{"id":12501,"date":"2021-12-27T10:10:45","date_gmt":"2021-12-27T09:10:45","guid":{"rendered":"http:\/\/www.ladislavjakl.cz\/?p=12501"},"modified":"2021-12-27T10:10:45","modified_gmt":"2021-12-27T09:10:45","slug":"pivo-jako-kren-kdyby-jenom-kren","status":"publish","type":"post","link":"https:\/\/www.ladislavjakl.cz\/?p=12501","title":{"rendered":"Pivo jako k\u0159en? Kdyby jenom k\u0159en!"},"content":{"rendered":"<div class=\"opener\">\u017de se do piva nem\u00e1 nic p\u0159id\u00e1vat? \u017de se pivo nesm\u00ed ochucovat? \u017de do n\u011bj pat\u0159\u00ed jen voda, slad, chmel a kvasnice, jak prav\u00ed n\u011bmeck\u00fd Reinheitsgebot? No, v tom p\u0159\u00edpad\u011b bu\u010fme je\u0161t\u011b p\u0159\u00edsn\u011bj\u0161\u00ed.<\/div>\n<p><!--more--><\/p>\n<div id=\"art-text\" class=\"text\">\n<p>Vyho\u010fme z piva i chmel, proto\u017ee i bez n\u011bj z\u016fstane pivo pivem, proto\u017ee chmel je v pivu jen jako ko\u0159en\u00edc\u00ed p\u0159\u00edsada. \u017de by takov\u00e1 p\u0159\u00edsnost byla blbost? Jist\u011b\u017ee byla (jakkoli existuj\u00ed i velmi zaj\u00edmav\u00e9 pivn\u00ed styly, kde chmel nehraje skoro \u017e\u00e1dnou roli). Tak pro\u010d se nesm\u00ed\u0159it s t\u00edm, \u017ee roztodivn\u00e9 jin\u00e9 p\u0159\u00edsady v pivu jsou zcela legitimn\u00ed a nav\u00edc pro n\u011bkter\u00e9 pivn\u00ed styly zcela ur\u010duj\u00edc\u00ed?<\/p>\n<p>Nejprve mus\u00edme \u0159\u00edci, \u017ee \u017e\u00e1dn\u00e1 p\u0159\u00edsada nenahrazuje p\u0159i v\u00fdrob\u011b piva to nejd\u016fle\u017eit\u011bj\u0161\u00ed, bez \u010deho by pivo nebylo pivem, tedy slad. Proto nen\u00ed \u00fapln\u011b \u0161\u0165astn\u00e9 naz\u00fdvat n\u011bkter\u00e9 pivn\u00ed styly t\u0159eba pojmem \u201eovocn\u00e1 piva\u201c. Ono to pak trochu evokuje, \u017ee se takov\u00e9 pivo m\u00edsto ze sladu d\u011bl\u00e1 z ovoce, jako t\u0159eba ryb\u00edzov\u00e9 v\u00edno se d\u011bl\u00e1 z ryb\u00edzu a ne z r\u00e9vy. U piva nejde o n\u00e1hra\u017eky, ale v\u017edy jen o p\u0159\u00edm\u011bsi.<\/p>\n<p>A vlastn\u011b je\u0161t\u011b jednu v\u011bc je t\u0159eba p\u0159edeslat. Kdy\u017e v pivu uc\u00edt\u00edte chl\u00e9b, limetku, prysky\u0159ici, jehli\u010d\u00ed, zelen\u00e9 jabl\u00ed\u010dko, ban\u00e1n a hodn\u011b dal\u0161\u00edch chut\u00ed a v\u016fn\u00ed, kter\u00e9 v\u00e1m budou p\u0159ipom\u00ednat zn\u00e1m\u00e9 suroviny, v\u011bt\u0161inou to nen\u00ed t\u00edm, \u017ee by se do piva p\u0159id\u00e1valy ban\u00e1ny nebo borov\u00e9 v\u011btve. V drtiv\u00e9 v\u011bt\u0161in\u011b p\u0159\u00edpad\u016f jde o efekt vyvolan\u00fd skladbou pou\u017eit\u00fdch chmel\u016f a tak\u00e9 kvasinkov\u00fdch kultur. I ten pov\u011bstn\u00fd k\u0159en v pivu je jen kysli\u010dn\u00edk uhli\u010dit\u00fd, produkt kva\u0161en\u00ed.<\/p>\n<p>Velmi d\u016fle\u017eit\u00e9 je, jestli se p\u0159\u00edslu\u0161n\u00e1 p\u0159\u00edsada p\u0159id\u00e1v\u00e1 k ostatn\u00edm surovin\u00e1m kv\u016fli dolad\u011bn\u00ed v\u016fn\u011b a chuti, nebo zda se p\u0159\u00edmo pod\u00edl\u00ed na vzniku samotn\u00e9ho piva. Vysv\u011btl\u00edm, jak to mysl\u00edm. Nakousli jsme ovoce, tak ho poj\u010fme doj\u00edst. Pou\u017eit\u00ed ovoce p\u0159i v\u00fdrob\u011b piv m\u016f\u017ee b\u00fdt hodn\u011b r\u016fznorod\u00e9. Vezm\u011bme t\u0159eba piva stylu kriek. Piva kriek jsou jedn\u00edm z deriv\u00e1t\u016f pivn\u00edho stylu lambic, tedy spont\u00e1nn\u011b kva\u0161en\u00fdch piv, p\u0159edev\u0161\u00edm belgick\u00fdch. Vznikaj\u00ed tak, \u017ee se vyrob\u00ed mladina, ta se po zchlazen\u00ed na pokojovou teplotu nalije do m\u011blk\u00e9ho velk\u00e9ho kovov\u00e9ho baz\u00e9nku n\u011bkde na p\u016fd\u011b (ne v l\u00e9t\u011b) a po\u010dk\u00e1 se, a\u017e za\u010dne bez p\u0159id\u00e1n\u00ed um\u011bl\u00fdch kvasnic sama kvasit. Kva\u0161en\u00ed v t\u011bchto podm\u00ednk\u00e1ch je to dost bou\u0159liv\u00e9 a v\u00fdsledkem je ost\u0159e kysel\u00e9 mlad\u00e9 pivo. A do toho baz\u00e9nku se v tu chv\u00edli zvrhne n\u011bkolik kole\u010dek vi\u0161n\u00ed (zpravidla \u010desk\u00fdch nebo polsk\u00fdch), kter\u00e9 se v tom utrejchu rozpust\u00ed i s peckami. Cukr z ovoce se pak pod\u00edl\u00ed na kva\u0161en\u00ed a t\u00edm se vi\u0161n\u011b (nebo i jin\u00e9 ovoce \u2013 maliny, ostru\u017einy, bor\u016fvky, \u010dern\u00fd ryb\u00edz) kr\u00e1sn\u011b propoj\u00ed s celou materi\u00ed piva. S dal\u0161\u00edm v\u00fdrobn\u00edm postupem nebudu zdr\u017eovat, posta\u010d\u00ed, kdy\u017e zd\u016frazn\u00edm, \u017ee ovoce u kriek\u016f (a v\u00fdjime\u010dn\u011b i u jin\u00fdch pivn\u00edch styl\u016f) tedy kvas\u00ed spole\u010dn\u011b s odrmutovan\u00fdm a pova\u0159en\u00fdm sladem.<\/p>\n<p>\u00dapln\u011b jinak se zach\u00e1z\u00ed se stejn\u00fdm ovocem u pivn\u00edch styl\u016f gose nebo berliner weisse. Tam se ovocn\u00fd extrakt dod\u00e1v\u00e1 a\u017e do kone\u010dn\u00e9 f\u00e1ze sekund\u00e1rn\u00edho kva\u0161en\u00ed, tedy do le\u017e\u00e1ck\u00fdch tank\u016f nebo sud\u016f. Tady m\u00e1 ovocn\u00e1 \u0161\u0165\u00e1va \u00fapln\u011b jinou funkci, jej\u00ed cukr se stihne na kva\u0161en\u00ed pod\u00edlet u\u017e jen minim\u00e1ln\u011b, ale ostatn\u00ed slo\u017eky ovoce maj\u00ed vyv\u00e1\u017eit \u0159\u00edznou kyselinku, kterou se tyto pivn\u00ed styly vyzna\u010duj\u00ed. Proto se zde pou\u017e\u00edvaj\u00ed i slad\u0161\u00ed druhy ovoce (maracuja, avok\u00e1do). D\u0159\u00edve se dokonce ovocn\u00fd sirup p\u0159id\u00e1val do t\u011bchto piv a\u017e na stole, co\u017e se kolem Baltu udr\u017eelo a\u017e dodnes, i kdy\u017e si tam n\u011bkte\u0159\u00ed piva\u0159i n\u011bjak nev\u0161imli, \u017ee do le\u017e\u00e1k\u016f, kter\u00e9 mezit\u00edm p\u016fvodn\u00ed tamn\u00ed pivn\u00ed styly nahradily, u\u017e se ten sirup n\u011bjak nehod\u00ed, nebo\u0165 u le\u017e\u00e1k\u016f nen\u00ed \u017e\u00e1dn\u00e1 kyselinka, kterou by bylo t\u0159eba vyva\u017eovat.<\/p>\n<p>U n\u011bkter\u00fdch pivn\u00edch styl\u016f se u\u017e\u00edv\u00e1 coby p\u0159\u00edsada k\u00e1va, \u010dokol\u00e1da \u010di kakao. Zejm\u00e9na u vybran\u00fdch stout\u016f, porter\u016f a tmav\u00fdch bock\u016f. Zde jde sp\u00ed\u0161e ne\u017e o vyva\u017eov\u00e1n\u00ed naopak o pos\u00edlen\u00ed k\u00e1vov\u00e9 pra\u017een\u00e9 suchosti nebo naopak nasl\u00e1dl\u00e9 ml\u00e9\u010dn\u00e9 hebkosti, kter\u00e9 u\u017e v doty\u010dn\u00fdch pivech jsou coby n\u00e1sledek pou\u017eit\u00ed tmav\u00fdch slad\u016f nebo dokonce pra\u017een\u00e9ho nesladovan\u00e9ho je\u010dmene. K\u00e1vu neva\u0159\u00edme, d\u00e1v\u00e1me ji zpravidla do s\u00edtka, kter\u00e9 zav\u011bs\u00edme do whirlpoolu. A co med? Med lze rozpustit v pivu ve vedlej\u0161\u00ed kapsli a jej\u00ed obsah pak vst\u0159\u00edknout do le\u017e\u00e1ck\u00e9ho tanku. Je nutno po\u010d\u00edtat s t\u00edm, \u017ee na posledn\u00ed chv\u00edli je\u0161t\u011b povzbud\u00ed kva\u0161en\u00ed a p\u0159id\u00e1 t\u00edm na \u0159\u00edzu a p\u011bnivosti.<\/p>\n<p>Jsme u bylinek. S bylinkami je pot\u00ed\u017e. U\u017e na\u0161e prababi\u010dky v\u011bd\u011bly, \u017ee stejn\u00e1 bylina, ale louhovan\u00e1 r\u016fznou dobu nebo p\u0159i r\u016fzn\u00e9 teplot\u011b, p\u016fsob\u00ed na organismus r\u016fzn\u011b, ba dokonce protich\u016fdn\u011b. A tak \u010daj ze stejn\u00e9 byliny v\u00e1m jednou z\u00e1cpu uvoln\u00ed, jindy zp\u016fsob\u00ed, podle toho, jak jste \u010daj p\u0159ipravovali. S bylinami v pivu je to stejn\u00e9. Stejn\u00e1 bylina, r\u016fzn\u00e9 u\u017eit\u00ed, r\u016fzn\u00fd v\u00fdsledek. Jen v\u00fdjime\u010dn\u011b se p\u0159id\u00e1vaj\u00ed do chmelovaru, to tehdy, chcete-li vyva\u0159it n\u011bjak\u00e9 extra ho\u0159k\u00e9 l\u00e1tky. Daleko \u010dast\u011bji se p\u0159id\u00e1vaj\u00ed do whirlpoolu, kde u\u017e neprojdou varem a tud\u00ed\u017e si ponechaj\u00ed \u010d\u00e1st aromatu, ale zase jsou spolehliv\u011b pasterov\u00e1ny pro p\u0159\u00edpad, \u017ee by mohlo doj\u00edt ke kontaminaci mladiny. Pokud vysloven\u011b c\u00edl\u00edte na aroma, je nutno p\u0159idat bylinu asi dva t\u0159i dny p\u0159ed koncem le\u017een\u00ed, tedy zhruba ve stejnou chv\u00edli, jako kdy\u017e chmel\u00edte zastudena. Bylinky se pou\u017e\u00edvaj\u00ed u naprosto rozd\u00edln\u00fdch pivn\u00edch styl\u016f. Kdo to s nimi um\u00ed, ozvl\u00e1\u0161tn\u00ed s nimi jak le\u017e\u00e1k, tak lehk\u00fd ejl, tak t\u0159eba p\u0161enici.<\/p>\n<p>A nakonec ko\u0159en\u00ed. Zde b\u00fdvaj\u00ed sl\u00e1dci na slovo nejskoup\u011bj\u0161\u00ed. Nen\u00ed divu. Naj\u00edt tu spr\u00e1vnou m\u00edru a tu spr\u00e1vnou chv\u00edli, kdy ko\u0159en\u00ed p\u0159idat, naj\u00edt ty spr\u00e1vn\u00e9 kombinace, to stoj\u00ed hodn\u011b pokus\u016f a omyl\u016f, to v\u00e1m fakt mohu potvrdit. A kdy\u017e m\u00e1te tohle martyrium za sebou, moc se v\u00e1m nechce d\u00e1vat jeho v\u00fdsledky komukoli zadarmo. Ko\u0159en\u00ed pou\u017e\u00edv\u00e1me nap\u0159\u00edklad u sez\u00f3nn\u00edch zimn\u00edch piv (h\u0159eb\u00ed\u010dek, pomeran\u010dov\u00e1 k\u016fra, sko\u0159ice, vanilka, svatoj\u00e1nsk\u00fd chleb\u00ed\u010dek) nebo u styl\u016f, kter\u00e9 si to p\u0159\u00edmo \u017e\u00e1daj\u00ed (witbier, saison). Tady najdete nej\u010dast\u011bji koriandr. A jak se s ko\u0159en\u00edm zach\u00e1z\u00ed? V\u011bt\u0161inou pot\u0159ebuje vyva\u0159it. Tedy do chmelovaru. N\u011bkdy m\u016f\u017eete \u010d\u00e1st p\u0159\u00edsad mordovat u\u017e p\u0159i rmutu. Abyste prodlou\u017eili p\u016fsoben\u00ed ko\u0159en\u00ed a\u017e do v\u016fn\u011b, m\u016f\u017eete ho \u010d\u00e1st v jemn\u011b namlet\u00e9 podob\u011b pou\u017e\u00edt je\u0161t\u011b i do whirlpoolu nebo a\u017e do sekund\u00e1rn\u00edho kva\u0161en\u00ed. V\u00edc fakt ne\u0159eknu.<\/p>\n<p>Pro \u010dlov\u011bka, kter\u00fd pivo nevyr\u00e1b\u00ed, ale chce ho \u201ejen\u201c kvalitn\u011b serv\u00edrovat, posta\u010d\u00ed, kdy\u017e bude um\u011bt sv\u00e9mu z\u00e1kazn\u00edkovi \u0159\u00edci, co \u017ee za p\u0159\u00edsadu charakterizuje dan\u00fd pivn\u00ed styl, jestli se p\u0159\u00edsada pod\u00edlela na kva\u0161en\u00ed, jestli byla pou\u017eita zahorka \u010di zastudena, a taky to, kdy p\u016fvodcem dojmu nen\u00ed \u017e\u00e1dn\u00e1 nezvykl\u00e1 p\u0159\u00edsada, ale chmely a kvasnice. A mo\u017en\u00e1 je\u0161t\u011b jedna obecn\u00e1 v\u011bc. M\u00e1te-li na baru tabulku s doporu\u010den\u00fdmi teplotami serv\u00edrov\u00e1n\u00ed, u piv s p\u0159\u00edsadou p\u0159idejte tak dva stupn\u011b nav\u00edc. Odm\u011bn\u00ed se v\u00e1m poezi\u00ed, jakou um\u00ed jen kr\u00e1sn\u00e1 v\u016fn\u011b, kterou v\u00e1m pos\u00edl\u00e1 sl\u00e1dek.<\/p>\n<p>&nbsp;<\/p>\n<p>Ps\u00e1no pro Barlife<\/p>\n<\/div>\n<p>Zdroj:&nbsp;<a href=\"https:\/\/jakl.blog.idnes.cz\/blog.aspx?c=780796\">https:\/\/jakl.blog.idnes.cz\/blog.aspx?c=780796<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>\u017de se do piva nem\u00e1 nic p\u0159id\u00e1vat? \u017de se pivo nesm\u00ed ochucovat? \u017de do n\u011bj pat\u0159\u00ed jen voda, slad, chmel a kvasnice, jak prav\u00ed n\u011bmeck\u00fd Reinheitsgebot? No, v tom p\u0159\u00edpad\u011b bu\u010fme je\u0161t\u011b p\u0159\u00edsn\u011bj\u0161\u00ed.<\/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],"tags":[],"class_list":["post-12501","post","type-post","status-publish","format-standard","hentry","category-pivo"],"_links":{"self":[{"href":"https:\/\/www.ladislavjakl.cz\/index.php?rest_route=\/wp\/v2\/posts\/12501","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=12501"}],"version-history":[{"count":1,"href":"https:\/\/www.ladislavjakl.cz\/index.php?rest_route=\/wp\/v2\/posts\/12501\/revisions"}],"predecessor-version":[{"id":12502,"href":"https:\/\/www.ladislavjakl.cz\/index.php?rest_route=\/wp\/v2\/posts\/12501\/revisions\/12502"}],"wp:attachment":[{"href":"https:\/\/www.ladislavjakl.cz\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=12501"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.ladislavjakl.cz\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=12501"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.ladislavjakl.cz\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=12501"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}