Uhlu Lobhiya Abaphezulu Emhlabeni

Ukuxakeka kweSirakhuse

Ubhiya ungomunye weziphuzo zotshwala ezindala kakhulu esintwini. Inambitheka entsha, inephunga elimnandi le-malt, futhi ukugcwala kotshwala akunamandla kakhulu. Ngakho-ke, ithandwa kakhulu ngabantu, futhi isibe isiphuzo sesithathu esiphuzwa kakhulu emhlabeni, ngemva kwamanzi netiye. Ubhiya ekuqaleni wadabuka eYurophu futhi wethulwa eChina ekuqaleni kwekhulu lama-20. Ngokusho kukabhiya wesiNgisi, lahunyushelwa olimini lwesiShayina 'ubhiya' futhi labizwa ngokuthi 'ubhiya', osasetshenziswa nanamuhla. I-China izodlula i-US njengemakethe enkulu kunazo zonke emhlabeni edla ubhiya njengoba imali etholakalayo etholakalayo iqhubeka nokukhuphuka, ngokusho kokuhlaziywa kwe-Euromonitor.

Izinkulungwane zeminyaka yomlando, ukuze isitayela nokunambitheka kukabhiya kube nezinguquko eziyinkimbinkimbi kakhulu, ngokusho kwezibalo ezingaphelele, ngokusho kwenqubo yokuphuza, isikhathi sokuphuza, izinto zokusetshenziswa, izindlela zokuvuthwa nokushisa kokupheka nokushisa, kunezinhlobo okungenani ezingu-20,000 zobhiya emhlabeni okwamanje, ngakho-ke kudingekile kakhulu ukuhlukanisa.

I. Ukuhlukaniswa ngokwemodi yokuvutshelwa

Endleleni yokuhlukanisa ubhiya, ukuhlukaniswa ngendlela yokuvutshelwa kuyindlela eyaziwa emhlabeni wonke yokuhlukanisa ubhiya. Kunezindlela ezimbili, i-Ale ne-Lager, ehluke kuphela ekushiseni kokuvutshelwa kanye nendawo yemvubelo. Umehluko phakathi kwezinhlobo ezimbili zokuvutshelwa uye wachazwa ngendlela engokomfanekiso: lapho uphuza ubhiya, uqala ngokunambitha imvubelo nezithako, bese uthola ukunambitheka kwe-malt. Uma uphuza i-lager, uthola ukunambitheka kwe-malt kuqala, bese kuba ezinye izithako.

1. Ale

Okungukuthi, ukuvutshelwa phezulu noma izinga lokushisa ekamelweni ukuvutshelwa, lolu hlobo likabhiya in the inqubo ukuvutshelwa, inani elikhulu liquid surface Foam kanye ukuvutshelwa. Ubhiya ovutshelwe ngale ndlela ulungele izinga lokushisa eliphezulu, cishe ama-20 kuya ku-25 degrees Celsius. Lawa mabhiya ngokuvamile anemizimba egcwele, esukela kumbala osagolide okhanyayo kuya ensundu ngokumnyama, anezithelo ezihlukile noma ama-spice flavour, ukunambitheka okuqinile, okuyinkimbinkimbi, kanye nesiphetho se-hoppy esimnandi kakhulu. Obhiya abaningi be-Craft bavutshiwe. Izinga lokushisa elingcono kakhulu lokuphuza licishe libe ngu-10 ~ 18℃. Uma izinga lokushisa liphansi kakhulu, ukunambitheka kukabhiya ngeke kunambitheke, futhi akunconywa ukwengeza iqhwa ukuze uphuze.

2. I-Lager

Okusho ukuthi, ukuvutshelwa okuphansi noma ukuvutshelwa kwezinga lokushisa eliphansi. Njengoba igama lisikisela, imvubelo yalo bhiya ibiliswa phansi, edinga izinga lokushisa eliphansi lokuvutshelwa futhi inotshwala obuncane. Obhiya abaningi bavubela phansi ngo-9 kuya ku-14 degrees Celsius kuphela. Ama-Lager alula emzimbeni, ayaqabula ekunambithekeni, agcizelela kakhulu iphunga elibi. Izinga lokushisa elilungile lokuphuza likabhiya we-Lager fermented cishe ngu-7~9℃. Uma izinga lokushisa lokuphuza liphezulu kakhulu, ukunambitheka kwayo okubabayo kuyoba sobala kakhulu. Abanye abantu abasaqala ukuxhumana noma abangajwayele ukuphuza ubhiya bazovame ukudunyazwa ukunambitheka okubabayo ngemva kokuhoxiswa kweqhwa. Sivame ukuphuza iqhwa, i-Budweiser, i-Yanjing nokunye okunye okungama-lagers.

3. Izitayela Ezixubile

Ubhiya oyingxubevange uyinhlanganisela yezinqubo ezimbili zokuphisa, njengokuvutshelwa ngemvubelo ephezulu emazingeni okushisa aphansi, noma ukuvutshelwa okunemvubelo ephansi yokuvutshelwa emazingeni okushisa aphezulu. Isitayela salo bhiya kunzima ukusichaza, kodwa ngokuvamile sisekelwe kuzitayela zikabhiya zakudala ezifana ne-Porter ne-Weizenbier nge-flavour eyengeziwe eyengeziwe; Noma ubhiya owenziwe ngezinye izithako ezingajwayelekile, njengemifino nezithelo.

Okwesibili, ngokusho kwesigaba sokuqala sokuhlushwa wort

1. Ubhiya Omncane

Ibhekisela ekugxilweni kwe-wort yasekuqaleni phakathi kuka-2.5% no-9.0%, okuqukethwe kotshwala phakathi kuka-0.8% no-2.5% kabhiya. Ubhiya wezingane, ubhiya ongenatshwala yilolu hlobo.

2. Ubhiya Okhanyayo

Ubhiya onomfutho we-wort phakathi kuka-11% no-l4% kanye notshwala obuphakathi kuka-3.2% no-4.2% ungokabhiya ophakathi nendawo. Lolu hlobo lukabhiya yilona olukhulu kakhulu ekukhiqizweni futhi luthandwa kakhulu ngabathengi.

3. Ubhiya Oqinile

Obhiya abane-wort yokuhlushwa okungama-14% kuya ku-20% kanye notshwala obuphakathi kuka-4.2% kuya ku-5.5% (noma ngaphezulu) bahlukaniswa njengobhiya abanamandla aphezulu.

▲ Ubhiya wotshwala ophakeme kakhulu emhlabeni

Okwesithathu, ngokuya ngezigaba zombala

1. Obhiya Abaphaphathekile

Ubhiya ophaphathekile yiwona okhiqizwa kakhulu kuzo zonke izinhlobo zikabhiya. Ngokujula kombala, ubhiya ophuzi ungahlukaniswa ngezinhlobo ezintathu ezilandelayo.

① Ubhiya ophuzi okhanyayo

Lolu hlobo lukabhiya ngokuvamile lusebenzisa umbala okhanyayo kakhulu, ukuncibilika akuyona i-malt ephezulu njengempahla eluhlaza, umjikelezo we-saccharization mfushane, ngakho umbala kabhiya uyakhanya, uphuzi ngokukhanyayo, ucacile futhi usobala, ukunambitheka okuhle, iphunga le-hops elicebile.

② Ubhiya onsundu osagolide

I-malt esetshenziswe kulo bhiya incibilika kancane kunobhiya ophuzi okhanyayo, ngakho unombala osagolide, futhi igama elithi Gold ngokuvamile limakwa kulebula yomkhiqizo ukuze abathengi bayibone. Ulwanga lugcwele futhi lujabule.

③ Ubhiya onsundu nophuzi

Lolu hlobo lwewayini lusebenzisa i-malt ene-solubility ephezulu, izinga lokushisa le-malt elibhakiwe liphezulu, ngakho umbala we-malt umnyama, iwayini liphuzi ngokunsundu, empeleni, beliseduze nobhiya onemibala enamandla. Ukunambitheka kwayo kuyasinda, kuminyene, kushiswe kancane.

2. Ubhiya Obunsundu

Ubhiya wombala onamandla ngokuvamile usebenzisa i-malt ene-solubility ephezulu noma izinga lokushisa eliphezulu, umoya ompofu kanye nombala omnyama. Le nqubo yokuphiswa kwe-malt inomjikelezo omude we-glycation, futhi i-wort ivuleka kakhulu emoyeni lapho ipholile, ngakho umbala uyasinda. Ngokombala, ingahlukaniswa ibe ubhiya onsundu, ubhiya onsundu obomvu nobhiya onsundu obomvu. Ubhiya wombala onamandla unambitheka okuthambile, ukukhanya okubabayo, iphunga le-malt elivelele, onokunambitheka okuyingqayizivele kabhiya.

3. Ubhiya Obumnyama

Okumnyama okunsundu noma okubomvu okumnyama, okuphekwe ngezinga lokushisa eliphezulu okugazingiwe kwe-malt, ijusi ye-malt exutshwe ngama-degree angu-12 kuya kwangu-20, okuqukethwe kotshwala okungaphezu kuka-3.5%, iwayini ligqamisa ukunambitheka kwe-malt kanye ne-malt scorch flavour, ukunambitheka kuthambile, kumnandi kancane, ukunambitheka okubabayo kwama-hops akubonakali. Leli wayini ikakhulukazi lisebenzisa i-malt eshisiwe kanye ne-malt emnyama njengezinto zokusetshenziswa, inani lama-hops lincane, futhi lenziwa inqubo ye-saccharification yesikhathi eside.

Iv. Ukuhlukaniswa ngokuya ngokuvala inzalo

1. Ubhiya Osalungiswa

Ubhiya obusha bubuye bubizwe ngokuthi 'ubhiya osalungiswa'. Utshwala obungenayo i-pasteurization bubizwa ngokuhlanganyela ngokuthi ubhiya obusha. Ngenxa yokuthi ubhiya ugcina imvubelo enomsoco, unambitheka kangcono kunobhiya ojwayelekile osemabhodleleni. Kodwa ayikwazi ukugcinwa isikhathi eside ekamelweni lokushisa, izinga lokushisa eliphansi lingagcinwa cishe izinsuku ezintathu, i-0℃-5℃ efrijini ingagcinwa isikhathi esingangenyanga.

2. Ubhiya Obufakwe I-Pasteurized

Ubhiya obusha ngemva kwenqubo ye-pasteurization ubhiya obuphekiwe noma obubizwa ngokuthi inzalo ubhiya. Ngemva kokuvalwa inzalo, ubhiya ungavimbela imvubelo ukuthi ingaqhubeki nokubila futhi ithinteke amagciwane. Iwayini linesikhathi eside, ukuzinza okuqinile futhi lilungele ukuthunyelwa ngaphandle. Kodwa-ke, uma ubhiya ophekiwe ukhishwa inzalo ku-60-65 ℃, i-polyphenol kanye namaprotheni akhishwa nge-oxidized; I-denaturation eyingxenye yamaprotheni ancibilikayo; Ama-enzyme ahlukahlukene we-hydrolytic angasebenzi, ukuze ubhiya ngombala, ukucaca, ukunambitheka, umsoco nezinye izici zoshintsho, okusobala kakhulu ukulahlekelwa ukunambitheka kukabhiya okusha, kukhona ukunambitheka kwe-oxidation engathandeki.

V. Ukuhlukaniswa ngokwenqubo

Ngokuya ngezigaba zenqubo kuningi, lapha kuphela kuhlu ezimbalwa ezivame kakhulu.

1. Ubhiya obusalungiswa

Ubhiya obuhlanzekile obuhlanzekile buthatha inqubo yokuphisa okukhethekile, bulawula ngokuqinile inkomba ye-microbial, isebenzisa ukuhlunga okunezigaba ezintathu okuhlanganisa ukuhlunga kwe-micron 0.45 micron, akwenzi inzalo eshisayo ukuze kugcinwe ukuqina okuphezulu kwe-biological, abiotic, flavour. Lo bhiya usha kakhulu, umnandi futhi uneshalofu lesikhathi esingaphezu kwesigamu sonyaka. Ubhiya ohlanzekile wehlukile kunobhiya obujwayelekile. Ubhiya obuhlanzekile obuhlanzekile busebenzisa ubuchwepheshe bokuhlunga ulwelwesi lwe-aseptic ukuze kuhlungwe imvubelo kanye namagciwane ahlukahlukene, futhi impilo yawo yeshalofu ingafinyelela izinsuku eziyi-180. Nakuba ubhiya obusalungiswa bungahlungiwe ngenxa yokushisa okuphezulu, kodwa sisebenzisa isihlungi se-diatomite, singahlunga imvubelo kuphela, amagciwane ahlukahlukene awakwazi ukuhlungwa, ngakho-ke impilo yawo yeshalofu ngokuvamile iba ezinsukwini ezi-3-7.

2. Ubhiya obusalungiswa (Ijeke)

Ubhiya obusalungiswa, okungukuthi ubhiya obusha obuthuthukisiwe, igama lawo eliphelele kufanele libe 'i-carbon dioxide eshisayo ubhiya'. I-Dafter ingumsebenzi omangalisayo embusweni kabhiya. Uhlukile kubhiya obuphekwe obufakwe emabhodleleni noma ethinini ngemva kokuvala inzalo kwezinga lokushisa eliphezulu, futhi futhi uhlukile kubhiya obuningi ngaphandle kokuvalwa inzalo. Kuyinto yemvelo ehlanzekile, ayinaso umbala, ayikho into elondolozayo, ayinashukela, ayikho ingqikithi yewayini eliphezulu. Ubhiya obusalungiswa waziwa ngokuthi 'ijusi kabhiya', iyikhwalithi engcono kakhulu ephuma emgqeni wokukhiqiza ngqo emgqonyeni wensimbi engenasici ovalwe ngokugcwele, uphuza ngomshini kabhiya osalungiswa ogcwele i-carbon dioxide, kanye nomshini kabhiya owuhlaka ukuze ulawule iwayini ku-3 ~ 8 ℃, ukuphuza umshini kabhiya okusalungiswa ngqo enkomishini kabhiya, ukugwema ukuthintana phakathi kukabhiya nomoya, ukuze ubhiya buqine kakhulu futhi bube busha. iqabula futhi ine-aftertaste ende.

3. Ubhiya obubandayo

Ubhiya obandayo akuwona ubhiya oqandisiwe noma ubhiya emadwaleni, uqanjwe ngezici zenqubo yokukhiqiza lo bhiya. Ubhiya obandayo wenziwa ngokubamba ubhiya ezingeni lokushisa eliqandayo ukuze ukhiqize amakristalu eqhwa amancane, abe esehlungwa ukuze kukhishwe amakristalu eqhwa. Ixazulula inkinga ye-turbidity ebandayo kanye ne-oxidation turbidity kabhiya. Umbala kabhiya obandayo ugqame kakhulu, utshwala bungaphezu kobukabhiya obujwayelekile, futhi ukunambitheka kuthambile, kuthambile futhi kuyaqabula, kulungele ikakhulukazi abantu abasha ukuba baphuze.

4. Ubhiya owomile

Leli wayini lisuselwa ewayinini. Nakuba ubhiya ovamile unesilinganiso esithile sikashukela osele ngemuva, ubhiya owomile usebenzisa imvubelo ekhethekile ukuze uqhubeke nokubila kukashukela futhi ulehlise ufinyelele ezingeni elithile. Ngakho-ke, ubhiya owomile unezici zokunambitheka okomile namandla okubulala aqinile. Ngenxa yokuqukethwe ushukela ophansi, iwubhiya onekhalori ephansi.

5. Ubhiya wonke we-malt

Ukuphisa kulandela indlela yokuphisa emsulwa yaseJalimane, futhi zonke izinto ezingavuthiwe ziyancibilika ngaphandle kokwengeza noma yiziphi izinto ezisizayo. Umphumela uba ubhiya obiza kakhulu kodwa onephunga elimnandi elimangalisayo. Nakuba izindleko zokukhiqiza ubhiya ziphezulu, ubhiya we-malt unephunga elimangalisayo le-malty, iphunga le-hop, ukunambitheka okucebile kanye nokubaba okumaphakathi ngaphezu kwezimpawu zikabhiya ojwayelekile. Uma sikhuluma ngobuchwepheshe, ubhiya oboshiwe uyisiphuzo esiphundu, ngenxa yokuthi awucebile ngotshwala futhi akuwona ubhiya ngokwezobuchwepheshe, kodwa amaJalimane ngokuvamile awubiza ngokuthi 'Malzbier', okusho ukuthi ubhiya we-malt. Ubhiya we-Malt ubulokhu uyintandokazi yamaJalimane iminyaka eminingi futhi ufunwa kakhulu ezweni lakubo.

6. Qala nge-ale

Ubhiya wokuqala wewort wethulwa yiKirin Beer Company yaseJapan. Ivutshiwe ngokuqondile nge-wort etholakala kusihlungi sokuqala, ngaphandle kokwengeza ushukela osele we-wort yesibili. Wonke umsebenzi we-saccharification ufushane ngamahora ama-3 kunenqubo evamile kabhiya, kunciphisa ngempumelelo ukucwiliswa kwezingxenye eziyingozi ku-wort, kuthuthukisa umthamo we-antioxidant kabhiya, futhi kwandise impilo yeshalofu likabhiya. Ngakho-ke, ubhiya wokuqala we-malt uhlanganisa ngokugcwele iphunga eliyingqayizivele nokunambitheka okuqabulayo kukabhiya.

7. Utshwala obuphansi (akukho) utshwala

Ngokusekelwe ekuphishekeleni umthengi kwezempilo, nciphisa ukuphuza utshwala ukuze uqalise uhlobo olusha. Indlela yokukhiqiza iyafana nekabhiya ojwayelekile, kodwa ekugcineni utshwala buhlukaniswa ngendlela ye-dealcoholization, ukuze okuqukethwe kotshwala kubhiya ongenatshwala kube ngaphansi kuka-0.5% kuyilapho kunombala, iphunga kanye negwebu likabhiya ojwayelekile.

8. Ubhiya onezithelo

Ijusi elikhishwe lifakwa imvubelo, enotshwala obuncane. Lo mkhiqizo AKUKHO nje kuphela ukunambitheka okuqabulayo okuyingqayizivele kukabhiya, kodwa futhi unokunambitheka okumnandi kwesithelo. Ilungele ukuphuza abesifazane nabadala.

9. Ubhiya kakolweni

Ubhiya okhiqizwe ngamahlumela kakolweni njengowokuqala (okubala ngaphezu kwama-40% wesamba semali eluhlaza) unezidingo zobuchwepheshe bokukhiqiza okuphezulu, uphuzo oludakayo olucacile nobusobala, kanye nesikhathi esifushane sokugcina. Leli wayini libonakala ngombala okhanyayo, ukunambitheka okukhanyayo kanye nokubaba okuncane. Ubhiya Kakolweni waziwa nangokuthi 'Ubhiya Omhlophe', kusukela ku-German Weissbier, isiNgisi sibizwa ngokuthi ubhiya omhlophe. Omele 'ubhiya omhlophe' odume kakhulu 'Berliner Weissbier' okhiqizwa endaweni yaseBerlin.

I-Hainan Hiuier Industrial Co., LTD. etholakala eSifundazweni saseHainan, eChina, inefektri yayo yesiphuzo,

Sekuphele iminyaka engu-19 yenza ubhiya futhi ukhiqiza iziphuzo. Sesisungule uhlelo oluthuthuke kahle lokuhlinzeka ngempahla yasekhaya kanye nohlelo lokusabalalisa lwe-OMO(okungaxhunyiwe ku-inthanethi oluhlanganisiwe ku-inthanethi) eChina.

Izindlela ezi-6 zokugcwalisa ezizenzakalelayo zikabhiya (ubhiya obulula, ubhiya kakolweni), ubhiya omnyama), iziphuzo ezine-carbonated, iziphuzo zamandla, ijusi, ikhofi, isoda, njll. Ngamandla ethu,

Imikhiqizo yethu iye yabusa emakethe yasekhaya futhi ithunyelwa ezimakethe eziningi e-Asia, eYurophu, eMpumalanga Ephakathi, e-Afrika njalonjalo. Inkampani yethu ibheke ngabomvu ukubambisana kwe-OEM namakhasimende emhlabeni wonke.

Izinhlobo zikabhiya ezi-10 ezidume kakhulu emhlabeni

1. I-Guinness Stout (Guiness)

I-Guinness i-ale emnyama eyenziwe nge-malt ne-hoseseed. Umlando odumile waqala ngo-1795, lapho u-Arthur Guinness evula indawo yokuphisa utshwala eDublin, e-Ireland, ukuze akhiqize ubhiya obugwebu, ocebile, nomnyama, owaziwa nangokuthi 'StoutBeer'. Incazelo enhle yokunambitheka kwayo okuqinile). Ngaphezu kwebhali eligazingiwe, iGuinness inezinye izithako ezine eziyinhloko: i-malt, amanzi, imbewu ye-hosiery kanye nemvubelo. I-Guinness ITHUMELA I-STOUT YAYO, ESIKHUliswe ngokukhethekile e-Dublin, ukuze Ixutshwe neziphuzo ze-GUINNESS phesheya ukuze kuqinisekiswe ukunambitheka kwayo okumsulwa. Namuhla, iGuinness STOUT ikhiqizwa emazweni angaphezu kuka-50 futhi idayiswa emazweni angaphezu kuka-150.

Abantu abaningi e-China bajwayelene ne-Guinness Stout, kodwa bangase bangaqapheli ukuxhumana kwayo ne-Guinness World Records. Eqinisweni, igama elithi Guinness ngenye indlela yokuhunyushwa kwegama elithi Guinness stout, kokubili okuyiGuinness ngesiNgisi. I-Guinness World Records, njengombono ophumelelayo we-Guinness Company, ihlose ukukhuthaza ukuqwashisa ngophawu lwe-Guinness. Iminyaka engaphezu kwengu-250, i-Guinness ikwazile ukunakwa kumkhiqizo wayo, okungenye yezimfihlo zempumelelo yayo.

2. San Miguel

I-SAN Antonio BEER, YAsungulwa NGO-1890, UMNDENI WASE-Spain WABILISA ubhiya wase-SAN Antonio ngenxa yekhwalithi yawo ecacile, umbala osagolide, one-malt nama-hops akhethiwe ukuze wenze iwayini libe msulwa futhi libe maphakathi, ukunambitheka okumsulwa nokupholile. Kule minyaka edlule, u-SAN ​​Miguel uzuze imiklomelo eminingi, okuhlanganisa indondo yegolide kuma-Monde Selection Beer Awards e-Brussels, e-Europe, kanye 'Nenkampani 'Ephethwe Kakhulu' kanye 'Nehlonishwa Kakhulu' e-Asia. ISAN Miguel ikhulise ibhizinisi layo kusukela eSpain nasePhilippines kuya eHong Kong, China, Indonesia, Vietnam, Thailand naseNepal, ithumele imikhiqizo yayo emazweni angaphezu kuka-70 emhlabeni jikelele. I-SAN Lik yake yaba ukuphela kwendawo yokuphisa utshwala e-Hong Kong, ibusa imakethe yase-Hong Kong isikhathi eside kusukela ngo-1948, futhi ngisho nesabelo sayo semakethe safinyelela ku-90% ngo-1990.

3. Ingquza

Ubhiya we-Dewar ubhiya odume kakhulu eBelgium. Ubhiya wangempela ubhiya omnyama ovutshelwe ku-greenhouse. Ngemva kweMpi Yezwe II, njengoba obhiya baseJalimane abavundile obunezinga eliphansi (ofana ne-pilsner) babudlangile, inkampani yophisa utshwala yachitha cishe iminyaka eyishumi iphisa obhiya obufana nombala osagolide we-pilsner kodwa abanokunambitheka okunamandla kunobhiya baseJalimane abaphaphathekile. Phakathi kwazo, isihluthulelo sisekukhethweni kwe-malt nemvubelo.

Iwayini livutshelwa ngezigaba ezintathu. Esigabeni sokuqala, kusetshenziswa izinhlobo ezimbili zemvubelo, futhi ekhetheke kakhulu inani lemvubelo imvubelo ngayinye ehlanganiswe nayo. Yonke inqubo ithatha cishe izinsuku ezinhlanu kuya kweziyisithupha. Inqubo yesibili yokuvutshelwa ithatha izinsuku ezintathu ngokuvutshelwa kwezinga lokushisa eliphansi (cishe 1 degree Celsius), kulandele amasonto amathathu kuya kwamane okuvuthwa. Ekugcineni, yehliswa yaba ngu-3 degrees Celsius ukuze kwehliswe umsebenzi wemvubelo. Ngaphambi kokufakwa emabhodleleni, ubhiya uyahlungwa ukuze kukhishwe imvubelo esele, bese imvubelo noshukela okusetshenziswe ohlelweni lokuqala kwenezelwa ukuvutshelwa kwesithathu okufudumele. Ngemuva kwezinsuku eziyi-14 zokuvutshelwa, ubhiya ugcinwa ku-4-5 degrees amasonto amahlanu kuya kwayisithupha ngaphambi kokuba uthunyelwe ngaphandle.

Ngenxa yezinhlobonhlobo zemvubelo esetshenziselwa inqubo yokukhiqiza kanye nokusetshenziswa ngesikhathi esisodwa kwezinga lokushisa legumbi kanye nokuvutshelwa kwezinga lokushisa eliphansi, ubhiya unokunambitheka okuyinkimbinkimbi nokunamandla, okune-hop eqinile kanye nephunga lezithelo ngemva komlomo. Ngokungafani nabanye obhiya baseBelgium, leli wayini linikezwa kangcono emazingeni okushisa aphansi.

4. Ama-Liefmans

Olunye lochungechunge lukabhiya olunsundu lwaseBelgium, umbala ungowombala kashokoledi eduze nonsundu. Inokunambitheka okukhethekile, okumuncu futhi okumnandi, futhi inephunga elincane lokusanhlamvu okushile ngenxa yokuqina kwamanzi, okungenzeka angawasebenzisi yilabo abaqala ukuwaphuza. Ngenxa yokunambitheka okumuncu nokumnandi, kufanelekile kakhulu kuma-appetizers ngaphambi kokudla noma ngemva kokudla namakhekhe afana ne-pudding noma ushokoledi. Lolu hlobo lukabhiya nalo lufaneleka kakhulu ekuphekeni njengesinongo. Izinga lokushisa elingcono kakhulu lokuphuza liyi-6 kuya ku-8 degrees Celsius. Lo bhiya ubuye ulungele ukuguga.

Indlela yokwenza ubhiya ikhetheke kakhulu, isebenzisa amahops amane ahlukene kanye nemvubelo yekhulunyaka. Inqubo yokuvubela yokuqala yenzeka emkhunjini wethusi ovulekile, oqeda inqubo, elandelwa inqubo yokuvuthwa yezinyanga ezine. Ukuze uvale ibhodlela, hlanganisa ijusi kabhiya ovuthiwe nejusi kabhiya osanda kuqeda ukuvutshelwa kokuqala, kanye nemvubelo nenani elilinganiselwe likashukela oyimpuphu. Amabhodlela avaliwe kufanele agcinwe egumbini elingaphansi kwezinye izinyanga ezintathu.

5. Ibhega

I-Bitberg ingumkhiqizo kabhiya waseJalimane odumile, owasungulwa ngo-1817, owathengiswa emazweni angaphezu kuka-40 nezifunda emhlabeni jikelele. Ubunye obuphelele bezinzuzo ezintathu zezinto zokusetshenziswa eziyingqayizivele, amanzi e-crystal ahlanzekile entwasahlobo kanye nobuchwepheshe obuthuthukile nobuthembekile buqinisekisa izinga elihle kakhulu le-Bitberg. Iphunga eliyingqayizivele lewayini le-Bitberg lintanta emazweni angaphezu kuka-40 emazwenikazi amahlanu futhi cishe kuwo wonke amadolobha amakhulu emhlabeni.

6. Plzen

Ubhiya waseCzechoslovakian umelwe ubhiya we-Pilsner, owaziwa njengomunye wobhiya bekhwalithi engcono kakhulu emhlabeni. I-Pilsen nayo iyisigaba sikabhiya, isebenzisa inqubo ye-lager, kodwa yehlukile kubhiya we-lager.

Eqinisweni, igama elithi Pilsen livela edolobheni laseCzech iPilsen. Phambilini, ubhiya obuningi baseCzech babubiliselwa kusetshenziswa indlela yakudala yokuvubela ephezulu, okuholele kubhiya obumnyama noguqubele onokunambitheka okungazinzile. Ngawo-1840, abaphisi botshwala baseBavaria baletha inqubo yokuvutshelwa esifundeni saseCzech sase-Pilsen, ukusetshenziswa ngokugqamile kwemfucumfucu ekhanyayo eyayisafufusa ngaleso sikhathi, base bekhiqiza ubhiya wokuqala wegolide emhlabeni: i-Pilsen ngo-1842. Kwakuwumuzwa osheshayo, nokucaca kwawo, ukukhanya kwegolide, ukubola okumsulwa okumhlophe okubabayo, ama-hops aqinile kanye nephunga elimnandi. Ngokufika kwemishini yesiqandisi, lolu hlobo lukabhiya olungaboli futhi olulungele ukukhiqizwa nokuthutha ngobuningi lwaqala ukubonwa.

Ama-Pilsener anombala okhanyayo kakhulu, futhi ama-Pilsener anamuhla ayahluka ngombala kusukela kophuzi ngokukhanyayo ukuya kosagolide, anezinhlobonhlobo zezinongo nezinto zokunambitheka ezisetshenziswayo. ECzech Republic, ubhiya we-Pilsner uvame ukuba nsundu osagolide, ukhanye futhi ube namagwebu kakhulu; I-Pilsen yaseJalimane iwutshani ophaphathekile kuya egolideni, enokunambitheka okubabayo, ngisho nasemhlabeni; I-European Pilsen-efana ne-Dutch Pilsen-ne-Belgian Pilsen-nayo yaziwa ngokwezinga elincane, futhi ivamise ukuphatha ubumnandi obuncane. Sekukonke, i-Pilsen imnandi kune-lager yakudala. I-Pilsner Urquell, ubhiya omele i-Pilsner wase-Czech, uyinkosi yobhiya wase-Bohemian Pilsner. Kusukela ngo-1842, ikhiqizwa edolobheni lasePilsen, okungashiwo ukuthi ingukhokho kabhiya wasePilsen. Inama-hops nama-malty amnandi.

7. Corona Extra

I-Corona, umkhiqizo ohamba phambili wenkampani kabhiya wase-Moroccan e-Mexico, yake yathandwa yintsha esemfashinini e-United States ngenxa yokupakishwa kwayo okuhlukile kwamabhodlela asobala kanye nokunambitheka okukhethekile kokwengeza izingcezu zikalamula omhlophe lapho uphuza. Ubhiya we-Corona onokunambitheka kwawo okuhlukile usuphenduke ubhiya waseMexico othengiswa kakhulu emhlabeni, i-United States ingenise ubhiya kuqala.

I-Mexican Moroccan Beer Company njengamanje inemikhiqizo eyi-10, i-CORONA EXTRA ingumkhiqizo oyinhloko, umkhiqizo wesihlanu ngobukhulu emhlabeni. Minyaka yonke kusukela ngo-1997, uCorona uthole indondo ekhetheke kakhulu kumagazini wokuhlaziya iwayini onegunya kunawo wonke e-United States: 'HOT BRAND'. Akukho ukukhiqizwa okuqondile ezweni lakithi, kepha kuwuphawu lwemfashini olubaluleke kakhulu kubha nakwezinye izindawo zokuzijabulisa. Uma uphuza ubhiya we-Corona, kufanele wengeze ulamula, ulamula omnandi nomuncu kanye nobhiya opholile we-Corona uyinhlanganisela engcono kakhulu emhlabeni.

8. I-Goudenband

I-Gortonband yenziwe ngama-hops amane ahlanganisa i-Haradao, i-Brewer Gin, i-Sasse ne-Tetnan, kanye nezinhlobo zeyeast yekhulu leminyaka. Iphunga kanye ne-flavour kuyinkimbinkimbi impela, kunengxube ye-asidi, i-malty kanye ne-astringency yonke. Lona ubhiya obudala obunsundu obuvelele obunothile kanye nenhlanganisela yewayini, yingakho igama elithi 'Belgian Brinich' (iwayini elisuka eningizimu-mpumalanga yeFrance).

9. I-Bigfoot Barley Wine

Ubhiya we-Bigfoot Barley ungu-23P, 1.092 wort eluhlaza kanye no-10.6% wotshwala. Yenziwa nge-barley malt enemigqa emibili kanye ne-caramel malt. Leli wayini lawina indondo yegolide esigabeni sikabhiya webhali kuma-1987, 1988, 1992, kanye ne-1995 National Beer Festivals. Kwaqala njengento yokuzilibazisa kubasunguli u-Ken Grossman no-Paul Camioussi, abachitha cishe izinyanga ezingu-18 behlanganisa indawo yokuqala yokuphuza utshwala, imishini yefektri yobisi nezinye izinto ezilahliwe. Ngo-1987 ibhizinisi lalikhula ngokushesha kangangokuthi indawo yokuphisa utshwala yayidinga ukulungiswa ukuze ihambisane nokukhula kwesidingo saminyaka yonke ngo-50%.

10. Moretti Larossa

Ubhiya weMoretti Red ukhiqizwa eMoretti Aier Brewery, eyasungulwa nguMoretti ngo-1782 endaweni encane yase-Italy eduze nomngcele wase-Austria. Ngemva kokukhiqiza amathani angu-900 kabhiya ngonyaka wawo wokuqala, ukukhiqizwa kwawo akukaze kume ukukhula, futhi manje isiyindawo yesithathu enkulu kunazo zonke e-Italy futhi isizuze impumelelo enkulu emakethe yokuthekelisa. Umkhiqizo wawo oyinhloko, ubhiya we-Moretti Red, unotshwala obungu-7.2%, onombala ophelele we-russet. Ngamanothi ezimbali athambile. Inomzimba ongcolile kodwa awugcwele umzimba, okuyenza ibe i-lager eqinile edumile.

I-Moretiel ingu-4.6% ABV. Yenziwa nge-Pilsen-type malt, ama-tortilla chips nama-hops. I-malt ilungiswa kabili futhi igcinwe amasonto ama-4. Ngokuqukethwe kotshwala okungu-4.8%, ubhiya we-malt omsulwa ongu-100%. Ithambile futhi imnandi ngokubaba okunamandla kwamahops aseJalimane. Lisagolide elikhanyayo, linongqimba oluthambile lwegwebu, futhi linephunga elimnandi lembali ye-malt kanye ne-vanilla flavour ecashile. Igama libhekisela endodeni enentshebe yegolide enesigqoko esiwuphawu lokuthengisa lukaMoretti.