{"id":16882,"date":"2019-07-26T08:17:04","date_gmt":"2019-07-26T05:17:04","guid":{"rendered":"https:\/\/bar.lv\/medalus\/"},"modified":"2019-07-26T08:17:04","modified_gmt":"2019-07-26T05:17:04","slug":"medalus","status":"publish","type":"post","link":"https:\/\/bar.lv\/?p=16882","title":{"rendered":"Medalus"},"content":{"rendered":"

\"\"Ko \u012bsti m\u016bsu sen\u010di dar\u012bja ar medu? K\u0101d\u0101 nol\u016bk\u0101 to, m\u0101la podos pild\u012btu, glab\u0101ja neol\u012bta laikmeta cilv\u0113ki? Vai to \u0113da, vai dz\u0113ra medu – medus miesti\u0146u.
\nAugusts B\u012blen\u0161teins (1826 – 1907) rakst\u012bja, ka, p\u0113c vi\u0146a nov\u0113rojumiem, senajiem latvie\u0161iem esot biju\u0161i zin\u0101mi tr\u012bs dz\u0113rieni \u2013 alus, miesti\u0146\u0161 (mets \u2013 meth) un b\u0113rzu sula. Miesti\u0146a pagatavo\u0161anai ir vair\u0101kas receptes. Da\u017ei par miesti\u0146u sauc alu, kam t\u0101 dar\u012b\u0161anas s\u0101kum\u0101 pievienots medus, citi \u0161\u0101di d\u0113v\u0113 medus v\u012bnu, kur\u0161 varot tikt iztur\u0113ts pat vair\u0101kus gadus.
\nIeva Kreina sav\u0101 gr\u0101mat\u0101 par pasaules bi\u0161kop\u012bbas v\u0113sturi, rakstot par miesti\u0146a dar\u012btav\u0101m Rietumeirop\u0101, nor\u0101da, ka medalus br\u016b\u017ei biju\u0161i atrodami Ulm\u0113, Dancig\u0101 (Gda\u0146sk\u0101) un R\u012bg\u0101 (Livonij\u0101). Reibino\u0161\u0101s dziras esot bijis sabr\u016bv\u0113ts tik daudz, ka t\u0101 reizumis izmantota pat ugunsgr\u0113ku dz\u0113\u0161anai (ja \u0161im m\u0113r\u0137im pietr\u016bcis \u016bdens).
\nJau pat v\u0113laj\u0101 dzelzs laikmet\u0101 Latvija teritorij\u0101 iedz\u012bvot\u0101ju p\u0101rtika bija daudzveid\u012bga – viss tas, ko cilv\u0113ks pats var\u0113ja izaudz\u0113t un salas\u012bt dab\u0101. P\u0101rtik\u0101 vien\u012bg\u0101 lietot\u0101 saldviela bija medus. Medus bija par pamatu medalus gatavo\u0161anai, tas tika uzskat\u012bts par ritu\u0101lo dz\u0113rienu. Pateicoties savva\u013cas bit\u0113m \u013coti strauji att\u012bst\u012bj\u0101s medalus ra\u017eo\u0161ana. Tom\u0113r papla\u0161inoties lab\u012bbas s\u0113jumiem par galveno alkoholisko dz\u0113rienu izvirz\u012bj\u0101s alus. Tas tika gatavots no mie\u017eiem. Tom\u0113r medus dz\u0113riens l\u012bdz\u0101s alum turpin\u0101ja past\u0101v\u0113t l\u012bdz pat jaun\u0101kiem laikiem. Senajiem latvie\u0161iem, k\u0101 ar\u012b m\u016bsdienu \u013caud\u012bm, kas piekopj sent\u0113vu trad\u012bcijas, ir pie\u0146emts medalu dzert L\u012bgo sv\u0113tkos un M\u0101rti\u0146os.
\nMedalus viduslaikos ietekm\u0113ja pat soci\u0101lo dz\u012bvi R\u012bg\u0101. 14. un 15.gs. alus ie\u0146\u0113ma svar\u012bgu vietu r\u012bdzinieku dz\u012bv\u0113, jo v\u012bns k\u0101 importprece bija daudz d\u0101rg\u0101ks, bet degv\u012bnu l\u012bdz 18.gs. lietoja tikai k\u0101 \u0101rstniec\u012bbas l\u012bdzekli.
\nKatrai tic\u012bbai ir savs sakr\u0101lais dz\u0113riens- kristie\u0161iem tas ir v\u012bns, budistiem \u2013 t\u0113ja, bet m\u016bsu sen\u010diem t\u0101pat k\u0101 \u0137eltiem un vikingiem \u2013 alus, tai skait\u0101 \u013coti iecien\u012bts- medalus.
\nMiesti\u0146u jeb medalu (alkoholisks dz\u0113riens, stiprum\u0101 l\u012bdz\u012bgs sidram vai alum) m\u016bsu sen\u010diem esot iem\u0101c\u012bjis gatavot kr\u012bvu kr\u012bvs. Vi\u0146\u0161 pirmais sajaucis medu ar siltu \u016bdeni, tr\u012bs dienas notur\u0113jis Saulain\u0101 viet\u0101, tad izk\u0101sis caur linu dr\u0113bi. T\u0101 vismaz rakst\u012bts Simona Gr\u016bnava \u201ePr\u016bsijas hronik\u0101s\u201d.
\nK\u0101 jau min\u0113ts, medalus senajiem latvie\u0161iem bija k\u0101 ritu\u0101la dz\u0113riens. Bija pie\u0146emts, ka J\u0101\u0146u dienu miesti\u0146\u0101 \u016bdenim pievieno rasu . Rasu v\u0101c ar linu audumu uztverot rasu no z\u0101les, p\u0113c\u0101k rasas no linu auduma izgrie\u017e virs nemet\u0101liska trauka .
\nT\u0101das standarta metodes, k\u0101 pareizi pagatavot medalu, nav. Tom\u0113r visvienk\u0101r\u0161\u0101k\u0101 m\u016bsdienu latvie\u0161u medalus recepte ir \u0161\u0101da: \u201e2 litri \u016bdens, 1\/2 k\u0101rbu iesala ekstrakta, 1\/4 paci\u0146u rauga, cukuru un medu. Uzv\u0101r\u012bt\u0101 \u016bden\u012b iz\u0161\u0137\u012bdina iesala ekstraktu, pieliek p\u0113c gar\u0161as cukuru. Iz\u0161\u0137\u012bdin\u0101tu raugu \u0161\u0137idrumam pieliek, kad t\u0101 temperat\u016bra nav augst\u0101ka par 35 gr\u0101diem. \u0160\u0137idrumu silt\u0101 viet\u0101 raudz\u0113 apm\u0113ram 5 stundas. T\u0101 k\u0101 dz\u0113riens b\u016bs zaud\u0113jis da\u013cu salduma (nor\u016bdzis), saldumu papildina ar medu. Medalu labi atdzes\u0113, pasniedz ar medus vai biezpiena rau\u0161iem.\u201d
\nV\u0113l viens veids, k\u0101 nedaudz cit\u0101di m\u016bsdienu latvie\u0161i gatavo medalu, ir , izmantojot 12 litrus \u016bdens, 1 kg iesala ekstrakta, 1 kg medus, 50 g rauga, 20 g api\u0146u. \u016adeni ar medu uzv\u0101ra, nosme\u013c putas. Api\u0146us nov\u0101ra atsevi\u0161\u0137i. Pie uzv\u0101r\u012bt\u0101 \u016bdens pievieno ekstraktu un api\u0146u nov\u0101r\u012bjumu, atdzes\u0113 l\u012bdz r\u016bg\u0161anas temperat\u016brai (18 gr\u0101diem). Tad pievieno raugu un uzraudz\u0113.
\nJ\u0101piebilst, ka p\u0113c seno latvie\u0161u para\u017e\u0101m, medalu tur\u0113ja pat l\u012bdz divdesmit gadiem ieraktu zem\u0113, muc\u0101s. Proti, to taup\u012bja \u013coti \u012bpa\u0161iem gad\u012bjumiem, piem\u0113ram, vec\u0101k\u0101 d\u0113la prec\u012bb\u0101m ar kaimi\u0146valsts karalistes princesi vai miera un sadarb\u012bbas l\u012bgumu sl\u0113g\u0161anai ar potenci\u0101lo partneri vai ienaidnieku.
\nEjot laikam, katrs meistars cen\u0161as vari\u0113t ar gar\u0161\u0101m un izm\u0113\u0123ina da\u017e\u0101das metodes, k\u0101 to pan\u0101kt. Viena no m\u016bsdienu latvie\u0161u medalus dar\u012bt\u0101j\u0101m Zina\u012bda B\u0101ra pielieto nedaudz cit\u0101d\u0101ku metodi – uzv\u0101ra \u016bdeni, atdzes\u0113 to l\u012bdz 60 gr\u0101du temperat\u016brai, un p\u0101rlej bi\u0161u maizi. Uzlejot karst\u0101ku \u016bdeni, zud\u012bs visas\u00a0 medus un ziedputek\u0161\u0146u \u0101rstniecisk\u0101s \u012bpa\u0161\u012bbas. Lai pagatavotu piecus litrus medalus, nepiecie\u0161ams kilograms bi\u0161u maizes un apm\u0113ram 10-15 gramu rauga. Dz\u0113rienu var raudz\u0113t plastmasas vai ner\u016bs\u0113jo\u0161a met\u0101la traukos, \u0161im nol\u016bkam gan neiesaka izmantot alum\u012bnija traukus. Z.B\u0101ra medalu raudz\u0113 apm\u0113ram 12 stundas, tad nolej, un tas ir gatavs lieto\u0161anai. \u0160\u0101di pagatavotam dz\u0113rienam ir diezgan maz gr\u0101du. Medalu var raudz\u0113t l\u012bdz pat div\u0101m ned\u0113\u013c\u0101m, jo ilg\u0101k to raudz\u0113, jo stipr\u0101ks tas b\u016bs. Tom\u0113r ilgi tur\u0113t dz\u0113rienu ar\u012b nevajadz\u0113tu, jo tad tas p\u0101rv\u0113rt\u012bsies eti\u0137\u012b. Medalum p\u0113c gar\u0161as var pievienot api\u0146us, kas to padar\u012bs r\u016bgt\u0101ku, sald\u0101ks tas b\u016bs ja pievienos roz\u012bnes, kaut gan dz\u0113riens jau t\u0101 ir diezgan salds. Gar\u0161as uzlabo\u0161anai var pievienot citrona mizi\u0146as.
\nV\u0113l interesantas gar\u0161as var izbaud\u012bt, pus litram alus pievienojot 2 \u0113damkarotes medus. Atsevi\u0161\u0137i al\u016b iemaisot 50 g auzu miltus un pievienojot alum. Atv\u0113sina un pirms pasnieg\u0161anas pievieno viskiju.
\nKad par\u0101d\u012bju\u0161\u0101s iesnas, var dzert \u0161\u0101du kokteili: uz uguns sasilda gl\u0101zi alus, pievieno \u0113damkaroti medus un \u0101tri izdzer. Paral\u0113li izdara sv\u0101rstveida kust\u012bbas ar ac\u012bm: vispirms ar ab\u0101m ac\u012bm paskat\u0101s uz vienu uzaci, p\u0113c uz otru. Acu vingrin\u0101jumu izdara 2-3 reizes. T\u0101tad medalus ne tikai gar\u0161o labi, bet ar\u012b \u0101rst\u0113.
\nK\u0101 jau izriet no visa iepriek\u0161 st\u0101st\u012bt\u0101, medus alus strukt\u016bru (gar\u0161u, kr\u0101su, smar\u017eu utt.) ietekm\u0113 daudzi faktori \u2013 gan sast\u0101vda\u013cas, gan tehnolo\u0123iskais process. Pat, ja lieto t\u0101s pa\u0161as izejvielas, t\u0101s var lietot da\u017e\u0101d\u0101s kombin\u0101cij\u0101s, k\u0101 rezult\u0101t\u0101 gatav\u0101 medus alus gar\u0161a at\u0161\u0137irsies. T\u0101 k\u0101 eksist\u0113 desmitiem (varb\u016bt pat simtiem) faktoru, kas var tikt ietekm\u0113ti, katram medalum ir unik\u0101la gar\u0161a.
\nM\u016bsdien\u0101s veikalu plauktos medalus ir reti sastopams, kaut gan \u0161obr\u012bd alus ra\u017eotne \u201eL\u0101\u010dpl\u0113sis\u201d ir laidusi klaj\u0101 jaunumu \u2013 Medalu. Pagaid\u0101m tas ir vien\u012bgais medalus, kuru var ieg\u0101d\u0101ties lielveikalos. T\u0101 cena ir aptuveni 0.55 Ls par pus litru. V\u0113l medalu uz vietas gatavo un p\u0101rdod atp\u016btas kompleks\u0101 \u201eLIDO\u201d, kur t\u0101 cena ir 1.20 Ls par pus litru.Bet ja v\u0113laties nobaud\u012bt k\u0101rt\u012bgu un \u012bstu latvie\u0161u medalu, tad ir j\u0101dodas ekskursij\u0101 uz k\u0101du no Latvijas lauku viens\u0113t\u0101m, kur par attiec\u012bgu cenu var nobaud\u012bt saimnieka pa\u0161a br\u016bv\u0113to miesti\u0146u.<\/p>\n

Autors: Andris Spro\u0123is – ieskaites darbs Bar.lv b\u0101rme\u0146u treni\u0146u centrs<\/p>\n

Izmantot\u0101 literat\u016bra:
\nLauku Av\u012bzes tematisk\u0101s av\u012bze – Alus av\u012bze,- 2000
\nLauku Av\u012bzes tematisk\u0101s av\u012bze – Alus av\u012bze,- 1999
\nLaikraksts Zintnieks, Nr.24 \/ decembris ,- 2007
\nhttp:\/\/www.receptes.lv\/
\nhttp:\/\/medusbite.times.lv\/dzerieni.html<\/p>\n","protected":false},"excerpt":{"rendered":"

Ko \u012bsti m\u016bsu sen\u010di dar\u012bja ar medu? K\u0101d\u0101 nol\u016bk\u0101 to, m\u0101la podos pild\u012btu, glab\u0101ja neol\u012bta laikmeta cilv\u0113ki? Vai to \u0113da, vai dz\u0113ra medu – medus miesti\u0146u. [\u2026]<\/span><\/p>\n","protected":false},"author":1,"featured_media":8832,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5483],"tags":[],"class_list":["post-16882","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-alus"],"_links":{"self":[{"href":"https:\/\/bar.lv\/index.php?rest_route=\/wp\/v2\/posts\/16882","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=16882"}],"version-history":[{"count":3,"href":"https:\/\/bar.lv\/index.php?rest_route=\/wp\/v2\/posts\/16882\/revisions"}],"predecessor-version":[{"id":19084,"href":"https:\/\/bar.lv\/index.php?rest_route=\/wp\/v2\/posts\/16882\/revisions\/19084"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/bar.lv\/index.php?rest_route=\/wp\/v2\/media\/8832"}],"wp:attachment":[{"href":"https:\/\/bar.lv\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=16882"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bar.lv\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=16882"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bar.lv\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=16882"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}