{"id":8331,"date":"2018-04-05T12:26:26","date_gmt":"2018-04-05T10:26:26","guid":{"rendered":"http:\/\/www.ladislavjakl.cz\/?p=8331"},"modified":"2018-04-05T12:26:26","modified_gmt":"2018-04-05T10:26:26","slug":"jak-na-multitapy-naklonenou-pilou","status":"publish","type":"post","link":"https:\/\/www.ladislavjakl.cz\/?p=8331","title":{"rendered":"Jak na multitapy? Naklon\u011bnou pilou!"},"content":{"rendered":"

Tak i k n\u00e1m ze Z\u00e1mo\u0159\u00ed p\u0159esko\u010dily multitapy<\/strong>. Tedy n\u011bco jako ochutn\u00e1vkov\u00e9 pivn\u00ed bary s v\u011bt\u0161\u00edm mno\u017estv\u00edm kohout\u016f, s v\u011bt\u0161\u00ed nab\u00eddkou \u010depovan\u00fdch piv. T\u00edm \u201ev\u011bt\u0161\u00ed\u201c mysl\u00edm patn\u00e1ct, dvacet, t\u0159icet, ba i v\u00edc.<\/p>\n

<\/p>\n

            I hodn\u011b kvalitn\u00ed bary se bohu\u017eel je\u0161t\u011b dnes \u010dasto spokoj\u00ed jaksi z povinnosti \u010depovat jedno oby\u010dejn\u00e9 tov\u00e1rn\u00ed pivo, p\u0159itom v\u00edno \u010di lihovinu na stejn\u00e9 \u00farovni by se nab\u00edzet neodv\u00e1\u017eily. Ale \u010dasy se nezadr\u017eiteln\u011b m\u011bn\u00ed a pivo p\u0159est\u00e1v\u00e1 b\u00fdt \u201epovinnou\u201c a podce\u0148ovanou polo\u017ekou sortimentu v\u00fdb\u011brov\u00fdch bar\u016f.<\/p>\n

Nebylo to samo sebou. Muselo se sej\u00edt n\u011bkolik v\u011bc\u00ed najednou. P\u0159edev\u0161\u00edm se musela postupn\u011b vytvo\u0159it klientela, kter\u00e1 bude ochotna pravideln\u011b b\u011bhem ve\u010dera ochutnat v\u00edce r\u016fzn\u00fdch pivn\u00edch zna\u010dek a dokonce velmi rozd\u00edln\u00fdch pivn\u00edch styl\u016f. Je\u0161t\u011b ned\u00e1vno sta\u010dilo zavolat na v\u00fd\u010depn\u00edho u\u017e ode dve\u0159\u00ed: jedno pivo, pros\u00edm, a ne\u017e si \u010dlov\u011bk pov\u011bsil kab\u00e1t na v\u011b\u0161\u00e1k, u\u017e mu st\u00e1lo na stole. To u\u017e leckde na\u0161t\u011bst\u00ed nen\u00ed mo\u017en\u00e9 a splnil se tak sen mnoh\u00fdch z n\u00e1s, \u017ee \u0161ir\u0161\u00ed nab\u00eddka piv b\u00fdv\u00e1 st\u00e1le samoz\u0159ejm\u011bj\u0161\u00ed, proto\u017ee tu je popt\u00e1vka \u010d\u00edm d\u00e1l pou\u010den\u011bj\u0161\u00ed pivn\u00ed ve\u0159ejnosti.<\/p>\n

            Na stran\u011b nab\u00eddky bylo t\u0159eba vy\u0159e\u0161it n\u011bkolik technick\u00fdch probl\u00e9m\u016f. Nutnost\u00ed jsou dnes chla\u010f\u00e1ky<\/strong> na nefiltrovan\u00e9 a nepasterovan\u00e9 speci\u00e1ly, aby mohl b\u00fdt pr\u016fb\u011b\u017en\u011b sestavov\u00e1n pestr\u00fd pivn\u00ed program a nemuselo se nar\u00e1\u017eet zrovna to, co u\u017eu\u017e za\u010dne vykazovat zn\u00e1mky, \u017ee m\u00e1 u\u017e sv\u00e9 nejlep\u0161\u00ed dny za sebou. Nejhor\u0161\u00ed pak je, kdy\u017e ze \u010dty\u0159 kohout\u016f te\u010dou \u010dty\u0159i navz\u00e1jem podobn\u00e9 p\u0161enice nebo \u010dty\u0159i ho\u0159k\u00e9 ejly, vz\u00e1jemn\u011b se kanibalizuj\u00ed a hosta unud\u00ed, zat\u00edmco ve sklep\u011b zah\u00e1l\u00ed n\u011bkolik kousk\u016f vhodn\u00fdch na vyst\u0159\u00edd\u00e1n\u00ed, kter\u00e9 ale musej\u00ed po\u010dkat, proto\u017ee piva pr\u00e1v\u011b na \u010depu za dva dny u\u017e nebudou k pit\u00ed. Kvalitn\u00ed skladov\u00e1n\u00ed umo\u017en\u00ed m\u00edt slo\u017een\u00ed nab\u00edzen\u00fdch piv pod kontrolou a v nejv\u011bt\u0161\u00ed mo\u017en\u00e9 pestrosti.<\/p>\n

Chladit je mnohdy t\u0159eba pivo po celou cestu se sudu a\u017e k p\u00edp\u011b, zejm\u00e9na tam, kde maj\u00ed dlouhou pivn\u00ed cestu. Velice se osv\u011bd\u010duje americk\u00fd model \u010depov\u00e1n\u00ed, kdy chla\u010f\u00e1k se sudy je za zd\u00ed, od sud\u016f vede nejkrat\u0161\u00ed mo\u017en\u00e1 trubka ke kohoutu na druh\u00e9 stran\u011b zdi a barman \u010depuje z\u00e1dy k baru, z\u00e1dy k host\u016fm.<\/p>\n

            A kone\u010dn\u011b i pivovary samotn\u00e9 si musely zvyknout, \u017ee m\u00e1 smysl dod\u00e1vat pivo po n\u011bkolika t\u0159icetilitrov\u00fdch sudech mnoha odb\u011bratel\u016fm a ne pouze hektolitry velk\u00fdm hospod\u00e1m. Tr\u017eby jim to z\u00e1sadn\u00ed neud\u011bl\u00e1, ale jsou vid\u011bt!<\/p>\n

Multitapy rostou jak houby po de\u0161ti. A tak tu m\u00e1me v Praze Beer Geek \u010di Dno Pytle na Vinohradsk\u00e9, Zubat\u00e9ho Psa ve Vr\u0161ovic\u00edch, Zl\u00fd \u010dasy v Nusl\u00edch, Kulov\u00fd blesk, Gulden Draak \u010di Craft House na Nov\u00e9m m\u011bst\u011b, Pra\u017esk\u00e9 pivn\u00ed muzeum na Star\u00e9m M\u011bst\u011b a na Vinohradech, Prince Miroslava \u010di Beer Time na Sm\u00edchov\u011b, Bad Flash ve Vr\u0161ovic\u00edch a v Karl\u00edn\u011b a mnoho dal\u0161\u00edch. O n\u011bco men\u0161\u00ed nab\u00eddku ale kr\u00e1sn\u00e9 prost\u0159ed\u00ed nab\u00edz\u00ed Prvn\u00ed Pivn\u00ed Tramway na Spo\u0159ilov\u011b, T-anker na st\u0159e\u0161e Kotvy, Bruxx na n\u00e1m\u011bst\u00ed M\u00edru a jin\u00e9. I n\u011bkter\u00e9 pivovary m\u00edvaj\u00ed na \u010depu deset a v\u00edc kousk\u016f. Mimo Prahu si \u0161ir\u0161\u00ed nab\u00eddky u\u017eijete t\u0159eba U \u0161neka ve Znojm\u011b, v Pivn\u00ed ambas\u00e1d\u011b v Pardubic\u00edch, v Zelen\u00e1\u010dov\u011b \u0161op\u011b ve Zl\u00edn\u011b, v Pivovarsk\u00e9m dom\u011b v Ostrav\u011b, v Ochutn\u00e1vkov\u00e9 pivnici v Brn\u011b a mnohde jinde.<\/em><\/strong><\/p>\n

            Co ale poradit pivn\u00edmu fandovi, kdy\u017e vejde do takov\u00e9ho podniku a za barem na n\u011bj cen\u00ed zuby t\u0159eba t\u0159icet kohout\u016f? Zaprv\u00e9 vodu. D\u017eb\u00e1nek s vodou a p\u00e1r skleni\u010dek. Chut\u011b se v \u00fastech kumuluj\u00ed, ho\u0159kost se na\u010d\u00edt\u00e1 a voda pak o\u017eiv\u00ed chu\u0165ov\u00e9 bu\u0148ky a ostatn\u011b dod\u00e1 i miner\u00e1ly pivem vyplavovan\u00e9.<\/p>\n

Mnoho bar\u016f z\u00e1kazn\u00edk\u016fm nab\u00edz\u00ed tzv. samply, tedy r\u016fzn\u00e1 ta prk\u00fdnka \u010di stoj\u00e1nky s v\u00fdb\u011brem zhruba p\u011bti a\u017e osmi piv dle v\u00fdb\u011bru obsluhy, na\u010depovan\u00fdch do mal\u00fdch skleni\u010dek. Ale pozor. Tahle metoda obsluhu sv\u00e1d\u00ed k tomu, aby ve sv\u00e9m mixu p\u0159ednostn\u011b nab\u00edzela piva nejstar\u0161\u00ed, kter\u00fdch se chce zbavit, piva nav\u00edc host\u016fm v mal\u00fdch skleni\u010dk\u00e1ch zv\u011btraj\u00ed nebo zteplaj\u00ed, host\u00e9 je budou je st\u0159\u00eddat moc rychle a v \u00fastech si ud\u011blaj\u00ed necht\u011bn\u00e9 pivn\u00ed cuv\u00e9e neboli kup\u00e1\u017e. To jim dojem z n\u00e1v\u0161t\u011bvy moc nevylep\u0161\u00ed. Sampl je dobr\u00fd sp\u00ed\u0161e v p\u0159\u00edpad\u011b, kdy host m\u00e1 jen chvilku a chce si ud\u011blat rychlou p\u0159edstavu o nab\u00eddce. Nebo v p\u0159\u00edpad\u011b, \u017ee se chce bar pochlubit n\u011bjak\u00fdmi zaj\u00edmav\u00fdmi novinkami. Pokud si ale m\u00e1 host u\u017e\u00edt ve\u010der koch\u00e1n\u00edm se pivn\u00edmi styly, pak tudy ne. Chce to nosit piva p\u011bkn\u011b postupn\u011b podle pivn\u00edho programu.<\/p>\n

T\u011b\u017eko host\u016fm n\u011bco vnucovat, ale alespo\u0148 lze nepodporovat p\u0159\u00edstup, kdy si host vybere jeden dva obl\u00edben\u00e9 tituly a ty si hrne do hlavy po p\u016fllitrech. Up\u0159\u00edmn\u011b \u0159e\u010deno, ty je nejlep\u0161\u00ed v ochutn\u00e1vkov\u00fdch barech \u00fapln\u011b zru\u0161it, ona i ta pinta \u2013 nebo u n\u00e1s sp\u00ed\u0161 \u010dty\u0159decovka \u2013 je a\u017ea\u017e. Ide\u00e1ln\u00ed degusta\u010dn\u00ed m\u00edra je 1.5 dl, zvl\u00e1\u0161t\u011b tehdy, pokud chce host ochutnat deset a v\u00edce kousk\u016f.<\/p>\n

N\u011bkter\u00fd host si chce vybrat jen nam\u00e1tkou nebo j\u00edt pivn\u00edm listem mechanicky popo\u0159ad\u011b. Tuhle metodu jsem pou\u017eil jednou na nejv\u011bt\u0161\u00edm festivalu mikropivovar\u016f sv\u011bta Great American Beer Festival v coloradsk\u00e9m Denveru. Jen tak z rozmaru jsem si prvn\u00ed den sv\u00e9 prvn\u00ed n\u00e1v\u0161t\u011bvy \u0159ekl, \u017ee to zkus\u00edm podle abecedy. Kdy\u017e nem\u011bli u dal\u0161\u00edho stolu pivo m\u00e9ho obl\u00edben\u00e9ho pivn\u00edho stylu, tak jsem ho p\u0159esko\u010dil, a stejn\u011b jsem na konci prvn\u00edho degusta\u010dn\u00edho dne do\u0161el doprost\u0159ed p\u00edsmena B. Tudy cesta taky nevede.<\/p>\n

A kudy vede? Jak si ji proklestit hou\u0161t\u00edm des\u00edtek r\u016fzn\u00fdch piv? Naklon\u011bnou pilou<\/strong>. To je ta nejlep\u0161\u00ed forma pivn\u00edho programu pro v\u011bt\u0161\u00ed posezen\u00ed v multitapu, jakou lze n\u00e1v\u0161t\u011bvn\u00edk\u016fm doporu\u010dit a vyslou\u017eit si tak jejich uzn\u00e1n\u00ed a d\u016fv\u011bru. O co jde? P\u0159edstavte si graf s line\u00e1rn\u011b vzestupnou p\u0159\u00edmkou. A pak na n\u00ed ud\u011blejte zuby, jako na pile naklon\u011bn\u00e9 vzh\u016fru. N\u011bco jako dva kroky vp\u0159ed, jeden vzad. Na vodorovn\u00e9 ose x jsou postupn\u011b ochutn\u00e1van\u00e1 piva jedno po druh\u00e9m, na svisl\u00e9 ose y index koncentrace chuti<\/strong>.<\/p>\n

Index koncentrace chuti nen\u00ed exaktn\u00ed pojem, je to velmi individu\u00e1ln\u011b vn\u00edman\u00e1 veli\u010dina. Ale obecn\u011b lze \u0159\u00edct, \u017ee roste se stup\u0148ovitost\u00ed piva, s alkoholovou volt\u00e1\u017e\u00ed, s mohutnost\u00ed t\u011bla, s ho\u0159kost\u00ed, s exotick\u00fdmi ingrediencemi, se silou aromatu, se sytost\u00ed barvy, s intenzitou a d\u00e9lkou dozn\u00edv\u00e1n\u00ed. N\u011bkdo m\u016f\u017ee p\u0159idat bod za u\u017eit\u00ed neje\u010dn\u00fdch slad\u016f \u010di za svrchn\u00ed kva\u0161en\u00ed, ale to jsou faktory sp\u00ed\u0161e neutr\u00e1ln\u00ed. Nutno dodat, \u017ee se v\u0161emi t\u011bmito charakteristikami stoup\u00e1 i doporu\u010den\u00e1 serv\u00edrovac\u00ed teplota.<\/p>\n

Po konzultaci s hostem lze pod\u00edl n\u011bkter\u00fdch faktor\u016f na indexu zv\u00fdraznit, jin\u00fdch t\u0159eba i oslabit. Osobn\u011b za hlavn\u00ed faktory pova\u017euji IBU a plato, tedy ho\u0159kost a stup\u0148ovitost. Ale n\u011bkdo to m\u016f\u017ee m\u00edt trochu jinak. V\u017edy lze v\u0161ak orienta\u010dn\u011b ur\u010dit po\u0159ad\u00ed piv na \u010depu od nejni\u017e\u0161\u00edho indexu po nejvy\u0161\u0161\u00ed. A pak n\u00e1v\u0161t\u011bvn\u00edkovi doporu\u010dit p\u0159i konzumaci vybran\u00fdch vzork\u016f j\u00edt nahoru s t\u00edm, \u017ee se v\u017edy na chv\u00edli host zastav\u00ed a ud\u011bl\u00e1 mal\u00fd krok zp\u011bt.<\/p>\n

Pro\u010d? Proto\u017ee pokud p\u016fjde jen a jen \u201enahoru\u201c, n\u011bkter\u00e9 faktory u\u017e nevn\u00edm\u00e1 dost ost\u0159e a tedy nedocen\u00ed. M\u00e1 p\u0159\u00edli\u0161 vysoko la\u0165ku citlivosti, p\u0159\u00edli\u0161 hrubou kalibraci. Krok zp\u011bt (a jist\u011b i ta voda!) mu p\u0159ipomene, jak u\u017e je vysoko, odstran\u00ed jeho chu\u0165ovou otup\u011blost a umo\u017en\u00ed vyt\u011b\u017eit v\u0161echny senzorick\u00e9 vlastnosti piva. Pak to chce m\u00edt v z\u00e1loze coby z\u00e1v\u011bre\u010dn\u00fd bonbonek n\u011bjak\u00e9 p\u0159ekvapen\u00ed (t\u0159eba imperial stout sta\u0159en\u00fd v d\u0159ev\u011bn\u00e9m sudu po bourbonu) a \u010d\u00edslo na tax\u00edka.<\/p>\n

Ladislav Jakl<\/strong> <\/strong><\/p>\n

Vy\u0161lo v magaz\u00ednu Barlife, 1\/2018<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

Tak i k n\u00e1m ze Z\u00e1mo\u0159\u00ed p\u0159esko\u010dily multitapy. Tedy n\u011bco jako ochutn\u00e1vkov\u00e9 pivn\u00ed bary s v\u011bt\u0161\u00edm mno\u017estv\u00edm kohout\u016f, s v\u011bt\u0161\u00ed nab\u00eddkou \u010depovan\u00fdch piv. T\u00edm \u201ev\u011bt\u0161\u00ed\u201c mysl\u00edm patn\u00e1ct, dvacet, t\u0159icet, ba i v\u00edc.<\/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-8331","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\/8331","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=8331"}],"version-history":[{"count":1,"href":"https:\/\/www.ladislavjakl.cz\/index.php?rest_route=\/wp\/v2\/posts\/8331\/revisions"}],"predecessor-version":[{"id":8332,"href":"https:\/\/www.ladislavjakl.cz\/index.php?rest_route=\/wp\/v2\/posts\/8331\/revisions\/8332"}],"wp:attachment":[{"href":"https:\/\/www.ladislavjakl.cz\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=8331"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.ladislavjakl.cz\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=8331"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.ladislavjakl.cz\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=8331"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}