Lagering vs Fermenting Niki kibatandukanya muri Brewing

Wigeze wibaza impamvu byeri zimwe ziryoha kandi zifite isuku mugihe izindi zifite uburyohe cyangwa imbuto? Urufunguzo ruri mu itandukaniro riri hagati ya lagering vs fermenting. Gusembura ninzira aho umusemburo uhindura isukari muri alcool, ugakora uburyohe bwambere bwa byeri. Gutinda bikurikira gusembura, birimo inzoga ziruhuka ubushyuhe bukonje. Hafi ya 68.5% byinzoga kwisi yose ikererwa. Iyi ntambwe yoroshya uburyohe kandi isobanura byeri, bivamo ikinyobwa cyoroshye kuko impinduka zimiti zikomeza buhoro muri iki gihe cyubukonje.

Ibyingenzi

• Fermentation nintambwe yambere. Umusemburo uhindura isukari muri alcool na flavours. Ibi bituma ishingiro rya byeri.

• Gutinda biza nyuma ya fermentation. Bisobanura kugumana inzoga ibyumweru cyangwa ukwezi. Ibi bituma inzoga zisobanutse, zoroshye, kandi zoroshye.

• Ale umusemburo ukora neza iyo ushyushye. Itanga imbuto n'ibiryohe. Umusemburo wa Lager ukora neza iyo ukonje. Itanga uburyohe kandi bworoshye.

• Ni ngombwa kugenzura ubushyuhe mugihe cya fermentation na lagering. Ibi bifasha gukora uburyohe bwa byeri. Ihagarika kandi uburyohe bubi gukora.

• Ikiruhuko cya diacetyl mugihe cyo gutinda kirafasha. Ikuraho uburyohe bwa buteri butifuzwa. Ibi bituma byeri iba nziza.

• Ibihe birebire bituma byeri isobanuka kandi iringaniye. Ukeneye kwihangana kugirango ubone ibisubizo byiza.

• Gutinda bifasha byeri kumara igihe kirekire. Bituma uburyohe butajegajega kandi byeri nshya.

• Abakora urugo barashobora gutondeka byeri muburyo bworoshye. Barashobora gukoresha frigo cyangwa munsi yo hasi. Bagomba gukomeza ubushyuhe kandi bakareba neza umusemburo.

Ibyingenzi

Niki Gusembura

Gusembura nigice cyingenzi cyokunywa. Gukora byeri, ubanza gukora amazi meza yitwa wort. Umusemburo wongeyeho kuri wort, hanyuma inzira iratangira. Umusemburo ni utuntu duto turya isukari muri wort. Mugihe barya, bakora alcool na karuboni ya dioxyde. Nuburyo byeri ibona inzoga zayo ninshi.

Uwiteka inzira ya fermentation ifite intambwe nke zingenzi. Dore urutonde rworoshye rwibibaho:

1. Ushyira umusemburo ukwiye muri wort ikonje.

2. Kuvanga bijya mu cyombo cya fermentation, kandi umusemburo utangira gukora ku isukari.

3. Ukomeza ubushyuhe butajegajega kugirango umusemburo ubashe gukora akazi kawo neza.

4. Nyuma ya fermentation nyamukuru, wimura byeri mukigega gikonjesha. Ibi bifasha uburyohe kumera neza kandi byeri igaragara neza.

5. Mugusoza, ushyira byeri mumacupa, amabati, cyangwa kegs. Carbone irashobora kubaho yonyine cyangwa ikongerwaho.

Inama: Buri gihe ugenzure uburemere bwa byeri yawe mbere na nyuma ya fermentation. Ibi birakubwira igihe birangiye nuburyo inzoga ziri muri byeri yawe.

Guhindura umusemburo nisukari

Umusemburo ufite akazi kadasanzwe mu guteka. Iyo wongeyeho umusemburo kuri wort, reaction ya chimique iratangira. Ingirabuzimafatizo zimena isukari nka glucose na fructose. Ubwa mbere, isukari ihinduka ikintu bita pyruvate. Hanyuma, pyruvate ihinduka muri acetaldehyde hanyuma ihinduka Ethanol , niyo nzoga muri byeri. Dioxyde de Carbone ikorerwa icyarimwe, bityo byeri ikagira gaz.

Abahanga barabyize kuva kera. Barabyize umusemburo ni selile nzima zikura kandi zifasha fermentation. Inzira ikora neza mugihe nta ogisijeni ihari. Umusemburo ukunda gukora inzoga mugihe hari isukari nyinshi. Ibi byitwa ingaruka za Crabtree. Ifasha umusemburo gutsinda izindi mikorobe ukora inzoga, zibuza ibindi bintu gukura.

Ubushyuhe bwa Fermentation

Ubushyuhe bukoreshwa muri fermentation buhindura uburyo byeri ziryoha. Buri nzoga ikoresha uburyo bwa fermentation hamwe nubushyuhe. Kurugero, ales mubisanzwe ferment hagati ya 62 ° F na 75 ° F (17 ° C kugeza 24 ° C). Abadage bakeneye ubushyuhe bukonje, hafi 46 ° F kugeza 58 ° F (8 ° C kugeza 14 ° C). Inzoga zimwe z'Ababiligi, kimwe na saison, zirashobora gushuha ku bushyuhe bwinshi, gushika kuri 85 ° F (29 ° C).

Hano hari imbonerahamwe yerekana ubushyuhe busanzwe buringaniye bwa byeri zitandukanye:

Inzoga	Ubushyuhe bwibanze bwa fermentation (° F)	Ubushyuhe bwibanze bwa fermentation (° C)
Ales	62-75	17-24
Abakozi	46-58	8-14
Ingano / Umubiligi	62-85	17-29

Iyo ugenzuye ubushyuhe mugihe cya fermentation, ufasha umusemburo gukora flavours nziza. Ubushuhe bushushe burashobora gutanga imbuto cyangwa uburyohe. Ibikonje bituma inzoga ziryoha kandi zoroshye. Guhitamo uburyo bwiza bwa fermentation hamwe nubushyuhe nibyingenzi mugukora byeri nziza.

Gutinda Byasobanuwe

Ni iki

Inzoga zimwe ziryoha cyane kandi zoroshye. Ibi biterwa no gutinda. Gutinda bisobanura kugumana inzoga igihe kirekire nyuma ya fermentation. Ijambo riva mu kidage kandi risobanura 'kubika. ' Inzoga zo mu majyaruguru ya Bavariya zatangiye gutinda mu myaka ya 1300. Bashyira byeri muri selire nziza yacukuwe mumisozi. Utugari twakoraga nka frigo karemano kandi tugakomeza inzoga nshya. Nyuma yigihe, abanywi b'inzoga babonye ko ibyo byatumye inzoga ziryoha kandi zikaramba. Nuburyo buryo bwa lager bwatangiye.

Umusemburo udasanzwe witwa Saccharomyces pastorianus watumye gutinda bishoboka. Uyu musemburo ukora ku bushyuhe bukonje kuruta umusemburo wa ale. Mu myaka ya za 1500, itegeko rya Bavariya ryavuze ko byeri ishobora gutekwa gusa mu mezi akonje. Iri tegeko ryafashaga guhagarika byeri kwangirika kandi bigatuma inzoga zikoresha ububiko bukonje. Nyuma, frigo zavumbuwe muri 1800. Ibi bituma abantu batinda byeri umwaka wose. Muri iki gihe, lager ni imwe mu nzoga zizwi cyane ku isi.

Ububiko bukonje

Gutinda ntabwo ari ugushira byeri muri firigo. Ugomba gukurikiza intambwe kugirango ubone byeri nziza. Dore intambwe z'ingenzi:

• Ubwa mbere, reka inzoga ferment ku bushyuhe bukonje. Umusemburo uhindura buhoro buhoro isukari muri alcool na dioxyde de carbone.

• Ibikurikira, uzamure ubushyuhe mugihe gito. Ibi byitwa ikiruhuko cya diacetyl. Ifasha umusemburo gukuramo uburyohe bubi, nkuburyohe bwa buteri.

• Noneho, ongera umanure ubushyuhe. Bika byeri hejuru yubukonje ibyumweru cyangwa ukwezi. Umusemburo ukomeza gukora buhoro. Ikuraho isukari yinyongera igatuza, bigatuma byeri isobanuka.

• Komeza ubushyuhe. Niba bihindutse, umusemburo urashobora guhangayika no gukora uburyohe bubi.

• Intambwe yo kubika ubukonje ningirakamaro kuri lager isukuye. Inzoga zoroha kandi uburyohe bukoroha.

Inama: Ihangane. Igihe kinini utinda byeri yawe, bizasobanuka kandi biringaniye.

Ubushyuhe bukabije

Ni ngombwa kugenzura ubushyuhe mugihe utinze byeri. Ubusanzwe ubika byeri hagati ya 33 ° F na 50 ° F. Inzoga nyinshi zikoresha 34 ° F kugeza 40 ° F kuri byeri isukuye. Lager zimwe, nkubudage Pilsner, zikenera ubushyuhe bukonje. Abandi, nka Vienne Lager, bakora neza ubushyuhe bwinshi.

Imiterere ya Lager	Ubushyuhe bukabije (° F)	Ubushyuhe bukabije (° C)
Umudage Pilsner	34-40	1-4
Vienne Lager	45-50	7-10
Jenerali Lager	33-50	0.6-10

Kugumana ubushyuhe buhoraho bifasha umusemburo kurangiza akazi kayo. Ihagarika kandi uburyohe bubi gukora. Ubukonje butinda guhindura imiti, ugomba rero gutegereza byibuze ukwezi. Ubu buryo buhoro, bukonje butanga lager isa neza kandi uburyohe.

Lagering vs Fermenting

Urutonde muri Brewing

Iyo Fermentation ibaye

Gusembura buri gihe nintambwe yambere yo guteka. Wongeyeho umusemburo kuri wort, kandi umusemburo urya isukari. Ibi bituma inzoga, ibibyimba, nuburyohe bwa mbere. Imyenda ihindagurika ku bushyuhe bukonje, hafi 50 ° F (10-12 ° C). Ibi bifasha umusemburo kuguma ufite ubuzima bwiza no gukora neza.

Iyo Gutinda Bitangiye

Gutinda bitangira nyuma ya fermentation irangiye. Ukora byeri kurushaho gukonja, hafi 30 ° F (-1 ° C). Inzoga iguma ikonje igihe kirekire. Ibi byitwa igihe cyo gutinda. Inzoga zirasobanuka neza kandi uburyohe bukoroha.

Inzibacyuho kuva Fermenting to Lagering

Kwimuka uva kuri ferment ugana kuri lagering ni ngombwa. Dore ibisanzwe bibaho: 1. Reka inzoga ferment ku bushyuhe bukonje. 2. Kuzamura ubushyuhe bugera kuri 57 ° F (14 ° C) mugihe gito. Ibi byitwa ikiruhuko cya diacetyl. Ifasha gukuraho uburyohe bubi. 3. Gukonjesha byeri kugeza hafi yo gukonjesha kugirango ukererwe. 4. Gumana inzoga byibuze iminsi 35. Ibi bituma byeri isukurwa, igacika, kandi igaragara neza.

Icyitonderwa: Nyuma yo gutinda, kuyungurura ikuramo umusemburo nuduce duto. Ibi bituma lager yawe yaka kandi yoroshye.

Igihe n'ubushyuhe

Ibisanzwe bya Fermentation Igihe nigihe

Igihe kingana gute kandi ushyushye ferment ihindura uburyohe. Lager ferment kuri 50-55 ° F (10-13 ° C) kugeza isukari nyinshi zashize. Ikiruhuko cya diacetyl kuri 60-65 ° F (15-18 ° C) kimara iminsi mike.

Icyiciro	Ikirere cy'ubushyuhe (° F)	Ikirere cy'ubushyuhe (° C)	Ikiringo
Fermentation	50 - 55	10 - 13	Kugeza fermentation ikora yegereje kurangira
Ikiruhuko cya Diacetyl	60 - 65	15 - 18	Iminsi ibiri
Gutinda (Ubukonje)	30 - 45	-1 - 7	Ibyumweru byinshi kugeza ku minsi 90

Gutinda Igihe cyagenwe nubushyuhe bukonje Ubushyuhe

Gutinda bifata igihe kinini kuruta fermentation. Urabika byeri kuri 30-45 ° F (-1 kugeza 7 ° C) ibyumweru cyangwa iminsi 90. Ubukonje kandi bukomeye bukenera igihe kinini. Ububiko buhoro, bukonje bufasha flavour kuvanga kandi byeri igaragara neza.

Uburyo Igihe nubushyuhe bigira ingaruka kumiterere ya byeri

Igihe nubushyuhe bihindura byeri yanyuma. Ubushyuhe bukonje butuma lager isukurwa kandi igacika. Kumara igihe kirekire bikuraho uburyohe bubi kandi byeri byeri. Niba wihuta, lager yawe irashobora kuryoha cyangwa igaragara nkigicu.

Ubwoko bwimisemburo

Umusemburo wo hejuru-Umusemburo (Ale Umusemburo)

Umusemburo wo hejuru-ferment witwa Saccharomyces cerevisiae. Ikora neza mubushuhe bushushe, 60-75 ° F (14-20 ° C). Uyu musemburo ureremba hejuru. Ikora byeri nka pale ales, IPAs, na stout. Izi nzoga akenshi ziryoha imbuto cyangwa ibirungo.

Umusemburo Hasi-Umusemburo (Umusemburo wa Lager)

Umusemburo wo hasi-ferment witwa Saccharomyces pastorianus. Itura hepfo kandi ikunda ubushyuhe bukonje, 42-54 ° F (3-12 ° C). Uyu musemburo ukoreshwa kuri lagers nka Pilsner na Bock. Ikora buhoro kandi ituma byeri uburyohe kandi bworoshye.

Icyerekezo	Umusemburo wo hejuru-Umusemburo (Ale)	Umusemburo Hasi-Umusemburo (Lager)
Ubwoko bwimisemburo	Saccharomyces cerevisiae	Saccharomyces pastorianus
Ubushuhe.	60 kugeza 75 ° F / 14-20 ° C.	42 kugeza 54 ° F / 3-12 ° C.
Imyitwarire y'umusemburo	Kuzamuka hejuru	Gutura hepfo
Igihe cyo gusembura	Nkicyumweru cyangwa kirenga	Kurenza ukwezi
Umwirondoro	Imbuto, ibirungo, bigoye	Isuku, yoroheje, yoroheje
Inzoga zisanzwe	Ales yera, IPAs, abasout, Ababiligi	Pilsner, Helles, Bock

Imyitwarire yumusemburo muri Lagering vs Fermenting

Umusemburo ukora muburyo butandukanye mugutinda no gusembura. Mugihe cya fermentation, umusemburo ukora vuba kandi ukora inzoga nibiryohe. Mu gutinda, umusemburo uratinda ariko ugakomeza gusukura byeri. Ikuraho uburyohe bubi kandi ifasha kwerekana byeri neza. Umusemburo wahisemo uhindura uburyo byeri yawe iryoshye kandi isa. Umusemburo wa Lager uraguha ibisobanuro, byeri bisukuye nyuma yigihe kirekire, gikonje.

Ingaruka nziza

Ibiryo byatejwe imbere mugihe cyo gusembura

Gusembura ni mugihe inzoga nyinshi zakozwe. Umusemburo urya isukari muri wort ugakora inzoga, ibibyimba, hamwe nuburyohe. Izi mvange ziha buri nzoga uburyohe bwazo numunuko. Bimwe mubintu byingenzi byingenzi biva muri fermentation ni:

• Esters: Ibi bituma inzoga zihumura imbuto cyangwa indabyo, nk'igitoki cyangwa pome. Umusemburo ukora esters uvanga alcool na acide.

• Inzoga nyinshi: Ibi bitanga uburyohe, rimwe na rimwe ibirungo cyangwa imbuto. Benshi cyane barashobora kuryoha nkimiti.

• Amavuta ya sufuru: Ibi birashobora kunuka nkamagi yaboze cyangwa imboga zitetse. Ndetse na bike birashobora guhindura uburyo byeri ihumura.

• Aldehydes: Ibi birashobora gutuma byeri uburyohe 'icyatsi ' cyangwa bitarangiye. Acetaldehyde irasanzwe kandi iryoshye nka pome yicyatsi.

• Acide organique: Ibi byongeramo ubukana buke kandi bifasha kuringaniza byeri.

Umusemburo, ubushyuhe, nuburyo uhindura bihindura uburyohe. Ubushyuhe bushyushye butera est est nyinshi na alcool nyinshi. Ubushyuhe bukonje butuma uburyohe bworoha kandi busukuye.

Ibiryo binonosoye cyangwa bigabanijwe mugihe cyo gutinda

Gutinda ni igihe byeri iruhutse nyuma ya fermentation. Iyi ntambwe ifasha gutunganya no guhanagura uburyohe. Mugihe cyo gutinda, umusemburo ukora buhoro kugirango ukosore uburyohe busigaye. Dore uko bigenda mugihe cyo gutinda:

• Umusemburo ugabanya isukari yinyongera hamwe na flavours nka diacetyl (buteri) na acetaldehyde (pome yicyatsi).

• Ibiryo bivanga kandi byoroshye, byeri rero uburyohe kandi buringaniye.

• Ubukonje bufasha umusemburo nuduce duto gutuza, byeri byeri neza.

• Hop gusharira byoroha, kandi uburyohe bwose buvanga kurangiza.

Ubona byeri ifite isuku, yoroshye, kandi yoroshye kuyinywa. Umwanya muremure, inzoga zawe ziraryoshye.

Nigute Lagering vs Fermenting Ifata uburyohe bwa nyuma

Gutinda no gusembura byombi bihindura uburyo byeri biryoha. Fermentation ikora uburyohe nyamukuru. Urashobora kubona imbuto, ibirungo, cyangwa inyandiko zikomeye, ukurikije umusemburo n'ubushyuhe. Gutinda noneho koroshya uburyohe. Ikuraho uburyohe bukaze kandi ihuza byose hamwe.

Niba usibye gusimbuka, byeri irashobora kuryoha cyangwa itarangiye. Niba wihuta fermentation, ubona uburyohe bwinshi cyane. Gukora intambwe zombi neza biguha inzoga zisobanutse, zisukuye hamwe nimico myinshi. Kumenya gutinda no gusembura bigufasha gukora uburyohe bwa byeri uko ubishaka.

Itandukaniro hagati ya Ale na Lager

Itandukaniro ryingenzi ryimisemburo

Ale Umusemburo vs Lager Umusemburo

Urashobora kubwira ales na lagers ukurikije umusemburo bakoresha. Dore ibintu by'ingenzi ugomba kumenya:

• Ale umusemburo witwa Saccharomyces cerevisiae . Ikora ku bushyuhe bwinshi, hagati ya 60-78 ° F (16-26 ° C). Uyu musemburo ureremba hejuru iyo usembuye.

• Umusemburo wa Lager witwa Saccharomyces pastorianus . Irakunda ubushyuhe bukonje, hafi 42-58 ° F (9-14 ° C). Uyu musemburo urohama mugihe cya fermentation.

• Ale umusemburo ukora ester nyinshi na fenol. Ibi bitanga ales imbuto nuburyohe bwa spicy.

• Umusemburo wa Lager ukora buhoro kandi ukora est est nkeya. Ibi biha lagers uburyohe busukuye kandi bworoshye.

• Umusemburo wa Lager ni uruvange rw'umusemburo wa ale n'umusemburo ukunda ubukonje.

Ingaruka Kumwirondoro

Umusemburo uhindura uburyo byeri ziryoha. Ale umusemburo ukora ester nyinshi na fenol. Ibi bitanga ales uburyohe nkibitoki cyangwa karungu. Umusemburo wa Lager ukora ku bushyuhe buke kandi ukora bike muri ubwo buryohe. Imyenda iryoshye, yoroheje, kandi yoroshye. Ales ifite uburyohe butangaje kandi butoshye. Abakozi bareke malt na hops bigaragare neza uburyohe bworoshye.

Uburyo bwo gusembura no gutinda

Fermentation Yibanze muri Ales vs Lagers

Ales na lagers byombi bitangirana na fermentation, ariko babikora ukundi. Ales ferment mubushyuhe bwicyumba. Umusemburo ukora vuba kandi ukora imbaraga, imbuto, cyangwa ibirungo byiza. Abakozi ba ferment ku bushyuhe bukonje. Umusemburo ukora buhoro kandi ukora flavours nkeya. Nyuma yo gusembura, lager zinyura mu gutinda. Iyi nintambwe yo kubika ikonje imara ibyumweru cyangwa ukwezi. Inzoga zirasobanuka neza kandi uburyohe bukoroha.

Gukoresha Lagering n'ingaruka zabyo

Gutinda nibyo bituma lager zitandukanye na ales. Iyo ukoresheje inzoga, ukomeza gukonja igihe kirekire. Ibi bifasha ibinini gutuza no gutinda guhindura imiti. Inzoga isa neza kandi iryoshye. Gutinda kandi bikuraho imbuto zimbuto nizindi nyongera, byeri rero ikumva neza. Abadage bakunze kugira uburyohe bworoshye kandi bunoze kuruta ales. Urabona kurangiza no kunywa biruhura.

Inama: Niba ushaka byeri yoroshye kandi yoroshye, gerageza lager. Niba ukunda ubutwari n'imbuto uburyohe, ales ni byiza.

Ubushyuhe n'ibihe

Ubwoko bwa Fermentation nuburyo bwo gutinda

Hano hari imbonerahamwe yerekana uburyo ales na lagers zitandukanye:

Icyiciro	Ales (Bisanzwe)	Abakoresha (Bisanzwe)
Ubushuhe	65-75 ° F (ubushyuhe)	45-55 ° F (akonje)
Igihe cyambere cyo gusembura	Mugihe kitarenze ibyumweru 1-2	Ibyumweru hafi 1-2
Ikiruhuko cya Diacetyl	Ntibikenewe	Iminsi 1-2 kuri 10-15 ° F hejuru ya fermentation temp
Gutinda (Ubukonje)	Ntabwo bisabwa	Ibyumweru 3-8 kuri 35-45 ° F.
Intego ya Lagering	N / A.	Ibiryo byoroshye, sobanura byeri, gabanya off-flavours

Ingaruka ku bwiza bwa Byeri Byanyuma

Ubushyuhe nigihe gihindura uko byeri yawe ihinduka. Ales ferment yihuta kubushyuhe. Ibi bituma ester nyinshi hamwe nuburyohe bugoye. Imyenda ya ferment itinda kubushyuhe bukonje. Intambwe ndende, ikonje ituma byeri yoroshye, isobanutse, kandi yoroheje. Niba ugenzura ubushyuhe, ubona lager nini idafite uburyohe bubi. Intambwe zituma ales itinyuka kandi igicu. Imyenda isukuye, irasobanutse, kandi iruhura.

Icyitonderwa: Itandukaniro riri hagati ya ale na lager ntabwo ari umusemburo gusa. Nibijyanye nuburyo uhindura kandi ugasaza byeri. Igihe n'ubushyuhe byombi bifite akamaro kuburyohe bwa nyuma.

Ingaruka kuri Byeri

Uburyohe na Aroma

Byombi gusembura no gutinda bihindura uburyo byeri biryoha kandi binuka. Mugihe cya fermentation, umusemburo ukora ibintu bitandukanye biha byeri uburyohe bwihariye. Bimwe muribi ni diacetyl, uburyohe bwamavuta, na acetaldehyde, biryoha nka pome. Amazi ya sufuru arashobora kandi kwerekana no guhumurirwa nkamagi yaboze cyangwa imboga zitetse. Niba ukoresheje umusemburo muzima kandi ukagumisha byeri mubushuhe bukwiye, uburyohe bubi burashira. Ibi byitwa ikiruhuko cya diacetyl.

Gutinda bifasha koroshya uburyohe bwakozwe mugihe cya fermentation. Iyo ubitse inzoga ibyumweru cyangwa ukwezi, uburyohe buravanga kandi bworoshye. Hop gusharira gukomera, kandi byeri iraryoshye. Umusemburo ukora buhoro mubukonje kandi ufasha guhanagura uburyohe busigaye. Umusemburo, malt, na hops watoranije nabyo bihindura uburyohe bwa nyuma numunuko. Kurugero, hops nziza nka Saaz cyangwa Hallertau itanga impumuro yoroshye, ibirungo. Ibyiringiro byabanyamerika nka Cascade byongeramo umunuko wa citrus. Amazi ukoresha namabuye yacyo nayo ahindura uko byeri yumva kandi uburyohe. Muguhindura igihe, ubushyuhe, nibyo ushizemo, ukora byeri uburyohe kandi uhumura uko ushaka.

Ubusobanuro n'imiterere

Hariho itandukaniro rinini muburyo byeri isobanutse kandi yoroshye niba ubisembuye gusa cyangwa niba nawe ubitindaho. Ubukonje bukonje butinda umusemburo, bityo ukabona uburyohe busukuye numubiri wuzuye. Iyo ukoresheje inzoga, umusemburo n'uduce duto bitura hepfo. Ibi bituma byeri isa neza kandi isobanutse.

• Gutinda bituma byeri yunvikana kandi igarura ubuyanja.

• Gukonja bikonje bisobanura gukonjesha byeri mbere yo gucupa. Ibi bifasha poroteyine n'umusemburo gukomera hamwe no kugwa. Ihagarika igihu kandi iguha byeri itangaje.

• Gusembura neza birashobora gutuma byeri igicu kandi ikabije. Umusemburo ukora byihuse kandi usize ibintu byinshi inyuma.

Kugumana ubushyuhe bukwiye mu ntambwe zombi ni ngombwa. Niba ubikora, uhagarika uburyohe bubi ukabona byeri isobanutse, yoroshye abantu benshi bakunda.

Ubuzima bwa Shelf

Urashobora gukora byeri igihe kirekire mugusembura no kuyihindura muburyo bwiza. Gutinda bituma inzoga zisobanuka kandi zihamye. Ibi bituma inzoga nshya kandi ziryoha mugihe kirekire. Mugihe gikererewe, umusemburo ukomeza gukora buhoro. Ikuraho ibintu udashaka kandi ifasha byeri kuba nziza. PH igabanuka gato, ifasha kurinda byeri umutekano kandi ntibishobora kwangirika.

Abahanga basanze uburyo ubika byeri nyuma yizi ntambwe bifite akamaro. Niba ari wowe gumana inzoga ikonje kandi kure yumuyaga, irasaza buhoro kandi ikomeza uburyohe bwayo. Ibice bikaze muri byeri bisenyuka vuba niba byeri ishyushye. Niba ubitse inzoga ikonje, urinda izi kandi ugakomeza inzoga ziryoha. Uburenganzira pH, hagati ya 4.2 na 4.6 , nayo ihagarika igihu kandi ikarinda byeri mikorobe.

Inama: Buri gihe shyira byeri yawe ahantu hakonje, hijimye. Ibi bifasha uburyohe bwigihe kirekire.

Amateka n'Ubwihindurize

Inkomoko ya Fermentation

Guteka ntabwo ari shyashya. Abantu bakoze ibinyobwa bisembuye mumyaka ibihumbi. I Jiahu mu Bushinwa, abacukuzi b'ivya kera basanze ibice bishaje. Ibi bice bimaze imyaka 9000. Zari zifite ibimenyetso byubumara byubuki, umuceri, imbuto zamahwa, ninzabibu. Abahanga bakoresheje imashini zidasanzwe kugirango barebe ibyo binyobwa. Ibikoresho byari chromatografiya hamwe na mass spectrometrie. Bagaragaje ko aribyo bimwe mubinyobwa byambere byasembuwe. Igihe abahanga bongeye gukora ibyo binyobwa bishaje, basanze inzoga zigera kuri 9%. Uburyohe bwari nkubwo wakwitega kuri resept ishaje cyane.

Ahandi hantu na ho hakozwe byeri kera. Mu buvumo bwa Raqefet muri Isiraheli, ibisigazwa byinzoga bimaze imyaka 13.000. Izi nzoga zo hambere zari zinini kandi zijimye. Abantu babikoresheje muminsi mikuru idasanzwe. Muri Mezopotamiya, abantu banditse ibiryo bya byeri ku bisate by'ibumba hashize imyaka 3.900. Igisigo cy'Abasumeriya kuri Ninkasi kivuga uburyo bwo gukora byeri ya sayiri. Irerekana byeri byari ngombwa buri munsi. Abanyamisiri ba kera bubatse inzoga nini, nk'iz'Abydos. Uru ruganda rumaze imyaka 5.000. No mu Bwongereza Iron Iron, abantu bakoze byeri. Ibi byerekanwa ninzoga zisigaye ziboneka muri Cambridgeshire.

Hano a imbonerahamwe yerekana bimwe mu bimenyetso bya kera byenga inzoga kuva ku isi:

Umwanya / Umuco	Itariki Yegeranye	Ubwoko bwibimenyetso	Ibisobanuro
Ubuvumo bwa Raqefet, Isiraheli	Imyaka 13.000 ishize	Ibisigisigi bya kera	Byeri isigara ifite umubyimba mwinshi ukoreshwa na Natufiya muminsi mikuru idasanzwe.
Jiahu, Ubushinwa	Imyaka 9000 ishize	Ibisigisigi bya kera (gusesengura imiti)	Umubumbyi ufite ibimenyetso bya chimique byibinyobwa bikozwe mumuceri, ubuki, imbuto zamahwa, n'inzabibu.
Mezopotamiya (Abasumeriya)	~ Imyaka 3.900 ishize	Inyandiko yanditse (igisigo)	Umuvugo w'Abasumeriya kuri Ninkasi hamwe na resept ya byeri ya kera yerekeye gukora byeri ya sayiri.
Abidos, Misiri	~ Imyaka 5.000 ishize	Ahantu ha kera	Uruganda rwinzoga kuva mugihe cyambere cya Dynastique rwerekana inzoga zateguwe.
Cambridgeshire, MU Bwongereza	~ Imyaka 2000 ishize	Ibisigisigi bya kera	Inzoga ya Age Age isigaye iboneka mugihe cyo gukora umuhanda.

Inyandiko za kera nibintu byo muri Mesopotamiya byerekana byeri byari ngombwa. Epic ya Gilgamesh nigisigo kuri Ninkasi byombi bivuga byeri. Izi nyandiko zerekana ko abantu basanzwe bazi guteka neza no kwigisha abandi.

Ivuka rya Lagering

Gutinda ntabwo byatangiranye nabakora inzoga zambere. Yatangiye nyuma mu Burayi, cyane cyane muri Bavariya, mu gihe cyo hagati. Inzoga zabonye ko byeri zabitswe mu buvumo bukonje cyangwa muri selire ziryoha kandi zigakomeza gushya igihe kirekire. Ubukonje bwadindije umusemburo na bagiteri. Ibi byafashaga kwirinda byeri kutagenda nabi.

Abakora inzoga za Bavariya bakoresheje umusemburo udasanzwe ukunda imbeho. Uyu musemburo witwa Saccharomyces pastorianus. Yarohamye hasi kandi ikora neza mubukonje. Mugukomeza byeri hejuru yubukonje, barabigaragaje neza, byoroshye, kandi byoroshye. Bidatinze, gukererwa byabaye ingenzi cyane mu Budage bikwira ahandi.

Ibintu bishimishije: Ijambo 'lager ' riva mu kidage kandi risobanura 'kubika. ' Bitewe no kubika neza n'umusemburo, dufite lager twishimira uyu munsi.

Noneho, gukererwa ni siyansi. Inzoga zikoresha ubushyuhe nyabwo nigihe kuri buri cyiciro. Ibi byerekana neza ko byeri isukuye kandi iringaniye. Gutinda byahinduye byeri ubuziraherezo. Yaduhaye uburyohe nuburyo abantu bagikunda kwisi yose.

Guhitamo inzira

Inzoga

Mugihe uhisemo guteka byeri yawe, ugomba kubanza gutekereza kuburyo ushaka. Ales na lagers bakoresha inzira zitandukanye kandi baguha uburyohe butandukanye. Niba ushaka byeri ifite flavours itoshye, igoye, ugomba kureba kuri ale. Ales ikoresha umusemburo wo hejuru ukora neza mubushyuhe bwinshi, mubisanzwe hagati ya 60 ° F na 75 ° F. Uyu musemburo utera imbuto, ibirungo, cyangwa inoti za shokora. Urashobora gusanga ibyo biryoheye muri ales yijimye, IPAs, ales yijimye, stout, hamwe n'inzoga z'ingano nka German Hefeweizen. Izi nzoga akenshi zirangiza vuba, ntugomba gutegereza igihe kirekire kugirango uzishimire.

Abakoresha bakoresha ubundi buryo. Bishingikiriza kumusemburo wo hasi ukunda ubushyuhe bukonje, hafi 45 ° F kugeza 55 ° F. Nyuma ya fermentation, lager ikenera intambwe ndende yo kubika ikonje yitwa lagering. Iyi nzira iguha byeri iryoshye, yoroheje, kandi yoroshye. Imyambarire ya lager izwi cyane irimo ibara ryera, amber lager, ibisumizi, hamwe numwijima. Abadage bakunze kugaragara neza kandi bafite uburyohe bworoshye. Niba ushaka byeri byoroshye kunywa no kugarura ubuyanja, lager ni amahitamo meza.

Icyitonderwa: Ales zimwe zishobora gukoresha ubukonje bukonje, kandi lagers zimwe zishobora gususurutsa gato. Ibi byerekana ko inzoga zoroshye, kandi ushobora kugerageza nuburyo butandukanye.

Hano hari imbonerahamwe yihuse igufasha guhuza uburyo bwa byeri nuburyo bwabo bwo guteka:

Inzoga	Inzira Nkuru	Umwirondoro usanzwe
Ale Ale, IPA	Fermenting (Ale)	Imbuto, ibyiringiro, bigoye
Stout, Brown Ale	Fermenting (Ale)	Biraryoshye, shokora, bikize
Inzoga	Fermenting (Ale)	Ibirungo byinshi, imbuto, ibicu
Umuyoboro mwiza	Gutinda	Crisp, isukuye, urumuri
Amber / Umwijima	Gutinda	Indwara nziza, yoroshye, iringaniye
Bock	Gutinda	Ikomeye, mbi, yoroshye

Inama zo murugo

Niba ushaka gutekera murugo, ugomba guhitamo niba ushaka gukora ale cyangwa lager. Buri nzira igira intambwe zayo n'amayeri. Hano hari inama zagufasha kubona ibisubizo byiza:

1. Shira umusemburo wawe muri wort ku bushyuhe bukwiye. Kuri lager, koresha wort ikonje kugirango wirinde uburyohe bwimbuto butifuzwa.

2. Witegereze neza fermentation yawe. Urashobora kwihutisha inzira uzamura ubushyuhe buke hagati, ariko gusa niba umusemburo wawe ushobora kubyitwaramo.

3. Buri gihe kora ikiruhuko cya diacetyl kubatinze. Kuzamura ubushyuhe hafi yimpera ya fermentation kugirango ufashe gukuramo amavuta ya flavours.

4. Ihangane na lager. Bakeneye ibyumweru byinshi byo kubika bikonje kugirango bisobanuke neza.

5. Wibuke, ales ferment byihuse kandi kubushyuhe bwinshi. Urashobora kubyishimira vuba kurenza lager.

• Koresha ibyiciro bibiri fermentation ya lagers. Himura byeri yawe mubintu bishya mbere yo gutinda kugirango isukure kandi isukuye.

• Komeza ubushyuhe bwa fermentation yawe. Abadage bakeneye ubushyuhe bukonje, mubisanzwe hagati ya 38 ° F na 60 ° F.

• Gerageza uburyo bwo guhanga kugirango inzoga zawe zikonje. Urashobora gukoresha firigo, ubwogero bwo mu gishanga, cyangwa nubutaka bukonje.

• Ntukongere umusemburo mwinshi mugihe wimuye byeri yawe mubintu bishya. Umusemburo uhagije uzaguma inyuma kugirango urangize akazi.

• Shimisha byeri yawe uko isaza. Abadage bakira neza mugihe, ariko gusaza cyane birashobora gutuma batakaza agashya.

Inama: Hitamo umusemburo wawe ukurikije uburyo ushaka. Umusemburo muto ukenera selile nyinshi nubushyuhe bukonje. Ale umusemburo ukora vuba kandi uguha uburyohe bwinshi.

Mugutekereza kuburyo bwa byeri ukunda hanyuma ugakurikiza izi nama, urashobora guhitamo inzira nziza no gukora byeri uzakunda.

Gutinda no gusembura buri kimwe kigira uruhare rwihariye mukunywa. Gusembura bikoresha umusemburo kugirango uhindure isukari inzoga na flavours. Gutinda biza gukurikira, ukoresheje ubushyuhe bukonje nigihe cyo gukora byeri neza kandi neza.

• Buri gihe ugenzure ubushyuhe bwawe kandi urebe umusemburo wawe.

• Hitamo umusemburo ukwiye kuburyo bwawe.

• Ihangane - abayobora neza bakeneye igihe cyo guteza imbere uburyohe.
  Gusobanukirwa izi ntambwe bigufasha guteka byeri nziza no guhitamo uburyo ukunda. Gerageza uburyo butandukanye urebe uburyo buri nzira itunganya ibinyobwa ukunda!

Ibibazo

Ni irihe tandukaniro nyamukuru riri hagati yo gutinda no gusembura?

Gusembura bihindura isukari inzoga nibiryohe ukoresheje umusemburo. Gutinda bibaho nyuma yo gusembura. Ubika inzoga ikonje kugirango isobanuke neza. Izi ntambwe zombi zigufasha kubona uburyohe no kureba ushaka muri byeri yawe.

Urashobora gusimbuka gutinda mugihe utetse byeri?

Urashobora gusimbuka gutinda niba ukora ales. Abadage bakeneye iyi ntambwe kugirango uburyohe busukure. Niba usibye gusimbuka hamwe na lager, byeri yawe irashobora kuryoha cyangwa igicu. Buri gihe ukurikize inzira nziza yuburyo bwa byeri yawe.

Kuki ubushyuhe bufite akamaro kanini mukunywa?

Ubushyuhe bugenzura uko umusemburo ukora. Ubushyuhe bushyushye butuma umusemburo ukora vuba kandi ugatanga uburyohe bwimbuto. Ubushyuhe bukonje butinda umusemburo kandi biguha uburyohe, bworoshye. Ugomba kugumana ubushyuhe bukwiye kuburyo bwa byeri ushaka.

Ukwiye gutinda byeri kugeza ryari?

Lager nyinshi ikenera byibura ibyumweru 4 byo kubika imbeho. Bamwe bakomeye bakenera amezi 3. Igihe kinini utinda, byeri yawe irasobanutse kandi yoroshye. Kwihangana biguha ibisubizo byiza.

Ni ubuhe bwoko bw'umusemburo ukoresha kuri lagers na ales?

Ukoresha umusemburo wo hasi-fermenting ya lagers. Uyu musemburo ukora neza mubukonje. Kuri ales, ukoresha umusemburo wo hejuru. Irakunda ubushyuhe bushyushye kandi itanga uburyohe bwimbuto. Umusemburo wahisemo uhindura uburyohe bwa byeri.

Gukererwa bituma inzoga zimara igihe kirekire?

Nibyo, gutinda bifasha byeri kumara igihe kirekire. Ububiko bukonje butuma umusemburo usukura uburyohe udashaka kandi bigatuma byeri ihagarara neza. Inzoga yawe iguma ari nziza kandi iryoshye mugihe kirekire niba uyitinze neza.

Urashobora guterura byeri murugo udafite ibikoresho byihariye?

Urashobora gutinda murugo niba ufite frigo cyangwa munsi yo hasi. Komeza inzoga zawe zikonje kandi zihamye, hagati ya 34 ° F na 40 ° F. Koresha termometero kugirango urebe ubushyuhe. Ntukeneye ibikoresho byiza, gusa kwihangana no kwitaho.