Ama-Hops ku-Beer Brewing: Backa

Ukusondelana kwama-Backa hops amasha abanjwe ngesandla kanye ne-hop vine kanye ne-rustic brewery ngemuva. Chofoza noma uthephe isithombe ukuze uthole ulwazi olwengeziwe.

Ngokomlando, ama-Backa hop abonise ama-alpha acid aphansi kuya kwaphakathi, ngokuvamile aphakathi kuka-3–5% kumasampula amadala. Ukuhlaziywa kwamuva nje ngezinye izikhathi kuthole amanani aseduze kuka-2.1% noma ngaphansi kuka-3%.

Ukwakheka kwamakhemikhali kwe-Backa aroma hops kugcwele i-myrcene (cishe ama-50%), i-humulene (cishe ama-24%), kanye ne-caryophyllene (cishe ama-12%), kanye ne-farnesene. Lawa ma-compounds ayenza ifaneleke ukusetshenziswa njenge-European aroma hop encane, kunokuba ibe uhlobo olubabayo.

Lo mhlahlandlela uzohlola i-botany, ukuziphatha okukhulayo, kanye nephrofayili ephelele yamakhemikhali e-Backa hops. Uzohlola nokunambitheka kwawo nephunga lawo kubhiya, izengezo ezinconywayo, izindlela zokupheka ezisebenzayo, kanye nezinhlobo zemikhiqizo. Ngaphezu kwalokho, uzomboza imikhuba emihle yokugcina, iziphakamiso zokuxuba, ukuhlolwa kwekhwalithi yezinzwa, umongo wokuzalanisa womlando, kanye nokutholakala kwemakethe. Imithombo ifaka phakathi amarekhodi e-Oregon State University/USDA cultivar, imibiko yezolimo ye-Bačka landrace, kanye nezinkomba ze-hop ezishicilelwe njenge-John I. Haas Hops Companion kanye nezincwadi zokuzalanisa zesifunda zikaJan, Wagner, no-Alfred Haunold.

Okuthathwayo Okubalulekile

• I-Backa iyi-hop yaseSerbia evela esifundeni saseBačka, eyaziwa ngobuntu bayo obuhle.
• Kwengezwe eqoqweni le-USDA/Oregon State ngo-1956, okuwusizo ekubhekiseleni emlandweni.
• Ama-Alpha acid aphansi kuya kumaphakathi, ngokuvamile angu-3-5% ngokomlando futhi ngezinye izikhathi angama-~2% kumasampula akamuva.
• Amafutha abalulekile athambekele ku-myrcene, humulene, kanye ne-caryophyllene—alungele ukusetshenziswa ngephunga elimnandi.
• Le phrofayili ye-Backa hop ifanelana nezinhlelo zokusebenza ze-lagers zesitayela saseYurophu kanye ne-ale encane yobuciko.

Ukubuka konke kwe-Backa hops njengohlobo lwephunga laseYurophu

Izimpande ze-Backa hop zibuyela emuva esifundeni saseBačka eSerbia. Yaqala ukuqoshwa maphakathi nekhulu lama-20 futhi ibhalwe kumarekhodi e-Oregon State University kusukela ngo-1956. Lo mlando uyibeka phakathi kwama-hop aseSerbia agujwa ngephunga lawo eliyingqayizivele.

I-Backa imakethwa njenge-aroma hop yaseYurophu. Yaziwa ngamanothi ayo athambile, anezimbali, okwenza ifaneleke kakhulu kuma-pilsner, ama-lager, nama-ales alula. Ukusetshenziswa kwayo ngokuyinhloko kuthuthukisa iphunga, hhayi ukubaba, ngenxa yamazinga ayo e-asidi aphakathi.

Amazinga e-alpha-acid omlando we-Backa ayecishe abe ngu-3–5%. Kodwa-ke, idatha yakamuva ikhombisa ukwehla, kanti ezinye izitshalo ziwela ngaphansi kuka-3% kanti ezinye zilinganiselwa ku-2.1%. Lolu shintsho lwenza i-Backa ifaneleke kakhulu ezindleleni zokupheka lapho iphunga libalulekile khona, hhayi ukubaba.

Izindlela zokupheka zivame ukuphakamisa ukufaka i-Backa ezigabeni ze-late-kettle, i-whirlpool, noma i-dry-hop. Kunconywa ukusebenzisa u-20–30% we-hop bill ye-Backa. Lokhu kuqinisekisa ukuthi amanothi ayo ephunga aseYurophu ahambisana ne-malt nemvubelo ngaphandle kokuzibusa.

• Imvelaphi yezitshalo: Bačka landrace, Serbia hops heritage.
• Indawo: I-hop yephunga yaseYurophu enezici ezinhle ze-hop.
• Umkhuba we-Alpha-acid: ngokomlando u-3–5%, imibiko yakamuva iseduze no-2.1% noma ngaphansi.
• Ukusetshenziswa: izithako ezigxile ephunga elimnandi kunokuba zibe mnandi kakhulu.

Izici zezitshalo kanye nokuziphatha okukhulayo

Imvelaphi yeBacka itholakala endaweni yaseBačka evela enyakatho yeSerbia. Lolu hlobo luwuhlobo lwekhoni lesifazane, olusetshenziswa ngokwesiko ekwenzeni ubhiya. Izincazelo zasensimini ziqokomisa imvelaphi yalo yasemaphandleni, engenalo uhlu lwanamuhla. Ngakho-ke, amamephu e-genetic anemininingwane ayivelakancane.

Ezivivinyweni zasendaweni, iBacka ibonise isivuno esikhulu se-hop. Izibalo eziseduze no-2,017 kg/ha (cishe u-1,800 lb/acre) zibonisa ukusebenza kwayo okuqinile ensimini ezimweni zezulu zendawo. Lokhu kwenza ukukhula kweBacka kukhange emapulazini amancane ahambisana nesikhathi sonyaka sesifunda.

Izivivinyo ezingaphandle kweBalkans zembula imikhawulo. Izivivinyo zasensimini yase-Oregon zibonisa ukuvuthwa okuphakathi nesikhathi kanye nokulula ukuthambekela kokubola kwe-downy. Abalimi ezindaweni ezimanzi noma ezipholile kumele baqaphe eduze ingcindezi yesifo. Kufanele futhi balindele isikhathi esihlukile kunesaseSerbia.

Ngokombono wezolimo lwe-hop, i-Backa iyachuma ezimweni zayo zasekhaya. Ayibhekwa njengenhloso yokuzalanisa nge-alpha ephezulu ngenxa yamazinga aphansi e-alpha. Abaphathi kufanele bagxile ekungeneni komoya ekhava, ukuhlola njalo, kanye nezinhlelo zokubulala isikhunta ukuze kulwiwe nokuthambekela kwe-downy mildew.

Imiphumela ewusizo kubalimi isobala. Labo abacabanga ngokutshala i-Backa ngale kwebanga layo lasekhaya kufanele baqale ngamabhulokhi okuhlola. Qapha isivuno se-hop i-Backa ngokumelene nezinhlobo zendawo, ubhale phansi izinsuku zokuvuthwa, futhi ulungise i-trellis kanye nokuthena ukuze unciphise umswakama ozungeze ama-cones.

• Umsuka: Bačka landrace, Serbia
• Isivuno: siphezulu ngokulingene emasimini endabuko (≈2,017 kg/ha)
• Isifo: ukuzwela kwe-downy mildew okuphawuliwe ezivivinyweni ezingezona ezendabuko
• Isimo sokuzala: uhlu lozalo olulinganiselwe; akuyona inhloso ye-alpha ephezulu
• Ukugxila kwezolimo: ukuphefumula, ukuhlola, kanye nokuqapha ukuvuthwa

Iphrofayili yamakhemikhali: ama-alpha acid, ama-beta acid, namafutha abalulekile

Ukwakheka kwamakhemikhali kweBacka kwembula amandla aphansi okubaba, okuhambisana nenhlanganisela yamafutha anuka kamnandi. Idatha yomlando ikhombisa ukuthi ama-alpha acid asukela ku-3–5%. Kodwa-ke, ukuhlaziywa kwezentengiselwano kuvame ukubika amanani asondele ku-2%, kanti ezinye izifundo ziphakamisa inani eliphakathi elingu-2.1% kanti ngezikhathi ezithile lifinyelela ku-4.8%.

Ngokuphathelene nama-beta acid, amazinga e-Backa ngokuvamile acishe abe ngu-3.0%. Lokhu okuqukethwe kwe-beta acid okulingene kuqinisekisa ukuzinza futhi kuvimbela ukubaba ukuthi kungakhungathekisi njengoba ama-hop eguga. Abapheki bebhiya bangasebenzisa i-Backa njenge-hop ethambile ebabayo, bethembele kumafutha ayo anuka kamnandi ukuze banambitheke.

Ingqikithi yeBacka itholakala kumafutha ayo abalulekile. Izifundo kanye nokuhlaziywa kwezinhlobo zezitshalo kwembula ukwakheka kwamafutha e-hop aqukethe kakhulu i-myrcene, i-humulene, ne-caryophyllene. Isilinganiso esijwayelekile singama-50% e-myrcene, ama-24% e-humulene, kanye nama-12% e-caryophyllene, kanti i-farnesene inezela amanothi aluhlaza okwesibhakabhaka noma e-citrus.

Umthelela wemizwa we-myrcene, i-humulene, kanye ne-caryophyllene blends ubalulekile ekusebenzeni kwe-Backa ekwenzeni ubhiya. I-Myrcene inikela ngokunambitheka okuluhlaza, okune-resin, kanye nokunambitheka okuluhlaza. I-Humulene inezela amanothi e-piney kanye nokhuni. I-Caryophyllene ingenisa ukunambitheka okunjengezinongo, okune-wood, kanye nokufana ne-clove. I-Farnesene, ekhona ngamanani amancane, ithuthukisa ukukhanya futhi inezela iphunga elikhanyayo leqabunga le-citrus.

• Ama-Alpha acid: aphansi, ngokuvamile ~2% — afanelekela ukungezwa kamuva kokubaba okuncane.
• Ama-asidi e-Beta: acishe abe ngu-3.0% — athinta ukunambitheka kokuguga kanye nokukhiqizwa kwe-oxidation.
• Ukwakheka kwamafutha e-hop: kubusa i-myrcene, i-humulene, i-caryophyllene enezimpawu ze-farnesene.

Ukuqonda iphrofayili yamakhemikhali e-Backa kusiza abenzi bobhiya ekuhleleni ukwengeza nokuhlanganisa kwabo. Ukusebenzisa amasu okudlulisela uwoyela phambili—njenge-kettle yamuva, i-whirlpool, kanye ne-dry hopping—kuvumela iphunga lamafutha abalulekile e-Backa eliholwa yi-myrcene, i-humulene, kanye ne-caryophyllene ukuba likhanye. Le ndlela inciphisa ubumuncu obuvela kuma-alpha acid.

Ukunambitheka kanye nephunga elimnandi kubhiya

Iphrofayili yokunambitheka kwe-Backa ibonakala ngokuzibamba kwaseYurophu, ngokungafani nomlingiswa we-hop waseMelika onesibindi, onezithelo. Inikeza amanothi aluhlaza anjenge-herbaceous, afana notshani obusanda kunqunywa noma amanothi aphezulu anamaqabunga. Lawa avela emazingeni aphezulu e-myrcene.

Izakhi ze-piney kanye nokhuni zivela ku-humulene, zinikeza umgogodla ozinzile. Lokhu kuwusizo kakhulu ekusetshenzisweni kwe-lager kanye ne-pilsner. I-Caryophyllene yengeza ikhwalithi yokhuni olumnandi kanye nezinongo ezibuthakathaka kanye nama-clove, ikakhulukazi nge-late-kettle noma i-whirlpool.

Izimpawu ze-farnesene zinikeza ukugqama okuluhlaza okotshani noma kwe-citrus okuncane, okugcina ibhalansi. Abapheki bebhiya abafuna umbono we-hop ocwengekile bathembele kulezi zici ezihlukene. Bahlose ukuletha iphrofayili enhle.

Iphunga le-Backa kubhiya lithonywa umthamo, isikhathi, kanye nesimo se-hop. Njengoba inama-alpha acid aphansi, lihamba phambili ezindimeni zephunga kunokuba libe mnandi. Ukuze ugqamise ukunambitheka kwe-noble hop okuthambile, sebenzisa okungeziwe kamuva, ama-whirlpool hops, noma i-light dry hopping.

Uma ixutshwe, i-spice ye-piney ye-herbaceous Backa ihlangana kahle ne-Saaz noma i-Hallertau ukuze kube nephunga eliyindilinga nelendabuko laseYurophu. Le nhlanganisela iphumela ephunga elithambile nelicwengekile. Ilungele ubhiya lapho ukunambitheka okuthambile nokuphuzwayo kubalulekile khona.

Ubhiya obufanayo obunegwebu obune-hops eluhlaza okwesibhakabhaka ebharini yokhuni yasemaphandleni. Chofoza noma uthephe isithombe ukuze uthole ulwazi olwengeziwe.

Ukusetshenziswa okujwayelekile kokwenza ubhiya kanye nokwengezwa kwama-Backa hops

I-Backa idunyiswa ngezimfanelo zayo ezinuka kamnandi. Abapheki bewayini bayayifaka ngasekupheleni kokubilisa ukuze balondoloze amafutha ayo athambile. Le ndlela iqinisekisa iphunga elincane elingenabo ubumuncu obukhulu, ngenxa yokwengeza imizuzu eyi-10-5.

Ukwengeza i-Whirlpool kungenye indlela ethandwayo ye-Backa. Le ndlela ihilela ukuphumula kwe-whirlpool ku-70–80°C. Ikhipha amafutha anomswakama e-wort ngenkathi inciphisa amanothi emifino aqinile. Kunconywa izikhathi ezimfushane zokuthintana zemizuzu eyi-15-30 kule ndlela.

Umsebenzi obandayo ubalulekile uma ucabangela ama-Backa hops. Ukugxumagxuma okumile I-Backa ithuthukisa izimbali nezithelo zikabhiya. Isikhathi sokugxumagxuma okumile, kusukela ezinsukwini ezi-3 kuya kweziyi-7, sincike emandleni kanye nokushisa kukabhiya.

• Ukwengezwa kokubilisa sekwephuzile: imizuzu eyi-10-5 ukuze kufakwe iphunga elimnandi futhi kuphakanyiswe ukunambitheka okuncane.
• I-Whirlpool/ephakeme: i-whirlpool Backa imizuzu eyi-15-30 ekushiseni okuphakathi ukuze ibambe amafutha abalulekile.
• I-Dry-hop: i-dry hopping Backa ohlangothini olubandayo ukuze iphunga likhuphuke ngaphandle kokukhipha izingxenye eziqinile.

Kuma-hop blends, i-Backa ngokuvamile yakha cishe u-25% we-hop bill. Lokhu kunikezwa kuqinisekisa ingxenye yephunga elikhethekile. Kuvumela futhi ukusetshenziswa kwama-higher-alpha hops ezinhlobonhlobo zephunga elibabayo nelihambisanayo njenge-Saaz noma i-Hallertau.

I-Backa akufanele isetshenziswe njenge-hop eyinhloko yokubilisa. Okuqukethwe kwayo okuphansi kwe-alpha-acid kuvimbela ama-IBU ngaphandle kokuthi isetshenziswe ngobuningi obukhulu. Lindela ukubilisa okuncane lapho i-Backa ingezwa ekuqaleni kokubilisa.

• Nge-pilsner noma i-lager: phuza kancane i-late-boil kanye ne-whirlpool Backa charge ephakathi, bese ugxuma kancane ukuze uthole i-top note yezimbali.
• Ukuze uthole ama-ales aluhlaza: hlanganisa i-Backa nama-hops aluhlaza okotshani ku-20-30% wephunga elimnandi bese uqeda nge-hop eyomile ebandayo.
• Ukuze uthole ama-ales akhethekile: sebenzisa i-whirlpool Backa ukuze ungeze izinongo ezincane kanye nezendlalelo zezimbali ngaphandle kokukhulisa ukubaba.

I-metadata yeresiphi kanye neziqondiso zokwenziwa kwebhiya zinikeza iziqondiso zesikhathi kanye nezikhathi zokuxhumana ukuze uthole iphunga elihle kakhulu. Izivivinyo ezisebenzayo ohlelweni lwakho zizothuthukisa inani kanye namashejuli aqondene nosayizi we-wort yakho kanye nephrofayili ye-fermenter.

Izitayela zobhiya ezinconywayo kanye nokuhlanganiswa nama-Backa hops

I-Backa iphumelela kakhulu kuma-lagers aseYurophu ajwayelekile, lapho ubuhlakani nokulinganisela kubalulekile khona. Ilungele i-pilsner ne-lager i-Backa, ithuthukisa amanothi aphezulu ezimbali futhi inezela ithoni ethambile yamakhambi.

Cabanga ngeBacka eHelles, Kölsch, Vienna lager, kanye nama-lager akudala aseJalimane. Lezi zitayela ziyazuza ekubabeni kwayo okuphansi kuya kokuphakathi kanye nokwengezwa kamuva. Le ndlela ibonisa umlingiswa we-hop ohloniphekile.

Kuma-ales aseBelgium, i-Backa inezela izinongo kanye nemibala yokhuni ethambile. Ihlanganise nama-saisons noma ama-ales asepulazini ukuze wethule inothi elimnandi le-pine-herb. Lokhu kugcwalisa ama-ester aqhutshwa yimvubelo ngaphandle kokuwanqoba.

• Ukuhlanganiswa okuvamile: i-pilsner Backa ene-removement efana ne-Saaz ukuze kuqedwe kahle.
• Izindlela ezihlanganisiwe: i-lager Backa exutshwe nama-citrus hops esimanje ukuze athambise amanothi asezindaweni ezishisayo.
• Ama-Ales: sebenzisa i-Backa ngesikhathi sama-ales lapho kudingeka khona ukubaba okuphansi kanye nokujula kwephunga elimnandi.

Ukukhethwa kwemvubelo kuthinta kakhulu isimo sikabhiya. Imvubelo ye-lager ehlanzekile iqokomisa izici ze-noble hop. Imvubelo ye-ale engathathi hlangothi, njengezinhlobo ze-Kölsch noma ze-ale zaseMelika, iveza izici zezitshalo nezimbali.

Izinhlobo zaseBelgium zengeza ukujula ku-Belgian ale Backa, zigcizelela ama-ester ashisayo. Lawa ahambisana nokhuni oluvela ku-hop kanye nama-clove. Kubhiya besimanje, ukuxuba i-Backa ne-aromatics yakudala kudala ubhiya obulinganiselayo nobunobunye.

Izingilazi ezintathu zikabhiya—i-amber lager, i-golden pale ale, kanye ne-dark stout—etafuleni lokhuni eliluhlaza elinamakhoni amasha e-hop aluhlaza, akhanyiswe ngokufudumele ngesizinda sebha esifiphele kancane. Chofoza noma uthephe isithombe ukuze uthole ulwazi olwengeziwe.

Iziqondiso zomthamo kanye nezibonelo zezindlela zokupheka ezisebenzayo

Uma uhlela ukwengeza i-hop, phatha i-Backa njengohlobo olugxile ephunga. Kuvamile ukusebenzisa i-Backa cishe ngo-25% we-hop iyonke engeza ku-recipe ehlanganisiwe. Ezivivinyweni ze-single-hop, amaphesenti e-Backa angahluka kakhulu, ngama-median acishe abe ngu-12.1% kanye nama-extreme afinyelela ku-94.7% kwamanye amasethi edatha.

Kumaqoqo amagaloni angu-5–20, sebenzisa inani elincane lokwengeza okuphuzile noma okomile. Umthetho omuhle wesithupha ngu-0.5–1.5 oz ngamagaloni angu-5 e-kettle yasekupheleni, i-whirlpool, noma i-dry hop. Uma uhlanganisa i-Backa nezinhlobo eziqinile, kungadingeka unciphise inani.

I-Backa ine-alpha acid ephansi, okwenza ingafaneleki ukubilisa ngaphandle kokuthi usebenzisa inani elikhulu. Uma uhlose noma yimaphi ama-IBU alinganiswayo avela ku-Backa, khulisa isisindo ngokufanele. Futhi, cabanga ngamanani e-alpha ukuze uthole i-total mash kanye ne-first-wort eyengeziwe.

• Uhlaka lwePilsner: olubabayo oluneSaaz noma iMagnum, bese usebenzisa iBacka engu-25% eketheni noma e-whirlpool ukuze wengeze amanothi aphezulu emithi. Cabanga nge-dry hop encane yokuphakamisa.
• Uhlaka lwe-Saison: yakha ubumnandi nge-Styrian Golding noma i-Saaz bese ufaka i-Backa engu-25% ku-whirlpool ukuze uthole ama-accents aluhlaza, ane-pepper kanye nobunzima obuncane.
• Isivivinyo se-single-hop: gxila ku-whirlpool yamuva kanye ne-dry hop ukuze ubonise iphunga le-Backa. Lindela isimilo esihle esivinjelwe kunokuba udle i-tropical noma i-citrus enesibindi.

Ukuhlela i-Hop Backa kufanele kuthande i-late kettle, i-whirlpool, kanye ne-dry-hop slots. Gcina isikhathi esincane sokubilisa kusenesikhathi ukuze ubhake ngaphandle kokuthi uvumelane nobuningi obukhulu kakhulu. Ukuze uthole imiphumela efanayo, hlukanisa izengezo zibe izingxenye ezintathu: i-late kettle, i-whirlpool, kanye ne-dry hop encane ukuze uvikele uwoyela oguquguqukayo.

Uma ubuza ukuthi kufanele usebenzise ama-Backa hop angakanani njengephunga elimnandi, qala phakathi nendawo bese ulungisa ngokunambitha kuwo wonke amaqoqo. Landelela isilinganiso se-Backa ngegaloni kanye nokulungiswa kweresiphi ye-Backa ukuze ukwazi ukulungisa ubukhali kanye nephunga elimnandi ngesiphuzo ngasinye.

Ifomu le-hop kanye nokukhetha komkhiqizo we-Backa (ama-cone, ama-pellet, ama-extracts)

Abapheki beziphuzo babhekene nesinqumo phakathi kwama-Backa cones nama-pellets, belinganisa ubusha nokunethezeka. Ama-whole-cone hops anikeza iphunga elisha, elifanele amaqoqo amancane lapho ubuciko bubalulekile khona. Kodwa-ke, ama-cones makhulu, asetshenziswa kancane, futhi adinga ukugcinwa ngokucophelela ukuze kulondolozwe uwoyela oshintshashintshayo.

Kwabaningi, ama-pellet e-T-90 T-45 Backa ayindlela ekhethwayo yokusetshenziswa njalo. Lawa ma-pellet aminyene, kulula ukuwathatha, futhi agcina ukuzinza okungcono eshalofini kunama-cone aphelele. Anikeza imiphumela ehambisanayo ekufakweni kwe-mash ne-kettle, okwenza ukulawula impahla kube lula ekwenzeni ubhiya.

Ama-pellet e-Backa abhalwe ukuthi yi-T-90 ajwayelekile. Ama-pellet e-T-45 noma acebile nge-lupulin awavamile kwi-Backa ngenxa yokuqukethwe kwayo okuphansi kwe-alpha acid. Kodwa-ke, abakhiqizi abakhethekile bangakha amafomethi acebile uma isidingo sikhuphuka. Kwabenzi bobhiya abahlose iphunga elihambisanayo nelincane kakhulu, izinketho ze-T-90 T-45 Backa zikufanele ukuzihlola.

I-Backa extract idlala indima elinganiselwe. I-Extracts igxila ama-alpha acid ukuze ibaba, kodwa ama-alpha acid aphansi e-Backa enza i-straight extracts ingavamile. Noma kunjalo, amafutha abalulekile e-hop noma imikhiqizo ye-Backa extract ehlanganisiwe ingabamba iphrofayili yamafutha e-cultivar ukuze ithole iphunga eliphuzile noma ngemuva kokubila. Le mikhiqizo ivumela abenzi bobhiya ukuthi bangeze uhlamvu lwe-Backa ngaphandle kobuningi.

• I-Backa enekhoni eliphelele: ilungele amaqoqo amancane kanye nokuhlolwa, inikeza isipiliyoni sokuthinta nokunuka kodwa isikhathi esifushane sokuphila.
• Ama-Backa pellets (T-90): ukukhetha okuwusizo kwabakhiqizi abaningi bobhiya, okunikeza ukuzinza, ukufana, kanye nokugcinwa okulula.
• Ingxube ye-Backa kanye namafutha: ikhethekile ukuqeda iphunga noma uma kudingeka izinto ezincane zemifino.

Hlola izinhlobo zemikhiqizo ye-hop ngokusekelwe emigomweni yeresiphi, isikali, kanye nomthamo wokugcina. Nge-ales eqhutshwa yiphunga, qala ngama-cone ukuze uthole ama-batches okuhlola bese ushintshela kuma-pellet e-T-90 ukuze ukhiqize. Uma udinga iphunga eliqinile elinama-solids aphansi, cabanga nge-Backa extract noma i-hop oil blend ukuze uyisebenzise ngemva kokubilisa.

Ukusondelana kwamakhoni e-Backa hop ambozwe ngamazolo alenga ezivinini eziluhlaza okotshani engadini ye-hop ekhanyiswe yilanga enezinsika kanye namagquma agudlayo afiphele kancane ngemuva. Chofoza noma uthephe isithombe ukuze uthole ulwazi olwengeziwe.

Ukugcina, ukusha, kanye nokulondolozwa kwamafutha ukuze kube nephunga elihle kakhulu

Iphunga likaBacka libangelwa amafutha ayo athambile e-hop, njenge-myrcene, i-humulene, ne-caryophyllene. Lawa mafutha alahleka ngokushesha uma evezwa umoya-mpilo kanye namazinga okushisa afudumele. Ngakho-ke, ukugcinwa okufanele kubalulekile ukuze kulondolozwe ukunambitheka kanye nokusha kwama-hop.

Ukuze ugcine iphunga liphelele, landela izinyathelo ezimbalwa ezilula. Sebenzisa i-hop vacuum sealing noma izikhwama ezihlanjululwe nge-nitrogen ukuze unciphise ukuthintana nomoya-mpilo. Gcina ama-hops avaliwe efrijini elikhethekile le-hop ku--18°C (0°F) noma ebanda kakhulu. Lokhu kunciphisa ukulahleka kwamafutha kanye nomsebenzi wama-enzyme.

Ama-pellet ngokuvamile ahlala isikhathi eside kunezikhoni eziphelele ngoba anendawo encane evezwe umoya-mpilo. Kodwa-ke, noma yiluphi uhlobo luzuza ngokuvalwa kwe-vacuum ngaphambi kokubanda. Lokhu kwandisa isikhathi sokugcinwa futhi kulondoloza uwoyela.

Noma nini lapho kungenzeka, phatha ama-hops ezimweni ezibandayo. Kala bese uwafaka ngokushesha, bese ubuyisela izingxenye ezingasetshenziswanga efrijini ngaphandle kokulibala. Izinto ezengeziwe ezibandayo, njenge-whirlpool noma i-dry-hop, zisiza ukugcina izithako eziguquguqukayo ebhiya.

• Nciphisa ukukhanya nokushisa kuzo zonke izinyathelo.
• Nciphisa umoya emaphaketheni lapho udlulisa noma ulinganisa.
• Cabanga ngemikhiqizo yamafutha e-hop ukuze uthole iphunga elihambisanayo lapho ukutholakala kwesizini kushintsha.

Imikhuba emincane ingaholela ekuthuthukisweni okukhulu ekulondolozweni kwamafutha e-hop kanye nokugcina iphunga eliyingqayizivele le-Backa. Ukunaka njalo ukupakishwa kanye nokushisa kuqinisekisa ukuthi ukusha kwe-hop kuhlala kubaluleke kakhulu—ngaphakathi kwe-fermenter.

Ukuhlanganisa i-Backa nezinye izinhlobo ze-hop

Izingxube ze-Backa ziyasebenza uma zigcina iphrofayili ye-hop elinganiselayo. Sebenzisa i-Backa njengephunga elisekelayo, okwenza u-20-30% wephunga elimnandi. Lokhu kunezela isici semifino nesihloniphekile kuyilapho ezinye izinhlobo zinikeza ukuphakanyiswa.

Ukuze uthole iphrofayili yendabuko evinjiwe, hlanganisa iBacka neSaaz, iTettnang, iHallertau, noma iStyrian Golding. Lezi zingxube ze-noble hop zigcina ithoni ethambile ye-herbal-pine. Zigcina nokubaba kuthambile.

Ukuze wengeze ukujula, zama ukuhlanganiswa kwe-Backa hop ne-English Fuggle noma i-East Kent Goldings. Izilinganiso ezincane zalezi hop zethula amanothi ezinongo nomhlaba. Lokhu kuqhathanisa intambo yezitshalo ze-Backa.

Sebenzisa i-hop pairing Backa nezinhlobo ze-citrus-forward ngezilinganiso eziphansi ukuze kukhanye ngaphandle kokulahlekelwa umgogodla. I-citrus hop encane inganikeza ukuphakanyiswa. I-Backa inciphisa amanothi aphezulu abukhali.

• Isu: I-Backa njenge-20–30% yebhili lephunga elinokulinganisela.
• Isikhathi: engeza i-Backa sekwephuzile ku-whirlpool noma ku-dry hop ukuze uvikele amafutha athambile.
• Ukwakheka: phatha ingxube yamafutha ukuze ama-hops ane-myrcene ephezulu angalawuli iphunga.

Ukuhlolwa kokunambitha kanye nemethadatha yeresiphi kuvame ukukhombisa ukusetshenziswa kwe-Backa okungama-25% ezingxubeni. Abapheki bebhiya basebenzisa lesi silinganiso ukuvumela abalingani be-citrus noma bezimbali bakhanye. Lokhu bakwenza ngaphezu kwesisekelo esiqinile nesihloniphekile.

Uma uklama inhlanganisela ye-Backa hop, hlola amaphrofayili kawoyela bese ulungisa okungeziwe. Londoloza ukwakheka kwemithi ye-Backa ngokunciphisa okungeziwe ohlangothini olushisayo. Thembela ekubekweni kwephunga eliphuzile.

Ukusondelana kwama-hop cone amasha aluhlaza etafuleni lokhuni lasemaphandleni, anezikhwama ze-burlap zezinhlobo ezahlukene ze-hop ngemuva kwawo kanye nesizinda sendawo yokuphuza utshwala esifiphele kancane sikhanyiswe ngemibala efudumele. Chofoza noma uthephe isithombe ukuze uthole ulwazi olwengeziwe.

Ukuhlolwa kwezinzwa kanye nokulawulwa kwekhwalithi endlini yokwenza utshwala

Qala ngokuhogela amakhoni aphelele nama-pellets ukuze uhlole ukuthi ahlanzekile yini futhi amnandi. Bheka i-myrcene enamafutha, i-piney humulene, kanye ne-caryophyllene ebabayo. Noma yiliphi iphunga elithambile, elifana nephepha, noma lekhadibhodi libonisa i-oxidation.

Ukuze uhlole iphunga le-hop, sebenzisa inqubo yokunambitha emfushane. Pheka i-single-hop wort engu-1-2 litre kanye nokufakwa kwe-sekwephuzile bese uyipholisa ngokushesha. Hlonipha amasampula ashisayo nabandayo ukuze ubone ukushintshashintsha kwamafutha futhi uqinisekise ukuqina kwephunga.

• Kala ama-alpha nama-beta acid bese uqhathanisa nama-baselines. I-Backa alpha ejwayelekile yakamuva iseduze kuka-2–3%.
• Hlola inani lamafutha abalulekile kanye namazinga ahlobene e-myrcene, i-humulene, ne-caryophyllene.
• Bhala ukuguquguquka kwe-lot-to-lot ukuze ukulungiswa kulandeleke.

Sebenzisa i-hop QC kusukela ekutholeni kuya eketheni. Qinisekisa uchungechunge lokugcina olubandayo, i-vacuum noma i-oxygen-barrier packaging, bese uqaphela ukuthi i-pellet iyaguquguquka. Hlola ama-cones aphelele ukuthi awanaso yini isikhunta, ukoma, noma ukushintsha kombala ngaphambi kokwamukela.

Sebenzisa ishidi lokuhlola amaphuzu elilula lokuhlola iphunga le-hop bese ulisekela ngokuhlaziya uma litholakala. Qhathanisa amanothi ezinzwa namanani elebhu ukuze uthuthukise umthamo kanye nesikhathi ekuphekeni.

Yenza ubhiya obuncane obusezingeni lokuqala uma inqwaba ifunda ngaphandle kwebanga elilindelekile. Lungisa amazinga okwengezwa sekwephuzile noma isikhathi sokusebenza ukuze ufinyelele ukuvezwa kwephunga olifunayo ngaphambi kokukhulisa umkhiqizo.

Gcina amarekhodi abhalwe ngenani nosuku ukuze ukwenziwa kwe-hops yokulawula ikhwalithi kuhlale kufana kuzo zonke izinkathi zonyaka. Ukujikeleza okuvamile kwemizwa kanye nokuhlaziywa okuqondiwe kusiza ekuqiniseni imiphumela yephunga ebhiya eliqediwe.

Umlando kanye nomongo wokuzalanisa we-Backa

Imvelaphi kaBacka isekelwe endaweni yaseBačka, etshalwe izizukulwane ngezizukulwane ethafeni lasePannonian eSerbia. Abalimi bendawo bakhetha imivini ngenxa yephunga layo, ukuqina kwayo, kanye namandla ayo ensimini, kudala ngaphambi kokuba izinhlelo zokuzalanisa zibe semthethweni.

Lolu hlobo lwalondolozwa ngokusemthethweni eqoqweni le-USDA hop e-Oregon State University ngo-1956. Lokhu kuhlanganiswa kwasiza ekuvikeleni izinto zokufunda nokuqhathaniswa nezinye izinhlobo ze-aroma hop zaseYurophu.

Naphezu kokubaluleka kwayo ngokomlando, zimbalwa izifundo ezihlole uhlu lwemvelaphi noma izimpawu zofuzo zeBacka. Ngokuvamile ibhekwa njenge-aromahop yesifunda, yohlobo oluhle, kunokuba ibe umkhiqizo wezinhlelo zokuzalanisa ezihlelekile.

• Imvelaphi yendabuko: I-Bačka landrace, ekhethwe epulazini ngenxa yezimpawu zephunga.
• Irekhodi lokulondolozwa: lafakwa eqoqweni le-USDA hop (OSU) ngo-1956.
• Indima yokuzalanisa: ukusetshenziswa okulinganiselwe ezinhlotsheni zesimanje uma kuqhathaniswa nezinhlobo ezintsha.

Imibiko ye-agronomy yesifunda kanye ne-International Hop Production Bureau iqokomisa i-Backa njengohlobo lwezitshalo olugcinwe njengelifa. Abenzi bobhiya kanye nezakhi zofuzo bathola la marekhodi ebaluleke kakhulu ekufundeni ukuvela kwezinhlobo zamaphunga aseYurophu.

Intshisekelo ku-Backa isaqhubeka, igxile ekubhaleni izici zayo nasekuhloleni amandla ayo ezinhlelweni zokuzalanisa zesimanje. Njengamanje, isebenza njengebhuloho phakathi kokutshalwa kwe-Bačka yendabuko kanye ne-germplasm ekhethiwe emaqoqweni omphakathi.

Isiphetho

Isifinyezo se-Backa hops: I-Backa, i-hop yaseSerbia evela esifundeni saseBačka, yengezwe eqoqweni le-USDA/OSU ngo-1956. Imakethwa njenge-aromahop yohlobo lwaseYurophu enezici ezinhle. Ine-alpha acid ephansi, ngokuvamile ecishe ibe ngu-2%, kanye nephrofayili yamafutha abalulekile ephethwe yi-myrcene, i-humulene, ne-caryophyllene. Lokhu kuhlanganiswa kuyinika amakhambi amancane, i-piney, kanye namanothi anongwe kancane, ngokungafani nokunambitheka okuqinile kwe-citrus noma kwe-tropical.

Ama-takeaways okuphuza i-Backa agqamisa ukusetshenziswa kwayo ephunga elimnandi. Abapheki kufanele bayifake sekwephuzile e-kettle, e-whirlpool, kanye nase-dry-hop stages. Isetshenziswa kangcono cishe ngama-25% e-aroma hop bill ezindleleni zokupheka. Ukuyihlanganisa nezinhlobo zakudala ezihloniphekile njenge-Saaz noma i-Hallertau, noma ukuyisebenzisa kanye nama-hops esimanje, kunezela ukunambitheka okulinganiselwe kwamakhambi. Lokhu kuhambisana nama-lager kanye nama-ales endabuko ngaphandle kokuwanqoba.

Ngokusebenza, landela izincomo ze-Backa hop: khetha ama-pellet ukuze uzinze, gcina ubanda futhi uvalwe nge-vacuum ukuze uvikele uwoyela oshintshashintshayo, bese uhlola ikhwalithi yezinzwa ezindaweni ezingenayo. Lindela ukutholakala okulinganiselwe emakethe futhi uphathe i-Backa njenge-aromahop ekhethekile yesitayela esihle. Kwabenzi bobhiya abafuna ama-herbaceous accents amancane nama-piney, i-Backa iyindlela elinganisiwe nehlukile. Ihambisana nesiko laseYurophu, lapho ukungafani kubalulekile khona.

Ukufunda Okuqhubekayo

Uma ukujabulele lokhu okuthunyelwe, ungaphinda uthande lezi ziphakamiso:

• Ama-Hops e-Beer Brewing: I-Blue Northern Brewer
• Ama-Hops Ekuphiseni Ubhiya: Sorachi Ace
• Ama-Hops ku-Beer Brewing: uBianca