{"id":9738,"date":"2019-01-30T09:09:17","date_gmt":"2019-01-30T08:09:17","guid":{"rendered":"http:\/\/www.ladislavjakl.cz\/?p=9738"},"modified":"2019-01-30T09:09:17","modified_gmt":"2019-01-30T08:09:17","slug":"jak-se-to-pivo-vlastne-dela","status":"publish","type":"post","link":"https:\/\/www.ladislavjakl.cz\/?p=9738","title":{"rendered":"Jak se to pivo vlastn\u011b d\u011bl\u00e1?"},"content":{"rendered":"<div class=\"opener\">Dnes si \u0159ekneme, jak se pivo tvo\u0159\u00ed. Ne, nebojte, nezahlt\u00edm v\u00e1s hromadou technologick\u00fdch detail\u016f. Ale jsem n\u00e1zoru, \u017ee kdo pije pivo, m\u011bl by m\u00edt aspo\u0148 hrubou p\u0159edstavu o tom, jak tahle tekutina vznik\u00e1.<\/div>\n<p><!--more--><\/p>\n<div id=\"art-text\" class=\"text\">\n<p>Hned na za\u010d\u00e1tku \u0159eknu hroznou v\u011bc.&nbsp;<strong>Pivo se neva\u0159\u00ed.<\/strong>Nevznik\u00e1 va\u0159en\u00edm. Proto jsem pou\u017eil to slovo \u201etvo\u0159\u00ed\u201c na za\u010d\u00e1tku\u201c J\u00e1 v\u00edm, \u201ekde se pivo va\u0159\u00ed, tam se dob\u0159e da\u0159\u00ed\u201c, koneckonc\u016f i samo slovo pivoVAR obsahuje odkaz na to va\u0159en\u00ed. Ale pravda to fakt nen\u00ed. Je to n\u011bco podobn\u00e9ho, jako kdybychom pek\u00e1rn\u00e1m \u0159\u00edkali kvas\u00edrny. Proto\u017ee tam p\u0159ece t\u011bsto d\u0159\u00edv, ne\u017e se upe\u010de, mus\u00ed vykvasit. Kva\u0161en\u00edm ale nevznikne hotov\u00fd chl\u00e9b, ale jen meziprodukt \u2013 vykva\u0161en\u00e9 t\u011bsto (tedy pokud zrovna nepe\u010deme macesy). Chl\u00e9b s\u00e1m ale vznikne a\u017e upe\u010den\u00edm. Proto je to pek\u00e1rna. S pivem je to podobn\u00e9. Pivo nevznikne varem, t\u00edm vznikne jen meziprodukt, zvan\u00fd mladina. Ta neobsahuje \u017e\u00e1dn\u00fd alkohol a v chuti se pivu moc nepodob\u00e1. Sp\u00ed\u0161e n\u011bjak\u00e9 sladk\u00e9 limon\u00e1d\u011b.<\/p>\n<p>Ale holt u\u017e to tak m\u00e1me zavedeno a j\u00e1 se z toho nezbl\u00e1zn\u00edm. Posta\u010d\u00ed, kdy\u017e budeme v\u011bd\u011bt, \u017ee k tomu, aby vzniklo pivo, va\u0159en\u00ed nesta\u010d\u00ed. Ale poj\u010fme to vz\u00edt od za\u010d\u00e1tku.<\/p>\n<p>U\u017e jsme si v jednom z minul\u00fdch d\u00edl\u016f vysv\u011btlili, co je to slad, z\u00e1kladn\u00ed a nejd\u016fle\u017eit\u011bj\u0161\u00ed surovina k v\u00fdrob\u011b piva. Je to nakl\u00ed\u010den\u00e9 a pot\u00e9 usu\u0161en\u00e9 obiln\u00e9 zrno. Slad mus\u00edme nejd\u0159\u00edve na\u0161rotovat. Nikoli naml\u00edt na mouku, ale nadrtit na mal\u00e9 kousky. D\u011bl\u00e1me to \u2013 pokud mo\u017eno \u2013 na posledn\u00ed chv\u00edli, aby na\u0161rotovan\u00fd slad nezoxidoval. Aby prost\u011b nevyvanul \u2013 ze stejn\u00e9ho d\u016fvodu existuj\u00ed stoln\u00ed ml\u00fdnky na pep\u0159. Pak na\u0161rotovan\u00fd slad namo\u010d\u00edme do tepl\u00e9 vody. Vznikne takzvan\u00e9 d\u00edlo. D\u00edlo prom\u00edch\u00e1me a pak s n\u00edm d\u011bl\u00e1me takov\u00e1 kouzla s teplotou. T\u011bmi v\u00e1s te\u010f nebudu zdr\u017eovat, posta\u010d\u00ed, kdy\u017e \u0159eknu, \u017ee se p\u0159i r\u016fzn\u00fdch teplot\u00e1ch \u0161t\u011bp\u00ed \u0161kroby ve sladu na zkvasiteln\u00e9 a nezkvasiteln\u00e9 cukry. Mimochodem, to m\u011b na v\u00fdrob\u011b piva v\u017edycky fascinovalo. N\u011bjakou teplotou p\u0159i rmutov\u00e1n\u00ed (tak se \u0159\u00edk\u00e1 tomu procesu oh\u0159\u00edv\u00e1n\u00ed d\u00edla) dojde jakoby k zam\u010den\u00ed n\u011bkter\u00fdch cukr\u016f tak, \u017ee si pak na n\u011bm kvasinky vyl\u00e1mou zuby. A to navzdory faktu, \u017ee se pak v\u0161e uva\u0159\u00ed. Co je zam\u010deno, u\u017e se \u017e\u00e1dnou dal\u0161\u00ed teplotou neodemkne. Divn\u00e9, \u017ee?<\/p>\n<p>Odv\u00e1\u017e\u00edm se zabrousit do jednoho detailu, ten je v\u0161ak d\u016fle\u017eit\u00fd pr\u00e1v\u011b u n\u00e1s, proto\u017ee se t\u00fdk\u00e1 \u010desk\u00e9ho le\u017e\u00e1ku. Existuj\u00ed dva zp\u016fsoby rmutu. Infuze a dekokce. Nebojte, nebudu se pou\u0161t\u011bt do odborn\u00e9ho v\u00fdkladu. Pom\u016f\u017eu si p\u0159irovn\u00e1n\u00edm. Jsou dva zp\u016fsoby, jak\u00fdm d\u00e1vat do gul\u00e1\u0161e cibuli. Bu\u010fto s masem v\u0161echnu najednou. Nebo ji rozd\u011bl\u00edme na dv\u011b p\u016flky: tu prvn\u00ed nejd\u0159\u00edv po\u0159\u00e1dn\u011b osmahneme a a\u017e tu druhou pak d\u00e1me s masem. Cibule m\u00e1 tak v gul\u00e1\u0161i dv\u011b chu\u0165ov\u00e9 funkce.<\/p>\n<p>Infuze znamen\u00e1, \u017ee v\u0161echno d\u00edlo oh\u0159\u00edv\u00e1me na p\u0159\u00edslu\u0161n\u00e9 rmutovac\u00ed teploty najednou. Dekokce (pou\u017e\u00edvan\u00e1 zejm\u00e9na u \u010desk\u00e9ho le\u017e\u00e1ku) pak znamen\u00e1, \u017ee se rmutuje na v\u00edce rmut\u016f. Jako kdybychom z n\u011bjak\u00e9 dom\u00e1c\u00ed \u010d\u00edny vzali kousek, dali vedle na rozp\u00e1lenou p\u00e1nev, tam osmahli, a pak vr\u00e1tili zp\u011bt do hrnce. Chu\u0165 tak obohat\u00edme o dal\u0161\u00ed rozm\u011br. Se rmutov\u00e1n\u00edm dekokc\u00ed je to stejn\u00e9. P\u0159i dekokci \u010d\u00e1st rmutovan\u00e9ho d\u00edla p\u0159e\u010derp\u00e1me do vedlej\u0161\u00ed n\u00e1doby (t\u00e9 se tak\u00e9 \u0159\u00edk\u00e1 p\u00e1nev, i kdy\u017e tak zrovna nevypad\u00e1), tam teplotu z\u00e1sadn\u011b zv\u00fd\u0161\u00edme, n\u011bkdy tuto \u010d\u00e1st i pova\u0159\u00edme, a pak vr\u00e1t\u00edme zp\u011bt k ostatn\u00edmu d\u00edlu. To m\u016f\u017eeme opakovat a \u0159\u00edk\u00e1 se tomu pak v\u00edcermutov\u00e9 pivo. Prost\u011b ve v\u00fdsledn\u00e9m produktu m\u00e1te vedle sebe hypotetick\u00e9 malink\u00e9 kousky, kter\u00e9 se vedle ani neoh\u0159\u00e1ly, n\u011bkter\u00e9 tam byly jednou, n\u011bkter\u00e9 dvakr\u00e1t a n\u011bkter\u00e9 nav\u0161t\u00edvily \u201esaunu\u201c t\u0159eba t\u0159ikr\u00e1t. A ka\u017ed\u00fd ten kousek m\u00e1 jin\u00e9 vlastnosti. Dohromady pak tu vlastnost nejz\u00e1sadn\u011bj\u0161\u00ed: pitelnost. Takto vznikl\u00e9ho piva se chcete nap\u00edt zas a zas.<\/p>\n<p>A m\u00e1me odrmutov\u00e1no. Vznikne hust\u00e1 ka\u0161e. Tu sced\u00edme (pevnou slo\u017eku je\u0161t\u011b propereme vodou \u2013 tomu se legra\u010dn\u011b \u0159\u00edk\u00e1 \u201ev\u00fdst\u0159elky\u201c) a vyhod\u00edme. Tedy, proto\u017ee jsme hospod\u00e1\u0159i, d\u00e1me ji pras\u00e1tk\u016fm. \u0158\u00edk\u00e1 se tomu ml\u00e1to. Zbyde n\u00e1m sladk\u00e1 \u0161\u0165\u00e1va. V\u0161ak se j\u00ed tak\u00e9 \u0159\u00edk\u00e1 sladina. A co s n\u00ed? Nasypeme do n\u00ed (v\u011bt\u0161inou v jin\u00e9 n\u00e1dob\u011b) chmel a va\u0159\u00edme. Aspo\u0148 hodinu, sp\u00ed\u0161e v\u0161ak v\u00edc. Nemus\u00edme d\u00e1vat v\u0161echen chmel na za\u010d\u00e1tku, m\u016f\u017eeme chmelit n\u011bkolikr\u00e1t. A t\u0159eba i r\u016fzn\u00fdmi chmely. D\u0159\u00edve dodan\u00fd chmel se podep\u00ed\u0161e v\u00edc na ho\u0159kosti, pozd\u011bji dodan\u00fd v\u00edce na aromatu. A m\u00e1me za sebou chmelovar. To to zavon\u011blo!<\/p>\n<p>A te\u010f velmi choulostiv\u00e1 v\u00e1ze. Vzniklou mladinu odst\u0159ed\u00edme a pak co nejrychleji zchlad\u00edme. Pro\u010d co nejrychleji? Aby byla co nejkrat\u0161\u00ed dobu p\u0159i t\u00e9 nejzraniteln\u011bj\u0161\u00ed teplot\u011b, kterou je zhruba teplota t\u011bla. P\u0159i t\u00e9to teplot\u011b n\u00e1m do mladiny nal\u00e9taj\u00ed r\u016fzn\u00e9 divok\u00e9 spory a ty pak mohou d\u011blat neplechu. V hork\u00e9m se neujmou, ve studen\u00e9m u\u017e tak\u00e9 ne.<\/p>\n<p>A m\u00e1me vychlazeno a p\u0159e\u010derp\u00e1me mladinu do kvasn\u00e9 k\u00e1d\u011b. Te\u010f p\u0159ijde to hlavn\u00ed. P\u0159id\u00e1me pivovarsk\u00e9 kvasnice. Ty se ve sladk\u00e9m prost\u0159ed\u00ed za\u010dnou mno\u017eit jak o z\u00e1vod a za\u010dnou cukr poj\u00eddat. Cukr se\u017eerou a ze sebe jako \u201eodpad\u201c vypust\u00ed alkohol a rozpu\u0161t\u011bn\u00fd kysli\u010dn\u00edk uhli\u010dit\u00fd, tedy to, co ze sladk\u00e9 \u0161\u0165\u00e1vy d\u011bl\u00e1 pivo.&nbsp;<strong>Pivo tak opravdu vznik\u00e1 a\u017e kva\u0161en\u00edm<\/strong>, ne va\u0159en\u00edm.<\/p>\n<p>Kvas\u00edme bu\u010f p\u0159i pokojov\u00e9 teplot\u011b (kolem 22 stup\u0148\u016f), pak vznikne pivo svrchn\u011b kva\u0161en\u00e9. Nebo kvas\u00edme v chladu (kolem 7 stup\u0148\u016f) a vznikne pivo kva\u0161en\u00e9 spodn\u011b, neboli le\u017e\u00e1k. Po n\u011bjak\u00e9m t\u00fddnu m\u00e1me vykva\u0161eno a mlad\u00e9 pivo p\u0159e\u010derp\u00e1me do le\u017e\u00e1ck\u00e9 n\u00e1doby (v pivovarech do tanku). Tam udr\u017eujeme teplotu co nejbli\u017e\u0161\u00ed k nule, ide\u00e1ln\u011b tak jeden dva stupn\u011b. Kva\u0161en\u00ed pokra\u010duje, ale v t\u00e9 zim\u011b velmi pomalu, pivo tak dozr\u00e1v\u00e1, zaobluje se a srovn\u00e1v\u00e1. Ob\u010das pot\u0159ebuje vyfouknout, nechme tedy ventil otev\u0159en\u00fd. Po \u010dase ho ale zav\u0159eme, takzvan\u011b zahrad\u00edme. Unikaj\u00edc\u00ed plyn se pak pod tlakem vst\u0159eb\u00e1v\u00e1 zp\u011bt do piva a tvo\u0159\u00ed \u0159\u00edz a budouc\u00ed p\u011bnu.<\/p>\n<p>Po n\u011bkolika t\u00fddnech je pivo hotov\u00e9. M\u016f\u017eeme filtrovat (nemus\u00edme), m\u016f\u017eeme pasterovat (nemus\u00edme). Sto\u010d\u00edme do be\u010dek nebo do lahv\u00ed a co d\u00e1l? D\u00e1l u\u017e to um\u00edme v\u0161ichni.<\/p>\n<p>Tak na zdrav\u00ed!<\/p>\n<\/div>\n<p><a href=\"https:\/\/jakl.blog.idnes.cz\/blog.aspx?c=692437\">Zdroj<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Dnes si \u0159ekneme, jak se pivo tvo\u0159\u00ed. Ne, nebojte, nezahlt\u00edm v\u00e1s hromadou technologick\u00fdch detail\u016f. Ale jsem n\u00e1zoru, \u017ee kdo pije pivo, m\u011bl by m\u00edt aspo\u0148 hrubou p\u0159edstavu o tom, jak tahle tekutina vznik\u00e1.<\/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-9738","post","type-post","status-publish","format-standard","hentry","category-pivo"],"_links":{"self":[{"href":"https:\/\/www.ladislavjakl.cz\/index.php?rest_route=\/wp\/v2\/posts\/9738","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=9738"}],"version-history":[{"count":1,"href":"https:\/\/www.ladislavjakl.cz\/index.php?rest_route=\/wp\/v2\/posts\/9738\/revisions"}],"predecessor-version":[{"id":9739,"href":"https:\/\/www.ladislavjakl.cz\/index.php?rest_route=\/wp\/v2\/posts\/9738\/revisions\/9739"}],"wp:attachment":[{"href":"https:\/\/www.ladislavjakl.cz\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=9738"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.ladislavjakl.cz\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=9738"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.ladislavjakl.cz\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=9738"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}