{"id":8476,"date":"2018-04-25T14:50:45","date_gmt":"2018-04-25T12:50:45","guid":{"rendered":"http:\/\/www.ladislavjakl.cz\/?p=8476"},"modified":"2018-04-25T14:50:45","modified_gmt":"2018-04-25T12:50:45","slug":"co-to-vlastne-je-to-pivo","status":"publish","type":"post","link":"https:\/\/www.ladislavjakl.cz\/?p=8476","title":{"rendered":"Co to vlastn\u011b je, to pivo?"},"content":{"rendered":"<div class=\"opener\">Kdy\u017e u\u017e si tak hezky pov\u00edd\u00e1me o pivu, tak bychom si m\u011bli up\u0159esnit, co to pivo vlastn\u011b je. Tak n\u011bjak zhruba v\u0161ichni pivo pozn\u00e1me, ale kdybychom ka\u017ed\u00fd zkusili \u0159\u00edci jeho definici, co by s n\u00e1s vypadlo?<\/div>\n<p><!--more--><\/p>\n<div id=\"art-text\" class=\"text\">\n<p>Tak to zkusme. Za\u010dneme s t\u00edm, \u017ee pivo je&nbsp;<strong>n\u00e1poj<\/strong>. To snad v\u00edme v\u0161ichni. P\u0159idejme dal\u0161\u00ed charakteristiku. Pivo je&nbsp;<strong>alkoholick\u00fd n\u00e1poj<\/strong>. To asi tak\u00e9 v\u00edme v\u0161ichni. Sice existuj\u00ed tzv. nealkoholick\u00e1 piva, ale ta si budeme muset up\u0159esnit pozd\u011bji. Alkoholick\u00fdch n\u00e1poj\u016f je ale hodn\u011b. Jak mezi nimi vymezit pivo? Dod\u00e1me, \u017ee pivo je&nbsp;<strong>alkoholick\u00fd n\u00e1poj vznikl\u00fd kva\u0161en\u00edm<\/strong>. Co\u017e o to, ka\u017ed\u00fd p\u0159\u00edrodn\u00ed alkohol je vznikl\u00fd kva\u0161en\u00edm, ale tady se t\u00edmto slovem chce \u0159\u00edci, \u017ee nejde o n\u00e1poj pro\u0161l\u00fd dal\u0161\u00edm zpracov\u00e1n\u00edm, \u010d\u00edm\u017e mysl\u00edme destilaci. A pivo destil\u00e1t opravdu nen\u00ed. I kdy\u017e existuj\u00ed i pivovice, ale to u\u017e nen\u00ed pivo. A \u2013 up\u0159\u00edmn\u011b \u0159e\u010deno \u2013 v\u011bt\u0161inou nen\u00ed o co st\u00e1t.<\/p>\n<p>Kvasit ale m\u016f\u017ee leccos. V\u0161e, co m\u00e1 v sob\u011b z\u00e1kladn\u00ed potravinu pro kvasinky: cukr. Vykvasit m\u016f\u017ee dokonce i pap\u00edr. Ale p\u0159edev\u0161\u00edm kvas\u00ed r\u016fzn\u00e9 ovocn\u00e9 plody, t\u0159eba jablka nebo vinn\u00e9 bobule. Tak\u017ee z\u00fa\u017e\u00edme definici piva na&nbsp;<strong>alkoholick\u00fd n\u00e1poj vznikl\u00fd kva\u0161en\u00edm sladu<\/strong>. Te\u010dka. Toto je \u00fapln\u00e1 definice piva. Nic v n\u00ed nechyb\u00ed, nic v n\u00ed nep\u0159eb\u00fdv\u00e1. Nic, co nen\u00ed alkoholick\u00fdm n\u00e1pojem vznikl\u00fdm kva\u0161en\u00edm sladu, pivem nen\u00ed. A v\u0161e, co vznikne kva\u0161en\u00edm sladu, pivem je.<\/p>\n<p><em>Vra\u0165me se na chv\u00edli k t\u011bm nealkoholick\u00fdm piv\u016fm. Ta jsou v z\u00e1sad\u011b dvoj\u00edho druhu, i kdy\u017e jen jeden je opravdov\u00fd. Jde bu\u010f o upravenou mladinu, tedy meziprodukt p\u0159i v\u00fdrob\u011b piva, kter\u00fd u\u017e d\u00e1l neproch\u00e1z\u00ed kva\u0161en\u00edm. Tam alkohol opravdu nen\u00ed a nikdy nebyl. Cosi takov\u00e9ho by se spr\u00e1vn\u011b v\u016fbec nem\u011blo naz\u00fdvat pivem, a to ani nealkoholick\u00fdm. Pr\u00e1vo naz\u00fdvat se pivem (i nealkoholick\u00fdm) m\u00e1 pouze takov\u00fd n\u00e1poj, p\u0159i jeho\u017e v\u00fdrob\u011b se nejd\u0159\u00edve ud\u011bl\u00e1 pivo kva\u0161en\u00edm obiln\u00e9ho sladu, a z toho piva se pak r\u016fzn\u00fdmi metodami dostane ven v\u011bt\u0161ina alkoholu, a to a\u017e na \u00farove\u0148 pod p\u016fl procenta objemu.<\/em><\/p>\n<p>Ale zp\u011bt k pivu opravdov\u00e9mu. Jist\u011b jste si v\u0161imli, \u017ee jste si v p\u0159edchoz\u00edch v\u011bt\u00e1ch \u010dehosi nev\u0161imli. Ano, slova chmel. V t\u00e9 definici opravdu nen\u00ed obsa\u017eeno slovo chmel. Pro\u010d? Proto\u017ee&nbsp;<strong>chmel nen\u00ed defini\u010dn\u00edm znakem piva<\/strong>, i kdy\u017e n\u00e1m se zd\u00e1, \u017ee je jeho atributem. Nen\u00ed. Pivo existuje n\u011bjak\u00fdch \u0161est tis\u00edc let, ale z toho teprve posledn\u00ed desetina jeho historie je dominantn\u011b spojena s chmelem, i kdy\u017e chmel a hlavn\u011b jeho r\u016fzn\u00e9 divok\u00e9 odr\u016fdy se do n\u011bkter\u00fdch piv v n\u011bkter\u00fdch zem\u00edch p\u0159id\u00e1val u\u017e o n\u011bkolik stalet\u00ed d\u0159\u00edve. Po mnoho stalet\u00ed, ba tis\u00edcilet\u00ed p\u0159edchoz\u00ed historie piva se chmel neu\u017e\u00edval. Jeho funkci antimikrobi\u00e1ln\u00ed a tak\u00e9 chu\u0165ovou coby protiv\u00e1hy v\u016f\u010di alkoholu a zbytkov\u00e9mu cukru plnily r\u016fzn\u00e9 jin\u00e9 p\u0159\u00edsady, t\u0159eba bylinky, k\u016fra, ho\u0159k\u00e9 ko\u0159\u00ednky. Ne, neo\u0161\u00edvejte se. I v\u011bci pro n\u00e1s nezvykl\u00e9 nemusely b\u00fdt \u0161patn\u00e9. Ostatn\u011b i dnes existuje mnoho pivn\u00edch styl\u016f, ve kter\u00fdch hraje chmel zcela okrajovou nebo skoro \u017e\u00e1dnou roli, a p\u0159esto jsou to piva vynikaj\u00edc\u00ed a vysoce hodnocen\u00e1.<\/p>\n<p>Ka\u017ed\u00e1 spr\u00e1vn\u00e1 definice vymezuje definovan\u00fd p\u0159edm\u011bt pomoc\u00ed zn\u00e1m\u00fdch a ji\u017e p\u0159edem definovan\u00fdch term\u00edn\u016f. Definovat nezn\u00e1m\u00e9 nezn\u00e1m\u00fdm by n\u00e1m moc nepomohlo. Proto se v na\u0161\u00ed definici piva mus\u00edme vr\u00e1tit k jednomu zcela kl\u00ed\u010dov\u00e9mu slovu. T\u00edm je slad. Tak\u017ee&nbsp;<strong>si dlu\u017e\u00edme definici sladu<\/strong>. Asi v\u0161ichni v\u011bd\u00ed, \u017ee slad se d\u011bl\u00e1 z obil\u00ed. Co to je obil\u00ed? To jsou zu\u0161lecht\u011bn\u00e9 kulturn\u00ed traviny. Existuje ho po sv\u011bt\u011b mnoho des\u00edtek a sp\u00ed\u0161 stovek druh\u016f a ze v\u0161ech t\u011bchto druh\u016f se d\u00e1 d\u011blat slad a ze v\u0161ech takov\u00fdch slad\u016f se d\u00e1 d\u011blat pivo. A tak\u00e9 d\u011bl\u00e1.<\/p>\n<p>A jak z obil\u00ed vznikne slad? Vyml\u00e1cen\u00e9 zrno se rozprost\u0159e na \u0161irokou plochu do nep\u0159\u00edli\u0161 vysok\u00e9 vrstvy. A namo\u010d\u00ed se. Popleten\u00e9 zrno si mysl\u00ed, \u017ee je v hl\u00edn\u011b a \u017ee je jaro (u ozim\u016f, \u017ee je vlhk\u00fd podzim). A tak se za\u010dne probouzet k \u017eivotu a vypust\u00ed kl\u00ed\u010dek. Sou\u010dasn\u011b se v\u00fdrazn\u011b zm\u011bn\u00ed jeho biochemick\u00e9 slo\u017een\u00ed. No, a v tom p\u0159ijde \u010dlov\u011bk, a to mlad\u00e9 zrno \u2013 ehm \u2013 zabije. \u010c\u00edm? Such\u00fdm vzduchem. Odpadl\u00e9 kl\u00ed\u010dky se vyfoukaj\u00ed a zbyde n\u00e1m hotov\u00fd slad. Ten se pak na\u0161rotuje (tedy nikoli namele na mouku, jen nadrt\u00ed na mal\u00e9 kousky) a z\u00e1kladn\u00ed surovina k v\u00fdrob\u011b piva je hotova.&nbsp;<strong>Slad je<\/strong>tedy&nbsp;<strong>vykl\u00ed\u010den\u00e9 a pak vysu\u0161en\u00e9 obiln\u00e9 zrno<\/strong>.<\/p>\n<p>O v\u00fdrob\u011b piva si budeme pov\u00eddat n\u011bkdy p\u0159\u00ed\u0161t\u011b, ale zm\u00edn\u00edm se alespo\u0148 o jedn\u00e9 v\u011bci, kdy\u017e u\u017e jsme se dotkli su\u0161en\u00ed nakl\u00ed\u010den\u00fdch zrn. V\u0161ichni v\u00edme, \u017ee piva se mimo jin\u00e9 od sebe li\u0161\u00ed barvou. Od skoro \u010dir\u00e9, jen lehce na\u017eloutl\u00e9, po jantarov\u00e9 a m\u011bd\u011bn\u00e9 t\u00f3ny k t\u011bm na\u010dervenal\u00fdm, p\u0159es syt\u00e9 odst\u00edny tmav\u00e9ho d\u0159eva po temn\u00e9, \u010dern\u00e9, a\u017e k jako inkoust nej\u010dern\u011bj\u0161\u00edm.&nbsp;<strong>Co m\u016f\u017ee za barvu piva? Je to p\u0159edev\u0161\u00edm teplota vzduchu<\/strong>, kter\u00fdm se su\u0161\u00ed nakl\u00ed\u010den\u00e9 zrno. \u010c\u00edm teplej\u0161\u00ed, t\u00edm tmav\u0161\u00ed. A\u017e po \u00fapln\u011b pra\u017een\u00e9, jako k\u00e1va. Barvu piva pak d\u00e1v\u00e1 kombinace r\u016fzn\u00e9ho mno\u017estv\u00ed r\u016fzn\u011b zabarven\u00fdch slad\u016f.<\/p>\n<p>A zde je nam\u00edst\u011b vyvr\u00e1tit jeden z mnoha pivn\u00edch m\u00fdt\u016f. Tmav\u00e1 piva jsou pr\u00fd sladk\u00e1, po&nbsp;<strong>tmav\u00fdch pivech se pr\u00fd tloustne<\/strong>a po tmav\u00e9m pivu pr\u00fd \u017een\u00e1m rostou&#8230; obvody hrudn\u00edku. No, ani jedno&nbsp;<strong>nen\u00ed pravda<\/strong>. Pokud pivo nen\u00ed barveno karamelem, tedy p\u0159ep\u00e1len\u00fdm cukrem (a to se ned\u011bl\u00e1, je to drah\u00e9 a ni\u010d\u00ed to chu\u0165, tzv. kul\u00e9r se n\u011bkdy pou\u017e\u00edv\u00e1 jen na nepatrn\u00e9 dorovn\u00e1n\u00ed barevn\u00e9ho odst\u00ednu), pak nen\u00ed d\u016fvod si myslet, \u017ee tepl\u00fd vzduch m\u016f\u017ee dodat pivu n\u011bjak\u00e9 kalorie. To byste si, mil\u00e9 d\u00e1my, mohly myslet, \u017ee ztloustnete po pou\u017e\u00edv\u00e1n\u00ed f\u00e9nu na vlasy. Jinou v\u011bc\u00ed je fakt, \u017ee pivo (a to nejen tmav\u00e9) povzbuzuje chu\u0165 k j\u00eddlu, tak\u017ee pivo je t\u0159eba u zlo\u010dinu v podob\u011b cifry na va\u0161\u00ed v\u00e1ze zprostit obvin\u011bn\u00ed. Vina je jen nep\u0159\u00edm\u00e1.<\/p>\n<p>V na\u0161\u00ed degusta\u010dn\u00ed spole\u010dnosti Prvn\u00ed pivn\u00ed extraliga ale chceme v\u011bcem p\u0159ich\u00e1zet na kloub, a tak jsme se p\u0159esto pokusili ov\u011b\u0159it \u010di vyvr\u00e1tit onu f\u00e1mu s r\u016fstem obvodu hrudn\u00edku u \u017een empiricky. Pozvali jsme si osm dobrovolnic, pe\u010dliv\u011b jsme jim zm\u011b\u0159ili ony obvody, nechali je degustovat tmav\u00e1 piva a pak je op\u011bt pe\u010dliv\u011b zm\u011b\u0159ili. A zaznamen\u00e1n\u00edhodn\u00e9 rozd\u00edly nam\u011b\u0159eny nebyly. Pravda, hnidopichov\u00e9 mezi v\u00e1mi \u0159eknou, \u017ee takov\u00fd pokus se mus\u00ed prov\u00e1d\u011bt d\u00e9le a opakovan\u011b, ale a\u0165 to nejd\u0159\u00edve vysv\u011btl\u00ed na\u0161im mil\u00fdm polovi\u010dk\u00e1m&#8230;<\/p>\n<p><em>Ps\u00e1no pro \u010dasopis My, b\u0159ezen 2018<\/em><\/p>\n<\/div>\n<p>Zdroj:&nbsp;<a href=\"https:\/\/jakl.blog.idnes.cz\/blog.aspx?c=660037\">https:\/\/jakl.blog.idnes.cz\/blog.aspx?c=660037<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Kdy\u017e u\u017e si tak hezky pov\u00edd\u00e1me o pivu, tak bychom si m\u011bli up\u0159esnit, co to pivo vlastn\u011b je. Tak n\u011bjak zhruba v\u0161ichni pivo pozn\u00e1me, ale kdybychom ka\u017ed\u00fd zkusili \u0159\u00edci jeho definici, co by s n\u00e1s vypadlo?<\/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-8476","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\/8476","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=8476"}],"version-history":[{"count":1,"href":"https:\/\/www.ladislavjakl.cz\/index.php?rest_route=\/wp\/v2\/posts\/8476\/revisions"}],"predecessor-version":[{"id":8477,"href":"https:\/\/www.ladislavjakl.cz\/index.php?rest_route=\/wp\/v2\/posts\/8476\/revisions\/8477"}],"wp:attachment":[{"href":"https:\/\/www.ladislavjakl.cz\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=8476"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.ladislavjakl.cz\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=8476"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.ladislavjakl.cz\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=8476"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}