{"id":17268,"date":"2019-07-26T08:26:23","date_gmt":"2019-07-26T05:26:23","guid":{"rendered":"https:\/\/bar.lv\/lietuvas-nacionalie-dzerieni\/"},"modified":"2020-02-27T09:03:34","modified_gmt":"2020-02-27T07:03:34","slug":"lietuvas-nacionalie-dzerieni","status":"publish","type":"post","link":"https:\/\/bar.lv\/?p=17268","title":{"rendered":"Lietuvas nacion\u0101lie dz\u0113rieni"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-11758 aligncenter\" src=\"https:\/\/bar.lv\/wp-content\/uploads\/2019\/05\/suktinis-beczka.jpg\" alt=\"MINOLTA DIGITAL CAMERA\" width=\"257\" height=\"300\" \/><strong>Midus<\/strong> \u2013 viens no pasaules vissen\u0101kajiem alkoholiskajiem dz\u0113rieniem. P\u0113c arheologu sniegtajiem datiem, midus ir dz\u0113riens, kuru gatavoja un dz\u0113ra v\u0113l sen\u0101s civiliz\u0101cijas Austrumu \u0100zij\u0101 un Tuvajos Austrumos.<br \/>\nMedus dz\u0113rieni tika gatavoti jau 7000-5400g.p.m.\u0113. Dz\u0113rienu glab\u0101ja koka, \u0101das vai m\u0101la trauk\u0101.<br \/>\nVissen\u0101ko un zin\u0101m\u0101ko midusa aprakstu var atrast sen\u0101s Indijas literat\u016br\u0101 Rig Veda (1700-1100g.p.m.\u0113.)<br \/>\nDaudzu tautu kult\u016br\u0101 un \u0113dien\u0101 midusam ir svar\u012bga loma. Daudzas tautas gan vecaj\u0101, gan jaunaj\u0101 pasaul\u0113 uzskata to par nacion\u0101lo dz\u0113rienu.<br \/>\nTo uzskat\u012bja gan par ritu\u0101lu, gan ikdieni\u0161\u0137u dz\u0113rienu, k\u0101 ar\u012b tas tika izmantots da\u017e\u0101dos sv\u0113tkos, savuk\u0101rt zemnieki to dz\u0113ra pie malt\u012btes. Ir tendence uzskat\u012bt ka midus ir Zieme\u013c-Austrumu Eiropas v\u012bns. \u0160is dz\u0113riens ir seno sl\u0101vu, baltu un v\u0101cu neat\u0146emama sast\u0101vda\u013ca.<\/p>\n<p>Lietuvas dz\u0113rienu liel\u0101k\u0101 da\u013ca tiek gatavota uz medus b\u0101zes, jo tas ir vispopul\u0101r\u0101kais un pieejam\u0101kais resurs. Tas tiek gatavots no liepu vai citu ziedu medus, \u016bdens un maizes rauga, k\u0101 ar\u012b var izmantot da\u017e\u0101das sulas, lai izmain\u012btu gar\u0161u. Tiek izgatavoti 3 da\u017e\u0101di midus veidi:<br \/>\n<strong>1. Bo\u010di\u0173<\/strong> \u2013 v\u0101ji alkoholisks medus dz\u0113riens uz kadi\u0137ogu un api\u0146u b\u0101zes. To gatavo no augstas kvalit\u0101tes liepu medus, ferment\u0101cijas laik\u0101 izmanto vitam\u012bniem pies\u0101tin\u0101tu alus raugu. Tas nogatavojas pagrabos 8-10\u00b0C, met\u0101la muc\u0101s.<br \/>\n<strong>2. Trakai<\/strong> \u2013 Vid\u0113ja stipruma dz\u0113rinas (15%), nosaukts par godu senai Lietuvas galvaspils\u0113tai. T\u0101 gatavo\u0161an\u0101 tiek izmantots bi\u0161u medus, api\u0146i, kadi\u0137ogas, liepziedi un ozolz\u012bles. Parasti tiek iztur\u0113ts gadu.<br \/>\n<strong>3. Stakli\u0161k\u0117s<\/strong>\u2013 v\u0101ji alkoholisks dz\u0113riens (12%), kura sast\u0101v\u0101 ir bi\u0161u medus, api\u0146i, kadi\u0137ogas un liepziedi, k\u0101 ar\u012b da\u017e\u0101di citi vesel\u012bgi augi. Dz\u0113riens tiek gatavots dab\u012bg\u0101 r\u016bg\u0161anas proces\u0101 l\u012bdz 1 gadam, visbie\u017e\u0101k \u0161is dz\u0113riens tiek pasniegts pie desertiem.<br \/>\nLietuv\u0101 tiek ra\u017eoti ar\u012b da\u017e\u0101di medus li\u0137ieri,\u00a0balz\u0101mi, uzl\u0113jumi un citi dz\u0113rieni. Tie ir da\u017e\u0101da stipruma s\u0101kot no 10% l\u012bdz 75%. Visstipr\u0101kais ir Lietuvie\u0161u balz\u0101ms no dz\u0113rve\u0146u sulas, liepziediem, kadi\u0137og\u0101m un citiem ingridientiem. Tas tiek gatavots destil\u0101cijas proces\u0101, nevis at\u0161\u0137aid\u012bts ar etilspirtu, k\u0101 citi Lietuvie\u0161u dz\u0113rieni. Visbie\u017e\u0101k \u0161os dz\u0113rienus lieto t\u012br\u0101 veid\u0101 pie desertiem vai citiem \u0113dieniem.<\/p>\n<p><strong>Suktinis,\u00a0<\/strong>\u0161\u012b dz\u0113riena \u012bpatn\u012bba sl\u0113pjas t\u0101 pagatavo\u0161an\u0101. Pie t\u0101 tiek pievienotas krustnagli\u0146as, papeles pumpuri, ozolz\u012bles, kadi\u0137ogas un v\u0113l daudz citi vesel\u012bgi augi. Dzintara kr\u0101su ieg\u016bst pievienojot dab\u012bgu ave\u0146u, melle\u0146u un upe\u0146u sulu. Tas ir stiprs alkoholisks dz\u0113riens (50%) un t\u0101 nogatavo\u0161an\u0101s var ilgt 18-20m\u0113ne\u0161us.<\/p>\n<p>Tiek izmantoti gan \u0161oti, gan liel\u0101kas (v\u012bna) gl\u0101zes, atkar\u012bb\u0101 no dz\u0113riena stipruma. T\u0101 k\u0101 Lietuva ir m\u016bsu kaimi\u0146u valsts, tad \u0161ie dz\u0113rieni ir pieejami lielveikalos. Sakar\u0101 ar ekonomisko nestabilit\u0101ti valst\u012b dz\u0113rienu pieg\u0101des apjoms no Lietuvas uz Latviju ir sarucis par 14%. Cenas uzl\u0113jumiem, balz\u0101miem un nekt\u0101riem ir no 7 Eur l\u012bdz 30 Eur, atkar\u012bb\u0101 no vietas kur t\u0101 tiek tirgota un veida k\u0101 to ieg\u0101d\u0101jas.<\/p>\n<p>Autors:\u00a0M\u0101ris Osaulenko<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Midus \u2013 viens no pasaules vissen\u0101kajiem alkoholiskajiem dz\u0113rieniem. P\u0113c arheologu sniegtajiem datiem, midus ir dz\u0113riens, kuru gatavoja un dz\u0113ra v\u0113l sen\u0101s civiliz\u0101cijas Austrumu \u0100zij\u0101 un Tuvajos<span class=\"excerpt-hellip\"> [\u2026]<\/span><\/p>\n","protected":false},"author":1,"featured_media":9440,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5472,5474,5479],"tags":[],"class_list":["post-17268","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-barmenu-skolas-publikacijas","category-likieri","category-uzlejumi"],"_links":{"self":[{"href":"https:\/\/bar.lv\/index.php?rest_route=\/wp\/v2\/posts\/17268","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=17268"}],"version-history":[{"count":4,"href":"https:\/\/bar.lv\/index.php?rest_route=\/wp\/v2\/posts\/17268\/revisions"}],"predecessor-version":[{"id":22831,"href":"https:\/\/bar.lv\/index.php?rest_route=\/wp\/v2\/posts\/17268\/revisions\/22831"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/bar.lv\/index.php?rest_route=\/wp\/v2\/media\/9440"}],"wp:attachment":[{"href":"https:\/\/bar.lv\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=17268"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bar.lv\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=17268"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bar.lv\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=17268"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}