Nigute Wongeyeho Imbuto Flavour Kuri Beer ukoresheje uburyo bwinshi

Niba urimo kwibaza uburyo bwo kongeramo imbuto nziza kuri byeri, ufite amahitamo menshi. Urashobora gukoresha imbuto nshya cyangwa zikonje, pure, umutobe, cyangwa ibinyuranyo. Buri buryo butanga uburyohe budasanzwe na impumuro. Igihe no kwitegura bifite akamaro cyane mugihe wongeyeho imbuto kuri byeri, cyane cyane mububiko. Abantu aho bari hose bakunda byeri imbuto. Reba iterambere ryisi:

Igihugu / akarere	Isoko (2024)	Igipimo cyo gukura (cagr)
Amerika	Miliyoni 85 USD	5.5%
Ubudage	Miliyoni 75 USD	4.8%
Ubushinwa	Miliyoni 65	6.2%

Ongeraho imbuto kuri Beer reka uganire kandi ukore ibiryo byawe.

ABAFATANYIJE

• Urashobora kongera imbuto kuri byeri muburyo bwinshi. Koresha neza, ukonje, umutobe, umutobe, cyangwa ibinyuranyo. Buri nzira itanga uburyohe butandukanye.

• Ongeraho imbuto mugihe gitandukanye zihindura uburyohe. Imbuto kare zitanga uburyohe bworoshye. Ongeraho nyuma itanga uburyohe bukomeye, bwimbutoshya.

• Buri gihe woza kandi usukure imbuto mbere yo kuyikoresha. Ibi bituma inzoga yawe ifite umutekano kandi ihagarika uburyohe bubi.

• Imbuto zikonje zifasha kuzana uburyohe bwinshi. Iragufasha kandi gukoresha imbuto umwaka wose. Ariko gukonjesha ntabwo bishe mikorobe zose.

• Hitamo imbuto ihuye na beers yawe uburyohe bwiza. Imbuto zoroheje zigenda neza hamwe ningano. Imbuto zikomeye ni nziza.

• Tangira nigice kuri ikiro kimwe cyimbuto kuri buri gakiza. Shimisha inzoga yawe hanyuma wongereho ibindi niba bikenewe. Ibi bihagarika imbuto gukomera cyane.

• Gerageza kuvanga inzira zitandukanye zo kongeramo imbuto hanyuma uhindure igihe. Ibi birashobora gutuma byeri yawe uburyohe bushimishije.

• Isanduku y'Ubufaransa igufasha kongeramo imbuto nziza mbere yuko ukorera. Ubu buryo, ntabwo uhura nicyiciro cyose.

Uburyo bwo kongera imbuto kuri byeri

Imbuto nshya

Imyiteguro

Urashaka gutangirana no kweze, heza cyane-nziza. Oza imbuto neza kugirango ukureho umwanda nudukoko. Gabanya ibibara byakomeretse cyangwa byangiritse. Ibiryo bimwe na bimwe bireba cyangwa urwongereza imbuto, mugihe abandi babikoresha byose kubiryohe. Urashobora mash cyangwa ukate imbuto kugirango ufashe kurekura imitobe. Guhagarika imbuto mbere yo gukoresha birashobora kandi kumena urukuta rwakagari , byoroshye uburyohe bwo kwivanga muri byeri yawe.

Impanuro: Gukuramo imbuto nshya mbere yo kuyongera kuri byeri yawe birashobora gufasha hamwe no gukuramo uburyohe kandi bigabanya mikorobe zimwe, ariko ntirushimangira byimaze imbuto.

Iyo wongeyeho

Urashobora kongera imbuto nshya mubyiciro bitandukanye byo guswera. Niba wongeyeho hakiri kare, nko mugihe cyo guteka, urabona imbuto zoroshye kandi zuzuye. Ongeraho imbuto nyuma, nko mumashuri abanza cyangwa yisumbuye, aguha uburyohe bukomeye nimpumuro. Buri cyiciro kizana imico itandukanye muri byeri.

Dore reba vuba uburyo igihe kigira ingaruka kuri beer yawe:

Icyiciro cyongeyeho	Ingaruka nziza	Imbaraga za aroma	Umutekano (Kwanduza ingaruka)
Guteka	Uburyohe butagaragara, buhujwe	Hasi	Hasi
Ubwiteganyirize	Kuringaniza, uburyohe	Giciriritse	Hasi
Fermentation ya kabiri	FLOVOR INYIGISHO	Hejuru	Giciriritse
Gupakira	Imbuto zikomeye, ziraturika	Hejuru	Hejuru

Ibyiza n'ibibi

• Ibyiza:

• Ubona uburyo busanzwe, bugoye.

• Urashobora kugenzura ubwoko n'imbuto.

• Imbuto nziza zongera vitamine na antioxidants.

• Ibibi:

• Imyiteguro ifata igihe.

• Ibyago byumusembuzi wishyamba cyangwa bagiteri.

• Uburyohe burashobora gutegurwa.

• Ongeraho imbuto zishya mugihe cyimikorere iguha uburyo bwiza, buvanze. Nyuma wongeweho bituma imbuto zigaragara cyane. Imbuto Ongeraho inyandiko nziza kandi zidasanzwe, Citrus izana imigeri ya singy, kandi imbuto zo mu turere dushyuha zitanga impumuro nziza, idasanzwe. Urashaka kuringaniza imbuto kugirango bidandura byeri yawe.

Imbuto zikonje

Imyiteguro

Imbuto zikonje zikora neza niba ushaka kuva hanze yimbuto. Urashobora kuyigura mbere yo gukonjeshwa cyangwa guhagarika ibyawe. Buri gihe ugenzure ubuziranenge kandi wirinde imbuto hamwe nisukari cyangwa kubungabunga. Guha imbuto mbere yo gukoresha, cyangwa ongeraho birakonje niba ushaka kurekura flavor gahoro. Ubukonje busenya inkuta za selile yimbuto, bifasha uburyohe kuva muri byeri yawe.

Igihe

Urashobora kongeramo imbuto zafunzwe hafi imwe, nkimbuto zashya. Inzoga nyinshi zinyongera mugihe cyibanze cyangwa cya kabiri. Imbuto zivanze zivanze vuba, mugihe imbuto zikonje zisohora uburyohe buhoro buhoro nkuko ishyuha muri byeri.

Inama

• Ukoresheje imbuto zikonje zigureka ngo urebe imbuto zigihe umwaka wose.

• Gukonjesha bifasha gusenya imbuto, byoroshye kuba umusemburwa kugirango ugere ku isukari.

• Imbuto zikonje zigabanya Uwiteka ibyago byo kwanduza , ariko ntibishimangira byimazeyo. Buri gihe usukure ibikoresho byawe neza.

• Ku giti cye byihuse (IQF) imbuto ziroroshye gukora kandi zigufasha gukuraho ibice bibi mbere yo gukoresha.

• Witondere amazi yinyongera yaturutse ku mbuto zakozwe, zishobora kugabanuka byeri niba ukoresha byinshi.

Icyitonderwa: Imbuto zikonje ziguha guhinduka no gufasha hamwe no gukuramo uburyohe, ariko uracyakeneye kureba kugirango ukarangize.

Imbuto

Uburyo bwo Gukoresha

Imbuto ziranyeganyega biroroshye gukoresha kandi biguha uburyo bwiza, ndetse nuburyohe. Urashobora kugura urugwiro rwubucuruzi cyangwa ngo ukore ibyawe ukoresheje imbuto zishya cyangwa zikonje. Ongeraho umutekano wawe. Udukoko tumwe na tumwe twongera uruhu rwimbuto cyangwa imbuto kugirango tujye mu buryo bwiyongera, ariko ugomba kwitondera hejuru.

Igihe

Abantu benshi bongera imbuto zisumba mugihe cyibanze cyangwa cya kabiri. Iki gihe gifasha kurinda imbuto nshya hamwe na impumuro. Urashobora kandi kongeraho muri gupakira imbuto nini, ariko ibi bitera ibyago byo kwanduza.

Ibyiza n'ibibi

• Ibyiza:

• Purye ivanze byoroshye kandi itanga uburyohe bukomeye, ndetse nuburyohe.

• Ntugomba guhangayikishwa n'ibyobo cyangwa udutsiko twinini.

• Ubucuruzi bwuzuye busanzwe burashukwa, kugabanya ingaruka zanduza.

• Ibibi:

• Pure irashobora gutuma byeri yawe.

• Isuku zimwe zongeyeho isukari cyangwa kubungabunga, reba ikirango.

• Homemade Homer akeneye gusukura neza no kwitegura.

Ubushakashatsi bwo mu rugo bwerekanye ko gukoresha imbuto zishingiye ku ntoki, hamwe n'impu n'imbuto, bitera fermentation no kugorana. Guhanagura fermeter yawe hamwe na CO2 mbere yo kongeramo umutekano bifasha kurinda imbuto nziza. Niba ukoresha imbuto mugice cya kabiri, ubona urumuri, rufite uburimbane.

Inama: Gumana imbuto Twandikire Igihe gito kugirango wirinde flavour. Tandukanya imbuto ziva kuri byeri mbere yo kwimura kugirango uburyohe busukure.

Umutobe wimbuto & kwibanda

Guhitamo

Hariho amahitamo menshi yumutobe wimbuto kandi wibanze. Tora umutobe 100% cyangwa wibanze ntakintu nakimwe cyongeyeho. Wongeyeho isukari cyangwa kubungabunga birashobora guhindura uko byeri yawe iryoshye. Barashobora kandi guhungabanya burundu fermentation. Niba ushaka byeri nziza, koresha umutobe wuyunguruzi cyangwa wibanda. Umutobe wijimye urashobora gutuma byeri yawe reba neza. Ibiryo bimwe bikoresha kuvanga uburyohe n'amabara.

Dore ameza yo kugufasha kugereranya:

Ifishi y'imbuto	Ibyiza	Ibibi
Umutobe / kwibanda	Uburyohe; Byoroshye kuvanga; Ikiga	Birashobora kuryoshya cyane; Irashobora kubura tannine
Kuvanga	Ibicuruzwa byizewe; Impumuro nziza nibara	Irashobora kuba yongeyeho isukari cyangwa syrup
Fresh / Frozen	Uburyohe busanzwe; Amahitamo yaho	Akajagari; Bisaba igihe cyo kwitegura
Puree	Imiterere yoroshye; Nibyiza kubi byeri	Bihenze; Irashobora gutera igihome
Gukuramo	Byoroshye gukoresha; Akeneye ububiko buke	Irashobora kuryoherwa; Nta bwoko

Iyo wongeyeho

Urashobora kongeramo umutobe cyangwa kwibanda mubihe bitandukanye. Ongeraho mugihe gitekaga gitanga uburyohe bworoshye. Itanga kandi impumuro nke. Niba wongeyeho muri feri yibanze, ubona uburyohe bwuzuye. Ibihugu byinshi byongeramo umutobe cyangwa wibande muri exment ya kabiri. Ibi bituma imbuto nziza kandi impumuro ikomeye. Ku mbuto nini punch, ongeraho mbere yo gupakira. Witondere, ibi birashobora gutera byinshi mu macupa cyangwa kegs.

Inama: Buri gihe reba isukari mumitobe yawe cyangwa wibaze. Isukari nyinshi irashobora gukora inzoga nyinshi na byeri nziza.

Inama

• Koresha umutobe wa pateurize cyangwa wibanze kumuseri wo hasi cyangwa bagiteri.

• Tangira ufite amafaranga make kandi uburyohe nkuko ugenda. Urashobora kongeramo byinshi, ariko ntushobora gukuramo.

• Niba ushaka byeri bisobanutse, kwimura byeri yawe ku mbuto zimbuto mbere yuko icupa.

• Umutobe kandi wibanze kuvanga neza hanyuma ubike umwanya. Baha imbuto nziza cyane, ariko cyane barashobora gutuma byeri yawe biryoha nka soda.

Porogaramu ya Pro: Kubara ryiza, ongeraho umutobe cyangwa wibande nyuma yo kwikuramo. Gushyushya cyangwa gufata birashobora kuvomera ibara no hepfo impumuro yo hepfo.

Igihe cyo kongeramo imbuto

Boil & Whirlpool

Urashobora kongeramo imbuto mugihe cyo guteka cyangwa kwikinisha. Iyi ntambwe ibaye mbere yuko fermentation itangira. Iyo wongeyeho imbuto hano, ubushyuhe bwica umusemburo mwinshi na bagiteri. Ibi bituma byeri yawe itekanye. Inzira yo guteka nayo ifasha kuvanga imbuto zimbuto muri byeri. Urabona softer, uburyohe bwimbuto. Impumuro ntabwo ikomeye kuko ubushyuhe butwara byinshi ku mbuto zimpumuro.

• Ibyiza:

• Ibyago bike byo kwanduza

• Uburyo bwiza bworoshye, buvanze

• Byiza kuri bariyeri zihamye, ziteguye

• Ibibi:

• Imbuto zintege nke

• Uburyohe bworoshye bwo gutakaza

• Ibara rishobora gucika

Inama: Koresha ubu buryo ku mbuto zifite uburyohe bukomeye, nka cheri cyangwa citrus. Urashobora kandi kubigerageza niba ushaka gusa imbuto yimbuto muri byeri yawe.

Ubwiteganyirize

Ongeraho imbuto mugihe cyibanze bivuze ko uvanga neza nyuma yo gushinga umusemburo. Umusemburo uzarya isukari mu mbuto hamwe na malt. Ibi birashobora kuzamura inzoga no guhindura uburyohe. Igikorwa cyo kwinuba gifasha kuvanga imbuto kuri byeri. Urabona uburyohe bwerekana uburyohe bwa aroma.

• Ibyiza:

• Uburyohe hamwe na aroma

• Guhitana ibyago kuko inzoga zirimo

• Ikora neza hamwe nuburyo bwinshi bwurukonya

• Ibibi:

• Imbuto zimwe na zimwe impunge zahunze na co₂

• Isukari yimbuto irashobora gutuma fermentation itateganijwe

• Gusukura imbuto zimbuto zirashobora kuba akajagari

Niba ushaka imbuto-imbere ariko ntabwo ari uguha imbaraga impumuro nziza, iki cyiciro gikora neza. Gerageza gukoresha tekinike zitandukanye kugirango urebe uburyo umusemburo nimbuto bikorana. Udukoko tumwe dukunda kongeramo imbuto mubyiciro bibiri byimbitse.

Fermentation ya kabiri

Secomery fermentation nikunzwe ninzusi myinshi. Wongeyeho imbuto nyuma ya fermentation nkuru itinze. Urwego rwinzoga ruri hejuru ubungubu, bityo ibyago byo kwanduza. Imbuto nziza hamwe nimpumu zigumaho neza kandi ushize amanga. Urabona uburyohe bwuzuye, umutobe hamwe na impumuro ikomeye.

Ubushakashatsi bwerekana ko Ongeraho imbuto mugihe cya kabiri fermentary zihindura umwirondoro wa Beer wa Aromatic . yumusemburo nimbuto zikorana kugirango zirebera uburyohe bushya. Ubushakashatsi bwabonetse Ukoresheje umusemburo udasanzwe hamwe nimbuto zirashobora kuzamura impumuro no kuringaniza acide . Byeri ibona ibintu byinshi, idafite flavour cyangwa impumuro idasanzwe.

• Ibyiza:

• Imbuto zikomeye, nziza impumuro nziza

• Ibyago byo hasi byo kwangirika

• Reka uganireho tekinike zitandukanye

• Ibibi:

• Ibyago byo hejuru cyane kuruta kubira, ariko biracyafite umutekano

• Ugomba kureba fermentation yinyongera mubisuka

• Irashobora gutuma byeri

Icyitonderwa: Niba ushaka byeri yawe kunuka kandi uburyohe nkimbuto nyazo, gerageza wongere mugihe cya kabiri. Ubu buryo buraguha ubugenzuzi buhebuje.

Gupakira & gukorera

Urashobora kumva wifuza kongeramo imbuto mbere yo gupfukirana cyangwa no gukora igihe. Ubu buryo buha inzoga nini yuzuye imbuto nziza hamwe na impumuro. Urashobora guta imitwe yimbuto mumacupa, kegs, cyangwa nibirahure byawe. Abantu bamwe bakunda isura yimbuto cyangwa ibiti bya Citrus bireremba mubinyobwa byabo. Yunvikana kandi isa cyane mubirori.

Ongeraho imbuto muriki cyiciro ziguha uburyohe buhebuje. Aroma isimbuka mu kirahure. Urabona amabara meza na punch. Niba ushaka byeri yawe uburyohe nko kuruma imbuto nshya, iyi niyo nzira yo kugenda.

Ariko ugomba kwitondera kubintu bike. Ongeraho imbuto zatinze bivuze ko usimbuka urushundura rwumutekano wa alcool na fermentation tekinike. Umusemburo wo mu gasozi cyangwa bagiteri urashobora kunyerera. Ibi birashobora gutera kuyangirika cyangwa no gukora amacupa biturika niba fermentation itangira. Buri gihe ukoreshe imbuto zisukuye, zifite isuku. Imbuto cyangwa umutobe urakora neza. Niba wongeyeho imbuto kuri keg, komeza ubukonje unywe vuba.

Impanuro: Niba ushaka kongeramo imbuto mugukorera, gerageza ukoreshe abanyamakuru igifaransa. Shira imbuto mu binyamakuru, suka muri byeri yawe, hanyuma wicare muminota mike. Kanda hanyuma usuke. Urabona uburyohe bushya udakunda icyiciro cyose.

Dore reba vuba ibyiza n'ibibi:

Ibyiza	Ibibi
Imbuto zikomeye hamwe na aroma	Ibyago byinshi byo kwanduza
Ibara ryiza hamwe nuburyohe	Irashobora gutera-karubone mumacupa
Kwinezeza kubirori nibintu bidasanzwe	Ubuzima bugufi
Byoroshye kugerageza hamwe nibice bito	NTA KIGIHE CY'AMAFARANGA KUGARUKA CYANGWA GUKURIKIRA

Urashobora kwibaza niba abantu bakunda beer hamwe nimbuto zongewe mugupakira cyangwa gukorera. Ubushakashatsi buherutse kwigira ugereranije na beers hamwe nimbuto zongeweho mugihe cyo kunywa, ariko ntabwo mugupakira cyangwa gukorera. Ubushakashatsi bwasanze nta makuru yerekeye umwanzuro yemera imbuto zongeweho muri ibi byiciro nyuma. Noneho, urabona kuba umucamanza! Gerageza urebe ibyo wowe n'inshuti zawe batekereza.

Niba ushaka kuyikina neza, ongeraho imbuto kumacupa cyangwa ikirahure. Muri ubwo buryo, urashobora kwishimira uburyohe bushya udahuye nicyiciro cyawe cyose. Buri gihe ubikebikoresho byawe n'imbuto bisukuye bishoboka.

Icyitonderwa: Ongeraho imbuto mugupakira cyangwa gukora ni ubutinyutsi kandi uhanga. Nibyiza kugerageza no gusangira n'inshuti, ariko ugomba kureba abarangishije n'umutekano.

Gutegura imbuto kuri byeri

Gusukura & Saba

Urashaka ko byeri yawe kuryoha kandi ugire umutekano. Tangira usukura imbuto zawe zose. Kwoza munsi y'amazi akonje kugirango ukure umwanda hamwe nibisigara byose. Niba ukoresheje imbuto zifite uruhu rwinshi, nkicunga cyangwa amashaza, barabasuzuguye neza. Gabanya ibibara byakomeretse cyangwa byangiritse. Buri gihe ukoreshe ibyuma bisukuye no gukata.

Isuku nintambwe ikurikira. Mugihe cyo gukaraba kikuraho umwanda munini, ntabwo wica mikorobe zose. Urashobora kwibiza imbuto muri sanduku yoroheje wakozwe kugirango ukorwe. Ibiryo bimwe bikoresha icyuho cyihuse mubikorwa nkinyenyeri San. Niba udashaka gukoresha imiti, urashobora guparira imbuto uyishyushya witonze. Iyi ntambwe ifasha kuguma umusemburo na bagiteri muri byeri yawe.

Inama: Irinde gukoresha imbuto hamwe nuburinganire. Ibi birashobora gutera flavour kandi bishobora guhagarika umusemburo wawe gukora.

Gukonjesha & thawing

Imbuto zikonje ni umunyabwenge wimukira inzoga nyinshi. Iragufasha gukoresha imbuto zumpeke mugihe cy'itumba cyangwa ukize imbuto kugeza witeguye kwirukanwa. Iyo ukonjeshe imbuto, ice ya kirisiti ifitiye imbere muri selile. Aya makarito asenya urukuta rwa selile kandi afashe kurekura uburyohe bwinshi muri byeri yawe. Urabona imbuto zikomeye ziryohe zidafite akazi kenshi.

Gukonjesha byihuse bikora neza . bituma habaho kristu nto, niko imbuto zigumana imiterere n'amabara. Buhoro buhoro bushobora kwera imbuto mushy na bubi. Niba ushaka kubika ibara ryiza nuburyohe bushya, ongeramo isukari nto cyangwa syrup mbere yo gukonjesha. Aya mayeri afasha kurinda imbuto nimbuzi.

Iyo uhaga imbuto, ubikore mu gikombe cyiza, gifite isuka. Reka biza mubushyuhe bwicyumba buhoro. Ibi bituma imbuto zitangaje umusemburo wawe mugihe wongeyeho kuri byeri yawe. Wibuke, gukonjesha ntabwo byica mikorobe zose, kugirango burigihe ukemure imbuto zateguwe witonze.

Guhisha & kuvanga

Guhisha no kuvanga ubufasha ukura cyane mu mbuto zawe. Iyo ushushanyije imbuto, urajanjagura kugirango urekure imitobe na flavour. Urashobora gukoresha mashiato masher, blender, cyangwa amaboko yawe. Kuvanga bikora neza imbuto zoroshye nka Berries cyangwa amashaza. Ku mbuto zikaze, ubanjize mo uduce duto.

Ongeraho imbuto zikabije cyangwa zivanze nyuma yo kwiyongera kwambere bituma amazi meza ari meza. Niba wongeyeho imbuto kare, ubushyuhe cyangwa fermentation ikomeye irashobora kuryoherwa. Ubwoko bwinzoga yawewowe nabyo bifite akamaro. Inzoga zoroheje zifite umururazi muke reka imbuto zimurika. Niba ukoresha imbuto nyinshi, ibuka ko wongeyeho isukari. Isukari nyinshi irashobora gutuma byeri yawe cyangwa kuryoshya cyane.

Udukoko tumwe dukoresha intambwe zidasanzwe zo guhinga cyangwa kuvanga ibisambo bitandukanye kuringaniza imbuto na malt. Urashobora kandi gukoresha igikapu cyitwa kwigomeka kwera imbuto. Ibi byoroshe gukuramo imbuto nyuma kandi bikagumaho byeri yawe neza.

Icyitonderwa: Ukoresheje imbuto nyazo no guhisha witonze utanga byeri yawe nshya, umutobe uhagaze neza.

Pasteurisation & Campden Tablets

Iyo ushaka kurinda inzoga zawe umusemburo wo mu gasozi na bagiteri, ufite bike byo gushushanya amaboko. Pasteurisation hamwe nibinini bya Campden nuburyo bubiri buzwi bwo kwemeza ko imbuto zawe ziteguye guswera.

Pasteurisation bivuze ko ushushe imbuto zo kwica mikorobe idashaka. Ntukeneye kubitsa. Ahubwo, urashobora gushyushya imbuto zawe nka 160 ° F (71 ° C) hanyuma uyifate mu minota 10 kugeza kuri 20. Ubu bushyuhe bworoheje bugumana uburyohe bushya bwimbuto na impumuro. Ibihugu byinshi nkubu buryo kuko bufasha kwirinda kwandura batahinduye urwobo rwawe rutemba.

Impanuro: Koresha thermometero yo kugenzura ubushyuhe. Urashaka kubikomeza, ntabwo bishyushye cyane cyangwa byiza cyane.

Pasteurisation ikora neza kubutaka, amashaza, nizindi mbuto zoroshye. Urashobora gushyira imbuto mu nkono ufite amazi make, uhebureho, kandi urabyutsa nonaha hanyuma. Nyuma, reka bikonje mbere yo kubiyongera kuri byeri yawe. Udukoko tumwe dukoresha iyi ntambwe kuri mead na cider. Ubushakashatsi bwerekana ko Pasteurisation kuri 140-160 ° F Ku minota 15-20 irinda impumuro kandi ifasha nisuku. Ntabwo ikuraho poroteyine, urashobora rero gukenera gusobanura inzoga zawe nyuma niba isa n'igicu.

Hano hari ibyiza nibibi bya Pasteurisation:

Ibyiza	Ibibi
Yica umusemburo mwinshi na bagiteri	Ifata igihe cyinyongera
Komeza Imbuto nziza	Ntabwo ikuraho poroteyine zose
Biroroshye gukora murugo	Irashobora gukora byeri

Inzoga zimwe zigerageza gucika imbuto muri vodka cyangwa rum kugirango zikomeze. Ubu buryo bukora, ariko irashobora guhindura uburyohe bwinzoga yawe. Imbuto zikonje nubundi buryo. Irasenya imbuto kandi ifasha umutobe urekura, ariko ntabwo yica bagiteri. Gukonjesha gusa imigera ijya kuryama, ntabwo ishira.

Noneho, reka tuvuge ibibi binini bya Campden . Ibi bikoresho bike birimo potasipulfite. Ujanjagura igisate kimwe hanyuma uyivange n'imbuto zawe. Ikibaho cyasohoye dioxyde de sulfur, gihagarika umusemburo wo mu gasozi na bagiteri bikura. Abacukuzi benshi bakoresha ibisate bya Campden, ariko inzoga zimwe na zimwe zirabikora.

Icyitonderwa: Ibinini bya Campden bikora neza mugihe uretse imbuto zicara amasaha 24 mbere yo kubiyongera kuri byeri yawe. Ibi bitanga umwanya wo gukora akazi kayo.

Ibinini bya Campden ntabwo bihindura uburyohe bwinzoga yawe niba ubikoresheje neza. Biroroshye gukoresha kandi ntibikeneye ubushyuhe. Ariko, abantu bamwe baririnda kuko bashaka gukomeza byeri zabo uko bisanzwe bishoboka.

Ubuyobozi bwihuse bwo gutegura imbuto nziza:

• Gukaraba no guca imbuto zawe.

• Hitamo Panteurisation cyangwa Ibinini bya Campden.

• Kuri Pasteurisation, Shyushya imbuto kuri 160 ° F kuminota 10-20.

• Kubinini bya Campden, guhonyo hanyuma uvanga tablet imwe kuri rollon yimbuto, hanyuma utegereze amasaha 24.

Urabona guhitamo uburyo buhuye nuburyo bwawe. Byombi bigufasha Brew byeri iryoryo riryoshye kandi rikagumaho neza kunywa.

Kuringaniza imbuto ninzoga

Guhitamo Imbuto

Mugihe utangiye guhitamo imbuto ku byeri, tekereza kubyo kurya ushaka kuryoherwa. Imbuto zimwe zitanga ubutwari, mugihe abandi bongera ibitekerezo byubwitonzi. Niba ushaka impumuro ikomeye, gerageza inanasi cyangwa raspberry. Izi mbuto zirashobora kuzuza ikirahure cyawe cyiza, impumuro nziza. Umutonezo w'inanasi wongeyeho utinze muri fermentation urashobora kongera izo nyandiko zo mu turere dushyuha hanyuma utume byeri yawe. Kurundi ruhande, ubururu cyangwa amashaza bizana gukora ibintu byoroshye.

Urashaka kandi gutekereza ninde uzanywa byeri yawe. Abantu benshi bishimira byeri yimbuto, ariko uburyohe burashobora gutandukana. Ubushakashatsi bwerekana ko abagore bakunze gukinisha, ibiryo byimbuto, nk'indimu cyangwa blueberry. Abagabo rimwe na rimwe bakunda beers hamwe na hops nyinshi cyangwa umururazi. Rero, guhitamo imbuto birashobora kugufasha kunywa inshuti zawe cyangwa umuryango wawe uzakunda. Zimwe mu mbuto zizwi cyane zikoreshwa mu ntwaro za byeri zirimo cheri, guswera, amashaza, na Citrusi. Izi mbuto zikora neza mubisubizo byinshi kandi biguha amahitamo menshi.

Guhuza Byeri

Gushiraho imbuto ziburyo hamwe nuburyo bwiburyo bugira itandukaniro rinini. Inzitizi zoroheje, nk'ingano cyangwa blondes, zihuye neza n'imbuto ziryoshye nka purcats, amashaza, cyangwa ubururu. Izi nzego zireka imbuto zibagirana utazimiye. Niba udukoko twijimye cyangwa biremereye byera, nkirundo cyangwa porter, gerageza ukoresheje imbuto zitinyutse nka cheri cyangwa blackberries. Ibihe bikomeye bya malt biringaniza imbuto zikize.

Hano hari inama zo guhuza imbuto nimbuto:

• Koresha ibyatsi byoroheje rero imbuto nziza ntizipfukirana.

• Toranya umusemburo mwiza utazahura n'imbuto zawe.

• Tekereza ku giciro gisanzwe cy'imbuto. Cherries isharira cyangwa raspberries ikora cyane mumiterere y'Ububiligi.

• Ongeraho aside nkeya hamwe na citrus cyangwa tart imbuto kugirango zimurikire byeri.

• Menya neza ko uburyohe bwimbuto busobanutse ariko ntibuza imbaraga. Urashaka imbuto zafashwe, ntabwo ari umutobe wimbuto.

Reba iyi mbonerahamwe kubitekerezo byihuse:

Imiterere ya byeri	Imirongo myiza	Impamvu ikora
Ikirere	Amashaza, apicot, blueberry	Umucyo, reka nduhumuze imbuto
Ipa	Imyembe, inanasi, citrus	Inoti tropical zihuye na hops
Stout / Porter	Cherry, Blackberry, Plum	Imbuto zikungahaye kuri malt
Isharira / ntama	Raspberry, Cherry, Umutungo	Tarts yongera gushya

Urashobora kubona ubwoko bwinshi bwibirungo byimbuto ushakisha ibyo bikoresho. Buri wese azana ikintu kidasanzwe muri byeri n'imbuto.

Guhindura umubare

Kubona imbuto nziza yimbuto muri byeri yawe bisaba akamenyero gato. Imbuto nyinshi zirashobora gutuma byeri yawe biryoha nkumutobe. Bike cyane, kandi ntushobora kubona uburyohe rwose. Udukoko twinshi dutangirana nigiciro gito kandi ongeraho imbuto zikurikira niba bashaka uburyohe bukomeye.

Ubushakashatsi bwerekana ko guhindura ubwoko n'imbuto by'imbuto bidashobora kugira ingaruka nziza gusa, ahubwo binagira impumuro, ibara, ndetse n'inyungu zubuzima bwinzoga yawe. Kurugero, Ongeraho Persimmon cyangwa igitoki urashobora kuzamura Antioxidants . Gukoresha inzabibu bigomba cyangwa quince ihindura uburyo byeri yawe impumuro nziza kandi iryoshye. Gucobera imbuto, cyangwa kubireka birinda, birashobora kandi guhindura ingaruka zanyuma.

Niba ushaka kugerageza ubwoko butandukanye bwibirungo, komeza undinone imbuto ukoresha nubwoko. Ibi bigufasha gusubiramo ibyo ukunda cyangwa ibyatsi byiza mugihe gikurikira. Wibuke, imbuto zose zizana ikintu gitandukanye, kugirango ushimishe kugerageza!

Impanuro: Tangira hamwe na pound 1 yimbuto kuri gallon uburyohe, cyangwa kimwe cya kabiri cyibyoroshye. Uburyohe nkuko ugenda hanyuma uhindure icyiciro cyawe gikurikira.

Gukonja imbuto: Inama & Gukemura ibibazo

Kuzamura uburyohe & impumuro

Urashaka beers yawe guturika hamwe nibiryo bishya, imbuto zimbuto na impumuro nziza. Gukonja imbuto zigaragara bisobanura kwitondera amakuru arambuye. Dore inzira zimwe ushobora kuzamura uburyohe bwambi na aroma:

• Toranya umusemburo uhindura byinshi. Esters iguhe ibyo bitoki, Strawberry, na Apple inoti zituma inzoga zidasanzwe.

• Igenzura ubushyuhe bwawe. ISMER TEMPS ifasha umusemburo wumusemburo erest, mugihe ibishushanyo mbonera bikabuza ibintu neza.

• Koresha imbaraga zo hejuru zuzuye niba ushaka uburyohe, bwuzuye.

• Gerageza kumema hamwe nimbuto cyangwa hops zihuye n'imbuto zahisemo. Ubu buryo bwongeraho punch ya aroma iburyo mbere yo gupakira.

• Ongeramo imbuto mubyiciro bitandukanye. Urashobora kubona ingaruka zumvikanyweho wongeyeho imbuto zimwe mubikeshwa nibindi mugihe cya kabiri.

• Shimisha inzoga yawe uko ugenda. Hindura inzira yawe kugirango ubone uburyohe ukunda.

Impanuro: Witoze gutora amasoko no kuzimya-flavour. Ubu buhanga bugufasha kubona ibibazo hakiri kare kandi bikosore mbere yuko bangiza icyiciro cyawe.

Inkomoko kuva muri Lactic cyangwa ACETIQUE irashobora guha imbuto zawe byeri kandi iraruhura. Urabibona muburyo nkamazaniro na berliner weisse. Niba ushaka gushakisha byinshi, gerageza imyitozo igufasha kuvuga itandukaniro riri hagati yuburyo bwiza kandi udashaka-flavour.

Kwirinda flavour

Ntamuntu ushaka byeri yimbuto zinuka nkubworozi cyangwa amavuta ya butege. Urashobora kwirinda ibi bintu bitari byiza ureba umusemburo wawe nintambwe nziza. Diacetyl itanga amavuta yo kuryoha , mugihe ibice bya sulfure birashobora kunuka nka cabage yatetse. Byombi birashobora kunyerera muri byeri yawe niba wihutishije ibintu cyangwa ukoreshe umusemburo utari wo.

Hitamo umugozi mukuru uzwiho kweza fermentation. Tanga inzoga yawe igihe gihagije cyo kurangiza ferment. Ububiko bukonje hamwe na karuboni dioxide ihanaguriye Kuraho Kuraho impumuro nziza. Niba ukoresha 1isemusi idakongerwa cyangwa inyendukwa hamwe nimbaraga zo mu gasozi, ushobora kubona imbuto nshya, ariko kandi ufite uburyohe budasanzwe. Buri gihe ukomeze ibikoresho byawe kandi bifite isuku.

Abahanga basanze uburyohe bwinshi buva mumisetse cyangwa kugenzura neza. Mugihe Nta bushakashatsi bufite ku byeri byiza byimbuto , urashobora gukoresha ibyo tuzi mubindi miterere ya byeri. Fata umwanya wawe, reba ubushyuhe bwawe, uryohe beer kenshi. Ubu buryo, ufata ibibazo mbere yo kurushaho kuba bibi.

Guhuza uburyo

Ntugomba gukomera muburyo bumwe bwo gukonja imbuto. Kuvanga uburyo burashobora kuguha ibinyobwa bigoye kandi bishimishije. Kurugero, urashobora kongeramo imbuto mugihe cyo guteka uburyohe bwibanze, hanyuma ukoreshe imbuto zumye hamwe nimbuto zisumba rya kabiri kugirango impumuro nziza. Urashobora kandi kuvanga usukuye imbuto cyangwa umutobe wose kugirango ubone kuvanga imiterere nuburyohe.

Hano hari ibitekerezo bimwe byo guhuza uburyo:

• Ongeramo imbuto nkeya muri mash, noneho byinshi muri fermente.

• Koresha bream-wica hamwe nimbuto zombi nimbuto zongeyeho uburyohe bushimishije.

• Vuga ibice bibiri-imwe hamwe n'imbuto zongeweho hakiri kare, imwe ifite imbuto zongeweho utinze-kugirango ugabanye ubujyakuzimu n'ubushya.

ICYITONDERWA: Guhuza uburyo bugufasha kugerageza no gushaka uburyo bwawe. Urashobora kuvumbura inzira mishya yo gukora byeri yimbuto.

Niba ushaka guhanga udukurikira, gerageza ukoreshe igifaransa kugirango winjize byeri yawe n'imbuto mbere yo gukorera. Aya mayeri aguha guturika impumuro n'ibara udahinduye icyiciro cyose. Gukonja imbuto zose ni byose bijyanye no kugerageza ibintu bishya no kwiga icyakora neza kuri wewe.

Gukoresha Ikambi y'Abafaransa

Wigeze ushaka kugerageza uburyo bushya bwo kongeramo imbuto nziza kuri byeri yawe udahinduye icyiciro cyose? Fata igifaransa Iki kikoresho cyoroshye cyaka ikawa kirashobora kugufasha kugerageza imbuto zimbuto mbere yo kunywa byeri. Ntukeneye ubuhanga budasanzwe bwo gukora. Ukeneye gusa ibinyamakuru byigifaransa, imbuto zimwe cyangwa zikonje, hamwe ninzoga ukunda.

Dore uburyo ushobora gukoresha kanda Igifaransa kugirango ufungirire byera imbuto:

1. Tora imbuto zawe
   Hitamo imbuto zihuye na beer. Imbuto, amashaza, cyangwa ibiti bya Citrusi bikora neza. Urashobora gukoresha ibishya, bikonje, cyangwa imbuto zimbuto zirabagirana.

2. Tegura imbuto
   zoza imbuto hanyuma uyitemo uduce duto. Niba ukoresheje imbuto zikonje, reka mbere. Urashaka imbuto zo kurekura umutobe wacyo byoroshye.

3. Ongeraho imbuto kubaterankunga b'igifaransa
   shyiramo imbuto nkeya munsi yitangazamakuru ryigifaransa. Urashobora kuvanga imbuto zitandukanye muburyo budasanzwe.

4. Suka muri byeri
   sur sutse byeri yawe hejuru yimbuto. Uzuza ibinyamakuru by'Abafaransa hafi hagati yo kuva mucyumba cya Plunger.

5. Reka bibendeye
   gutegereza iminota 5 kugeza 10. Inzoga izatora ibara, impumuro, na flavour biva ku mbuto. Niba ushaka uburyohe bukomeye, reka bicare kurenza.

6. Kanda hanyuma usuke
   buhoro buhoro plunger. Suka byeri mu kirahure cyawe. Uzabona amabara meza kandi uhumura imbuto nshya.

Inama: Gerageza ubu buryo hamwe ninshuti. Umuntu wese arashobora gutoranya imbuto zabantu. Nuburyo bushimishije bwo kuryoha uburyo butandukanye butarimo icyiciro gishya.

Gukoresha itangazamakuru ry'abafaransa biguha kugenzura uburyohe bwa nyuma. Urashobora kwipimisha amafaranga make mbere yo kongera imbuto muburyo bwuzuye. Ibi bigufasha kwirinda amakosa mugihe cyo gukonja imbuto. Niba ukunda ibisubizo, urashobora gukoresha imbuto zimwe mubyatsi byawe bitaha.

Dore ameza byihuse kugirango agufashe guhitamo imbuto kubinyamakuru byawe byabafaransa:

Imiterere ya byeri	Amahitamo meza
Ikirere	Blueberry, Peach
Ipa	Imyembe, inanasi
Stout	Cherry, Raspberry
Blonde ale	Strawberry, Indimu

Urashobora kandi gukoresha ibyatsi cyangwa ibirungo hamwe nimbuto. Mint, Basil, cyangwa Ginger irashobora kongeramo impinduramatwara kuri byeri yawe. Gusa wibuke gusukura amakarito yawe yigifaransa nyuma ya buri gukoresha.

Kugerageza uburyo bushya nkiyi bukomeza gukora ibikoma imbuto bishimishije. Urabona gushakisha uburyohe kandi usangire ibiremwa byawe nabandi. Tanga Abafaransa Kanda kugerageza urebe uburyohe buryohe ushobora kuvumbura!

Ongeraho flavour kuri beer: tekinike zigezweho

Gukora sirupe

Urashobora kuzamura uburyohe bwa byeri uhindura imigenzo yimbuto murugo. Ubu buryo buguha kugenzura uburyohe kandi uburyohe. Tangira uhuza imbuto zaciwe nisukari hamwe namazi. Kangura kugeza imbuto zimena na sirusi. SHAKA CYANE KANDI YEGERA SYRIGE MOLD. Noneho ufite amazi meza, yibanze yiteguye kongeramo inkombe kuri byeri.

Ubushakashatsi bwateye imbere bwerekana ko ukoresheje sirupe, nka sirupe yigituba, irashobora guhindura uburyo umusazi ukora mugihe fermentation. Iyo wongeyeho sirupe, umusemburo ukoresha isukari yinyongera kandi bigakora uburyo bushya butandukanye. Urwenya rwasanze uhindura siporo, ubushyuhe, na hops birashobora kugira ingaruka kuryohe byanyuma na impumuro. Bakoresheje kandi ibikoresho byihariye byo gupima uburyohe buguma muri byeri mugihe runaka. Urashobora gukoresha ibi bitekerezo hamwe nibiboro byimbuto kugirango ubone byinshi mubikoresho byawe.

Inama: Ongeraho syrup yawe mugihe cya kabiri fermentari yimbuto nziza. Buri gihe uburyohe nkuko ugenda kugirango udakora byeri yawe neza.

Ukoresheje imbuto zumye

Imbuto zumye zipakira uburyohe bwinshi muri paki nto. Urashobora gukoresha imizabibu, ibicucu, cheri, cyangwa n'amatariki. Kata imbuto zumye mo uduce duto. Ubahuze mumazi ashyushye cyangwa inzoga nkeya kugirango woroshye kandi ufashe kurekura uburyohe bwabo. Ongeraho imbuto kumugereka wawe cyangwa no mugihe cyo guteka.

Imbuto zumye zizana ikuzimu, zikize zivugwa imbuto nshya rimwe na rimwe zidashobora guhura. Urashobora kubona ibitekerezo bya karamel, ubuki, cyangwa ibirungo. Ubu buryo bukora neza ku byeri yijimye nkibikona cyangwa abatwara. Irafasha kandi niba ushaka kwirukana iyo imbuto nshya zidafite igihe.

Icyitonderwa: Buri gihe ugenzure isukari cyangwa kubungabunga imbuto zumye. Ibi birashobora guhindura uko byese.

Kuvanga imbuto

Kuvanga imbuto zitandukanye zigufasha gukora uburyohe bugoye kandi bushimishije. Urashobora kuvanga imbuto hamwe na citrus, cyangwa gerageza imbuto zo mu turere dushyuha hamwe na pome. Imbuto zose zizana uburyohe, ibara, na aroma. Iyo ubyumviye, ukura ibice uburyohe bituma byeri yawe igaragara.

Ubushakashatsi bwerekana ko kongera inzabibu bigomba kwivugira byongera umubare wibice byoroshye. Abahanga bapimaga aside ighelike na molekile zigaragara mu byeri zivanze. Basanze kandi umuco wo mu mahanga ushobora guhindura uko aya mashyira hasi atera imbere. Parike yunvikana zatanze ibimenyetso byinshi ku byeri bifite imbuto zivanze kubahumuriza, uburyohe, ndetse no kugirira nabi. Mu kuvanga imbuto no gutoranya umusemburo wiburyo, urashobora gukora inzoga hamwe numwirondoro udasanzwe kandi ukize.

• Kuvanga imbuto imbuto n'indabyo.

• Urabona impumuro nziza numunwa mwiza.

• Ihitamo ryambere rirashobora gutuma uruvange rwawe rudasanzwe.

Gerageza kuvanga imbuto mubizamini bito. Ubu buryo, urashobora kubona kuvanga neza mbere yo kongeramo inkombe kuri byeri kurwego runini.

Noneho uzi kongeramo uburyohe bwimbuto kuri beer ukoresheje bishya, bikonje, byuzuye, umutobe, cyangwa ibinyuranyo. Urashobora kongera imbuto mugihe cyo guteka, fermentation, cyangwa no gukorera. Buri buryo butanga uburyohe butandukanye hamwe na aroma. Gerageza imbuto nshya nigihe cyo kubona uko ukunda. Buri gihe ukomeze ibintu neza kandi bifite umutekano. Wakoze byeri yimbuto mbere? Sangira inama cyangwa ibibazo mubitekerezo!

Ibibazo

Nshobora gukoresha imbuto zafunzwe muri byeri yanjye?

Urashobora gukoresha imbuto zafu, ariko reba ikirango. Tora imbuto zuzuye umutobe, ntabwo ari sirupe. Irinde kubungabunga. Kwoza imbuto mbere yo kubiyongera kuri byeri yawe. Imbuto zuzuye zirashobora guhindura uburyohe, uburyohe rero nitsinda rito.

Nigute nkomeza imbuto zo gukora inzoga zanjye?

Koresha igikapu cyiza cyimbuto. Kuraho imbuto mbere yo gucupa. Gerageza gukoresha ectzy ya pectic kugirango ifashe gukuraho byeri. Guhagarika umutima wawe muminsi mike. Ibi bifasha mwese gutura hepfo.

Ongeraho imbuto zituma byeri yanjye iturika?

Niba wongeyeho imbuto imbere yicupa, isukari isigaye irashobora gutera fermentation. Ibi byubaka igitutu kandi birashobora gutuma amacupa araturika. Buri gihe ureke byeri yawe Kurangiza gusenya nyuma yo kongera imbuto. Koresha hydrometero kugirango urebe.

Ni izihe mbuto nziza kubatangiye?

Tangira Imbuto Nka Guspberry cyangwa Ubururu. Izi mbuto ziroroshye gutegura no gutanga uburyohe bukomeye. Ibice bya Citrus nabyo bikora neza. Irinde imbuto hamwe nimpu zuzuye cyangwa uruhu rwinshi kugeza ukuze icyizere.

Nigute nshobora kongeramo imbuto zanjye?

Ingingo nziza ni 0.5 kugeza kuri 1 yimbuto kuri salle ya byeri. Uburyohe bwawe. Urashobora guhora wongeraho igihe gikurikira. Imbuto nyinshi cyane zirashobora gutsinda byeri.

Nshobora kuvanga imbuto zitandukanye mugice kimwe?

Rwose! Kuvanga imbuto zitera uburyohe bushya hamwe nimpumuro. Gerageza kuvanga imbuto hamwe na citrus cyangwa imbuto zubushyuhe. Komeza inyandiko kubyo ukoresha. Ibi bigufasha gusubiramo ibyo ukunda.

Nkeneye kweza imbuto mbere yo kongeramo?

Nibyo, burigihe usukure kandi usukure imbuto. Koza neza. Urashobora guhagarika, pasteurize, cyangwa ukoreshe ibisate bya campden. Ibi bituma umusemburo wishyamba na bagiteri muri byeri yawe.

Inama: Imbuto zisukuye zisobanura umutekano, hiters hist buri gihe!