Bheri yako inorwadza, asi inorwadza sei?
International Bitterness Units (IBU) ndiwo muyero wakazara wekunzwisisika kunzwisisika muwaini, unhu hunopiwa nehuwandu hwehupamhi munguva yekurwisa kwayo. Ichi chiyero chekutsamwa kunoshanda kweAlpha asidi yekutungidzika mumatambudziko emawere (ona mazita ema hops uye alpha acid zvakagadzirirwa pano) uye nguva yose yemota yebivha apo nguva huru yemota, iyo yakawanda iberi yeBUs .
Ichi chinhu chinonyanya kukosha pakusarudza kuti kutendeseka kune imwe nzira yakagadzirwa doro ndeyekuti, ingave inopindira mukati memitambo yemagetsi, kana sechiyero chekuti kana kwete doro rinowira mukati mezvinyorwa zveshure. Kuyera kweBUs hakurevi chikamu-nemamiriyoni e-iso-alpha acids mumugadziro wewaini asi chiyero chakagadzirwa kuti chienzanisire kuwirirana pakati pekunzwisisika kunorwa mubiya uye kuiswa kwezvinokonzera mazai mairi.
Chirongwa chekuverenga IBUs ndechekuti:
W h × AA% × U aa / V w
kupi:
- W h inomiririra kuremera kwehombodo
- AA%: yezana yeal alpha acids iripo muhombodo
- U aa : kushandiswa kwekushandisa, kana kuti zvikamu zvea alpha acids zvinoshandiswa panguva yekudhakwa
- V w : nhamba yewaini, kana doro musati waviriswa
Chiyero cheAlpha acids muhombodo chinowedzera kuburikidza nekushandiswa (chiyero chekuti zhinji yema alpha acids ichashandiswa sei panguva yekudhakwa) yakagoverwa nehuwandu huripo.
Nzira iri nyore yokutaura izvi inobva pane zvinhu zvitatu: kutanga, kushungurudzika kwehwamanda, chechipiri, kuti zviputi zvakadini uye zvinogona kushandiswa, uye pakupedzisira, doro rakawanda sei huchapinda.
The Four Ingredients
Doro rose rinosanganisira, zvishoma, zvigadzirwa zvina: mbeu dzakasvibiswa, mahudhu, mbiriso, uye mvura, imwe neimwe inobatsira zvakasiyana kune unhu hwewaini.
Kunyange zvazvo hoppier doro seIndia apo maruva uye chiChirungu zvinorwadza zvinowanzova zvinorwadza kupfuura dzimwe michero yakawanda uye yakaipa seGermany Kölsch , doro rose rinobatsirwa nekuwedzera kwehupamhi muhutano hwakasiyana.
Chiyero cheNyika Dzakatsamwisa Unyanzvi chakagadziridzwa muma1950 uye 60s panguva iyo nguva yakawanda varimi vaishandiswa zvisina kufanira hops. Nenguva dzenguva dzaishandiswa mukukisa, huwandu hwakawanda hwekugwinha hunogona kunge hwakarasika. Pamusoro peizvi, sehwanda makore, vanotanga kuvhara, uye iyi inoshandiswa pamwe chete nedzimwe shanduko yemishonga inotanga kuwedzera zvakanyanya kunetseka kwechibereko chinoguma. Pakutanga, chimwe chinhu che 5/7 chakashandiswa kune kuverenga kweBUs senzira yekutsvaga kuenzanisa chigadzirwa chezvigadzirwa zvakagadzirwa kubva muchitsiko chebhuku muwaini, kunyange chiyero ichi chakanga chisiri chechokwadi.
Bhiza Styles uye IBUs
- Mari yeAmerica: 5-15 IBUs
- Chiedza cheAmerica Chiedza: 8-17 IBUs
- Bhari rewaini: 50-100 IBUs
- Belgian Dubbel: 10-25 IBUs
- Bheji yeBelgian: 14-25 IBUs
- Kushungurudza, Zvimwe Zvimwe Zvakakosha: 30-40 IBUs
- Kushungurudza, Kazhinji: 20-35 IBUs
- Bock: 20-30 IBUs
- Brown Ale: 15-60 IBUs
- Dunkel Lager: 16-25 IBUs
- Imperial Stout: 50-80 IBUs
- India Pale Ale: 40-80 IBUs
- Irish Stout: 25-60 IBUs
- Lambic: 11-23 IBUs
- Pale Ale (American): 20-55 IBUs
- Pale Ale, Shona: 20-45 IBUs
- Pilsner (German kana Czech): 30-45 IBUs
- Porter: 20-60 IBUs
- Rauchbier: 20-25 IBUs
- Saison: 20-30 IBUs
- Scotch Strong Ale: 25-35 IBUs
- Weizen: 13-17 IBUs