Hops a cikin Giya Brewing: Backa

Kusa da sabbin hops na Backa da aka riƙe a hannu tare da hop vine da kuma giyar gargajiya a bango. Danna ko danna hoton don ƙarin bayani.

A tarihi, Backa hops sun nuna ƙarancin alpha acid zuwa matsakaici, yawanci tsakanin 3-5% a cikin tsofaffin samfura. Binciken da aka yi kwanan nan wani lokacin ya gano ƙimar kusan 2.1% ko ƙasa da 3%.

Sinadaran da ke cikin hops ɗin ƙamshi na Backa sun ƙunshi myrcene (kimanin kashi 50%), humulene (kimanin kashi 24%), da caryophyllene (kusan kashi 12%), tare da alamun farnesene. Waɗannan sinadarai sun sa ya dace a yi amfani da shi azaman hop mai ƙamshi na Turai, maimakon nau'in da ke da ɗaci.

Wannan jagorar za ta yi nazari kan ilimin tsirrai, halayen girma, da kuma cikakken bayanin sinadarai na hops ɗin Backa. Haka kuma za ta yi nazari kan ɗanɗano da ƙamshinsu a cikin giya, ƙarin da aka ba da shawarar, girke-girke masu amfani, da siffofin samfura. Bugu da ƙari, za ta ƙunshi mafi kyawun hanyoyin ajiya, shawarwari kan haɗa su, duba ingancin ji, yanayin kiwo na tarihi, da wadatar kasuwa. Majiyoyi sun haɗa da bayanan nau'in shuke-shuke na Jami'ar Jihar Oregon/USDA, rahotannin noma na Bačka landrace, da kuma bayanan hop da aka buga kamar John I. Haas Hops Companion da littattafan kiwo na yanki na Jan, Wagner, da Alfred Haunold.

Key Takeaways

• Backa wani nau'in hop ne na ƙamshi na ƙasar Serbia daga yankin Bačka, wanda aka san shi da halaye masu kama da na mutane.
• An ƙara shi a cikin tarin USDA/Oregon State a shekarar 1956, wanda yake da amfani don tarihi.
• Alpha acid yana da ƙarancin ko matsakaici, sau da yawa yana da kashi 3-5% a tarihi kuma wani lokacin yana da kashi 2% a cikin samfuran da aka samo kwanan nan.
• Man ƙamshi suna karkata zuwa ga myrcene, humulene, da caryophyllene—sun dace da amfani da ƙamshi.
• Wannan bayanin martaba na Backa hop ya dace da lagers na Turai da aikace-aikacen ale na fasaha.

Bayani game da Backa hops a matsayin nau'in ƙamshi na Turai

Tushen Backa hop ya samo asali ne daga yankin Bačka da ke Serbia. An fara rubuta shi a tsakiyar karni na 20 kuma an jera shi a cikin bayanan Jami'ar Jihar Oregon tun daga shekarar 1956. Wannan tarihin ya sanya shi cikin shahararrun hops na Serbia da ake girmamawa saboda ƙamshinsu na musamman.

Ana tallata Backa a matsayin wani nau'in turare na Turai. An san shi da ƙananan furanni, wanda hakan ya sa ya dace da pilsners, lagers, da ales masu sauƙi. Amfani da shi galibi don ƙara ƙamshi ne, ba ɗaci ba, saboda matsakaicin matakin acid ɗinsa.

Matakan alpha-acid na tarihi a Backa sun kasance kusan kashi 3-5%. Duk da haka, bayanan da aka samu kwanan nan sun nuna raguwa, inda wasu amfanin gona suka faɗi ƙasa da kashi 3% wasu kuma suka kai matsakaicin kusan kashi 2.1%. Wannan sauyi ya sa Backa ta fi dacewa da girke-girke inda ƙamshi yake da mahimmanci, ba ɗaci ba.

Girke-girke galibi suna ba da shawarar ƙara Backa a lokacin da ake yin kettle, whirlpool, ko dry-hop. Ana ba da shawarar a yi amfani da kashi 20-30% na kuɗin hop don Backa. Wannan yana tabbatar da cewa ƙamshin turarensa na Turai yana ƙara malt da yisti ba tare da mamaye su ba.

• Asalin Botanical: Bačka landrace, al'adun Serbia hops.
• Matsayi: Hop ɗin ƙamshi na Turai tare da halayen hop mai daraja.
• Yanayin Alpha-acid: a tarihi kashi 3-5%, rahotannin kwanan nan sun kusa kashi 2.1% ko ƙasa da haka.
• Amfani: ƙarin da aka mayar da hankali kan ƙamshi maimakon babban ɗaci.

Halayen Tsirrai da kuma yanayin girma

Asalin Backa yana cikin wani nau'in Bačka daga arewacin Serbia. Wannan nau'in nau'in mazugi ne na mace, wanda aka saba amfani da shi wajen yin giya. Bayanin fili ya nuna asalinsa na ƙauye, ba shi da asalin zamani. Don haka, cikakkun taswirar kwayoyin halitta ba su da yawa.

A gwaje-gwajen asali, Backa ta nuna yawan amfanin gona mai yawa. Alkaluman da suka kai kusan kilogiram 2,017/ha (kimanin lb 1,800/eka) sun nuna ƙarfin aikin gona a yanayin yankin. Wannan ya sa Backa ta yi fice ga ƙananan gonaki waɗanda suka dace da yanayin yankin.

Gwaje-gwajen da aka yi a wajen yankin Balkans sun nuna iyaka. Gwaje-gwajen da aka yi a yankin Oregon sun nuna cewa balaga na matsakaicin lokaci ne da kuma bayyanar da yiwuwar kamuwa da cutar mildew. Masu noma a yankunan da ke da danshi ko sanyi dole ne su sa ido sosai kan matsin lamba na cututtuka. Ya kamata kuma su yi tsammanin lokaci daban-daban fiye da na Serbia.

Daga mahangar noma ta hop, Backa tana bunƙasa a yanayin da take ciki. Ba a ɗaukarta a matsayin wurin da ake yawan kiwo a kasuwa ba saboda ƙarancin matakan alpha. Ya kamata masu kula da harkokin su mayar da hankali kan iskar shaƙa a cikin rufin gida, duba akai-akai, da kuma shirye-shiryen kashe ƙwayoyin cuta don yaƙar kamuwa da cutar mildew.

Abubuwan da ake amfani da su ga manoma a bayyane suke. Waɗanda ke tunanin girma daga Backa ya kamata su fara da kayan gwaji. Kula da yawan amfanin gona na Backa akan nau'ikan da ke yankin, rubuta kwanakin da suka balaga, da kuma daidaita trellis da yankewa don rage danshi a kusa da mazugi.

• Asalin: Bačka landrace, Serbia
• Yawan amfanin gona: matsakaicin yawan amfanin gona a gonakin asali (≈2,017 kg/ha)
• Cututtuka: An lura da yuwuwar kamuwa da mildew mai sauƙi a gwaje-gwajen da ba na asali ba
• Matsayin kiwo: iyakantaccen tarihin kwayoyin halitta; ba wani abu mai yawan alpha ba
• Mayar da hankali kan noma: iska, bincike, da kuma sa ido kan balaga

Bayanin sinadarai: alpha acid, beta acid, da man fetur mai mahimmanci

Sinadaran da ke cikin Backa sun nuna ƙarancin ɗaci, wanda aka ƙara masa haɗin mai mai ƙamshi. Bayanan tarihi sun nuna cewa alpha acid yana tsakanin 3-5%. Duk da haka, nazarin kasuwanci yawanci yana ba da rahoton ƙima kusa da 2%, tare da wasu bincike da ke nuna ƙimar tsakiya ta 2.1% kuma wani lokacin yana kaiwa 4.8%.

Dangane da sinadarin beta acid, yawan sinadarin Backa yawanci yana kusa da kashi 3.0%. Wannan sinadarin beta acid mai matsakaicin yawa yana tabbatar da kwanciyar hankali kuma yana hana ɗaci ya yi yawa yayin da hops ke tsufa. Masu yin giya za su iya amfani da Backa a matsayin wani abu mai ɗanɗano mai ɗaci, suna dogara da man ƙanshinsa don dandano.

Ma'anar Backa tana cikin man fetur mai mahimmanci. Bincike da nazarin nau'ikan iri sun nuna cewa man hop ya ƙunshi myrcene, humulene, da caryophyllene. Matsakaicin rabo shine kusan kashi 50% na myrcene, 24% na humulene, da 12% na caryophyllene, tare da farnesene da ke ƙara ɗanɗanon ganyen kore ko citrus.

Tasirin da haɗin myrcene, humulene, da caryophyllene ke da shi yana da matuƙar muhimmanci ga aikin Backa a fannin yin giya. Myrcene yana ba da damar ɗanɗano na ganye, resinous, da kore. Humulene yana ƙara ɗanɗanon piney da woody. Caryophyllene yana gabatar da ɗanɗano mai kamshi, na itace, da na cloves. Farnesene, wanda yake a cikin ƙananan adadi, yana ƙara haske kuma yana ƙara ɗanɗanon ganyen citrus mai sauƙi.

• Alpha acid: ƙasa, sau da yawa ~2% - ya dace da ƙarin da aka yi a baya don ɗanɗano mai ɗanɗano.
• Beta acid: kusan 3.0% - yana shafar tsufa da dandanon da ke fitowa daga iskar shaka.
• Man Hop: ya mamaye myrcene, humulene, caryophyllene tare da alamun farnesene.

Fahimtar yanayin sinadarai na Backa yana taimaka wa masu yin giya wajen tsara ƙarin sinadarai da haɗuwarsu. Amfani da dabarun mai-gaba—kamar su kettle na ƙarshe, whirlpool, da dry hopping—yana ba wa ƙamshin man fetur na Backa mai guba na myrcene, humulene, da caryophyllene damar haskakawa. Wannan hanyar tana rage ɗacin da ke fitowa daga alpha acid.

Bayanin dandano da ƙamshi a cikin giya

Ana siffanta dandanon Backa da juriyar Turai, ba kamar halin hop na Amurka mai ƙarfi da 'ya'yan itace ba. Yana ba da ganyen kore da ke kama da ciyawar da aka yanke sabo ko kuma ganyen ganye. Waɗannan suna fitowa ne daga babban matakin myrcene.

Piney da woody elements suna fitowa daga humulene, suna samar da kashin baya mai ƙarfi. Wannan yana da amfani musamman a aikace-aikacen lager da pilsner. Caryophyllene yana ƙara ingancin itace mai daɗi tare da ɗanɗanon kayan ƙanshi da ɗanɗanon cloves, musamman tare da ƙarin late-kettle ko whirlpool.

Alamun farnesene suna taimakawa wajen ƙara ɗanɗanon kore ko citrus, suna daidaita daidaito. Masu yin giya da ke neman kyakkyawan sakamako na hop suna dogara ne akan waɗannan halaye masu faɗi. Suna da nufin samar da kyakkyawan suna.

Ƙanshin Backa a cikin giya yana tasiri ne ta hanyar yawan shan giya, lokaci, da kuma siffar hop. Da ƙarancin sinadarin alpha, yana da kyau a cikin ayyukan ƙamshi maimakon ɗaci. Don haskaka ɗanɗanon hop mai kyau, yi amfani da ƙarin giya a ƙarshen, hop mai walƙiya, ko tsalle-tsalle mai sauƙi.

Idan aka haɗa shi, kayan ƙanshi na ganyen Pine na Backa suna haɗuwa sosai da Saaz ko Hallertau don ƙamshi mai zagaye da na gargajiya na Turai. Wannan haɗin yana haifar da ƙamshi mai laushi da tsafta. Ya dace da giya inda ƙwarewa da sauƙin sha suke da mahimmanci.

Kusa da giyar zinariya mai kumfa tare da sabbin hops kore a kan mashayar katako mai ban sha'awa. Danna ko danna hoton don ƙarin bayani.

Amfani da kuma ƙari na yau da kullun na yin giya ga Backa hops

Ana girmama Backa saboda ƙamshinsa. Masu yin giya suna ƙara shi a ƙarshen tafasa don kiyaye mai mai laushi. Wannan hanyar tana tabbatar da ƙamshi mai laushi ba tare da ɗaci mai yawa ba, godiya ga ƙarin mintuna 10-5.

Ƙara Whirlpool wata hanya ce da aka fi sani da Backa. Wannan dabarar ta ƙunshi wurin hutawa a zafin jiki na 70–80°C. Tana fitar da mai mai canzawa cikin wort yayin da take rage yawan hasken ganye. Ana ba da shawarar ɗan gajeren lokacin hulɗa na mintuna 15-30 don wannan hanyar.

Aikin da aka yi a gefen sanyi yana da matuƙar muhimmanci idan ana la'akari da yin amfani da hops na Backa. Yin tsalle-tsalle a kan busasshiyar giya yana ƙara wa ruwan inabin fure da 'ya'yan itace. Tsawon lokacin yin tsalle-tsalle a kan busasshiyar giya, daga kwana 3 zuwa 7, ya dogara ne da ƙarfin giyar da zafinta.

• Karin dandanon da aka dafa a ƙarshen dafawa: Minti 10-5 don ƙara ƙamshi da ɗanɗano kaɗan.
• Whirlpool/mai zurfi: Whirlpool Backa na minti 15-30 a matsakaicin zafin jiki don kama mai mai mahimmanci.
• Dry-hop: Dry-hop Backa a gefen sanyi don ƙara ƙamshi ba tare da cire abubuwa masu tsauri ba.

A cikin gaurayen hop, Backa yawanci yana wakiltar kusan kashi 25% na kuɗin hop. Wannan rabon yana tabbatar da wani ɓangare na ƙamshi na musamman. Hakanan yana ba da damar amfani da hops mai girma-alpha don nau'ikan ƙamshi masu ɗaci da ƙarin dandano kamar Saaz ko Hallertau.

Bai kamata a yi amfani da Backa a matsayin babban sinadarin bittering hop ba. Ƙarancin sinadarin alpha-acid da ke cikinsa yana takaita IBUs sai dai idan an yi amfani da shi da yawa. A yi tsammanin ɗanɗano kaɗan ne idan aka ƙara Backa da wuri a tafasa.

• Ga pilsner ko lager: ƙaramin tafasa a ƙarshen lokaci da kuma matsakaicin ruwan zafi na Backa charge, sannan a ɗan busar da shi don samun fure mai kyau.
• Don ɗanɗanon ales: a haɗa Backa da lemun tsami a kashi 20-30% na ƙamshi sannan a ƙara masa busasshen hop mai sanyi.
• Don kayan ƙanshi na musamman: yi amfani da whirlpool Backa don ƙara kayan ƙanshi da furanni masu laushi ba tare da ƙara ɗaci ba.

Bayanan girke-girke da jagororin yin giya suna ba da jagororin lokaci da lokutan hulɗa don ƙamshi mai kyau. Gwaje-gwaje masu amfani a cikin tsarin ku za su inganta adadi da jadawalin da suka dace da girman wort ɗinku da bayanin martabar mai yin ferment.

Shawarar salon giya da kuma haɗuwa da Backa hops

Backa ta yi fice a fannin lager na gargajiya na Turai, inda basira da daidaito suke da mahimmanci. Ya dace da pilsner da lager Backa, yana ƙara launin furanni masu laushi da kuma ƙara ɗanɗanon ganye.

Ka yi la'akari da Backa a Helles, Kölsch, Vienna lager, da kuma kayan laƙa na Jamusanci na gargajiya. Waɗannan salon suna amfana daga ɗacinsa mai sauƙi zuwa matsakaici da kuma ƙarin da aka yi a baya. Wannan hanyar tana nuna halayen hop mai daraja.

Ga ales na ƙasar Belgian, Backa yana ƙara kayan ƙanshi da launukan itace masu laushi. Haɗa shi da saisons ko ales na gidan gona don gabatar da ɗanɗanon ganyen pine mai laushi. Wannan yana ƙara wa esters ɗin da yisti ke haifarwa ba tare da ya rinjaye su ba.

• Haɗin gargajiya: pilsner Backa mai kama da Saaz don kammalawa mai kyau.
• Hanyoyin haɗin gwiwa: lager Backa da aka haɗa da hops na citrus na zamani don laushin alamun wurare masu zafi.
• Ales: yi amfani da Backa a cikin ales na zaman inda ake buƙatar ƙarancin ɗaci da zurfin ƙamshi.

Zaɓar yis yana da tasiri sosai ga halin giyar. Yis ɗin lager mai tsabta yana nuna halayen hop masu kyau. Yis ɗin ale mai tsaka-tsaki, kamar Kölsch ko nau'in ale na Amurka, suna fitar da fannoni na ganye da furanni.

Nau'ikan giya na Belgium suna ƙara zurfi ga giyar ale ta Belgian, suna mai da hankali kan esters masu yaji. Waɗannan suna ƙara wa itacen hop da bayanin cloves. Ga giyar zamani, haɗa Backa da kayan ƙanshi na gargajiya yana haifar da giya mai daidaito da inganci.

Gilashin giya guda uku—amber lager, golden pale ale, da kuma dark stout—a kan teburin katako mai kama da sabbin kone-kone na hop, waɗanda aka haskaka da ɗumi tare da bayan mashaya mai laushi. Danna ko danna hoton don ƙarin bayani.

Umarnin sashi da misalai na girke-girke masu amfani

Lokacin da ake shirin ƙara hop, a ɗauki Backa a matsayin nau'in da ke mai da hankali kan ƙamshi. Abu ne da aka saba amfani da Backa don kusan kashi 25% na jimillar ƙarin hop a cikin girke-girke masu gauraya. Don gwaje-gwajen hop ɗaya, kashi na Backa na iya bambanta sosai, tare da matsakaicin kusan kashi 12.1% kuma matsakaicin ya kai kashi 94.7% a wasu bayanai.

Ga rukunin galan 5-20, yi amfani da ƙaramin adadin don ƙarawa a lokacin da aka makara ko lokacin da aka busar. Kyakkyawan ƙa'ida ita ce 0.5–1.5 oz a kowace galan 5 don kettle na late, whirlpool, ko dry hop. Idan kuna haɗa Backa da nau'ikan da suka fi ƙarfin hali, kuna iya buƙatar rage adadin.

Backa yana da ƙarancin sinadarin alpha acid, wanda hakan ya sa bai dace da ɗaci ba sai dai idan kuna amfani da adadi mai yawa. Idan kuna nufin duk wani IBU da za a iya aunawa daga Backa, ƙara nauyin daidai gwargwado. Haka kuma, ku ƙididdige ƙimar alpha don jimlar mash da ƙarin first-wort.

• Tsarin Pilsner: mai ɗaci da Saaz ko Magnum, sannan a yi amfani da 25% Backa a cikin kettle ko wurin waha don ƙara ɗanɗanon ganye masu kyau. Yi la'akari da ƙaramin tsalle-tsalle don ɗagawa.
• Tsarin Saison: gina ɗaci da Styrian Golding ko Saaz sannan a ƙara 25% Backa a cikin ruwan zafi don launuka kore, barkono da kuma rikitarwa mai sauƙi.
• Gwaji na tsalle-tsalle ɗaya: ƙara yawan amfani da shi a cikin ruwan sama mai ƙarfi da kuma busasshen hop don nuna ƙamshin Backa. Yi tsammanin halin kirki mai ƙarfi maimakon na wurare masu zafi ko citrus.

Tsarin yin tsalle-tsalle na Backa ya kamata ya fi son yin latti a kettle, whirlpool, da dry-hop slots. A ajiye ɗan lokaci kaɗan kafin a tafasa da wuri don ɗaci sai dai idan an rama shi da babban taro. Don samun sakamako mai kyau, a raba ƙarin zuwa sassa uku: latti a kettle, whirlpool, da ƙaramin busasshen busasshe don kare mai mai canzawa.

Idan ka tambayi nawa ne ruwan Backa zai yi amfani da shi don ƙamshi, fara da tsakiyar abin da za a iya amfani da shi kuma ka daidaita shi gwargwadon dandano a cikin rukuni-rukuni. Bibiyi adadin Backa a kowace galan da kuma daidaita girke-girke na Backa don ku iya daidaita ƙarfi da ƙamshi tare da kowane abin sha.

Tsarin Hop da zaɓin samfura don Backa (mazugi, ƙananan ƙwayoyi, cirewa)

Masu yin giya suna fuskantar shawara tsakanin mazubin Backa da pellets, wanda ke daidaita sabo da sauƙin amfani. Hops mai cikakken mazubi yana ba da ƙamshi mai daɗi, wanda ya dace da ƙananan rukuni inda rashin hankali shine babban mahimmanci. Duk da haka, mazubin suna da girma, ba su da amfani sosai, kuma suna buƙatar a adana su da kyau don adana mai mai canzawa.

Ga yawancin mutane, ƙwayoyin T-90 T-45 Backa sune zaɓin da aka fi so don amfani akai-akai. Waɗannan ƙwayoyin sun fi kauri, sun fi sauƙin ɗauka, kuma suna kiyaye kwanciyar hankali mafi kyau fiye da mazugi na gaba ɗaya. Suna ba da sakamako mai kyau a cikin ƙara mashin da kettle, wanda ke sa sarrafa kaya ya fi sauƙi don yin girki.

Kwalayen Backa da aka yiwa lakabi da T-90 su ne mizanin da aka saba amfani da shi. Kwalayen T-45 ko lupulin ba kasafai suke samuwa ga Backa ba saboda ƙarancin sinadarin alpha acid. Duk da haka, masu sarrafa su na musamman na iya ƙirƙirar tsare-tsare masu inganci idan buƙata ta ƙaru. Ga masu yin giya da ke neman ƙamshi mai ɗorewa tare da ƙarancin sharar gida, zaɓuɓɓukan Backa na T-90 T-45 sun cancanci a bincika.

Ruwan Backa yana taka rawa kaɗan. Ruwan da aka samo daga gare shi yana tattara sinadarin alpha don ɗaci, amma ƙarancin sinadarin alpha na Backa yana sa ruwan da aka samo daga gare shi ya zama mai ɗanɗano. Duk da haka, man hop ko samfuran ruwan Backa da aka haɗa na iya kama yanayin man da aka samo daga gare shi don ƙamshin da ya makara ko bayan ya yi tsami. Waɗannan samfuran suna ba wa masu yin giya damar ƙara yanayin Backa ba tare da yawansa ba.

• Backa mai siffar mazugi: ya dace da ƙananan rukuni da gwaje-gwaje, yana ba da ƙwarewa mai daɗi da taushi amma tare da ɗan gajeren lokacin shiryawa.
• Kwalayen Backa (T-90): zaɓi mai amfani ga yawancin masu yin giya, yana ba da kwanciyar hankali, daidaito, da sauƙin ajiya.
• Hadin man fetur da kuma ruwan da aka samo daga baya: an ƙera shi musamman don ƙara ƙamshi ko kuma lokacin da ake son ƙarancin kayan lambu.

Kimanta nau'ikan samfuran hop bisa ga burin girke-girke, girma, da ƙarfin ajiya. Don ales masu ƙamshi, fara da mazugi don gwaje-gwajen gwaje-gwaje sannan ku canza zuwa allunan T-90 don samarwa. Idan kuna buƙatar ƙamshi mai ƙarfi tare da ƙarancin tauri, yi la'akari da ruwan Backa ko gaurayen man hop don amfani bayan fermentation.

Kusa da ƙananan bishiyoyin Backa hop da aka lulluɓe da raɓa suna rataye daga bishiyoyin kore masu kyau a cikin lambun hop mai hasken rana tare da trellises da tuddai masu birgima waɗanda suka yi duhu a bango. Danna ko danna hoton don ƙarin bayani.

Ajiya, sabo, da kuma adana mai don mafi kyawun ƙamshi

Ƙanshin Backa ya samo asali ne daga man hop mai laushi, kamar su myrcene, humulene, da caryophyllene. Waɗannan man suna ɓacewa da sauri idan aka fallasa su ga iskar oxygen da yanayin zafi mai zafi. Saboda haka, adanawa mai kyau yana da mahimmanci don kiyaye ɗanɗano da sabo na hops.

Domin kiyaye ƙamshin, bi wasu matakai masu sauƙi. Yi amfani da hatimin hop vacuum ko jakunkunan da aka yi da nitrogen don rage iskar oxygen. Ajiye hops ɗin da aka rufe a cikin injin daskarewa na musamman a -18°C (0°F) ko sanyi. Wannan yana rage asarar mai da ayyukan enzymes.

Kwayoyi galibi suna daɗewa fiye da mazurari gabaɗaya saboda ba su da isasshen sararin saman da ke fuskantar iskar oxygen. Duk da haka, kowace siffa tana amfana daga rufewa ta injin kafin daskarewa. Wannan yana ƙara tsawon rayuwar shiryayye kuma yana adana mai.

Duk lokacin da zai yiwu, a yi amfani da hops a yanayin sanyi. A auna su da sauri, sannan a mayar da rabon da ba a yi amfani da su ba a cikin injin daskarewa ba tare da ɓata lokaci ba. Ƙarin abubuwan da aka ƙara a gefen sanyi, kamar whirlpool ko dry-hop, suna taimakawa wajen riƙe ƙarin sinadarai masu canzawa a cikin giyar.

• Rage hasken da ke fitowa daga zafi a kowane mataki.
• A takaita iska a cikin fakitin yayin canja wurin ko aunawa.
• Yi la'akari da samfuran man hop don samun ƙamshi mai ɗorewa idan wadatar yanayi ta bambanta.

Ƙananan halaye na iya haifar da gagarumin ci gaba a adana man hop da kuma kiyaye ƙamshin Backa. Kulawa akai-akai ga marufi da zafin jiki yana tabbatar da cewa sabo na hop ya kasance mafi mahimmanci - a cikin injin fermenting.

Haɗa Backa da sauran nau'ikan hop

Haɗaɗɗen kayan Backa suna da tasiri idan suna da daidaiton yanayin hop. Yi amfani da Backa a matsayin ƙamshi mai tallafawa, wanda ke samar da kashi 20-30% na ƙamshin. Wannan yana ƙara halayyar ganye da daraja yayin da wasu nau'ikan ke ba da ƙarfi.

Domin samun tsari na gargajiya, a haɗa Backa da Saaz, Tettnang, Hallertau, ko Styrian Golding. Waɗannan gaurayen hop masu kyau suna kiyaye sautin ganye da pine mai laushi. Suna kuma sa ɗaci ya yi laushi.

Don ƙara zurfi, gwada haɗakar Backa hop tare da English Fuggle ko East Kent Goldings. Ƙananan allurai na waɗannan hops suna gabatar da kayan ƙanshi da bayanin ƙasa. Waɗannan suna bambanta zaren ganyen Backa.

Yi amfani da hop haɗaɗɗen Backa tare da nau'ikan citrus-forward a ƙananan rabo don haske ba tare da rasa ƙashin baya ba. Ƙaramin hop na citrus zai iya ƙarfafawa. Backa yana rage alamun kaifin baki.

• Dabaru: A matsayin kashi 20-30% na kuɗin ƙamshi don daidaitawa.
• Lokaci: ƙara Backa a ƙarshen lokacin da ake juyawa ko kuma a busar da shi don kare mai mai laushi.
• Tsarin: a sarrafa cakuda mai don haka hops masu yawan myrcene ba su mamaye ƙamshi ba.

Gwaje-gwajen ɗanɗano da kuma bayanan girke-girke galibi suna nuna kusan kashi 25% na amfani da Backa a cikin gaurayawan abinci. Masu yin giya suna amfani da wannan rabo don barin abokan hulɗar citrus ko fure su yi haske. Suna yin hakan sama da tushe mai kyau.

Lokacin tsara haɗakar Backa hop, duba bayanan mai kuma daidaita ƙari. Kiyaye ƙamshin ganyen Backa ta hanyar iyakance ƙari mai zafi. Mayar da hankali kan sanya ƙanshin da aka ajiye a ƙarshen lokaci.

Kusa da sabbin koren hop masu kore a kan teburin katako na ƙauye, tare da buhunan burlap na nau'ikan hop daban-daban a bayansu da kuma bangon giya mai haske da launuka masu dumi. Danna ko danna hoton don ƙarin bayani.

Kimantawa da kuma kula da inganci a cikin gidan shayarwa

Fara da ƙamshin dukkan mazugi da ƙananan ƙwayoyi don duba sabo da kuma alamun kyau. Nemi myrcene mai ganye, humulene na Piney, da caryophyllene mai yaji. Duk wani ƙamshi mara laushi, mai rubutu, ko kwali yana nuna cewa yana da illa.

Don kimanta ƙamshin hop, yi amfani da ɗan gajeren tsarin ɗanɗano. A dafa wort na hop mai lita 1-2 tare da ƙara shi a ƙarshen lokaci sannan a bar shi ya huce da sauri. A ji ƙamshin samfuran zafi da sanyi don ganin canjin mai mai canzawa da kuma tabbatar da ƙarfin ƙamshi.

• Auna alpha da beta acid sannan a kwatanta su da tushen asali. Alfa na Backa na yau da kullun yana kusa da kashi 2-3%.
• Duba jimlar man fetur da kuma matakan da suka dace na myrcene, humulene, da caryophyllene.
• Yi rijistar bambancin da ke tsakanin wurare daban-daban domin a iya gano canje-canje.

A yi amfani da na'urar QC mai ƙarfi daga wurin karɓa zuwa kettle. A tabbatar da cewa sarkar ajiyar sanyi ce, an yi amfani da injin tsotsa ko kuma an yi amfani da iskar oxygen, sannan a lura da cewa pellet ɗin ya yi laushi. A duba dukkan mazubin don ganin konewa, bushewa, ko kuma canza launinsu kafin a karɓa.

Yi amfani da takardar maki mai sauƙi don kimanta ƙamshi na hop sannan ka mayar da shi tare da nazarin bayanai idan akwai. Kwatanta bayanan motsin rai da ƙimar dakin gwaje-gwaje don inganta yawan shan magani da lokacin amfani a cikin girke-girke.

Yi amfani da ƙananan giya idan rukunin ya yi daidai da adadin da ake tsammani. A daidaita matakan ƙarawa a ƙarshen lokaci ko lokacin busar da giya don isa ga yanayin ƙamshi da ake so kafin a ƙara shi zuwa samarwa.

A ajiye bayanan da aka yi wa lakabi da kuri'a da kwanan wata don haka ingancin giyar da aka yi amfani da ita ta kasance iri ɗaya a duk lokacin da ake yin giya. Zagayen ji na yau da kullun da kuma nazarin da aka yi niyya suna taimakawa wajen daidaita ƙamshi a cikin giyar da aka gama.

Tarihin Backa da kuma yanayin kiwo

Asalin Backa ya samo asali ne daga ƙasar Bačka, wadda aka noma tsawon tsararraki a yankin Pannonian na Serbia. Manoma na gida sun zaɓi inabi saboda ƙamshinsu, ƙarfinsu, da kuma ƙarfinsu na gona, tun kafin a fara aiwatar da shirye-shiryen kiwo.

An adana nau'in a hukumance a cikin tarin hop na USDA a Jami'ar Jihar Oregon a shekarar 1956. Wannan haɗin ya taimaka wajen kare kayan da ake buƙata don nazari da kwatantawa da sauran hop na turare na Turai.

Duk da muhimmancinsa a tarihi, bincike kaɗan ne suka binciki ainihin asalin Backa ko alamun kwayoyin halitta. Gabaɗaya ana ɗaukarsa a matsayin wani nau'in ƙamshi mai kyau na yanki, maimakon samfurin shirye-shiryen kiwo na tsari.

• Asalin gargajiya: Bačka landrace, an zaɓi shi a gona don halayen ƙamshi.
• Tarihin kiyayewa: An shiga cikin tarin hop na USDA (OSU) a shekarar 1956.
• Matsayin kiwo: iyakance amfani a cikin giciye na zamani idan aka kwatanta da sabbin nau'ikan iri.

Rahoton noma na yanki da kuma Hukumar Samar da Hop ta Duniya sun nuna Backa a matsayin wani nau'in kayan tarihi da aka kiyaye. Masu yin giya da masana kimiyyar kwayoyin halitta suna ganin waɗannan bayanan suna da matuƙar amfani wajen nazarin juyin halittar nau'ikan ƙamshi na Turai.

Sha'awar Backa ta ci gaba da kasancewa, tana mai da hankali kan rubuta halayenta da kuma bincika yuwuwarta a cikin shirye-shiryen kiwo na zamani. A halin yanzu, tana aiki a matsayin gada tsakanin noman Bačka na gargajiya da kuma tattara germs a cikin tarin jama'a.

Kammalawa

Takaitaccen Bayani game da Backa hops: An ƙara Backa, wani nau'in hop na ƙasar Serbia daga yankin Bačka, a cikin tarin USDA/OSU a shekarar 1956. An tallata shi a matsayin hop mai ƙamshi irin na Turai tare da halaye masu kyau. Yana da ƙarancin acid na alpha, yawanci kusan kashi 2%, kuma yana da siffa mai mahimmanci wanda myrcene, humulene, da caryophyllene suka mamaye. Wannan sinadari yana ba shi ɗanɗanon ganye, piney, da ɗanɗanon yaji kaɗan, ba kamar ɗanɗanon citrus ko na wurare masu zafi ba.

Abubuwan da ake amfani da su wajen yin giya a Backa sun nuna yadda ake amfani da shi a matsayin ƙamshi. Masu yin giya ya kamata su ƙara shi a ƙarshen lokacin da ake yin kettle, whirlpool, da dry-hop. Ya fi kyau a yi amfani da shi a kusan kashi 25% na kuɗin aroma hop a cikin girke-girke. Haɗa shi da nau'ikan gargajiya masu daraja kamar Saaz ko Hallertau, ko amfani da shi tare da hops na zamani, yana ƙara ɗanɗanon ganye. Wannan yana ƙara wa lagers da ales na gargajiya daɗi ba tare da ya rinjaye su ba.

Aikace, bi shawarwarin Backa hop: zaɓi ƙwayoyin cuta don kwanciyar hankali, adana su a cikin sanyi da kuma rufe su da injin tsotsa don kare mai mai canzawa, da kuma gudanar da bincike kan ingancin sauti a wuraren da ke shigowa. Yi tsammanin ƙarancin wadatar kasuwa kuma ku ɗauki Backa a matsayin wani nau'in hop mai ƙamshi na musamman. Ga masu yin giya waɗanda ke neman ƙamshi mai laushi da na piney, Backa zaɓi ne mai ma'ana, wanda ya bambanta. Ya yi daidai da al'adar Turai, inda ƙamshi ke da mahimmanci.

Karin Karatu

Idan kuna jin daɗin wannan sakon, kuna iya kuma son waɗannan shawarwari:

• Hops a cikin Brewing: Groene Bel
• Hops a cikin Brewing: Mosaic
• Hops a Biya Brewing: Chelan