{"id":17307,"date":"2019-07-26T08:31:58","date_gmt":"2019-07-26T05:31:58","guid":{"rendered":"https:\/\/bar.lv\/majas-alus-recepte-tantes-valentinas-gaume\/"},"modified":"2019-10-28T09:28:01","modified_gmt":"2019-10-28T07:28:01","slug":"majas-alus-recepte-tantes-valentinas-gaume","status":"publish","type":"post","link":"https:\/\/bar.lv\/?p=17307","title":{"rendered":"M\u0101jas alus recepte tantes Valent\u012bnas gaum\u0113"},"content":{"rendered":"

\"\"<\/p>\n

Alus ir viens no sen\u0101kajiem alkoholiskajiem dz\u0113rieniem pasaul\u0113. Tas ir labs k\u0101 sl\u0101pju remd\u0113\u0161anai karst\u0101 vasaras dien\u0101, k\u0101 ar\u012b dz\u0113riens, ko var malkot krog\u0101 pie jautr\u0101m sarun\u0101m p\u0113c smagas darba dienas. Es jums past\u0101st\u012b\u0161u, k\u0101 m\u0101jas apst\u0101k\u013cos mana tante Valent\u012bna gatavo jeb v\u0101ra gar\u0161\u012bgu lauku alu.<\/p>\n


\nPagatavo\u0161anas process s\u0101kas pie mie\u017eu graudu ies\u0113\u0161anas un seko\u0161anas, lai lab\u012bba labi izaugtu. Kad graudi ir izaugu\u0161i tos nov\u0101c. P\u0113c nov\u0101k\u0161anas graudus ieber kubl\u0101, aplej ar \u016bdeni un m\u0113rc\u0113 24 h jeb diennakti. \u016adeni nolej un graudus iz\u0146em no kubla. Graudus apsedz ar segu, uzglab\u0101 v\u0113s\u0101 viet\u0101, lai tie s\u0101k d\u012bgt. Process ilgst diennakti. Kad diennakts ir pag\u0101jusi, graudi ir uzd\u012bgu\u0161i tos saber\u017e. Saberztos graudus \u0146em un nog\u0101d\u0101 uz pirts aug\u0161u, kur tie tiek kalt\u0113ti. Kad graudi ir izkaltu\u0161i tos sama\u013c smalki, bet tik smalki, lai \u016bdens labi tec\u0113tu cauri. Un \u0161eit jau m\u0113s esam ieguvu\u0161i iesalu izejvielu alus pagatavo\u0161anai. T\u0101l\u0101k seko pats alus v\u0101r\u012b\u0161anas process.
\nKubl\u0101 ieliek iepriek\u0161 ieg\u016bto iesalu. Izv\u0113l\u0113simies kublu, kura tilpums b\u016bs 100 litri. Iesalu aplej ar verdo\u0161u \u016bdeni un kl\u0101t pievieno uzv\u0101r\u012btus api\u0146us. Lai alus b\u016btu sp\u0113c\u012bg\u0101ks, tad tam kl\u0101t pievieno cukuru. Aptuveni 1 kilogramu uz vienu spaini alus. Visu ieg\u016bto mais\u012bjumu lej tecin\u0101\u0161anas iek\u0101rt\u0101 no kuras jau tec\u0113s lauk\u0101 it k\u0101 alus. Procesu var atk\u0101rtot vair\u0101kas reizes. Liet virs\u016b \u016bdeni ieg\u016btajam mais\u012bjumam, kur\u0161 ir tecin\u0101maj\u0101 iek\u0101rt\u0101. Tad ieg\u016bto \u0161\u0137idrumu nes lauk\u0101 atdzes\u0113t, lai neb\u016btu ne auksts, ne karsts. Kad ir atdzes\u0113ts, tad lej atpaka\u013c kubl\u0101 un pievieno alus raugu. Visu ieg\u016bto \u0161\u0137idrumu atst\u0101j augt kubl\u0101 uz aptuveni 12h. Kad alus nav vair\u0101k \u012bpa\u0161i salds, tas noz\u012bm\u0113, ka r\u016bg\u0161anas process ir beidzies un alu var liet muc\u0101, un uzglab\u0101t v\u0113s\u0101 viet\u0101, piem\u0113ram, pagrab\u0101.
\nUn t\u0101 m\u0113s esam ieguvu\u0161i samtainu, biezu, sp\u0113c\u012bgu m\u0101jas alu. Liels paldies tantei Valent\u012bnai no S\u012b\u013cukalna par \u0161o m\u0101jas alus recepti.<\/p>\n

Autors: Raimonds Si\u013cuks<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"

Alus ir viens no sen\u0101kajiem alkoholiskajiem dz\u0113rieniem pasaul\u0113. Tas ir labs k\u0101 sl\u0101pju remd\u0113\u0161anai karst\u0101 vasaras dien\u0101, k\u0101 ar\u012b dz\u0113riens, ko var malkot krog\u0101 pie jautr\u0101m [\u2026]<\/span><\/p>\n","protected":false},"author":1,"featured_media":21585,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5483,5472],"tags":[],"class_list":["post-17307","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\/17307","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=17307"}],"version-history":[{"count":5,"href":"https:\/\/bar.lv\/index.php?rest_route=\/wp\/v2\/posts\/17307\/revisions"}],"predecessor-version":[{"id":23001,"href":"https:\/\/bar.lv\/index.php?rest_route=\/wp\/v2\/posts\/17307\/revisions\/23001"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/bar.lv\/index.php?rest_route=\/wp\/v2\/media\/21585"}],"wp:attachment":[{"href":"https:\/\/bar.lv\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=17307"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bar.lv\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=17307"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bar.lv\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=17307"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}