{"id":17276,"date":"2019-07-26T08:26:30","date_gmt":"2019-07-26T05:26:30","guid":{"rendered":"https:\/\/bar.lv\/2015-gada-5-modes-tendences\/"},"modified":"2020-02-27T09:32:46","modified_gmt":"2020-02-27T07:32:46","slug":"5-modes-tendences","status":"publish","type":"post","link":"https:\/\/bar.lv\/?p=17276","title":{"rendered":"5 tendences b\u0101r\u0101, jeb sen aizmirsts vecais"},"content":{"rendered":"

Veikala sast\u0101vda\u013cas vai\u00a0kraftingi<\/strong><\/p>\n

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Kraftingi<\/strong> \u2013 tie ir dz\u0113rieni, kas izgatavoti pa\u0161roc\u012bgi. B\u0101ra industrij\u0101 tas nav jaunums. Pa\u0161darin\u0101ti uzl\u0113jumi, biteri, s\u012brupi un li\u0137ieri. Piem\u0113ram, katr\u0101 b\u0101r\u0101 ir rums, bet vai zin\u0101j\u0101t, ka to var iztur\u0113t uz krustnagli\u0146\u0101m, kalt\u0113ta ingvera, kan\u0113\u013ca, mande\u013cu ekstrakta vai kalt\u0113ta anan\u0101sa. Visu iesp\u0113jamo gar\u0161u daudzveid\u012bbu pat nav iesp\u0113jams iedom\u0101ties \u2013 no m\u0101rrutkiem un bekona l\u012bdz \u017e\u0101v\u0113tam ban\u0101nam un pl\u016b\u0161kokam. Pa\u0161tais\u012bti dz\u0113rieni piesaista b\u0101ram izlutin\u0101tus klientus.
\nIdejas pa\u0161darin\u0101tiem dz\u0113rieniem var smelt v\u0113stur\u0113. Piem\u0113ram \u2013 ‘\u0161rabi’, eti\u0137a s\u012brups, kuru var izmantot laima sulas viet\u0101. Laik\u0101, kad nebija ledusskapju, ogas konserv\u0113ja ar eti\u0137i. Ziem\u0101 t\u0101s ap\u0113da, bet no atliku\u0161\u0101s sulas tais\u012bja limon\u0101di. Nepiecie\u0161am\u012bba sen jau ir zudusi, bet tagad b\u0101rme\u0146i \u0161rabus pace\u013c jaun\u0101 gaism\u0101.<\/p>\n

F\u016bdpeirings (Food Pairing)<\/strong><\/p>\n

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Otrs m\u016bsdienu b\u0101rme\u0146u eksperiments ir lo\u0123ikas izmanto\u0161ana un gastronomiska saska\u0146a kokteilim ar \u0113dienu. Da\u017ek\u0101rt kokteilis tiek rad\u012bts l\u012bdz\u012bgi k\u0101 deserts. Vai esat dz\u0113ru\u0161i ‘Tiramisu’ vai ‘Panna Cotta’ koktei\u013cus?<\/p>\n

B\u0101ru un b\u0101rme\u0146u izbraucieni (t\u016bres)<\/strong><\/p>\n

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\nP\u0113d\u0113jais, ko var nosaukt pie tendenc\u0113m ir \u201cpieredzes apmai\u0146as atva\u013cin\u0101jums,\u201d b\u0101rme\u0146u uzst\u0101\u0161an\u0101s izbraukumos. B\u0101ra industrija ir viena no draudz\u012bg\u0101kaj\u0101m, vismaz iek\u0161\u0113j\u0101 solidarit\u0101te taj\u0101 ir daudz augst\u0101ka, nek\u0101 restor\u0101nos. T\u0101p\u0113c da\u017e\u0101das izbraucienu formas taj\u0101 ir \u013coti izplat\u012btas. Viss b\u0101ra darbinieku kolekt\u012bvs vakar\u0101 izbrauc gatavot savus \u012bpa\u0161os koktei\u013cus cit\u0101 b\u0101r\u0101, iepriek\u0161 aizs\u016btot sarakstu ar nepiecie\u0161amajiem produktiem, dz\u0113rieniem vai ar\u012b atved visu nepiecie\u0161amo pa\u0161i. Bie\u017ei b\u0101rme\u0146u izbraucienus organiz\u0113 alkoholisko dz\u0113rienu z\u012bmoli. Pasaules b\u0101ros ir sastopami t\u0101da m\u0113roga koktei\u013cu pagatavo\u0161anas meistari k\u0101 Robbie Williams un Mickey Jagger: Gianfranco Spada, Tom Walker un Daniel Dalla Pola.<\/p>\n

G\u0101z\u0113tie (karboniz\u0113ti) koktei\u013ci, neliela izm\u0113ra pudel\u012bt\u0113s<\/strong><\/p>\n

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  1. \"_normal
    \nV\u0113l viens b\u0101ra ‘trends’ ir g\u0101z\u0113ti koktei\u013ci salieti pudel\u0113s. Krievija ir pionieri \u0161aj\u0101 jom\u0101. Simp\u0101tiska pudele \u2013 labs risin\u0101jums, ja viesi gaida k\u0101du notikumu vai viet\u0101s, kur nav b\u0101ra letes. \u013boti \u0113rti ir klubos, kur svar\u012bgs ir apkalpo\u0161anas \u0101trums. Koktei\u013cus var pa\u0146emt l\u012bdzi.
    \nParasti tiek aizkor\u0137\u0113ti vienk\u0101r\u0161i dz\u0113rieni \u2013 divas vai tr\u012bs sast\u0101vda\u013cas. Galvenais, lai kokteil\u012b nav raugu saturo\u0161i komponenti (piem. v\u012bns vai alus). Vislab\u0101k, lai visas sast\u0101vda\u013cas ir\u00a0alkoholiskas.<\/li>\n<\/ol>\n

    Tiki \u2013 koktei\u013ci<\/strong><\/p>\n

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    Sens, aizmirsts kokteilis no Amerikas 1930 gadiem. Tiki \u2013 t\u0101s ir Polin\u0113zijas dievu statujas. \u0160\u0101du elku kopijas ir samazin\u0101tas l\u012bdz keramiskas gl\u0101zes lielumam. \u0160\u0101da neparasta trauku izv\u0113le tiek pielietota da\u017e\u0101dos b\u0101rme\u0146u \u0161ovos, dz\u0113rienu pasniedz ar sauso ledu, lai b\u016btu balti d\u016bmi, un tos nes uz sudraba papl\u0101tes. Tiki \u2013 atbilst galvenaj\u0101m krievu publikas v\u0113lm\u0113m: lai b\u016btu daudz, alkoholiski un eksotiski. Tos gatavo klientu kl\u0101tb\u016btn\u0113 un bie\u017ei tas ir k\u0101 liels \u0161ovs: piem\u0113ram, \u0161eikera viet\u0101 mais\u012b\u0161anai izmanto swizl stick \u2013 smar\u017e\u012bgo piparkoku. Bie\u017ei dz\u0113rieniem izdom\u0101 nosaukumus, kas atbilst viet\u0113jam dialektam.<\/p>\n","protected":false},"excerpt":{"rendered":"

    Veikala sast\u0101vda\u013cas vai\u00a0kraftingi Kraftingi \u2013 tie ir dz\u0113rieni, kas izgatavoti pa\u0161roc\u012bgi. B\u0101ra industrij\u0101 tas nav jaunums. Pa\u0161darin\u0101ti uzl\u0113jumi, biteri, s\u012brupi un li\u0137ieri. Piem\u0113ram, katr\u0101 b\u0101r\u0101 ir [\u2026]<\/span><\/p>\n","protected":false},"author":1,"featured_media":9448,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5472,5463],"tags":[],"class_list":["post-17276","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-barmenu-skolas-publikacijas","category-virtuala-barmenu-skola"],"_links":{"self":[{"href":"https:\/\/bar.lv\/index.php?rest_route=\/wp\/v2\/posts\/17276","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=17276"}],"version-history":[{"count":9,"href":"https:\/\/bar.lv\/index.php?rest_route=\/wp\/v2\/posts\/17276\/revisions"}],"predecessor-version":[{"id":22841,"href":"https:\/\/bar.lv\/index.php?rest_route=\/wp\/v2\/posts\/17276\/revisions\/22841"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/bar.lv\/index.php?rest_route=\/wp\/v2\/media\/9448"}],"wp:attachment":[{"href":"https:\/\/bar.lv\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=17276"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bar.lv\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=17276"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bar.lv\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=17276"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}