
Tsayawa daidai zafin jiki yayin matakai biyu yana da mahimmanci. Idan kun yi haka, kuna dakatar da ɗanɗano mara kyau kuma ku sami giya mai laushi, santsi wanda mutane da yawa ke so.
Kuna iya yin giya ya daɗe ta hanyar yin fermenting da lagering ta hanyar da ta dace. Lagering yana sa giyar ƙara bayyanawa da kwanciyar hankali. Wannan yana kiyaye giya sabo da ɗanɗano mai daɗi na dogon lokaci. Yayin lagering, yisti yana ci gaba da aiki a hankali. Yana cire abubuwan da ba ku so kuma yana taimakawa giya ya inganta. pH yana raguwa kaɗan, wanda ke taimakawa kiyaye giya mai aminci da ƙarancin lalacewa.
Masana kimiyya sun gano cewa yadda kuke adana giya bayan waɗannan matakan yana da mahimmanci. Idan ka kiyaye giya yayi sanyi da nisantar iska, yana da shekaru a hankali kuma yana kiyaye dandano. Abubuwan daci a cikin giya suna rushewa da sauri idan giya yana da dumi. Idan kun adana giya mai sanyi, kuna kare waɗannan kuma ku ci gaba da ɗanɗana giya sabo. Dama pH, tsakanin 4.2 da 4.6 , kuma yana dakatar da hazo kuma yana kiyaye giya daga ƙwayoyin cuta.
Tukwici: Koyaushe ajiye giyar ku a wuri mai sanyi, duhu. Wannan yana taimaka masa ɗanɗano mai daɗi na dogon lokaci.
Brewing ba sabon abu bane. Mutane sun yi gasasshen abin sha na dubban shekaru. A Jiahu da ke kasar Sin, masu binciken kayan tarihi sun gano tsofaffin tukwane. Waɗannan gudan sun kai kimanin shekaru 9,000. Suna da alamun sinadarai na zuma, shinkafa, 'ya'yan itacen hawthorn, da inabin daji. Masana kimiyya sun yi amfani da injina na musamman don duba waɗannan abubuwan sha. Kayan aikin sun kasance chromatography da mass spectrometry. Sun tabbatar da cewa waɗannan su ne wasu daga cikin abubuwan sha na farko. Lokacin da masana suka sake yin waɗannan tsoffin abubuwan sha, sun sami kusan 9% barasa. Abin dandano ya kasance kamar abin da kuke tsammani daga tsohuwar girke-girke.
Sauran wuraren kuma ana yin giya tuntuni. A cikin kogon Raqefet na Isra'ila, ragowar giyar tana da shekaru 13,000. Waɗannan barasa na farko sun kasance masu kauri da kauri. Mutane sun yi amfani da su don bukukuwa na musamman. A Mesopotamiya, mutane sun rubuta girke-girke na giya akan allunan yumbu kimanin shekaru 3,900 da suka wuce. Waƙar Sumerian zuwa Ninkasi tana ba da labarin yadda ake yin giyar sha'ir. Ya nuna giya yana da mahimmanci kowace rana. Masarawa na dā sun gina manyan masana'antun giya, kamar na Abydos. Wannan gidan giya yana da shekaru 5,000. Ko a cikin Iron Age Biritaniya, mutane sun yi giya. Ana nuna wannan ta ragowar giyar da aka samu a Cambridgeshire.
Ga a Teburin da ya jera wasu tsoffin shaidun shayarwa daga ko'ina cikin duniya:
Wuri / Al'adu |
Kimanin Kwanan Wata |
Nau'in Shaida |
Bayani |
|---|---|---|---|
Raqefet Cave, Isra'ila |
shekaru 13,000 da suka gabata |
Ragowar archaeological |
Beer ya kasance tare da kauri mai kauri da Natufians ke amfani da shi don liyafa na musamman. |
Jiahu, China |
shekaru 9,000 da suka gabata |
Ragowar Archaeological (binciken sinadarai) |
Tukwane tare da alamun sinadarai na abubuwan sha da aka yi daga shinkafa, zuma, 'ya'yan itacen hawthorn, da inabin daji. |
Mesopotamiya (Sumerian) |
~ 3,900 shekaru da suka wuce |
Rubutun rubutu (waka) |
Waƙar Sumerian zuwa Ninkasi tare da girke-girke na giya mafi tsufa game da yin giya sha'ir. |
Abydos, Misira |
~ 5,000 da suka wuce |
Wurin archaeological |
Masana'antar giya daga Farkon Dynastic Period wanda ke nuna tsarin girkawa. |
Cambridgeshire, UK |
~ 2,000 da suka wuce |
Ragowar archaeological |
Giyar Iron Age ta ragu yayin aikin hanya. |
Tsofaffin rubutu da abubuwa daga Mesopotamiya sun nuna giya yana da mahimmanci. Epic na Gilgamesh da waƙar wa Ninkasi duka suna magana game da giya. Waɗannan bayanan sun tabbatar da cewa mutane sun riga sun san yadda ake yin burodi da kuma koya wa wasu.
Lagering bai fara da farkon masu shayarwa ba. Ya fara daga baya a Turai, galibi a Bavaria, a lokacin tsakiyar zamanai. Masu shayarwa sun ga cewa giyar da aka ajiye a cikin kogo masu sanyi ko cellar sun fi ɗanɗana kuma sun daɗe da zama sabo. Sanyin ya rage yisti da kwayoyin cuta. Hakan ya taimaka wajen hana giya yin muni.
Bavarian brewers sun yi amfani da yisti na musamman wanda ke son sanyi. Ana kiran wannan yisti Saccharomyces pastorianus. Ya nitse zuwa kasa kuma yayi aiki sosai cikin sanyi. Ta hanyar ajiye giya sama da daskarewa, sun bayyana shi a fili, kintsattse, da santsi. Ba da daɗewa ba, lagering ya zama mahimmanci a Jamus kuma ya bazu zuwa wasu wurare.
Gaskiyar Nishaɗi: Kalmar 'lager' ta fito ne daga Jamusanci kuma tana nufin 'don adanawa.' Godiya ga ajiya mai kyau da yisti, muna da lagers da muke morewa a yau.
Yanzu, lagering shine kimiyya. Masu shayarwa suna amfani da ainihin yanayin zafi da lokacin kowane tsari. Wannan yana tabbatar da cewa giyar tana da tsabta da daidaito. Lagering ya canza giya har abada. Ya ba mu sabon dandano da salo waɗanda har yanzu mutane ke ƙauna a duk faɗin duniya.
Lokacin da kuka zaɓi yadda za ku sha giya, kuna buƙatar fara tunani game da salon da kuke so. Ales da lagers suna amfani da matakai daban-daban kuma suna ba ku dandano daban-daban. Idan kana son giya tare da m, hadaddun dandano, ya kamata ka dubi ale styles. Ales suna amfani da yisti mai ɗaci wanda ke aiki mafi kyau a yanayin zafi, yawanci tsakanin 60 ° F da 75 ° F. Wannan yisti yana haifar da 'ya'yan itace, yaji, ko ma bayanan cakulan. Kuna iya samun waɗannan dandano a cikin kodadde ales, IPAs, launin ruwan kasa, stouts, da giya na alkama kamar Jamus Hefeweizen. Wadannan giya sukan ƙare da sauri, don haka ba dole ba ne ka jira dogon lokaci don jin daɗin su.
Lagers suna amfani da wata hanya ta daban. Suna dogara da yisti mai haifuwa na ƙasa wanda ke son yanayin sanyi, kusa da 45°F zuwa 55°F. Bayan fermentation, lagers suna buƙatar dogon matakin ajiyar sanyi mai suna lagering. Wannan tsari yana ba ku giya mai ɗanɗano mai tsabta, kintsattse, da santsi. Shahararrun salon lager sun haɗa da farar fata, amber lagers, bocks, da lagers masu duhu. Lagers sukan yi kyan gani kuma suna da ɗanɗano kaɗan. Idan kuna son giya mai sauƙin sha da shakatawa, lager babban zaɓi ne.
Lura: Wasu ales na iya amfani da kwandishan sanyi, kuma wasu lagers na iya ɗanɗano zafi. Wannan yana nuna cewa yin burodi yana da sassauƙa, kuma kuna iya gwaji tare da hanyoyi daban-daban.
Anan ga tebur mai sauri don taimaka muku daidaita salon giya tare da babban tsarin aikinsu:
Salon Beer |
Babban Tsari |
Bayanan Bayani na Musamman |
|---|---|---|
Pale Ale, IPA |
Haihuwa (Ale) |
Fruity, hoppy, hadaddun |
Stout, Brown Ale |
Haihuwa (Ale) |
Gasassu, cakulan, mai arziki |
Giyar Alkama |
Haihuwa (Ale) |
yaji, 'ya'yan itace, gajimare |
Pale Lager |
Kintsattse, mai tsabta, haske |
|
Amber/Dark Lager |
Lagering |
Malty, santsi, daidaitacce |
Bock |
Lagering |
Mai ƙarfi, malty, santsi |
Idan kuna son yin burodi a gida, kuna buƙatar yanke shawara idan kuna son yin ale ko lager. Kowane tsari yana da matakai da dabaru. Ga wasu shawarwari don taimaka muku samun kyakkyawan sakamako:
Sanya yisti ɗin ku cikin wort a daidai zafin jiki. Don lagers, yi amfani da wort mai sanyi don guje wa ɗanɗanon 'ya'yan itace maras so.
Ka kula da fermentation a hankali. Kuna iya hanzarta aiwatarwa ta hanyar ɗaga zafin jiki kaɗan a tsakiya, amma idan yisti ɗinku zai iya ɗaukar shi.
Koyaushe yi hutun diacetyl don lagers. Haɓaka zafin jiki kusa da ƙarshen fermentation don taimakawa cire kayan ɗanɗano mai laushi.
Yi haƙuri da lagers. Suna buƙatar makonni da yawa na ajiyar sanyi don zama bayyananne da santsi.
Ka tuna, ales na yin zafi da sauri kuma a yanayin zafi. Kuna iya jin daɗin su da wuri fiye da lagers.
Yi amfani da fermentation mataki biyu don lagers. Matsar da giyan ku zuwa sabon akwati kafin lagering don kiyaye shi tsabta da tsabta.
Ci gaba da yanayin zafi na fermentation. Lagers suna buƙatar yanayin sanyi, yawanci tsakanin 38°F da 60°F.
Gwada hanyoyi masu ƙirƙira don kiyaye giyar ku sanyi. Kuna iya amfani da firiji, wanka mai fadama, ko ma ginshiki mai sanyi.
Kada ka ƙara ƙarin yisti lokacin da kake matsar da giyarka zuwa sabon akwati. Isasshen yisti zai tsaya a baya don kammala aikin.
Ku ɗanɗana giyar ku yayin da ya tsufa. Lagers suna samun lafiya da lokaci, amma yawan tsufa na iya sa su rasa sabo.
Tukwici: Zaɓi yisti bisa ga salon da kuke so. Babban yisti yana buƙatar ƙarin sel da yanayin sanyi. Yisti Ale yana aiki da sauri kuma yana ba ku ƙarin dandano.
Ta hanyar tunani game da salon giya da kuka fi so da bin waɗannan shawarwari, za ku iya zaɓar tsarin da ya dace kuma ku yi giya za ku so.
Lagering da fermenting kowanne yana taka rawa ta musamman wajen shayarwa. Takin yana amfani da yisti don juya sukari zuwa barasa da dandano. Lagering yana zuwa na gaba, ta yin amfani da yanayin sanyi da lokaci don bayyana giya da santsi.
Koyaushe sarrafa yanayin ku kuma duba yisti ku.
Zaɓi nau'in yisti da ya dace don salon ku.
Yi haƙuri-lagers masu kyau suna buƙatar lokaci don haɓaka daɗin ɗanɗano.
Fahimtar waɗannan matakan yana taimaka muku yin giya mafi kyau da zaɓar salon da kuke jin daɗi. Gwada hanyoyi daban-daban kuma duba yadda kowane tsari ya tsara abin da kuka fi so!
Taki yana juya sukari zuwa barasa da dandano ta amfani da yisti. Lagering yana faruwa bayan fermenting. Kuna adana giyan sanyi don bayyana shi da santsi. Duk matakan biyu suna taimaka muku samun ɗanɗano da kamannin da kuke so a cikin giyar ku.
Kuna iya tsallake lagering idan kun yi ales. Lagers suna buƙatar wannan mataki don dandano mai tsabta. Idan ka tsallake lagering tare da lagers, giyarka na iya ɗanɗano m ko gajimare. Koyaushe bi tsarin da ya dace don salon giyar ku.
Zazzabi yana sarrafa yadda yisti ke aiki. Yanayin zafi yana sa yisti yayi aiki da sauri kuma yana haifar da ɗanɗano mai ɗanɗano. Yanayin sanyi yana rage yisti kuma yana ba ku ɗanɗano mai tsafta. Dole ne ku kiyaye yanayin da ya dace don salon giya da kuke so.
Yawancin lagers suna buƙatar aƙalla makonni 4 na ajiyar sanyi. Wasu lagers masu ƙarfi suna buƙatar har zuwa watanni 3. Da tsayin daka, zai zama mafi bayyanawa da kuma santsi. Hakuri yana ba ku kyakkyawan sakamako.
Kuna amfani da yisti mai haifuwa a ƙasa don lagers. Wannan yisti yana aiki mafi kyau a cikin sanyi. Don ales, kuna amfani da yisti mai ɗaci. Yana son yanayin zafi kuma yana ƙara ɗanɗanon 'ya'yan itace. Yisti da kuka zaɓa yana canza ɗanɗanon giyar ku.
Ee, lagering yana taimakawa giya ya daɗe. Ajiye sanyi yana barin yisti ya tsaftace abubuwan da ba'a so ba kuma yana sa giya ta fi kwanciyar hankali. Giyar ku tana zama sabo kuma tana da daɗi na dogon lokaci idan kun rage shi yadda ya kamata.
Kuna iya lager a gida idan kuna da firiji ko ƙasa mai sanyi. Ka kiyaye giyarka sanyi da tsayayye, tsakanin 34°F da 40°F. Yi amfani da ma'aunin zafi da sanyio don duba zafin jiki. Ba kwa buƙatar kayan aiki masu kyau, kawai haƙuri da kulawa.
