Indlela Yokwenza Ubhiya Ngobuciko
Abantu baseNingizimu Afrika bathanda ubhiya omuhle futhi ukuthandwa kwebhiya yokukhwabanisa kuphakama ngezinhlobo eziningi zobhiya bezokwelapha ezisebenzayo nabantu abavamile abenza ubhiya ekhaya. Amabhiya angahle ahlelwe ngokusho ngesitayela esekelwe ezifweni ezifana ne-flavour, umbala, iphunga, umzimba nendawo okuvela kuyo.
Kunezindlela ezingaphezu kuka-100 zobhiya: ama-ales aphukile, amabhiya asendle / omuncu, ama-stouts nama-pilsners amagama ambalwa nje. Amaqembu ahlukene wesitayela angakwazi ukulingana ngaphansi kwezigaba eziyinhloko ze-ales (ezithwala kakhulu ukunambitheka okukhulu) nama-lagers (ahlanzekile futhi ahlanzekile).
Izithako Eziyisisekelo Zokwenza Ubhiya
Ukuze uphuze ubhiya uzodinga amanzi, ibhali elingenalutho, izinhlanzi nemvubelo.
Ibhali elingenalutho livela ebhalweni obhaliwe futhi litholakala ngokubhaka ibhali ngamanzi okuvumela ukuba likhule kancane. Ungakwenza lokhu ngokwakho noma uthenge ibhali elivele liye ngokusebenzisa inqubo yokulimaza. Ibhali lezinyosi libhekele ukukhiqiza ushukela oludingekayo ukuze luthise ubhiya futhi lwenze imvubelo yokwenza utshwala.
AmaHops yizimbali zesitshalo se-Humulus lupulus, lapho esomile futhi esetshenziselwa ukuphuza ubhiya, ukulinganisela ubumnandi obuvela ebhalini obumile, engeza intukuthelo, unike iphunga kanye ne-flavour futhi wenze njengendlela yokugcina imvelo. I-hops effect ku-ubhiya incike ekungeneni kwenkambiso yokuphuza. Ukwengeza ekuqaleni kuzokhipha ubhiya obunzima kakhulu, obunzima ngenkathi uyifaka ngokuhamba kwesikhathi kuzoholela ekukhanyeni nasekukhanyeni okukhulu.
Imvubelo ibangela ukuphuza utshwala. Uma ingeziwe, imvubelo iyaguqula ushukela ibe yiphuzo ne-carbon dioxide. Imvubelo iphinde ibe nesinambitheka sokugcina sebhiya futhi ibhekene namanothi e-bruce noma ama-spicy.
Isinyathelo Sokuqala Sokulungisa: Ukulungiselela Amanzi
Isinyathelo sokuqala ekuphuzeni ubhiya ulungiselela amanzi ezinye izithako. Lokhu kwenziwa ngokushisa amanzi ahlungiwe ku-80 ° C emanzini ashisayo. Ngemuva kokuthi amanzi eshiswayo kufanele adutsaniswe futhi ahlanganiswe kanye nebhali elingenalutho. Lokhu kuvame ukwenziwa emkhunjini okuthiwa i-mash tun. Ukushisa kwamanzi kudinga ukulungiswa kuze kube ngu-65 ° C emathini we-mash ngaphambi kokuba ibhali lesilengeziwe lengezwe.
Isinyathelo Sesibili: Ukubonda Inhlamvu
Esikhathini se-mash, i-barley eboshiwe igcwele ngamanzi ashisayo ihora ukukhipha ushukela emanzini. Le nqubo ibizwa ngokuthi i-mashing. I-sugars ekhishweyo ibaluleke kakhulu ngoba bayothatha utshwala ngokuhamba kwesikhathi ngenqubo yokuphuza ubhiya. Ushukela futhi wengeza ukunambitheka, iphunga, umbala nomzimba ubhiya kanye nobumnandi, yingakho ubhiya obumnandi buvame ukuchazwa ngokuthi "unonya".
Isinyathelo Sesithathu: Ukuchela i-Wort
Ngemuva kokuba ibhali lenziwe ngamagxolo, lingasuswa. Le nqubo, eyaziwa nangokuthi i-lautering, yilapho amashukela akhishwa khona futhi ahlukaniswe nezinhlamvu. Ukusabalalisa kuvame ukuqhutshwa emkhunjini okuthiwa 'i-lauter tun' kodwa kungenziwa futhi emkhunjini ofanayo lapho kuqhutshwa khona. Uma izitshalo zihlanjululwa futhi zonke izashukela zikhishwa kuzo zilahlwa futhi lokho okusele kuyisitsha esishisayo esibizwa ngokuthi i-wort (ebizwa ngokuthi "wert"). I-wort ekugcineni iyoba ubhiya futhi idluliselwe kwelinye ithangi ukuqedela inqubo yokubilisa.
Isinyathelo Sesine: Ukubilisa I-Wort
Uma i-wort ihlukanisiwe namabele okusanhlamvu okudliwayo kufanele iphekwe ukuze iqiniseke ukunambitheka futhi ibulale noma yimaphi ama-microorganms akhona. Lokhu kwenziwa cishe cishe ihora. Kubuye kube phakathi nale nqubo ukuthi ama-hops ayengezwa kubhiya. Ngokushesha noma ukuthi i-hops ephuthumayo yengezwa kanjani kuthinta ukunambitheka kokugcina futhi i-brewer isebenzisa lokhu ukuze kube yimpumelelo enhle iphrofayli ye-flavor efisa. I-hops yengezwa kulesi sinyathelo ngoba idinga ukubiliswa ukuze ikhulule ama-flavour yayo.
Isinyathelo Sesihlanu: Ukwengeza imvubelo
Uma i-wort ishisa isikhathi esingaba yilapho ikhulile ngokushesha ukuze imvubelo ingenezelwe kubhiya ngokuphepha ngaphandle kokubulawa ngukushisa okuphezulu. Uma ubhiya usufike cishe u-22 °C imvubelo ingeziwe.
Lokhu kuyaziwa njenge-pitching. I-brewer idinga ukucophelela futhi kuhlanzekile kule nkathi ngoba ukungcola okunokwenzeka njengebhaktheriya namagciwane angakwazi ukubulawa yizinga eliphezulu lokushisa kule nqubo.
Emva imvubelo yengezwa ubhiya ulungele ukuhamba ngenqubo yokuvutshelwa.
Isinyathelo Sesithupha: Ukuvuthwa
Ukuvuthwa yilapho ubhiya buba khona ngempela ubhiya. Ngenkathi ubhiya ushiywa ukuvotshwa, imvubelo idla ushukela ukukhiqiza utshwala kanye ne-carbon dioxide. Ngemuva kwesonto inqubo yokuvuthwa iphelile futhi ubhiya udluliselwa kwelinye ithangi ukuze kulungiswe ubhiya obukhanyayo. Ngeviki elilandelayo ubhiya buhlelwe ukusimamisa ukunambitheka kwawo nephunga elimnandi kanye nokuthola umbala ofanele ukudala umkhiqizo ophelele futhi ophucuziwe.
Isinyathelo Sesikhombsa: I-Carbonation yeBhiya
Ngalesi sinyathelo ubhiya ulungele ukudliwa. Konke okulahlekile kuyinhloko ephovukile kanye namabhuloki amancane obona esibukweni sakho. Ngenxa yalokhu, kubonakala ukuthi i-carbonation iyadingeka. I-carbonation ingenziwa ngokufaka ngokuqondile i-carbon dioxide ku-ubhiya noma ngokufaka isamba esincane soshukela emabhodleleni azosabela ngemvubelo esele isetshenziselwa ukukhiqiza i-carbon dioxide.
Isinyathelo Sokugcina Sokubamba: Ukuyilungele
Isinyathelo sokugcina esimisweni sokuphuza ubhiya sibeka ubhiya oluqediwe ku-kegs kanye namabhodlela, ukulungele ukuthuthwa, ukudayiswa nokujabulela abaphuza ubhiya kuyo yonke indawo.
Translated by Nsika Khoza
