{"id":17093,"date":"2019-07-26T08:22:22","date_gmt":"2019-07-26T05:22:22","guid":{"rendered":"https:\/\/bar.lv\/muki-un-alkohols\/"},"modified":"2019-07-26T08:22:22","modified_gmt":"2019-07-26T05:22:22","slug":"muki-un-alkohols","status":"publish","type":"post","link":"https:\/\/bar.lv\/?p=17093","title":{"rendered":"M\u016bki un alkohols"},"content":{"rendered":"

Alkohols ir produkts, kas ir kalpojis da\u017e\u0101da veida funkcij\u0101m un pielietojumam cilv\u0113kiem, s\u0101kot no vissen\u0101kajiem laikiem l\u012bdz m\u016bsdien\u0101m. Alkoholam ir bijusi svar\u012bga loma reli\u0123ij\u0101 un t\u0101pat ar\u012b dievkalpojumos. V\u0113sturiski alkoholiskie dz\u0113rieni kalpoja k\u0101 avoti nepiecie\u0161am\u0101m uzturviel\u0101m un tika pla\u0161i izmantoti k\u0101 z\u0101les, t\u0101 ar\u012b to antiseptiska un prets\u0101pju \u012bpa\u0161\u012bbu d\u0113\u013c. \u0160\u0101du dz\u0113rienu loma ar\u012b k\u0101 sl\u0101pju remd\u0113\u0161anas l\u012bdzeklis ir ac\u012bmredzams, un vi\u0146i sp\u0113l\u0113 noz\u012bm\u012bgu lomu, veicinot prieku un dz\u012bves kvalit\u0101ti. Tie var atvieglot relaks\u0101ciju, var sniegt farmakolo\u0123isko prieku, un var palielin\u0101tu \u0113\u0161anas prieku. Protams, vienm\u0113r maz\u0101kumam cilv\u0113ku alkohols tiek p\u0101rprasts vai p\u0101rlietots, tom\u0113r vair\u0101kumam cilv\u0113ku tas ir izdev\u012bgs un labv\u0113l\u012bgs.<\/p>\n

Sv\u0113t\u0101 Benedikta ordenis<\/strong> (lat\u012b\u0146u: Ordo Sancti Benedicti; sa\u012bsin\u0101jums: OSB) – sen\u0101kais kato\u013cu m\u016bku ordenis, dibin\u0101ts VI gs. Dev\u012bze: “L\u016bdzies un str\u0101d\u0101” (lat\u012b\u0146u: Ora et labora).\u00a0Li\u0137ieris Benedictine \u00a0Dz\u0113riena recepti 1510. gad\u0101 izveidoja Fekamas (Fecamp) klostera m\u016bks Bernardo Vincelli. S\u0101kotn\u0113ji li\u0137ieris tika lietots k\u0101 z\u0101les pret mal\u0101riju. 1863. gad\u0101 sen\u0101 recepte tika atkal atrasta klostera bibliot\u0113k\u0101, un dr\u012bz vien tika ats\u0101kta li\u0137iera ra\u017eo\u0161ana. Dz\u0113riens satur kadi\u0137i, mirres, krustnagli\u0146as, kardamonu, kan\u0113li, vani\u013cu, t\u0113ju, medu un citas sast\u0101vda\u013cas. Labi sabalans\u0113ts, ar sare\u017e\u0123\u012btu strukt\u016bru, un baud\u012bt\u0101js var labi sajust daudzo sast\u0101vda\u013cu nianses, \u012bpa\u0161i vani\u013cas akcentu p\u0113cgar\u0161\u0101. Uz katras \u012bsta benedikt\u012bna pudeles ir abreviat\u016bra D.O.M. (Deo Optimo Maximo \u2014 Dievi\u0161\u0137\u012bg\u0101kais Lab\u0101kais Di\u017een\u0101kais) un sarkana vaska z\u012bmogs.\"\"<\/strong><\/p>\n

Trappistu klosteru alus (trappist)\u00a0Alus<\/strong>, kas gatavots trappistu (cistercie\u0161u orde\u0146a atzars) klosteros. Ar dar\u012b\u0161anu tie\u0161\u0101m nodarbojas m\u016bki (at\u0161\u0137ir\u012bba no daudziem citiem \u00ababatiju\u00bb aliem, kur alus dar\u012btav\u0101m vienk\u0101r\u0161i nosl\u0113gts l\u012bgums ar viet\u0113jo abatiju par t\u0101s v\u0101rda izmanto\u0161anu). Pasaul\u0113 ir tikai 7 \u0161\u0101das dar\u012btavas \u2013 piecas no t\u0101m Be\u013c\u0123ij\u0101 \u2013 Rochefort, Orval, Westvleteren, Chimay un Westmalle \u2013 un divas N\u012bderland\u0113 \u2013 Achel un Koningshoeven. \u0160ie ali ir ar \u013coti daudzsl\u0101\u0146ainu gar\u0161u, dom\u0101ti vair\u0101k izgar\u0161o\u0161anai, ne sl\u0101pju remd\u0113\u0161anai, un stiprums bie\u017ei vien sasniedz 10\u201311\u00b0. Alus tie tirgots tikai t\u0101dos apjomos, lai uztur\u0113tu klosterus, nevis g\u016btu pe\u013c\u0146u, un visstingr\u0101k pie \u0161\u012b principa turas Westvleteren, kas alu p\u0101rdod tikai kloster\u012b, iepriek\u0161 rezerv\u0113jot, tikai individu\u0101liem pirc\u0113jiem, maksim\u0101li 3 kastes vienam pirc\u0113jam, un ar noteikumu, ka netiks p\u0101rdots t\u0101l\u0101k. Iesp\u0113jams, tas viens no iemesliem, k\u0101p\u0113c Westvleteren bie\u017ei vien atz\u012bst par lab\u0101ko alu pasaul\u0113, un t\u0101 cena \u00abmelnaj\u0101 tirgu\u00bb var b\u016bt pat 20 lati par pudeli.<\/p>\n

\"\"<\/a><\/strong>Kart\u016bzie\u0161u ordenis<\/strong>
\n(lat\u012b\u0146u: Ordo Cartusiensis, sa\u012bsin\u0101ti: OCart) ir Romas Kato\u013cu bazn\u012bcas erem\u012btu ordenis.\u2022 1084. gad\u0101 Bruno no \u0136elnes ar se\u0161iem biedriem uzs\u0101ka vientu\u013cnieku dz\u012bvesveidu \u0160artr\u0113zes (fr. La Chartreuse) kaln\u0101j\u0101 net\u0101lu no Grenobles Francij\u0101 (orde\u0146a nosaukums c\u0113lies no lat\u012bnisk\u0101 \u0160artr\u0113zes nosaukuma Cartusia). Kart\u016bzie\u0161i ir vien\u012bgais m\u016bku ordenis, kas l\u012bdz m\u016bsdien\u0101m saglab\u0101jis stingri kontemplat\u012bvu un no \u0101rpasaules no\u0161\u0137irtu dz\u012bvesveidu. Li\u0137ieris Chartreuse VerteRecepti 1605. gad\u0101 rad\u012bju\u0161i Liel\u0101 \u0160artr\u0113zes klostera m\u016bki, ta\u010du dz\u0113riens pla\u0161\u0101kai sabiedr\u012bbai k\u013cuva pieejams tikai 1848. gad\u0101. V\u0113l \u0161odien receptes nianses k\u0101 nosl\u0113pumu glab\u0101 tr\u012bs m\u016bki, tom\u0113r li\u0137iera pamatsast\u0101vs ir zin\u0101ms: par pamatu tiek \u0146emts v\u012bnogu brendijs, kas tiek aromatiz\u0113ts ar aptuveni 130 z\u0101laugiem un citiem augu valsts produktiem. T\u0101p\u0113c \u0161im li\u0137ierim ir pies\u0101tin\u0101ta, svaigi za\u013ca kr\u0101sa, sp\u0113c\u012bgs augu arom\u0101ts un viegla tekst\u016bra. Dz\u0113riena saldums ir lieliski sabalans\u0113ts ar z\u0101\u013cu r\u016bgtumu un lielo alkohola saturu (55%). Ir ar\u012b dzelten\u0101 \u0161artr\u0113ze \u2014 maz\u0101k stipra (40% alkohola) un sald\u0101ka. Cena apm\u0113ram 35 Ls.<\/p>\n

\"\"<\/a>Paulaner Sv\u0113tie M\u016bki<\/strong> ra\u017eoja alu gan sev, gan dal\u012bj\u0101s ar tiem, kas bija apst\u0101ju\u0161ies vi\u0146u klosteros, kas kalpoja viesn\u012bcu viet\u0101. V\u0113l\u0101k jau m\u016bki sp\u0113ja p\u0101rdot ar\u012b pa gl\u0101zei alus, un plauksto\u0161\u0101 tirdzniec\u012bba att\u012bst\u012bj\u0101s pabos, kurus d\u0113v\u0113ja ar \u2019klosterschenken\u2019 nosaukumu. Lai izveidot lojalit\u0101ti konkr\u0113tam z\u012bmolam, tam izmantoja klostera patrona v\u0101rdu. Gadsimtu garum\u0101, alu nosaukumiem ir piem\u0113roti aizbild\u0146u sv\u0113tie v\u0101rdi, lai sv\u0113t\u012btu un pasarg\u0101tu savu alu. Dzerot k\u0101du pinti alus iedom\u0101jaties k\u0101du alus Sv\u0113to, kur\u0161 uzman\u012bs J\u016bs. Lai Sv\u0113tie sv\u0113t\u012b J\u016bsu pinti !<\/p>\n

Kopsavilkums un secin\u0101jumi<\/strong><\/p>\n

Ir skaidrs, ka alkohols ir bijis augsti nov\u0113rt\u0113ts un regul\u0101ri lietots cilv\u0113ku vid\u016b visas v\u0113stures laik\u0101. Atspogu\u013cojot to b\u016btisko noz\u012bmi, lietot alkoholu ar m\u0113ru, reti, kad t\u0101 tika ap\u0161aub\u012bta. Turpretim, ferment\u0113ti dz\u0113rieni bija tik rakstur\u012bgi da\u017e\u0101du kult\u016bru vid\u016b k\u0101 patst\u0101v\u012bgas par\u0101d\u012bbas, kas bija pa\u0161saprotami k\u0101 viens no pamatelementiem, izdz\u012bvo\u0161anas un pa\u0161saglab\u0101\u0161an\u0101s instinkts.<\/p>\n

Autors: Sandis Zablackis (ieskaites darbs Bar.lv b\u0101rme\u0146u treni\u0146u centrs)<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"

Alkohols ir produkts, kas ir kalpojis da\u017e\u0101da veida funkcij\u0101m un pielietojumam cilv\u0113kiem, s\u0101kot no vissen\u0101kajiem laikiem l\u012bdz m\u016bsdien\u0101m. Alkoholam ir bijusi svar\u012bga loma reli\u0123ij\u0101 un t\u0101pat [\u2026]<\/span><\/p>\n","protected":false},"author":1,"featured_media":9191,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5472,5459,5463],"tags":[],"class_list":["post-17093","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-barmenu-skolas-publikacijas","category-dzerieni","category-virtuala-barmenu-skola"],"_links":{"self":[{"href":"https:\/\/bar.lv\/index.php?rest_route=\/wp\/v2\/posts\/17093","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=17093"}],"version-history":[{"count":3,"href":"https:\/\/bar.lv\/index.php?rest_route=\/wp\/v2\/posts\/17093\/revisions"}],"predecessor-version":[{"id":19295,"href":"https:\/\/bar.lv\/index.php?rest_route=\/wp\/v2\/posts\/17093\/revisions\/19295"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/bar.lv\/index.php?rest_route=\/wp\/v2\/media\/9191"}],"wp:attachment":[{"href":"https:\/\/bar.lv\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=17093"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bar.lv\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=17093"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bar.lv\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=17093"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}