{"id":10431,"date":"2019-07-29T12:52:35","date_gmt":"2019-07-29T10:52:35","guid":{"rendered":"http:\/\/www.ladislavjakl.cz\/?p=10431"},"modified":"2019-07-29T12:52:35","modified_gmt":"2019-07-29T10:52:35","slug":"chmelit-zastudena-pit-zatepla","status":"publish","type":"post","link":"https:\/\/www.ladislavjakl.cz\/?p=10431","title":{"rendered":"Chmelit zastudena – p\u00edt zatepla"},"content":{"rendered":"
Kdo nechmel\u00ed zastudena, ten jako by nebyl. To \u0159\u00edk\u00e1 jeden m\u016fj kamar\u00e1d, a p\u0159ed n\u011bjak\u00fdma p\u011bti lety to byla v \u010desk\u00e9m mikropivovarnick\u00e9m sv\u011bt\u011b skoro pravda.<\/div>\n

<\/p>\n

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Maximum t\u00e9hle vlny u\u017e je sice asi za n\u00e1mi, p\u0159ekryto zase nov\u011bj\u0161\u00edmi a nov\u011bj\u0161\u00edmi, ale to nejlep\u0161\u00ed z n\u00ed z\u016fstalo a d\u00e1l se rozv\u00edj\u00ed.<\/p>\n

Mo\u017en\u00e1 se to bude zd\u00e1t nadbyte\u010dn\u00fdm, ale nejd\u0159\u00edv by to asi cht\u011blo p\u00e1r slov o funkci chmelu v pivu. Chmel nen\u00ed defini\u010dn\u00edm znakem piva. Pivo je prost\u011b alkoholick\u00fd n\u00e1poj vznikl\u00fd kva\u0161en\u00edm obiln\u00e9ho sladu a je tu s n\u00e1mi u\u017e dobr\u00fdch p\u011bt \u0161est tis\u00edc let. Zato chmel se jako ta nejb\u011b\u017en\u011bj\u0161\u00ed p\u0159\u00edsada pou\u017e\u00edv\u00e1 teprve asi desetinu tohoto obdob\u00ed, a to je\u0161t\u011b ne u v\u0161ech piv a zdaleka ne v\u017edy vydatnou m\u011brou.<\/p>\n

D\u0159\u00edve se do piva p\u0159id\u00e1valy jin\u00e9 ingredience. Jejich smyslem bylo zpravidla vyv\u00e1\u017eit \u010di obohatit p\u0159eva\u017euj\u00edc\u00ed sladovou v\u016fni a chu\u0165 piva, a tak\u00e9 p\u0159isp\u011bt k jeho v\u011bt\u0161\u00ed trvanlivosti. Postupn\u011b si mezi nimi chmel vydobyl hlavn\u00ed roli. Chmelu jsou stovky odr\u016fd a neust\u00e1le jsou \u0161lecht\u011bny a registrov\u00e1ny dal\u0161\u00ed a dal\u0161\u00ed. Li\u0161\u00ed se od sebe p\u0159edev\u0161\u00edm zastoupen\u00edm ho\u0159k\u00fdch kyselin. Co po chmelu sl\u00e1dci cht\u011bj\u00ed? P\u0159edev\u0161\u00edm ho\u0159kou chu\u0165 a \u010derstvou chmelovou v\u016fni. S velk\u00fdm zjednodu\u0161en\u00edm lze \u0159\u00edci, \u017ee ho\u0159kost posiluj\u00ed alfa ho\u0159k\u00e9 kyseliny, aroma beta ho\u0159k\u00e9.<\/p>\n

Po stalet\u00ed se chmel u\u017e\u00edval p\u0159i v\u00fdrob\u011b piva t\u00edm, \u017ee se hotov\u00e1 sladina (odrmutovan\u00e9 d\u00edlo) uvedla do varu a jakmile se meziprodukt za\u010dal va\u0159it, za\u010dalo se i chmelit. V\u011bt\u0161inou se v\u0161echen chmel hodil do varny najednou, aby se z n\u011bj ona ho\u0159kost sta\u010dila po\u0159\u00e1dn\u011b vyva\u0159it. Tenhle postup opravdu vedl k vy\u0161\u0161\u00ed ho\u0159kosti, ale chmel poztr\u00e1cel hodn\u011b sv\u00e9ho aromatu. Proto se pivo za\u010dalo chmelit postupn\u011b. V\u0161echen chmel se nepou\u017eil hned na za\u010d\u00e1tku chmelovaru, ale \u010d\u00e1st se ho p\u0159idala a\u017e v polovin\u011b nebo dokonce a\u017e t\u011bsn\u011b p\u0159ed koncem varn\u00e9ho procesu. A n\u011bkdy nav\u00edc je\u0161t\u011b do v\u00ed\u0159ivky, kde se hork\u00e1 mladina odst\u0159e\u010fuje a u\u017e se neva\u0159\u00ed. \u010c\u00edm pozd\u011bji se chmel p\u0159id\u00e1, t\u00edm v\u00edc zaboduje ve v\u016fni. Proto se tak\u00e9 \u010dasto kombinuje v\u00edce chmel\u016f, kdy ty s v\u011bt\u0161\u00edm obsahem alfa ho\u0159k\u00fdch kyselin se daj\u00ed sp\u00ed\u0161e hned na za\u010d\u00e1tku varu, ty bohat\u0161\u00ed na beta sp\u00ed\u0161e v pr\u016fb\u011bhu nebo na konci.<\/p>\n

A teprve v 19. stolet\u00ed se za\u010dal chmel pravideln\u011b d\u00e1vat a\u017e do vykva\u0161en\u00e9ho a t\u00e9m\u011b\u0159 odle\u017eel\u00e9ho skoro hotov\u00e9ho piva. Anglicky se tomu \u0159\u00edk\u00e1 dry hopping (such\u00e9 chmelen\u00ed), \u010desky asi p\u0159esn\u011bji chmelen\u00ed zastudena. M\u016f\u017ee za to kr\u00e1lovna Viktorie a jej\u00ed \u0159\u00ed\u0161e, za kterou slunce nezapadalo. Brit\u0161t\u00ed koloni\u00e1ln\u00ed voj\u00e1ci a \u00fa\u0159edn\u00edci tak\u00e9 cht\u011bli pit dobr\u00e9 pivo, jen\u017ee ono se na lod\u00edch p\u0159i dalek\u00e9 cest\u011b \u010dasto kazilo. Nen\u00ed divu, p\u0159ed v\u00fdstavbou Suezu se t\u0159eba do Indie dost\u00e1valo dlouh\u00e9 m\u011bs\u00edce a dvakr\u00e1t p\u0159i tom p\u0159ekra\u010dovalo rovn\u00edk. Angli\u010dt\u00ed sl\u00e1dci koumali a koumali a zjistili, \u017ee lep\u0161\u00ed trvanlivost (a tak\u00e9 lep\u0161\u00ed vyv\u00e1\u017eenost, proto\u017ee d\u00e1lkov\u011b p\u0159epravovan\u00e1 piva se musela d\u011blat siln\u011bj\u0161\u00ed, aby trvanlivost chr\u00e1nil i alkohol) zajist\u00ed u\u017eit\u00ed \u010d\u00e1sti chmelu a\u017e p\u0159i pln\u011bn\u00ed do sud\u016f. Tak jednoduch\u00e9 to sice nebylo, proto\u017ee chmel, kter\u00fd neprojde tepelnou \u00fapravou, m\u016f\u017ee naopak s\u00e1m pivo kontaminovat, ale po \u0159ad\u011b pokus\u016f se zrodil nov\u00fd pivn\u00ed styl: sv\u011btl\u00e9 svrchn\u011b kva\u0161en\u00e9 pivo pro Indii = India Pale Ale = IPA.<\/p>\n

Po v\u00edc ne\u017e stolet\u00ed \u0161lo ale o okrajov\u00fd pivn\u00ed styl, zn\u00e1m\u00fd pr\u00e1v\u011b hlavn\u011b v koloni\u00edch a mezi anglick\u00fdmi fajn\u0161mekry. Jen\u017ee pak p\u0159i\u0161el rok 1975 a s n\u00edm velk\u00e1 pivn\u00ed revoluce. To si tehdy v pivovaru Anchor v San Francisku \u0159ekli, \u017ee by cht\u011bli ud\u011blat pivo zvl\u00e1\u0161tn\u00ed, zaj\u00edmav\u00e9, ne pouze pro masy. A za\u010dali se zaj\u00edmat o \u00fapln\u011b nov\u00e9 americk\u00e9 odr\u016fdy (tehdy hlavn\u011b cascade), kter\u00e9 pro svou \u201enabu\u0161enost\u201c ho\u0159k\u00fdmi kyselinami, zp\u016fsobenou mutac\u00ed v klimatick\u00fdch podm\u00ednk\u00e1ch americk\u00e9ho Z\u00e1padu, z\u016fst\u00e1valy dosud stranou z\u00e1jmu pivovarn\u00edk\u016f, proto\u017ee z le\u017e\u00e1k\u016f i z komer\u010dn\u00edch ejl\u016f by moc vy\u010duhovaly. Jen\u017ee Anchor cht\u011bl vy\u010duhovat. A kdy\u017e tam zva\u017eovali, ke kter\u00e9mu stylu by se extra chmely hodily, napadla je pr\u00e1v\u011b v tu dobu zcela okrajov\u00e1 anglick\u00e1 IPA a anglick\u00e9 studen\u011b chmelen\u00e9 ejly. A zrodil se jejich prvn\u00ed Liberty Ale. A b\u011bhem n\u011bkolika m\u00e1lo let odstartovala nejbou\u0159liv\u011bj\u0161\u00ed etapa (a jedna ze t\u0159\u00ed nejv\u00fdznamn\u011bj\u0161\u00edch \u2013 krom\u011b v\u00edt\u011bzstv\u00ed chmelu coby hlavn\u00ed ingredience a tak\u00e9 zrodu le\u017e\u00e1ku) tis\u00edcilet\u00fdch pivn\u00edch d\u011bjin.<\/p>\n

To pr\u00e1v\u011b chmelen\u00ed zastudena a chmelen\u00ed americk\u00fdmi extravagantn\u00edmi odr\u016fdami odstartovalo raketov\u00fd vzestup z\u00e1jmu o nov\u00e9 pivn\u00ed styly a ohromn\u00fd n\u00e1r\u016fst po\u010dtu mikropivovar\u016f nejd\u0159\u00edve na americk\u00e9m Z\u00e1pad\u011b a pot\u00e9 po cel\u00e9m sv\u011bt\u011b. A proto\u017ee i u n\u00e1s byl mikropivovarnick\u00fd boom nesen do zna\u010dn\u00e9 m\u00edry pr\u00e1v\u011b \u201eobjeven\u00edm\u201c svrchn\u011b kva\u0161en\u00fdch piv obsahuj\u00edc\u00edch americk\u00e9 chmely pou\u017eit\u00e9 z\u010d\u00e1sti i formou zastudena, zabydlela se tahle technologick\u00e1 radost i na na\u0161em trhu.<\/p>\n

Pr\u016fkopn\u00edci chmelen\u00ed zastudena u n\u00e1s zkou\u0161eli r\u016fzn\u00e9 metody, jak p\u0159edat pivu co nejv\u00edce aromatu a jak ho co nejm\u00e9n\u011b ohrozit kontaminac\u00ed nepova\u0159en\u00e9ho chmelu. Kdy\u017e jsem se ptal jednoho z velik\u00e1n\u016f \u010desk\u00e9ho pivovarnictv\u00ed p\u0159ed n\u011bjak\u00fdmi deseti lety na n\u011bjak\u00e9 podrobnosti (a zneu\u017eil p\u0159i tom n\u011bjak\u00fdch jeho dvan\u00e1ct vypit\u00fdch kousk\u016f), hned mu zablikala kontrolka a odpov\u011bd\u00ed mi bylo jen monot\u00f3nn\u00ed hu\u010den\u00ed.<\/p>\n

Dnes jsou ale ty \u00fasp\u011b\u0161n\u011bj\u0161\u00ed a vyzkou\u0161en\u00e9 metody u\u017e b\u011b\u017en\u011b zn\u00e1m\u00e9, jen je sl\u00e1dci u\u017e\u00edvaj\u00ed v r\u016fzn\u00fdch variant\u00e1ch. V z\u00e1sad\u011b lze \u0159\u00edci, \u017ee zastudena chmel\u00edme asi tak dva dny p\u0159ed koncem le\u017een\u00ed a st\u00e1\u010den\u00edm, proto\u017ee p\u0159i del\u0161\u00edm macerov\u00e1n\u00ed by efekt studen\u00e9ho chmelen\u00ed sl\u00e1bl. Nutn\u00e9 je tak\u00e9 zajistit, aby se p\u0159i studen\u00e9m chmelen\u00ed nedostal ke slovu vzduch, kter\u00fd by mohl podn\u00edtit n\u011bkter\u00e9 o\u0161kliv\u00e9 procesy. Nejmen\u0161\u00ed pivovary a domovarn\u00edci k zav\u00e1d\u011bn\u00ed chmelu do t\u00e9m\u011b\u0159 hotov\u00e9ho piva pou\u017e\u00edvaj\u00ed oby\u010dejnou \u010distou pun\u010dochu. Ty komer\u010dn\u00ed na to musej\u00ed j\u00edt slo\u017eit\u011bji. Le\u017e\u00e1ck\u00e9 tanky m\u00edvaj\u00ed k tomuto \u00fa\u010delu za\u0159\u00edzen\u00ed, umo\u017e\u0148uj\u00edc\u00ed nasadit na vnit\u0159n\u00ed ob\u011bh cosi jako patronu napln\u011bnou chmelem, a tou se velice pomalu p\u0159e\u010derp\u00e1 cel\u00fd objem tanku tak, aby z jednoho konce pivo nas\u00e1val a do jin\u00e9ho u\u017e studen\u011b ochmelen\u00e9 pivo vypou\u0161t\u011bl. V n\u011bkter\u00fdch pivovarech lze vid\u011bt i jednodu\u0161\u0161\u00ed za\u0159\u00edzen\u00ed, ale tam b\u00fdv\u00e1 riziko kontaminace v\u011bt\u0161\u00ed. N\u011bkdo u\u017e\u00edv\u00e1 metodu prop\u00edr\u00e1n\u00ed (pochopiteln\u011b po vytla\u010den\u00ed vzduchu) chmelu pod tlakem CO2 v jak\u00fdchsi extern\u00edch \u201ebatyskafech\u201c, skrze kter\u00e9 je proh\u00e1n\u011bn obsah le\u017e\u00e1ck\u00e9ho tanku a vracen \u010derpadlem zp\u011bt.<\/p>\n

Chmelen\u00ed zastudena m\u00e1 za sebou etapu rarity i n\u00e1slednou etapu m\u00e1nie a nyn\u00ed se st\u00e1v\u00e1 t\u00edm, \u010d\u00edm b\u00fdt m\u00e1, zaj\u00edmav\u00fdm zpest\u0159en\u00edm \u010d\u00e1sti pivn\u00ed nab\u00eddky. Pochopiteln\u011b u\u017e d\u00e1vno se neu\u017e\u00edv\u00e1 jen u stylu IPA, ale i u mnoha dal\u0161\u00edch ejl\u016f, ba dokonce i u le\u017e\u00e1k\u016f velk\u00fdch pr\u016fmyslov\u00fdch pivovar\u016f a nealkoholick\u00fdch piv. A z\u00e1kazn\u00edci se na tato piva pochopiteln\u011b ptaj\u00ed.<\/p>\n

Proto by v nab\u00eddce spr\u00e1vn\u00e9ho baru m\u011bla takov\u00e1 piva b\u00fdt n\u00e1padn\u011b ozna\u010dena. A nejen to. Proto\u017ee u t\u00e9to technologie je z\u00e1sadn\u011b d\u016fle\u017eit\u00e9, jak\u00e9ho chmelu bylo u\u017eito, je velmi vhodn\u00e9 z\u00e1kazn\u00edkovi v\u00fdrazn\u011b avizovat i odr\u016fdu zastudena u\u017eit\u00e9ho chmelu. Podn\u00edt\u00ed to i jeho hravost, jak se bude pokou\u0161et chmely identifikovat. Plat\u00ed to zejm\u00e9na v p\u0159\u00edpad\u011b single hop piv, kdy se na v\u0161echna chmelen\u00ed pou\u017e\u00edv\u00e1 jen jedna chmelov\u00e1 odr\u016fda. U t\u011bchto piv se ten jedin\u00fd u\u017eit\u00fd chmel uv\u00e9st mus\u00ed, jinak to byla zbyte\u010dn\u00e1 n\u00e1maha.<\/p>\n

A drobnost na z\u00e1v\u011br. Zastudena chmelen\u00e1 piva pros\u00edm nepod\u00e1vat p\u0159\u00edli\u0161 studen\u00e1. Jinak se efekt, kv\u016fli kter\u00e9mu se sl\u00e1dek nam\u00e1hal (chmelov\u00e9, citrusov\u00e9 \u010di prysky\u0159icov\u00e9 aroma) v\u016fbec neprojev\u00ed. Proto p\u0159i pod\u00e1v\u00e1n\u00ed p\u0159idejme studen\u011b chmelen\u00e9mu pivu tak dva stupn\u011b celsia oproti serv\u00edrovac\u00ed teplot\u011b, kter\u00e1 by jinak k dan\u00e9mu pivn\u00edmu stylu norm\u00e1ln\u011b n\u00e1le\u017eela. A vlastn\u011b je\u0161t\u011b n\u011bco. P\u00edt pivo z lahve je obecn\u011b velk\u00e1 chyba u ka\u017ed\u00e9ho piva, konzument se p\u0159ipravuje pr\u00e1v\u011b o \u010dichovou str\u00e1nku piva. Ale p\u00edt z lahve pivo chmelen\u00e9 zastudena, to u\u017e je skoro krimin\u00e1ln\u00ed \u010din.<\/p>\n

Ps\u00e1no pro Barlife<\/em><\/p>\n<\/div>\n

Zdroj<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Kdo nechmel\u00ed zastudena, ten jako by nebyl. To \u0159\u00edk\u00e1 jeden m\u016fj kamar\u00e1d, a p\u0159ed n\u011bjak\u00fdma p\u011bti lety to byla v \u010desk\u00e9m mikropivovarnick\u00e9m sv\u011bt\u011b skoro pravda.<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"ngg_post_thumbnail":0,"footnotes":""},"categories":[20,1],"tags":[],"class_list":["post-10431","post","type-post","status-publish","format-standard","hentry","category-pivo","category-publikovane-clanky"],"_links":{"self":[{"href":"https:\/\/www.ladislavjakl.cz\/index.php?rest_route=\/wp\/v2\/posts\/10431","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.ladislavjakl.cz\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.ladislavjakl.cz\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.ladislavjakl.cz\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.ladislavjakl.cz\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=10431"}],"version-history":[{"count":1,"href":"https:\/\/www.ladislavjakl.cz\/index.php?rest_route=\/wp\/v2\/posts\/10431\/revisions"}],"predecessor-version":[{"id":10432,"href":"https:\/\/www.ladislavjakl.cz\/index.php?rest_route=\/wp\/v2\/posts\/10431\/revisions\/10432"}],"wp:attachment":[{"href":"https:\/\/www.ladislavjakl.cz\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=10431"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.ladislavjakl.cz\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=10431"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.ladislavjakl.cz\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=10431"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}