{"id":9725,"date":"2019-01-15T13:45:56","date_gmt":"2019-01-15T12:45:56","guid":{"rendered":"http:\/\/www.ladislavjakl.cz\/?p=9725"},"modified":"2019-01-15T13:45:56","modified_gmt":"2019-01-15T12:45:56","slug":"udelejme-ze-servirovani-piva-obrad","status":"publish","type":"post","link":"https:\/\/www.ladislavjakl.cz\/?p=9725","title":{"rendered":"Ud\u011blejme ze serv\u00edrov\u00e1n\u00ed piva ob\u0159ad"},"content":{"rendered":"<div class=\"opener\">Pivo je v kvalitn\u00edch podnic\u00edch u n\u00e1s Popelkou. Je\u0161t\u011b po\u0159\u00e1d je mo\u017en\u00e9 v baru s nejluxusn\u011bj\u0161\u00edmi karibsk\u00fdmi rumy, single-malt whisky nebo nejskv\u011blej\u0161\u00edmi v\u00edny sv\u011bta natrefit na ty nejoby\u010dejn\u011bj\u0161\u00ed masov\u00e9 pivn\u00ed tituly.<\/div>\n<p><!--more--><\/p>\n<div id=\"art-text\" class=\"text\">\n<p>A p\u0159itom je to tot\u00e9\u017e, jako kdyby v takov\u00e9m podniku nab\u00edzeli pod\u0159adn\u00e9 krabicov\u00e9 v\u00edno nebo v\u00fd\u010depn\u00ed lihovinu. To by ale asi nepro\u0161lo, zat\u00edmco u piva n\u011bco podobn\u00e9ho mnohde st\u00e1le proch\u00e1z\u00ed.<\/p>\n<p>Av\u0161ak i tam, kde u\u017e (mo\u017en\u00e1 trochu z povinnosti) nab\u00edzej\u00ed sortiment velmi dobr\u00fdch piv, chovaj\u00ed se leckde k jejich serv\u00edrov\u00e1n\u00ed, jako kdyby \u0161lo o n\u011bjak\u00fd pod\u0159adn\u00fd n\u00e1poj. To je ale stra\u0161liv\u00fd omyl. Spr\u00e1vn\u011b serv\u00edrovan\u00e9 \u0161pi\u010dkov\u00e9 pivo m\u016f\u017ee b\u00fdt z\u00e1sadn\u00edm p\u0159\u00edsp\u011bvkem k celkov\u00e9mu dojmu dobr\u00e9ho baru.<\/p>\n<p>A jak tedy dobr\u00e1 piva pod\u00e1vat? Za\u010dn\u011bme u teploty. Pokud m\u00e1me k dispozici v\u00edcecestn\u00e9 chlazen\u00ed ke kohoutu, pop\u0159\u00edpad\u011b regulovan\u00e9 chlazen\u00ed u v\u00edcepatrov\u00fdch pivot\u00e9k, dop\u0159ejme ka\u017ed\u00e9mu pivu jeho spr\u00e1vnou serv\u00edrovac\u00ed teplotu. A jak\u00e1 to je? U ka\u017ed\u00e9ho piva r\u016fzn\u00e1, v tom je pr\u00e1v\u011b ta pot\u00ed\u017e. U sv\u011btl\u00fdch le\u017e\u00e1k\u016f kolem 5 stup\u0148\u016f, u tmav\u00fdch le\u017e\u00e1k\u016f, p\u0161eni\u010dn\u00fdch piv, lambick\u00fdch piv \u010di ejl\u016f kolem sedmi, u bock\u016f, stout\u016f, porter\u016f, trapist\u016f \u010di siln\u00fdch piv typu IPA kolem dev\u00edti a u hodn\u011b t\u011b\u017ek\u00fdch speci\u00e1l\u016f \u010di v sudu sta\u0159en\u00e9ho russian imperial stoutu klidn\u011b i p\u0159es deset stup\u0148\u016f celsia.<\/p>\n<p>Pokud m\u00e1me jen jednocestn\u00e9 chlazen\u00ed, pou\u017eijme kompromisn\u00ed serv\u00edrovac\u00ed teplotu kolem \u0161esti sedmi stup\u0148\u016f a \u201edojet\u00ed\u201c na spr\u00e1vnou konzumn\u00ed teplotu \u0159e\u0161me vhodn\u011b vybran\u00fdm sklem. O tom ale a\u017e pozd\u011bji. Hlavn\u011b se zbavme obecn\u00e9ho klamu, \u017ee u piva plat\u00ed \u201e\u010d\u00edm studen\u011bj\u0161\u00ed, t\u00edm lep\u0161\u00ed\u201c. P\u0159echlazen\u00e9 pivo je toti\u017e stejn\u011b vra\u017eedn\u00e9 jako to p\u0159\u00edli\u0161 tepl\u00e9. M\u00edsto p\u0159echlazen\u00e9ho piva klidn\u011b m\u016f\u017eeme nal\u00edt z\u00e1kazn\u00edkovi petrolej, proto\u017ee p\u0159\u00edli\u0161n\u00fd chlad p\u016fsob\u00ed na pivo stejn\u011b jako nadbytek oble\u010den\u00ed na \u017eenu. U t\u00e9 kr\u00e1sn\u00e9 p\u0159em\u00edra oble\u010den\u00ed p\u0159ek\u00e1\u017e\u00ed, u t\u00e9 m\u00e9n\u011b kr\u00e1sn\u00e9 leccos skryje. P\u0159echlazenost skryje vady piva \u0161patn\u00e9ho, zni\u010d\u00ed ale p\u0159ednosti toho dobr\u00e9ho.<\/p>\n<p>Pivo pochopiteln\u011b b\u011bhem konzumace trochu ztepl\u00e1 a ovzdu\u0161n\u00ed se. To kvalitn\u00edm piv\u016fm jen prosp\u011bje: otev\u0159ou se, rozvon\u00ed, vyjev\u00ed v\u0161echny sv\u00e9 kr\u00e1sy. Proto piva, u kter\u00fdch je p\u0159i konzumaci jist\u00e9 ztepl\u00e1n\u00ed \u017e\u00e1douc\u00ed, serv\u00edrujeme v tenkost\u011bnn\u00e9m skle. Z\u00e1kazn\u00edk si \u201epomodlen\u00edm\u201c, tedy sv\u00fdmi dlan\u011bmi, doreguluje teplotu dle sv\u00e9ho gusta. U p\u0159echlazen\u00e9ho piva to ale moc dlouho trv\u00e1, p\u0159ekvapen\u00ed a dojem z prvn\u00edho p\u0159ivon\u011bn\u00ed se nekon\u00e1 a ne\u017e se pivo zah\u0159eje, p\u0159ijde o \u0159\u00edz a zv\u011btr\u00e1.<\/p>\n<p>Kde naopak chceme (hlavn\u011b u le\u017e\u00e1k\u016f) udr\u017eet teplotu (sp\u00ed\u0161e chlad) co nejd\u00e9le, pou\u017eijme skla tlustost\u011bnn\u00e1, nebo dokonce sklenici s uchem, kter\u00e9 zabr\u00e1n\u00ed ztepl\u00e1n\u00ed p\u0159es dlan\u011b. V\u011bt\u0161ina kvalitn\u00edch pivovar\u016f um\u00ed dodat i sv\u00e9 sklo. Nejen\u017ee je a\u017e na v\u00fdjimky spr\u00e1vn\u011b navr\u017een\u00e9 k dan\u00e9mu pivn\u00edmu stylu, ale nav\u00edc to vypad\u00e1 v o\u010d\u00edch z\u00e1kazn\u00edka hezky stylov\u011b. Ostatn\u011b dobr\u00fd podnik m\u011bn\u00ed s nov\u00fdm serv\u00edrovan\u00fdm pivem i ten spr\u00e1vn\u00fd t\u00e1cek, pasuj\u00edc\u00ed k pod\u00e1van\u00e9 zna\u010dce.<\/p>\n<p>A kdy\u017e u\u017e jsme u t\u00e1ck\u016f, zastavme se u nich. N\u011bkter\u00e9 \u201elep\u0161\u00ed\u201c bary maj\u00ed za to, \u017ee pivn\u00ed t\u00e1cek je cosi vulg\u00e1rn\u00edho, a pod\u00e1vaj\u00ed pivo na r\u016fzn\u00e9 ubrousky. Ty se pak \u010dasto namo\u010d\u00ed, za\u010dnou se trhat a n\u011bkdy se na sklo p\u0159ilep\u00ed. No, to nen\u00ed zrovna velk\u00e1 ozdoba. T\u00e1cek je prost\u011b nep\u0159ekonateln\u00fd vyn\u00e1lez. N\u011bkde pou\u017e\u00edvaj\u00ed porcel\u00e1nov\u00e9 tal\u00ed\u0159ky. Vypadaj\u00ed tak hezky staromilecky, ale d\u011blaj\u00ed krav\u00e1l a hlavn\u011b v nich z\u016fst\u00e1vaj\u00ed lou\u017ei\u010dky zv\u011btral\u00e9ho piva, to pak ulp\u00edv\u00e1 na skle a z\u00e1kaznici to pak k\u00e1pne na novou sukni. Nen\u00ed nad kartonov\u00fd t\u00e1cek. Nese sd\u011blen\u00ed, dob\u0159e saje, je tich\u00fd a moc se nelep\u00ed. Nikdy ale ned\u00e1vejme hostovi mokr\u00fd t\u00e1cek po p\u0159edchoz\u00edm z\u00e1kazn\u00edkovi. To se nesm\u00ed st\u00e1t! T\u00e1cky lze usu\u0161it a zas pou\u017e\u00edt, ale to lze ud\u011blat tak jednou. Kdy\u017e to ud\u011bl\u00e1te podruh\u00e9, v\u011bt\u0161inou se t\u00e1cky zkrout\u00ed a vypadaj\u00ed p\u0159\u00ed\u0161ern\u011b. P\u0159\u00ed\u0161ern\u011b vypad\u00e1 tak\u00e9 to (a st\u00e1v\u00e1 se to, bohu\u017eel, moc \u010dasto), \u017ee barman hostovi nov\u011b na\u010depovan\u00e9 pivo polo\u017e\u00ed rovnou na st\u016fl deset centimetr\u016f vedle voln\u00e9ho t\u00e1cku. Jako kdyby ho nevid\u011bl. Velk\u00e9 m\u00ednus. A mokr\u00e9 lokty k tomu.<\/p>\n<p>Jak pivo \u010depovat? Z\u00e1sadn\u011b z\u00e1le\u017e\u00ed na tom, jestli \u010depujete samosp\u00e1dem, p\u00e1kou, s pomoc\u00ed kompresoru anebo tla\u010d\u00edte pivo inertn\u00edm plynem. Inertn\u00ed plyn v\u00e1m d\u00e1 nejlep\u0161\u00ed variabilitu tlaku a je k pivu \u0161etrn\u00fd, samosp\u00e1dem \u010di p\u00e1kou se \u010depuj\u00ed jen piva k tomu ur\u010den\u00e1 (kolsch, altbier, kellerbier, anglick\u00fd ale, irsk\u00fd stout). Le\u017e\u00e1k lze nap\u011bnit maxim\u00e1ln\u011b, nebo v\u016fbec. Nenap\u011bn\u011bn\u00fd m\u00e1 maxim\u00e1ln\u00ed \u0159\u00edz, u nap\u011bn\u011bn\u00e9ho hodn\u011b kysli\u010dn\u00edku uhli\u010dit\u00e9ho p\u0159ejde do p\u011bny. Tady z\u00e1le\u017e\u00ed na volb\u011b pana barmana: jakou tradici zalo\u017e\u00ed, takovou by m\u011bl dr\u017eet. U ostatn\u00edch piv je spr\u00e1vn\u00e9 \u010depovat \u201ena hladinku\u201c s minim\u00e1ln\u00ed p\u011bnou, krom\u011b belgick\u00fdch ejl\u016f. Pokud pivo p\u0159\u00edli\u0161 p\u011bn\u00ed, lze zv\u00fd\u0161it tlak na bomb\u011b nebo (zn\u00ed to brut\u00e1ln\u011b) pra\u0161tit se sudem o zem a pak ho ventilem upustit.<\/p>\n<p>Velmi speci\u00e1ln\u011b se \u010depuj\u00ed belgick\u00e9 ejly. Do sklenice nesm\u00ed padnout prvn\u00ed ani posledn\u00ed kr\u016fp\u011bj z kohoutu, kohout se ned\u0159\u00edve spust\u00ed, prvn\u00ed proud jde pry\u010d, a\u017e pak se p\u0159istav\u00ed sklenice, nech\u00e1 se p\u0159et\u00e9ci, uhne se s n\u00ed, pivo je\u0161t\u011b p\u00e1r desetinek vte\u0159iny te\u010de a potom se teprve kohout zav\u0159e. Sklenici obalenou p\u011bnou pak pono\u0159\u00edme ho baz\u00e9nku, opl\u00e1chnutou vyjmeme a spodek ot\u0159eme ut\u011brkou. Pak teprve serv\u00edrujeme. M\u016f\u017eeme to d\u011blat i u le\u017e\u00e1k\u016f, a pokud se n\u00e1m nechce s rukou do baz\u00e9nku, nikdy nenech\u00e1vejme p\u011bnu p\u0159et\u00e9ci. M\u00e1 si snad host hned p\u0159ed napit\u00edm zkazit dojem olepenou sklenic\u00ed v ruce?<\/p>\n<p>Podcenit nelze ani serv\u00edrov\u00e1n\u00ed lahvov\u00fdch piv. Na tom nen\u00ed nic zl\u00e9ho, ostatn\u011b u mnoha belgick\u00fdch piv sudov\u00e9 verze ani neexistuj\u00ed, proto\u017ee ta piva dokva\u0161uj\u00ed v lahv\u00edch. Lahve otev\u00edr\u00e1me p\u0159ed z\u00e1kazn\u00edkem a zept\u00e1me se ho, jestli chce nal\u00edt. Lijeme \u0161ikmo po skle a pomalu, sta\u010d\u00ed p\u016fl sklenice, zbytek nech\u00e1me na z\u00e1kazn\u00edkovi. Pokud serv\u00edrujeme p\u0161eni\u010dn\u00e9 \u010di v lahvi dokva\u0161ovan\u00e9 pivo, nalijme p\u00e1r centimetr\u016f, pak krou\u017eiv\u00fdm pohybem zam\u00edchejme kvasnicemi a dolejme zbytek.<\/p>\n<p>To v\u0161e je u serv\u00edrov\u00e1n\u00ed piva z\u00e1sadn\u00ed, ale jedna v\u011bc je je\u0161t\u011b mnohem d\u016fle\u017eit\u011bj\u0161\u00ed. P\u0159i serv\u00edrov\u00e1n\u00ed je nutn\u00e9 z\u00e1kazn\u00edkovi (lhostejno, zda je to laik \u010di expert) pivo p\u0159edstavit. Nejd\u0159\u00edve jm\u00e9no doty\u010dn\u00e9ho kusu, pak pivn\u00ed styl, pak jm\u00e9no pivovaru. Lze p\u0159idal zaj\u00edmavost (p\u016fvod, stup\u0148ovitost, ho\u0159kost), pop\u0159\u00edpad\u011b n\u011bjakou poh\u00e1dku t\u0159eba o tom jak vznikl n\u00e1pad vytvo\u0159it zrovna tohle pivo. V ka\u017ed\u00e9m p\u0159\u00edpad\u011b bude m\u00edt host pocit, \u017ee pije cosi v\u00fdjime\u010dn\u00e9ho. Toto p\u0159edstaven\u00ed nelze podce\u0148ovat ani u jednodu\u0161\u0161\u00edch piv.<\/p>\n<p>Je opravdu rozd\u00edl, kdy\u017e z\u00e1kazn\u00edkovi bez dal\u0161\u00edho p\u0159istane na stole cosi ve sklenici, nebo kdy\u017e sly\u0161\u00ed: \u201eTohle pivo se jmenuje Ro\u0161\u0165\u00e1k, pan sl\u00e1dek Jirka Vopi\u010dka ho rmutoval zrovna ve chv\u00edli, kdy jeho syn p\u0159inesl trojku z chov\u00e1n\u00ed. Je to ejl americk\u00e9ho typu, obsahuje tedy americk\u00e9 chmely, p\u0159i\u010dem\u017e chmel amarillo je zde pou\u017eit zastudena. Pivo vyr\u00e1b\u00ed pivovar \u017d\u00ed\u017eala, zalo\u017een\u00fd p\u0159ed osmi lety u parkovi\u0161t\u011b pod zn\u00e1mou v\u00fdletn\u00ed horou Ple\u0161atec. Na vrcholu tam maj\u00ed kr\u00e1snou d\u0159ev\u011bnou rozhlednu, zaje\u010fte si tam.\u201c<\/p>\n<p>V\u011b\u0159te, \u017ee t\u00edm si z\u00e1kazn\u00edka z\u00edsk\u00e1te v\u00edc ne\u017e sortimentem \u010di cenou. Pivo si na\u0161i pozornost zaslou\u017e\u00ed. Je to kulturn\u00ed n\u00e1poj, tak ho berme kulturn\u011b.<\/p>\n<p><em>Ps\u00e1no pro Barlife<\/em><\/p>\n<\/div>\n<p><a href=\"https:\/\/jakl.blog.idnes.cz\/blog.aspx?c=680690\">Zdroj<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Pivo je v kvalitn\u00edch podnic\u00edch u n\u00e1s Popelkou. Je\u0161t\u011b po\u0159\u00e1d je mo\u017en\u00e9 v baru s nejluxusn\u011bj\u0161\u00edmi karibsk\u00fdmi rumy, single-malt whisky nebo nejskv\u011blej\u0161\u00edmi v\u00edny sv\u011bta natrefit na ty nejoby\u010dejn\u011bj\u0161\u00ed masov\u00e9 pivn\u00ed tituly.<\/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-9725","post","type-post","status-publish","format-standard","hentry","category-pivo"],"_links":{"self":[{"href":"https:\/\/www.ladislavjakl.cz\/index.php?rest_route=\/wp\/v2\/posts\/9725","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=9725"}],"version-history":[{"count":1,"href":"https:\/\/www.ladislavjakl.cz\/index.php?rest_route=\/wp\/v2\/posts\/9725\/revisions"}],"predecessor-version":[{"id":9726,"href":"https:\/\/www.ladislavjakl.cz\/index.php?rest_route=\/wp\/v2\/posts\/9725\/revisions\/9726"}],"wp:attachment":[{"href":"https:\/\/www.ladislavjakl.cz\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=9725"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.ladislavjakl.cz\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=9725"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.ladislavjakl.cz\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=9725"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}