Yuav ua li cas saj npias kom hlub nws

2024 Tus sau: Malcolm Clapton | [email protected]. Kawg hloov kho: 2023-12-17 03:58

Yuav ua li cas saj, xim thiab olfactory sensations them sai sai mus rau saj lub foamy haus.

1. Siv tag nrho cov kev paub uas koj muaj

Thawj qhov kev xav ntawm npias tsis tshua muaj qab ntxiag. Npias bitterness yog ib qho kev xav zoo siab uas tuaj yeem txaus siab rau lub sijhawm. Thaum koj tau siv rau nws, koj pib nkag siab txog qhov saj ntawm malt thiab fruity aromas uas tshwm sim thaum lub sij hawm fermentation. Koj yuav tsis nco qab tias ob peb xyoos dhau los koj txiav txim siab tsis txhob sim npias. Xav paub dheev awakens nyob rau hauv koj.

Cia siab rau cov ntsiab lus

Ib qho tasting yuav tshwm sim nyob rau hauv ib qho chaw tshwj xeeb. Ib tug tshiab pilsner yeej tsis qab qab li nws ua rau lub caij ntuj sov kub thaum tav su. Tab sis lub imperial stout tsis yog qhov tsim nyog hauv qhov chaw no.

Npias xav kom mus ze nrog lub siab xav thiab siv tag nrho cov kev xav.

Yog tias koj haus nws los ntawm ib lub khob zoo nkauj ncig los ntawm cov phooj ywg, qhov kev xav tsuas yog hnyav zuj zus. Cov saj yuav muab cov txiaj ntsig sib txawv nyob ntawm seb koj puas mob khaub thuas lossis noj qab nyob zoo. Lub siab tsis zoo, qaug zog, lossis, qhov sib txawv, kev zoo siab kuj ua lub luag haujlwm. Huab cua tej yam kev mob yuav tsum tsis txhob muab pov tseg.

Txawm tias cov av noo ntawm huab cua muaj qee qhov cuam tshuam. Yog tias koj tau saj ib qho Indian daj ntseg ale uas tau txias-hopped los txhim kho cov aroma, koj yuav tsum paub tias tsw kis tau zoo dua hauv huab cua qhuav.

Tsis txhob hnov qab txog cov khoom noj ua ke

Tau kawg, lub appetizer cuam tshuam qhov saj ntawm npias. Qhov no feem ntau yog vim li cas physiological. Tus nqi ntawm cov qaub ncaug tsim los yog kev hloov pauv hauv pH cuam tshuam rau kev hnov qab saj.

Qee cov khoom lag luam hais txog qee yam khoom ntawm npias, thaum lwm tus qhib nws los ntawm ib sab sib txawv kiag li. Qee cov npias muaj ntau yam, thaum lwm tus xav tau cov khoom tshwj xeeb.

Cov kev sib txuas hauv qab no tuaj yeem hu ua classic:

• Qej thiab tshuaj tsw qab (xws li basil lossis parsley) accentuate txhua hom nplej npias.
• Pale ale tuaj yeem mus tau zoo nrog cov khoom qab zib los yog ice cream, piv txwv li.
• Indian Pale Ale (IPA) yog qhov zoo tshaj plaws nrog rau cov ncuav mog qab zib.
• Lub Belgian saison npias feem ntau yog ua ke nrog nqaij qaib.

Nws tshwm sim tias npias nthuav tawm nws qhov zoo tshaj plaws tsuas yog ua ke nrog qee yam zaub mov. Piv txwv li, haus luam yeeb npias nce mus txog qhov kawg ntawm saj thaum noj nrog sauerkraut.

Muaj ib txoj cai tsis hais: classic npias los ntawm ib cheeb tsam lossis lub teb chaws yog qhov zoo tagnrho nrog cov tais diav ntawm tib lub tebchaws.

2. Ua tib zoo saib ntawm npias

Kev paub nrog npias pib nrog kev tsim thiab kho kom zoo nkauj ntawm lub ntim. Npias nws tus kheej yog cov kua uas muab zais los ntawm lub teeb nyob rau hauv lub raj mis, uas tuaj nyob rau hauv ntau yam duab: slender nrog ib tug ntev caj dab los yog squat thiab lub lauj kaub-bellied, uas yog ib txwm rau Belgian tripels. Qee tus brewers cia siab rau qhov originality ntawm cov duab.

Tab sis ntawm chav kawm, cov duab ntawm lub raj mis tsis cuam tshuam rau saj ntawm npias nyob rau hauv txhua txoj kev. Tab sis cov xim ntawm cov iav tseem ceeb heev. Ua ntej, iav tsis hnov mob nrog npias txhua, yog li qhov saj ntawm tom kawg yog khaws cia hauv nws daim ntawv qub. Thiab qhov thib ob, iav xim av tsaus nti tiv thaiv npias los ntawm UV hluav taws xob zoo dua li iav ntsuab.

Ua tib zoo saib cov xim

Cov xim ntawm cov dej haus tuaj yeem ua cov lus qhia rau qee yam. Yog hais tias lub npias yog lub teeb thiab meej, ces muaj lub caij nyoog zoo heev uas tsis muaj cov nplej tsw hauv nws, thiab qhov tseem ceeb yuav yog cov ntawv tshiab. Beers nrog ntau cov xim - los ntawm straw mus rau amber - feem ntau pom malt flavors, me ntsis reminiscent ntawm caramel, biscuit thiab qhuav txiv hmab txiv ntoo. Hauv npias tsaus, koj tuaj yeem hnov qhov smack ntawm cov pa luam yeeb, kas fes, chocolate ntawm qhov sib txawv.

Kwv yees qhov ceev

Cov xim ntawm npias yuav qhia peb tsis muaj dab tsi txog cov ntsiab lus qab zib hauv nws, tab sis koj tuaj yeem qhia txog nws los ntawm kev saib seb lub npias tau nchuav rau hauv iav li cas. Imperial stout thiab qee qhov tripels ntws zoo li syrup. Nws tsis yog coincidence tias stouts qee zaum jokingly hu ua "roj", thiab tsis yog vim lawv cov xim, tab sis kuj vim lawv cov viscosity. Yog tias koj maj mam co ib khob nrog xws li npias, ces oily streaks yuav nyob twj ywm ntawm nws phab ntsa.

Raws li txoj cai, qhov siab dua qhov ntom ntawm cov dej haus, qhov ci ntsa iab thiab nplua nuj nws saj, thiab vice versa.

Ua tib zoo mloog ua npuas ncauj

Ua npuas ncauj muab lub npias zoo saib thiab tso cai rau qee qhov kev txiav txim siab los kos txog nws. Cov tsos thiab cov khoom ntawm cov npuas dej yog cuam tshuam los ntawm ntau yam, tshwj xeeb tshaj yog cov khoom siv raw rau npias.

Kev suav nrog cov nplej uas tsis muaj noob nyob rau hauv malt ua rau cov npuas ntom ntom los ntawm kev ua npuas me me. Qhov sib ntxiv ntawm oats tso cai rau lub taub hau tswj nws cov duab. Cov hops, uas yog nplua nuj nyob rau hauv resinous tshuaj, ua lub luag hauj lwm ntawm ib tug surfactant uas cuam tshuam rau lub durability ntawm npuas.

Tsis txhob hnov qab txog cov qauv

Cov npias uas tsis tau lim thiab tsis tau muab tshuaj txhuam muaj cov poov xab residues. Qhov no zoo. Lub raj mis ntawm hom npias no yog qhov zoo tshaj plaws khaws cia kom cov sediment tsis sib xyaw nrog cov ntsiab lus. Thaum nchuav npias rau hauv iav, tawm me me rau hauv lub raj mis.

Haziness yog ib txwm muaj rau qee cov npias uas muaj cov nplej protein, xws li weizen. Txawm li cas los xij, nyob rau hauv feem ntau lwm yam beers, nws yog undesirable. Pom ib khob npias hauv qhov kaj.

3. Haus npias

Ncuav lub npias mus rau hauv ib khob thiab co nws maj mam nyob rau hauv ib ncig. Tsis txhob ua pa tob heev. Txhawm rau ntsuas qhov tsis hnov tsw, nws yog qhov zoo dua los siv ob peb ua pa luv, zoo li sniffing. Rov ua qhov no ob peb zaug, sim ua kom paub qhov txawv ntawm txhua qhov ntxoov ntxoo.

Npias muaj peev xwm muaj ntau txhiab tus aroma molecules uas peb tuaj yeem paub los ntawm peb qhov kev hnov tsw los yog kov. Lawv ib txwm nkag mus rau huab cua los ntawm cov kua dej, tshwj xeeb tshaj yog tias npias yog foaming.

Kwv yees qhov kub thiab txias

Qhov kub ntawm npias plays lub luag haujlwm tseem ceeb hauv kev saj. Feem ntau, qhov zoo tshaj plaws kub rau haus npias yog 8-10 degrees. Beers nrog tsaus malt (stout, porter) yog qhov zoo tshaj plaws ua kom sov.

Yog tias koj saj ib qho stout, koj yuav hnov qhov tsw ntawm cov taum kas fes tam sim ntawd. Rau qhov aroma ntawm chocolate kom tshwm, qhov kub ntawm cov dej haus yuav tsum tau tsa ib tug me ntsis ntxiv.

Txuas koj lub tswv yim

Cov ntxhiab tsw muaj peev xwm ua kom nco tau hauv lub hlwb. Yog tias koj haus lub teeb npias, uas, thaum sov sov, tso cai rau koj kom hnov cov duab ntxoov ntxoo, ces koj tuaj yeem xav txog ib qho chaw uas npog nrog pob ntseg.

Thaum tasting npias, taug kev los ntawm koj lub cim xeeb, evoking hauv nws cov duab zoo siab lossis tsis nco qab.

Tej zaum cov qhob noom xim kasfes hauv cov dej haus yuav ua rau koj nco txog koj niam lub ncuav qab zib. Thiab tsis hnov tsw ntawm leej faj, tsis yog ib txwm tsim nyog hauv npias, yuav ua rau koj xav txog lub tawb qaib hauv koj lub tiaj nraum qaum tsev thaum koj zoo siab thaum yau. Kev xav yuav ntxiv rau koj qhov kev paub tasting.

Txhob poob siab

Tsis txhob txhawj yog tias koj tsis tuaj yeem ntes cov ntxhiab tsw uas koj cov phooj ywg qhuas heev. Tej zaum cov ntxhiab tsw no tsis cuam tshuam nrog ib zaj dab neeg ntawm tus kheej. Tshwj tsis yog tias koj yog ib tus kws tshaj lij, yuav tsis yog tias koj qhov hnov tsw tsw yog qhov tsim los ntawm koj qhov kev xav.

Tsim kev sib txuas neural tshiab hauv lub hlwb yuav tsum tau xyaum tas li. Maj mam, koj yuav kawm paub qhov txawv, paub thiab cais cov ntxhiab tsw. Kev soj ntsuam kev xav yog ib txoj haujlwm nyuaj tshaj plaws, tshwj xeeb tshaj yog tias koj yuav tsum tau saj ib lub kaum ob npias.

4. Haus npias

Lub sijhawm tseem ceeb tshaj plaws ntawm kev saj yog los! Thaum pib, cov hlab ntsha hauv lub qhov ncauj hnov mob rau qhov kub ntawm npias. Ces cov lus yuav dhau mus. Nws yog dotted nrog ntau dua 10,000 saj buds. Rau lub sijhawm ntev nws tau ntseeg tias lawv tshwj xeeb hauv tus kheej saj, nyob ntawm qhov chaw nyob ntawm ib feem ntawm tus nplaig. Nws muab tawm tias qhov no tsis yog li ntawd. Nws tsuas yog hais tias qhov kev xav tau tshwm sim ib qho tom qab lwm qhov thaum haus dej txav hauv lub qhov ncauj.

Qhia seb tus nplaig xav li cas

Lub ntsiab tsw muaj xws li qab zib, ntsev, iab, qaub, thiab umami. Cov tom kawg tsis muaj qhov tshwj xeeb saj, tab sis txhim kho tag nrho lwm tus. Qhov tseeb, peb muaj peev xwm paub qhov txawv ntawm subtler ntxoov nyob rau hauv lub ntsiab saj. Piv txwv li, tus nplaig txawv cov piam thaj los ntawm sucrose, citric acid los ntawm lactic lossis acetic acid. Nws tag nrho yog nyob ntawm kev paub thiab kev cob qhia.

Nyob rau hauv lub qhov ncauj, npias heats thiab pib emit ib tug ntau yam ntawm aromatic molecules uas ua rau nws muaj peev xwm txiav txim nws cov khoom. Cov ntxhiab tsw no nce los ntawm nasopharynx mus rau hauv lub qhov ntswg kab noj hniav, qhov chaw uas lawv tau rov tshuaj ntsuam xyuas hauv lub qhov muag olfactory. Yog li, qhov kev nkag siab ntawm saj yog qhov sib cais los ntawm kev nkag siab olfactory.

Ntsuas qhov sib xws

Thawj qhov hnov qab thaum npias nkag mus rau hauv lub qhov ncauj yog tshwm sim los ntawm excitation ntawm saj buds, uas perceive cov npuas tso tawm los ntawm cov kua. Qhov no yog ib tug heev ntse hnov ntawm freshness thiab qaub, uas ua rau ib tug nce nyob rau hauv salivation.

Qhov thib ob theem tshwm sim ncaj qha rau ntawm tus nplaig, qhov twg qhov kev xav ntawm qab zib thiab iab yog pom. Nyob rau tib lub sijhawm, muaj kev nkag siab ntawm retronasal ntawm emission odors thiab lawv tsom xam. Qhov ntom ntawm npias kuj raug soj ntsuam.

Cov theem kawg yog kev ntsuam xyuas ntawm qhov qab qab. Tom qab koj nqos npias, muaj qhov tsis hnov tsw tsw qab nyob rau sab nraum qab ntawm tus nplaig thiab qhov pib ntawm lub larynx, qhov twg kuj muaj buds. Nws tuaj yeem nyob ntev li ob peb feeb. Feem ntau, qhov no yog qhov kev xav ntawm iab thiab astringency.

Tsis txhob maj

Ua kom ntev ntawm kev xaav los ntawm kev tsom mus rau kev xav. Thaum xub thawj, koj yuav zoo siab heev los ntawm qee qhov tseem ceeb saj (piv txwv li, iab), uas yuav nyiam tag nrho cov xim. Nrog rau tus thib ob sip, qaub ncaug yuav soften qhov kev xav no, lub hlwb yuav muaj sij hawm mus siv rau nws thiab koj yuav tau perceive ib tug tag nrho kaleidoscope ntawm saj thiab tsw.

Phau ntawv "", uas tau luam tawm los ntawm Potpourri publishing tsev, yuav qhia rau koj paub cov secrets ntawm malt, cov khoom ntawm hops, secrets ntawm fermentation. Girek Ober tham kom ntxaws txog ntau hom thiab hom npias, nrog rau qhia cov lus qhia muaj txiaj ntsig los pab koj zam cawv kom yooj yim dua thiab ua raws li kev ntsuas.

Tom qab nyeem phau ntawv, koj yuav kawm kom nkag siab txog qhov tsis sib xws ntawm kev sib xyaw ua ke ntawm npias nrog lwm cov khoom thiab nkag siab tias lawv sib phim, sib piv thiab sib npaug li cas.