{"id":16877,"date":"2019-07-26T08:16:53","date_gmt":"2019-07-26T05:16:53","guid":{"rendered":"https:\/\/bar.lv\/beer-history-and-prodution\/"},"modified":"2020-01-19T09:02:53","modified_gmt":"2020-01-19T07:02:53","slug":"beer-history-and-prodution","status":"publish","type":"post","link":"https:\/\/bar.lv\/?p=16877","title":{"rendered":"Alus ra\u017eo\u0161ana un v\u0113sture"},"content":{"rendered":"

\u012astu alu var pagatavot tikai no t\u012bra \u016bdens, graudu iesala un api\u0146a!<\/p>\n

\"\"<\/a>Cerveza, Caelia, Cerea – dz\u0113rienu d\u0113v\u0113 Sp\u0101nij\u0101, par godu Dievam ar identisku nosaukumu.
\nCythos – \u0161\u0101di dz\u0113rienu d\u0113v\u0113ja senaj\u0101 Aleksandrij\u0101.
\nAle, beer – t\u0101 dz\u0113rienu d\u0113v\u0113 Lielbrit\u0101nij\u0101.
\nPeor, bior, Pier – dz\u0113rienu d\u0113v\u0113 V\u0101cij\u0101.
\nBiere – \u0161\u0101di \u0161o dz\u0113rienu d\u0113v\u0113 Francij\u0101.
\nForra, Mazar \u2013 t\u0101 dz\u0113rienu d\u0113v\u0113 Etiopij\u0101.
\nAlus vis\u0101s sl\u0101vu valod\u0101s noz\u012bm\u0113 \u201edzert\u201d (Pivo \u2013 pitj).
\nAlus \u2013 latviskais nosaukums iesp\u0113jams ir c\u0113lies no lat\u012bnisk\u0101 nosaukuma Alu, Alo vai Ealo.<\/p>\n

Alus v\u0113sture<\/strong>
\nAlus ir viens no vec\u0101kajiem pasaules dz\u0113rieniem. Zin\u0101tnieki uzskata, ka alus ir radies nejau\u0161i. Alus ir lab\u012bbas produkts. Pateicoties maizes pagatavo\u0161anai, iesp\u0113jams, ir c\u0113lies ar\u012b alus. Viena no versij\u0101m v\u0113sta, ka maiz\u012bte trauk\u0101 atst\u0101ta zem klajas debess, un, uzl\u012bstot lietum, t\u0101 izmirkusi. P\u0113c k\u0101da laika cilv\u0113ci\u0146\u0161 remd\u0113jis sl\u0101pes no trauka un pat\u012bkami apreibis. Da\u017ei zin\u0101tnieki uzskata, ka pirmais alus pasaul\u0113 rad\u0101s nejau\u0161i no salda medus dz\u0113riena.
\nIr v\u0113sturiski pier\u0101d\u012bts, ka jau 3000 g. p.m.\u0113. \u0112\u0123ipt\u0113 tika gatavots alum l\u012bdz\u012bgs dz\u0113riens no graudu iesala. Da\u017ek\u0101rt reibino\u0161o dziru pied\u0113v\u0113ja dievam Oz\u012brisam. Hieroglifi v\u0113sta, ka b\u016bv\u0113jot piram\u012bdas, str\u0101dnieki graudu maizi sajauca ar \u016bdeni un veidoja reibino\u0161u dziru. Vec\u0101k\u0101 alus dar\u012btava tika atrasta Nefertiti templ\u012b (dat\u0113ta 15.-14. gadsimts p.m.\u0113.). Pirmo alus nodokli pasaul\u0113 ieviesa \u0112\u0123iptes valdniece Kleopatra.
\nStarp div\u0101m up\u0113m dz\u012bvojo\u0161\u0101s \u0160umeru ciltis alu darin\u0101ju\u0161as jau 7000 gadus p.m.\u0113.. K\u0101 liecina uzraksti m\u0101la pl\u0101ksn\u012bt\u0113s (dat\u0113ti 3000 gadus p.m.\u0113.), k\u0101ds \u0160umeru cilts alus dar\u012bt\u0101js v\u0101rd\u0101 Laga\u0161 divu m\u0113ne\u0161u laik\u0101 iepircis 300 tonnas mie\u017eus. \u0160umeru cilt\u012bm alus ra\u017eo\u0161ana bija tik popul\u0101ra, ka vi\u0146i s\u0101ka piel\u016bgt alus dievu v\u0101rd\u0101 Ninkasi. V\u0101cu arheologs E. Hubers atrada akmen\u012b kaltas 15 alus receptes, kuras vi\u0146am izdev\u0101s pagatavot m\u016bsdien\u0101s.
\nAgr\u0101k alu lietoja tikai nabadz\u012bgi cilv\u0113ki. Ir zin\u0101mi fakti, ka nabagi graudus ko\u0161\u013c\u0101ja mut\u0113, k\u0101 rezult\u0101t\u0101, pateicoties siekal\u0101m, tika sekm\u0113ta alus r\u016bg\u0161ana. Pateicoties savva\u013cas bit\u0113m \u013coti strauji att\u012bst\u012bj\u0101s alus ra\u017eo\u0161ana izmantojot medu. Latvij\u0101 \u0161\u0101du alu sauca par \u201emiesti\u0146u\u201d jeb \u201emedalu\u201d. Krievij\u0101 tika ra\u017eots kaut kas l\u012bdz\u012bgs ar nosaukumu \u201emedovuha\u201d.
\nDaudzu savstarp\u0113ju karu rezult\u0101t\u0101 alus gatavo\u0161anas trad\u012bcijas milz\u012bg\u0101 \u0101trum\u0101 izplat\u012bj\u0101s pa visu pasauli. Alus ir sal\u012bdzino\u0161i viegli pagatavojams apreibino\u0161s dz\u0113riens, t\u0101p\u0113c s\u0101kotn\u0113ji Eirop\u0101 to lietoja tikai nabadz\u012bgi cilv\u0113ki, tom\u0113r dr\u012bzum\u0101 alus k\u013cuva par augst\u0101k\u0101s sabiedr\u012bbas iecien\u012btu dz\u0113rienu. Agr\u0101k alu ra\u017eoja gandr\u012bz katrs zemnieks. \u010cehij\u0101 alus kvalit\u0101ti p\u0101rbaud\u012bja to izlejot uz koka taburetes, p\u0113c tam aldaris \u0101das biks\u0113s s\u0113d\u0101s virs\u016b taburetei. Ja ce\u013coties k\u0101j\u0101s taburete pielipa pie dibena, tad alus bija uzskat\u0101ms par labu, ja nepielipa, tad aldaris un vi\u0146a alus tika uzskat\u012bti par sliktiem. Luvr\u0101 tiek glab\u0101ts stabs, kur\u0161 tika atrasts Babilonijas viet\u0101. Uz staba ir uzraksts, kas v\u0113sta par bargu sodu tam alus dar\u012bt\u0101jam, kur\u0161 pagatavos nekvalitat\u012bvu alu. Babilonij\u0101 par nekvalitat\u012bva alus rad\u012b\u0161anu aldari nogalin\u0101ja. 1516. gad\u0101 V\u0101cij\u0101, tika izdots likums par alus t\u012br\u012bbu, kur\u0101 tika min\u0113ts, ka alu var pagatavot tikai no t\u012bra \u016bdens, graudu iesala un api\u0146a. \u012asti alus dar\u012bt\u0101ji \u0161o likumu iev\u0113ro ar\u012b m\u016bsdien\u0101s.<\/p>\n

Alus gatavo\u0161ana<\/strong>
\nKatram alus dar\u012bt\u0101jam ir sava individu\u0101la, nosl\u0113pum\u0101 tur\u0113ta alus pagatavo\u0161anas recepte, ta\u010du alus gatavo\u0161an\u0101 viens no svar\u012bgajiem komponentiem vienm\u0113r ir \u016bdens. \u016adens kvalit\u0101te tie\u0161i ietekm\u0113 alus gar\u0161u. Graudu iesalu Eirop\u0101 pagatavo no mie\u017eiem vai kvie\u0161iem. Graudus iem\u0113rc \u016bden\u012b un diedz\u0113, l\u012bdz tiem izd\u012bgst asni\u0146i. D\u012bgsto\u0161\u0101 graud\u0101 ir vair\u0101k cukura, tas labv\u0113l\u012bgi ietekm\u0113s alkohola par\u0101d\u012b\u0161anos. N\u0101ko\u0161\u0101 stadija ir graudu \u017e\u0101v\u0113\u0161ana. Ja ra\u017eo tum\u0161o alu, tad graudu \u017e\u0101v\u0113\u0161ana (grauzd\u0113\u0161ana) notiek daudz ilg\u0101k un ar liel\u0101ku temperat\u016bru, l\u012bdz graudi k\u013c\u016bst br\u016bni vai pat melni.
\nIesalu sama\u013c, pievieno ide\u0101lu \u016bdeni un v\u0101ra. Glu\u017ei k\u0101 zupu. No graudiem \u016bden\u012b s\u0101k izdal\u012bties cukurs un citas vielas, k\u0101 rezult\u0101t\u0101 rodas graudu misa, du\u013c\u0137aina zupa. Misu atdala no cietajiem komponentiem (drabi\u0146\u0101m) un v\u0101ra apm\u0113ram 2 stundas kop\u0101 ar apini. Apinis ir augs, kam piem\u012bt antiseptiskas \u012bpa\u0161\u012bbas, bez tam api\u0146i b\u016btiski ietekm\u0113 alus arom\u0101tu un gar\u0161u. Apinis alum pie\u0161\u0137ir pat\u012bkamu r\u016bgtumu. Ja neb\u016btu api\u0146u, tad alus \u0101tri sask\u0101btu.<\/p>\n

P\u0113c v\u0101r\u012b\u0161anas, atkar\u012bb\u0101 no v\u0113lam\u0101 alus veida, jaun-alu atdzes\u0113 l\u012bdz noteiktai temperat\u016brai. Atdzes\u0113tam alum pievieno bakt\u0113rij\u0101m bag\u0101tu alus raugu, rezult\u0101t\u0101 alus uzs\u0101k savu ferment\u0101cijas procesu. P\u0113c ferment\u0101cijas alu dzert v\u0113l nevar. Tam ir j\u0101nost\u0101vas k\u0101du laici\u0146u. J\u0101nogatavojas.
\nBie\u017e\u0101k alu ferment\u0113 pie temperat\u016bras +5 +8C. \u0160\u0101da alus nogatavo\u0161anu d\u0113v\u0113 par zemo ferment\u0101ciju, bet alus ferment\u0113\u0161anu pie temperat\u016bras + 15 un augst\u0101ku, d\u0113v\u0113 par aug\u0161\u0113jo ferment\u0101ciju. Da\u017e\u0101du ferment\u0101ciju rezult\u0101t\u0101 rodas da\u017e\u0101das alus \u0161\u0137irnes. Jo augst\u0101ka alus rad\u012b\u0161anas temperat\u016bra, jo akt\u012bv\u0101kas k\u013c\u016bst rauga bakt\u0113rijas. Augstajai ferment\u0101cijai izmanto speci\u0101lu raugu \u201eSaccharomyces cerevisiae\u201d, bet zemajai ferment\u0101cijai izmanto t\u0101 saucamo Lager raugu jeb \u201eSaccaromyces carlsbergensis\u201d. Lager tipa alus parasti ir maig\u0101ks nek\u0101 Ale tipa alus. Alus nogatavin\u0101\u0161ana agr\u0101k notika koka muc\u0101s pie noteikta gaismas daudzuma, m\u016bsdienu r\u016bpn\u012bc\u0101s alus nobriest met\u0101lisk\u0101s cistern\u0101s. Kad alus ir nobriedis to filtr\u0113.<\/p>\n

Lai rad\u012btu bezalkoholisko alu no s\u0101kuma tiek rad\u012bts alkoholisks un p\u0113c tam ar speci\u0101las iek\u0101rtas pal\u012bdz\u012bbu tiek atdal\u012bts spirts. Der zin\u0101t, ka Latvij\u0101 ir tikai p\u0101ris alus r\u016bpn\u012bcu, kuras dz\u0113riena ra\u017eo\u0161anai izmanto viet\u0113jos graudus. Alu pagatavo ne tikai no mie\u017eiem un kvie\u0161iem, bet ar\u012b no kukur\u016bzas, auz\u0101m, r\u012bsiem un citiem graudiem. Liel\u0101kais alus ra\u017eot\u0101j re\u0123ions pasaul\u0113 ir V\u0101cijas Bav\u0101rija. Septembra beig\u0101s Minhen\u0113 notiek Oktoberfest sv\u0113tki, kuru laik\u0101 tiek izdzerts milz\u012bgs daudzums viet\u0113j\u0101 alus.<\/p>\n

Dz\u012bvais alus<\/strong>
\nAlus ir dz\u012bvs dz\u0113riens ar daudziem mikroorganismiem, kas labv\u0113l\u012bgi ietekm\u0113 alus gar\u0161u. Ta\u010du \u0161ie mikroorganismi \u013coti \u0101tri boj\u0101 alu. Tirgus dal\u012b\u0161ana un dz\u012b\u0161an\u0101s p\u0113c \u0101tras pe\u013c\u0146as ir faktori, kuru rezult\u0101t\u0101 par\u0101d\u012bj\u0101s alus pasteriz\u0101cija, tr\u012bsk\u0101r\u0161a filtr\u0101cija, karboniz\u0101cija, stabilizatoru un fermentu, antioksidantu un konservantu pievieno\u0161ana. Visi jauno tehnolo\u0123iju izgudrojumi nogalina dz\u012bvos organismus un pal\u012bdz alum uzglab\u0101ties ilg\u0101k par 6 m\u0113ne\u0161iem.
\nPasteriz\u0101cija ir gatava alus \u012bslaic\u012bga uzkars\u0113\u0161ana un dz\u012bvo organismu nogalin\u0101\u0161ana.
\nKonservanti ir \u0137\u012bmiski savienojumi, kas nogalina alus mikrofloru, pal\u012bdz alum ilgsto\u0161i uzglab\u0101ties svaigam. Ja uz alus iepakojuma ir min\u0113ta askorb\u012bnsk\u0101be, s\u0113ra dioks\u012bds, E ar tr\u012bs ciparu skaitli un citi \u0137\u012bmiski elementi, tad alus ir pies\u0101tin\u0101ts ar konservantiem. Tas nav alus!<\/p>\n

Karboniz\u0101cija<\/strong> ir alus pies\u0101tin\u0101\u0161ana ar og\u013csk\u0101bo g\u0101zi, k\u0101 rezult\u0101t\u0101 alum par\u0101d\u0101s dzirksto\u0161a gar\u0161a un izteikt\u0101kas putas. Og\u013csk\u0101b\u0101 g\u0101ze ar\u012b pal\u012bdz dz\u0113rienam uzglab\u0101ties ilg\u0101k.<\/p>\n

Alus bl\u012bvums<\/strong>
\nAlus bl\u012bvums ir sauso vielu daudzums ali\u0146\u0101 pirms ferment\u0101cijas, kur\u0161 izteikts % vai Ballinga gr\u0101dos. Saus\u0101s vielas ir komponenti, kas izdal\u0101s no graudiem un dara alu tik burv\u012bgu un gar\u0161\u012bgu. Jo liel\u0101ks ir alus bl\u012bvums, jo izteikt\u0101ka un spilgt\u0101ka ir alus gar\u0161a. Jo vair\u0101k graudus(kg) uz 1L \u016bdens izmanto ra\u017eot\u0101js, jo notur\u012bg\u0101ka puta ir alum. Ar\u012b lip\u012bgas l\u016bpas liecina par paaugstin\u0101tu alus bl\u012bvumu. Jo vair\u0101k graudu tika izmantots, jo vair\u0101k cukura, jo lip\u012bgs b\u016bs alus. Ja uzman\u012bgi las\u012bj\u0101t alus v\u0113sturi, tad tur tika min\u0113ts par aulus p\u0101rbaudes metodi uzlejot to uz taburetes. T\u0101 p\u0101rbaud\u012bja alus bl\u012bvumu. ES likumdo\u0161ana nepieprasa izvietot uz eti\u0137etes alus bl\u012bvuma inform\u0101ciju, un tas ir \u013coti slikti, jo nevar spriest par kvalit\u0101ti. Da\u017ek\u0101rt m\u0113dz teikt, ka import\u0113tais alus ir \u016bde\u0146ains vai \u010dur\u016bdens. Tas ir t\u0101p\u0113c, ka mazs graudu daudzums tehnolo\u0123iski tiek piln\u012bb\u0101 p\u0101rstr\u0101d\u0101tas spirt\u0101. \u0160\u0101dam alum ir \u013coti zems bl\u012bvums. Vienk\u0101r\u0161i run\u0101jot, importa ali\u0146a ra\u017eo\u0161anai ir pa\u017e\u0113loti graudi. Parasti vieglam gai\u0161ajam ali\u0146am bl\u012bvums ir 11 – 13%, tum\u0161ajiem aliem parasti liel\u0101ks. Past\u0101v alus \u0161\u0137irnes, kuru bl\u012bvums ir 20 % un vair\u0101k. \u0160\u0101ds alus ir ar sp\u0113c\u012bgu gar\u0161u un \u013coti stiprs. Alus bl\u012bvums tiek m\u0113r\u012bts attiec\u012bb\u0101 pret tilpumu. Piem\u0113ram, 12% uz 0,5l. Sal\u012bdzin\u0101jum\u0101 ar mums pie\u0146emto m\u0113r\u012b\u0161anas sist\u0113mu % izteiksm\u0113, ang\u013ci alus bl\u012bvumu m\u0113ra \u010detru ciparu izteiksm\u0113. Bl\u012bvums, kur\u0161 m\u0113r\u012bts pirms r\u016bg\u0161anas procesa tiek apz\u012bm\u0113ts ar sa\u012bsin\u0101jumiem \u201eOG – Original Gravity\u201d vai \u201eSG – Starting Gravity\u201d. Alus bl\u012bvums, kur\u0161 m\u0113r\u012bts p\u0113c ferment\u0101cijas (gal\u012bgais bl\u012bvums) tiek apz\u012bm\u0113ts \u201e FG – Final Gravity\u201d vai \u201eTG – Terminal Gravity\u201d. Piem\u0113ram, ja Anglij\u0101 alus b\u016bs apz\u012bm\u0113ts ar Og 1045, tad m\u016bsu pie\u0146emtaj\u0101 sist\u0113m\u0101 alus b\u016bs ar 11% bl\u012bvumu. Ang\u013cu sist\u0113mas skait\u013ca p\u0113d\u0113jos divus ciparus izdalot uz \u010detri vienm\u0113r var ieg\u016bt mums pie\u0146emto % bl\u012bvumu.
\nSpirta daudzumu ali\u0146\u0101 var noteikt zinot alus bl\u012bvumu. Ang\u013cu sist\u0113mai p\u0113d\u0113jos divus skait\u013cus izdalot ar 10. Mums pie\u0146emto bl\u012bvuma ciparu % vajag izdal\u012bt ar 2,5. Piem\u0113ram, alus ar 11% bl\u012bvumu san\u0101ks ar 4,4 % alkohola saturu.<\/p>\n

Alus stiprums<\/strong>
\nAlus stiprums ir spirta daudzums al\u016b. Daudz\u0101s valst\u012bs spirta daudzumu m\u0113ra % sal\u012bdzin\u0101jum\u0101 ar tilpumu jeb apjomu (abv – alcohol by volume), savuk\u0101rt Amerik\u0101 alus stiprumu m\u0113ra % sal\u012bdzin\u0101jum\u0101 ar svaru (abw – alcohol by weight). \u0160\u012bs divas m\u0113r\u012b\u0161anas sist\u0113mas at\u0161\u0137iras apm\u0113ram par 20 %. Piem\u0113ram, pie mums pie\u0146emtais alk. 5 % tilp.(abv) stiprs alus, Amerik\u0101 b\u016bs abv 4 % stiprs alus. *Zin\u0101\u0161anai! \u012apa\u0161i stipram alum spirtu nepievieno. Nav izdev\u012bgi. Spirts ir akc\u012bzes prece. Lai rad\u012btu alu ar lielu alk. procentu (8-12), bie\u017ei vien ferment\u0101cijas laik\u0101 tiek pievienots s\u012brups vai cukurs, kur\u0161 tad ar\u012b paaugstina alkohola saturu ali\u0146am.<\/p>\n

Alus pasnieg\u0161ana<\/strong>
\nAlu pasniedziet alus gl\u0101z\u0113, kr\u016bz\u0113 vai kaus\u0101 ar tilpumu no 250 ml \u2013 1500 ml
\nAlus pasnieg\u0161anas temperat\u016bra Lager tipa alum ir + 5 +8 c gr\u0101di.
\nAlus pasnieg\u0161anas temperat\u016bra Ale tipa alum ir +10 + 18 c gr\u0101di.
\n*Atceries, diezgan bezgaum\u012bgi ir lietot restor\u0101nos alus kr\u016bzes.<\/p>\n

Kvie\u0161u alu j\u0101pasniedz pareizi<\/strong>
\n1. Izskalojam Weissbier alus gl\u0101zi ar aukstu \u016bdeni\"\"<\/a>2. Izlejam no pudeles 90% ali\u0146a gl\u0101z\u0113.\"\"<\/a>3. Saskalojam pudel\u0113 atliku\u0161os 10% nos\u0113dumus un du\u013ckus.\"\"<\/a>4. Uzlejam arom\u0101tiskos nos\u0113dumus virs\u016b iepriek\u0161 ielietajam ali\u0146am.\"\"<\/a>5. Priek\u0101!<\/p>\n

Pam\u0113\u0123ini alu iedzert t\u0101, lai putas un \u0161\u0137idrums l\u012btu vienlaic\u012bgi. Izdari lielu malku, lai izjustu \u012bsto gar\u0161u.<\/p>\n

Citi raksti t\u0113ma: alus<\/p>\n","protected":false},"excerpt":{"rendered":"

\u012astu alu var pagatavot tikai no t\u012bra \u016bdens, graudu iesala un api\u0146a! Cerveza, Caelia, Cerea – dz\u0113rienu d\u0113v\u0113 Sp\u0101nij\u0101, par godu Dievam ar identisku nosaukumu. Cythos [\u2026]<\/span><\/p>\n","protected":false},"author":1,"featured_media":8823,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5483,5472],"tags":[],"class_list":["post-16877","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-alus","category-barmenu-skolas-publikacijas"],"_links":{"self":[{"href":"https:\/\/bar.lv\/index.php?rest_route=\/wp\/v2\/posts\/16877","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/bar.lv\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/bar.lv\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/bar.lv\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/bar.lv\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=16877"}],"version-history":[{"count":6,"href":"https:\/\/bar.lv\/index.php?rest_route=\/wp\/v2\/posts\/16877\/revisions"}],"predecessor-version":[{"id":22316,"href":"https:\/\/bar.lv\/index.php?rest_route=\/wp\/v2\/posts\/16877\/revisions\/22316"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/bar.lv\/index.php?rest_route=\/wp\/v2\/media\/8823"}],"wp:attachment":[{"href":"https:\/\/bar.lv\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=16877"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bar.lv\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=16877"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bar.lv\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=16877"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}