Amahophu Ekuphuzweni kukabhiya: Kitamidori

Izigaxa ze-Kitamidori hop ezilenga emivinini emide ensimini ekhanyiswe yilanga. Ulwazi olwengeziwe

Lesi sihloko sisebenza njengomhlahlandlela onemininingwane wamahops e-Kitamidori. Ihlola imvelaphi yazo, imininingwane yobuchwepheshe, nezinhlelo zokusebenza zokuphisa. Iphinde icubungule ngokufaka esikhundleni, ukugcinwa, kanye nokutholakala. Abadayisi bezandla, abakhi basekhaya, abafundi abaphisa utshwala, nabaphathi bokuthenga e-United States bazothola imininingwane ebalulekile. Bazofunda ukusebenzisa i-Kitamidori njenge-hop ebabayo futhi baqonde umthelela wephrofayili kawoyela ku-flavour.

Sizoxoxa ngokuthi i-Kitamidori namanye ama-alpha hop asebenza kanjani ekuphekeni okuhlukahlukene. Sizophinde sihlole ukuthi i-Kitamidori imi kuphi ekulinganiseni okubabayo, iphunga elimnandi, nezindleko zokwenza ubhiya.

Okuthathwayo Okubalulekile

• I-Kitamidori i-hop yaseJapane eyakhiwe yi-Kirin Brewery Company, esetshenziselwa ikakhulukazi ukubaba.
• Kuyi-alpha hop ephezulu, evamise ukuba phakathi kuka-10–10.5% wama-alpha acid.
• I-Kitamidori inikezela ngephrofayela ebabayo enokufana kowoyela ku-Saaz, esiza ukukhetha okucashile kokunambitheka.
• Umhlahlandlela uzobandakanya ukusetshenziswa okungokoqobo, ukugcinwa, okunye okunye, kanye nokutholakala kwabaphisi botshwala base-US.
• Inconyelwe abenzi botshwala abafuna ihop enokwethenjelwa, ene-alpha bittering hop evela e-Japan.

Isingeniso se-Kitamidori Hops

Lesi singeniso se-Kitamidori sinikeza umbono omfishane wabaphisi botshwala nabathandi be-hop. Ithuthukiswe yiKirin Brewery Company eTokyo, iKitamidori iwuhlobo lwe-hop yaseJapan. Yaklanywa ngokubabayo engqondweni, iziqhayisa ngama-alpha acid aphezulu okuphisa ngokuthengisa.

Amazinga e-alpha acid asukela ku-9% kuya ku-12%, amanani ajwayelekile azungeze u-10-10.5%. Le phrofayela yenza i-Kitamidori yaba enye indlela ekhangayo ku-Kirin II. Yaziswa ngekhono layo lokuhlinzeka ngokubaba okuphumelelayo ngaphandle kokudinga amanani amakhulu okungeziwe.

Ukuhlaziywa kukawoyela kuveza ukufana okumangazayo ne-Saaz, okuholela kuhlamvu olumnandi olufana nephunga elimnandi. Naphezu kwendima yayo ebabayo eyinhloko, i-Kitamidori inikeza umgogodla obabayo ohlanzekile kuyilapho igcina iphunga elimnandi elicashile.

Ngokomlando, i-Kitamidori yanconyelwa izindlela zokupheka ezidinga ukubaba kwe-alpha okuphezulu ngephrofayela kawoyela efana ne-Saaz. Lokhu kufanelana nama-lager nama-pilsner, lapho ukubaba kumelwe kuqine kodwa kungabi nonya. Amanothi ahloniphekile athambile nawo ayakhethwa.

Amanothi emakethe amanje akhombisa ukuthi i-Kitamidori ayilinyelwanga e-Japan noma kwenye indawo. Ukutshala okulinganiselwe kunomthelela ekutholakaleni kwakho, kukhinyabeza amasu okuthenga abakhiqizi balesi singeniso esithile se-hop yase-Japan.

• Umsuka: Inkampani yaseKirin Brewery, eTokyo
• Indima eyinhloko: i-hop ebabayo
• Ama-alpha acid: ngokuvamile 10–10.5%
• Iphrofayili kawoyela: efana ne-Saaz, ukuzibamba okuhloniphekile
• Isimo sokuhweba: akukhuli kakhulu, ukutholakala okulinganiselwe

Iphrofayili yezitshalo nezobuchwepheshe

I-Kitamidori yasungulwa okokuqala eKirin Brewery Company eTokyo, eJapan. Ihlukaniswa njenge-hop ebabayo, evuthwa ngasekupheleni kwesizini. Iphrofayili yobuchwepheshe ye-Kitamidori ikhombisa amazinga e-alpha acid asuka ku-9% kuya ku-12%. Idatha eminingi ikhomba esilinganisweni esingu-10.5%, kanti eminye ifinyelela ku-12.8%.

Okuqukethwe kwayo kwe-beta acid kuphansi, cishe ku-5% -6%. Lokhu kunomthelela ekusebenzeni kwayo okungaguquki okubabayo. Okuqukethwe kwe-co-humulone, cishe u-22% wengqikithi yama-alpha acid, ibalulekile kubaphisi botshwala abahlose ukulinganisa ukubaba nokunambitha.

Isamba sokwakheka kukawoyela we-hop isilinganiso esingu-1.35 mL nge-100 g yamakhoni. I-Myrcene kanye ne-humulene amafutha ahamba phambili, enza cishe u-65% wawo wonke. I-Caryophyllene kanye ne-farnesene nazo zidlala indima, zinikela cishe ngo-14% no-7% ngokulandelanayo.

Isivuno seKitamidori kubikwa ukuthi singaba ngu-1,490 kg ihektha ngalinye, noma amaphawundi ayi-1,330 ihektha ngalinye. Igcina cishe u-75% wama-alpha acid ayo ngemva kwezinyanga eziyisithupha ku-20°C (68°F). Lokhu kwenza kube lula ukugcina nokuphatha i-inventory.

Naphezu kokwakheka kwawo okuqinile okubabayo nokuzinzile, eminye imininingwane ayikho. Ulwazi ngosayizi wekhoni, ukuminyana, izinga lokukhula, nezici zokumelana ne-cone luyindlala. Abakhiqizi nabalimi abafuna iphrofayili ephelele bazothola izikhala kudatha.

Isizinda somlando kanye nozalo lokuzalanisa

I-Kirin Brewery Company ihlose ukuthuthukisa ukubaba kumalager ezentengiselwano nge-Kitamidori. Bagxile kuma-hops anama-alpha acid aphezulu, nokho bagcina iphrofayili kawoyela emnandi. Lokhu kwakuwukugcina ingqikithi yezitayela zakudala zaseYurophu.

Uhlelo lokuzalanisa luhlanganisa i-Kitamidori, i-Toyomidori, ne-Eastern Gold. Lama hops ayehloselwe ukuthatha isikhundla sikaKirin II, naye owalandela iShinshuwase. Lolu hlu lunikezelwe ekwandiseni okuqukethwe kwe-alpha nokuthuthukisa izici ze-agronomic.

Abalimi nabacwaningi baqhathanisa ukwakheka kukawoyela we-Kitamidori nezinhlobo ezinhle njenge-Saaz. Lesi siqhathaniso sihlose ukuhlanganisa ukubaba okuqinile nephrofayili kawoyela ecwengiwe, ene-resin ephansi. Iphrofayili enjalo ilungele ama-pilsners nama-lagers wesitayela sase-Vienna.

I-Kitamidori yaqale yenzelwe ukukhiqiza okujwayelekile. Nokho, namuhla alitshalwa ngenjongo yokudayisa eJapane noma phesheya. Ukuba khona kwayo kubhalwe ngokuyinhloko ngeziqephu zokuzama kanye namanothi okuzalanisa.

Amaphuzu abalulekile ohlwini lozalo ahlanganisa:

• Imizamo yokuzalanisa i-Kirin hop yokukhulisa ama-alpha acid ngaphandle kokudela iphunga.
• Ukuxhumana okuqondile ohlwini lozalo lweShinshuwase ngoKirin II.
• Ukuthuthukiswa ngesikhathi esifanayo ne-Toyomidori kanye ne-Eastern Gold njengamanye amakhandidethi ane-alpha ephezulu.

Imigqa yezitshalo ze-Kitamidori hop ezine-trellised ensimini yomlando enendlu yasepulazini nentaba ngemuva. Ulwazi olwengeziwe

Ukutholakala nokulinywa kwezentengiselwano

Ukutshalwa kwe-Kitamidori kungokomlando kakhulu. Amarekhodi amanje kanye nemibiko yokuzalanisa ikhombisa ukuthi izinhlobonhlobo azisakhuliswa esikalini sezentengiselwano e-Japan noma ezifundeni ezinkulu ezikhulisa i-hop phesheya.

Lapho itshalwa, idatha yesivuno iphakamisa ukukhiqiza okunesizotha. Izibalo ezibhaliwe ziklelisa cishe u-1,490 kg/hectare (cishe u-1,330 lbs/acre). Lesi sitshalo siphuza ukuvuthwa, okungase kube nzima isikhathi sokuvuna kubalimi ezindaweni ezipholile.

Ukunikezwa kwezentengiso kuyindlala. Ukutholakala kwe-Kitamidori kwenzeka ngezikhathi ezithile, uma kukhona nhlobo, ngakho abaphisi botshwala abazama ukuthenga ama-hops e-Kitamidori kufanele balindele isitoko esilinganiselwe esivela kubangenisi abakhethekile, ama-hop bank, noma izinhlelo zezolimo zokuhlola.

• Lapho ungabheka khona: ama-hop stockists akhethekile, izindawo zokugcina ze-hop zomlando, izinhlelo zokuzalanisa zasenyuvesi.
• Abaphisi botshwala base-US: thintana nabahlinzeki be-hop kazwelonke abasingatha izinto ezithengwayo futhi bahlole namalabhorethri e-hop ukuthola amasampula efa.
• Ama-substitutes: abahlinzeki abaningi banikeza ezinye izindlela ezifana ne-Kirin II, i-Saaz, i-Toyomidori, noma i-Eastern Gold uma ukutholakala kwama-hops aseJapane kuphansi.

Izithiyo zokuhlinzeka zithinta ukuhlelwa kweresiphi. Uma ungeke ukwazi ukuthenga ama-hops e-Kitamidori, khetha okunye okufana nokwakheka kukawoyela noma amaphrofayela e-alpha ukuze ulondoloze okuhlosiwe kwephunga nokumunyu.

Kwabaphisi botshwala nabalimi abalandelela ukutholakala, qapha amakhathalogi akhethekile namanethiwekhi ocwaningo. Leyo ndlela ithuthukisa amathuba okuvikela izinkatho ezincane noma amaqoqo okuhlola lapho ukutholakala kwe-Kitamidori kuvela kabusha.

Izici ze-flavour nephunga

I-Kitamidori flavour yaziwa ngokubaba kwayo okuqinile, okuhlanzekile kanye nokuba khona kwephunga elicashile. Abadayisi bavame ukuyichaza njengenekhwalithi efana nenhle, ngaphandle kwamanothi agqamile ashisayo noma amawolintshi atholakala kwamanye amahops. Le bhalansi ingenxa yephrofayili yayo kawoyela we-hop eyingqayizivele.

Iphrofayili kawoyela we-hop iwukhiye wokuqonda iphunga le-Kitamidori. I-Myrcene, eyakha cishe ingxenye yesithathu yamafutha, inikela ngephayinayi ebuthakathaka kanye nenothi elikhipha inhlaka. I-Humulene, ekhona ngamanani afanayo, ingeza amathoni anokhuni namakhambi ane-spiciness ethambile.

I-Caryophyllene, ekhona ngamanani amancane, iletha izinongo ezicashile ezifana ne-clove. I-Farnesene, enezimbali ezintekenteke noma eziluhlaza okotshani, ingathuthukisa isixha sezimbali. Lezi zakhi zinikeza i-Kitamidori inhlamvu efana ne-Saaz, naphezu kwendima yayo njengenhlobonhlobo ebabayo.

Ekwenzeni utshwala, lindela izinongo ezithambile, i-herbal complexity, kanye nephunga elimnandi elithulisiwe elivela e-Kitamidori uma lisetshenziswe sekwephuzile eketelani noma ku-whirlpool. Ukusetshenziswa kusenesikhathi kugxile kakhulu ekubeniba nomgogodla, ngephunga elimnandi elincane.

Abaphisi botshwala abahlose amalager endabuko aseYurophu kanye nama-ales avinjelwe bazothola i-Kitamidori ifanelekile. Ihambisana kahle nezikweletu ezihlanzekile ze-malt kanye nezinhlobo zemvubelo yakudala. Iphrofayili ecashile efana ne-Saaz-hops yengeza ukujula okunamaphuzu ngaphandle kokufaka engozini ukucaca.

Ukusetshenziswa kotshwala kanye nezicelo ezisebenzayo

I-Kitamidori yaziswa kakhulu ngezindawo zayo ezibabayo. Ama-alpha acid ayo aphezulu aletha ngempumelelo ama-IBU anesisindo esincane se-hop. Lokhu kuvumela abaphisi botshwala ukuthi bathole ukubaba abakufunayo ngokungeza amathumba kwangaphambilini. Le ndlela isiza futhi ekugcineni i-kettle trub iphansi, ukwenza i-lautering ihlanzeke.

Ezindleleni zokupheka ezijwayelekile, i-Kitamidori isetshenziswa ngamanani anesizotha. Ivamise ukwenza cishe u-13% wesamba sokwengezwa kwe-hop. Le ndima ibalulekile, njengoba inikeza umgogodla, kuyilapho amanye ama-hops engeza iphunga kanye nokunambitheka.

Amanani e-alpha e-Kitamidori avamise ukuba phakathi kuka-10–10.5%, nebanga lika-9% kuya ku-12%. Le phrofayela engaguquki yenza umthamo ubikezelwe. Ukugcinwa okufanele kuqinisekisa ukuthi cishe u-75% we-alpha uhlala ngemva kwezinyanga eziyisithupha ku-20°C. Lokhu kubalulekile kuzinhlelo zokusebenza ezibabayo ezinokwethenjelwa ngokuhamba kwesikhathi.

I-Kitamidori isetshenziswa kangcono njengehhashi elibilisa kusenesikhathi. Kokubili okuphuzwayo kanye nakho konke okusanhlamvu okuphuzwayo, kwengeze emaminithini angu-60 ukuze uthole ukufutheka okuzinzile, okuhlanzekile. Kulabo abakhetha imiphetho ethambile, cabanga ukwengeza ingxenye yomthamo ku-whirlpool noma unwebe isikhathi se-hopstand ukuze unciphise ubukhali ocatshangelwayo.

Ukusebenzisa i-Kitamidori ku-flavour noma ku-aroma slots kuzoholela ekuvinjweni kwezinhlamvu ze-hop late. Iphrofayili yayo kawoyela efana ne-Saaz ingangeza amanothi acashile ahloniphekile kuma-lager nama-pilsners. Nokho, akufanele kuthenjelwe kulo njengephunga elibukisayo.

Qaphela izinga le-co-humulone, eliseduze no-22%, lapho uklama izitayela ezithambile. Leli zinga lingadala ukubaba okuqinile uma lisetshenziswa kakhulu. Ukumelana nalokhu, cabanga ukuhlukanisa okungeziwe, ukukhulisa ukuthintana kwe-whirlpool, noma ukuhlanganisa nama-alpha hop athambile aphezulu kumaresiphi. Lokhu kuzosiza ukusheshisa ukuphela.

• Indima eyinhloko: ukubaba kweketela kuma-IBU acacile, asebenza kahle.
• Indima yesibili: ukusetshenziswa kwakamuva okukhawulelwe kumlingiswa ohloniphekile omnene.
• Ithiphu yomthamo: phatha i-alpha njenge ~ 10% lapho ubala izengezo; lungisela ubudala nokugcinwa.
• Isitayela silingana: Ama-lager aseYurophu, ama-pilsner, nanoma yimuphi ubhiya odinga ubumunyu obuqinile, obuhlanzekile.

Ukushintshwa kanye nezinhlobo ze-hop ezifanayo

Lapho i-Kitamidori inzima ukuyikhipha, abaphisi botshwala banezinketho ezimbalwa ezisebenzayo. Ukuze uthole iphrofayela ehloniphekile efanayo noma umdlalo wezolimo, cabanga esikhundleni se-Saaz. I-Saaz inikeza ama-alpha acid aphansi namanothi ahloniphekile akudala. Lokhu kusho ukuthi uzodinga ukukhulisa isisindo ukuze ugcine ama-IBU uma ufaka esikhundleni.

I-Kirin II ingenye inketho enhle kulabo abafuna umunyu nokusebenza kotshwala okufana ne-Kitamidori. Igcina iphunga elipholile ngenkathi inikeza umunyu nokusebenza kokuphisa.

I-Toyomidori ne-Eastern Gold kuvame ukufakwa ohlwini njengokushintshwa okusebenzayo kwe-Kitamidori. Babelana ngezinjongo zokuzalanisa, ne-Toyomidori enanela utshani, amathoni emithi. I-Eastern Gold ilungile lapho ukuhambisana ne-agronomic kanye nesivuno kubalulekile kubalimi bezentengiselwano.

• Qondanisa ama-alpha acid: bala isisindo sokubuyisela ukuze ugcine ama-IBU angempela.
• I-akhawunti yomehluko kawoyela: i-co-humulone namafutha abalulekile ashintsha ukubaba nephunga elibonakalayo.
• Hlanganisa uma kudingeka: hlanganisa esikhundleni se-Saaz ne-high-alpha hop ukuze ulinganise iphunga nama-IBUs.

Ukushintshashintsha okusebenzayo kuncike ezintweni eziza kuqala iresiphi. Ukuze uthole ama-lager ahamba phambili ngephunga elimnandi noma ama-pilsner, khetha indawo ye-Saaz bese ulungisa isisindo. Ukuze uthole ukulingana komunyu nokuhambisana kwenkundla, khetha i-Kirin II, i-Toyomidori, noma i-Eastern Gold. Amaqoqo okuhlola asezingeni elincane asiza ukushuna kahle ukunambitheka nokuhlosiwe kwe-IBU ngaphambi kokukhuphula.

Izitayela zobhiya ezinconyiwe ze-Kitamidori

I-Kitamidori icwebezela ngama-lager ahlanzekile, akudala ase-Europe lapho ibhalansi iwukhiye, hhayi iphunga elimnandi. Ilungele izindlela zokupheka ze-pilsner kanye ne-Helles, iletha ukubaba okushisayo kanye namanothi e-herbal-spicy. Lezi zici zikhumbuza omunye ngama-Saaz hops.

Kulabo abahlose ukwenza okuphambili nge-Kitamidori, cabanga nge-Kölsch ne-amber lager. Lezi zitayela zizuza ebukhoneni be-hop obucashile obuhambisana ne-malt ngaphandle kokweqa ukunambitheka. Ama-alpha acid e-Kitamidori aphezulu ayenza ilungele amaqoqo amakhulu ama-lager.

• I-Pilsner - intukuthelo eyinhloko kanye nephunga elimnandi elicashile.
• I-Helles - i-hop emnene ephakamisa amathoni athambile we-herbal.
• I-Kölsch - isiphetho esihlanzekile nephrofayili ye-hop evinjelwe.
• I-amber lager kanye ne-ales ephaphathekile yakudala - ukubaba njengesakhiwo, hhayi iphunga.

Khetha ama-lager ane-Kitamidori ukuze uthole ama-IBU akongayo kanye nephrofayela kawoyela ethambile. Lokhu kunezela amanothi e-herbal nezinongo. Ku-ales yesitayela sezwekazi, ukungezwa kwakamuva okunesizotha kungathuthukisa ukunambitheka ngaphandle kokusibekela ama-ester aqhutshwa imvubelo.

Ungathembeli kuphela ku-Kitamidori ukuze uthole iphunga elimnandi kuma-IPA noma i-hop-forward ales yesimanje. Ukuqina kwayo okunuka kamnandi kumaphakathi. Ibhanqe nezinhlobo eziveza obala zezithelo ezisawolintshi ezigqamile noma izinambitheka zasezindaweni ezishisayo.

Izingilazi ezinhlanu zezitayela ezahlukene zikabhiya etafuleni lepulangwe elinezitshalo ze-hop eziluhlaza ngemuva. Ulwazi olwengeziwe

Isiqondiso seresiphi nezincomo zomthamo

Uma uphisa nge-Kitamidori, hlose ukuthola u-9%–12% webanga le-alpha acid ukuze uthole izibalo ze-IBU. Amasampuli ezohwebo ngokuvamile awela phakathi kuka-10%–10.5%, okwenza izibalo ezibabayo zibe lula futhi zilingane.

Ukwenza inqwaba yamalitha angu-5 nge-IBU engu-30, sebenzisa i-Kitamidori ku-10% alpha. Xhuma leli nani kusibali se-IBU bese ulungisa isikhathi sokwengeza amathumba. Ukwengezwa kwangaphambi kwesikhathi kunomthelela obabayo, kuyilapho ukungezwa ngemva kwesikhathi kuthuthukisa iphunga futhi kunciphise ukubaba.

I-Kitamidori ngokuvamile yenza cishe u-13% we-hop mass kumaresiphi lapho kuyi-hop ebabayo eyinhloko. Sebenzisa lokhu njengesiqondiso lapho ukala izindlela zokupheka.

Nawa amanye amathiphu asebenzayo wokudosa:

• Njalo sebenzisa i-alpha acid yangempela evela kusitifiketi se-hop ukuze uthole izibalo ze-IBU, hhayi amanani acatshangwayo.
• Ukuze uthole iphunga elincane le-hop, gcina izengezo zamuva zibe zincane noma uziyeke, uthembele kuma-hop amathumba okuqala ukuze uthole ukubaba.
• Engeza amanani amancane we-Saaz noma i-Tettnang izengezo eziphuzile ukuze uthuthukise amanothi e-herbal noma ahloniphekile eduze kwe-Kitamidori.

Khumbula ukulandisa ngokulahleka kwe-alpha lapho unquma umthamo we-Kitamidori. Ku-20°C, i-Kitamidori igcina cishe u-75% we-alpha yayo ngemva kwezinyanga eziyisithupha. Khulisa umthamo uma ama-hops esekhulile, noma uwagcine ebanda futhi evalwe nge-vacuum ukuze ulondoloze amandla awo.

Nazi ezinye izindima zeresiphi ye-Kitamidori:

• I-Primary bittering hop: sebenzisa i-Kitamidori ekwengezweni kwamathumba okuqala okubaliwe ukuze ufinyelele ama-IBU aqondiwe.
• Iresiphi elinganiselayo: ibhangqa i-Kitamidori ebabayo nama-hop aphuzile noma ukuthinta kwe-Saaz ukuze uthole iphunga elimnandi.
• Ukubaba okunephunga eliphansi: khulisa ukuhlanganisa kwangaphambi kwesikhathi kancane futhi unciphise izengezo sekwephuzile ukuze uthole ubumunyu obuhlanzekile.

Uma uzama i-Kitamidori, rekhoda amanani e-alpha, izikhathi zokwengeza, kanye nentukuthelo ebonwayo. Ukulungiswa okuncane ngesikhathi sokubilisa noma isisindo se-hop kungaba nomthelela omkhulu ebhalansi kabhiya wakho.

Amarisiphu e-Kitamidori azuza kumaleveli e-alpha angabikezelwa. Njalo hlola i-hop COA ngaphambi kokwenza isiphuzo futhi ubale kabusha ama-IBU uma kunesidingo ukuze ahambisane nezinjongo zakho zokunambitheka.

Ukumataniswa kwe-Hop ne-yeast kanye ne-adjunctions

Ukuze uthole imiphumela emihle, vumela imvubelo nezithasiselo zithuthukise amanothi ahlakaniphile e-hop. Kuma-lager, khetha izinhlobo zokuvutshelwa ezihlanzekile njenge-Wyeast 2124 Bohemian Lager noma i-White Labs WLP830 German Lager. Lawa ma-yeast acindezela ama-ester, avumela amafutha e-herbal kanye nezinongo e-Kitamidori ukuthi akhanye.

Ku-ales, khetha izinhlobo ze-ale ezingathathi hlangothi njenge-Wyeast 1056 American Ale. Lokhu kukhethwa kugcina ama-ester anezithelo zilungile, okuvumela ukubaba nephunga elifana ne-Saaz kuthathe indawo emaphakathi. Ivubela emazingeni okushisa amaphakathi ukuze uvimbele ukukhiqizwa kwe-ester, okungafihla uhlamvu lwe-hop oluthambile.

Uma ukhetha izithasiselo ze-Kitamidori, khomba umzimba okhanyayo, owomile. I-Pilsner noma i-pale lager malts inikeza isisekelo esihlanzekile. Inani elincane lokukhanya iMunich lingangeza ubulwelwe obuyindilinga ngaphandle kokweqa amahops. Ilayisi noma ummbila kungathuthukisa ukucwebezela kwesiphetho, ilungele iphrofayili eyomile.

Nciphisa ukusetshenziswa kwe-specialty malts. Gwema ikristalu elisindayo noma ama-malts agazingiwe, njengoba angangqubuzana nephrofayili ehloniphekile ye-Kitamidori. Kunalokho, gxila ekwengezweni okuncane kwalezi zimila ukuze ulondoloze iphunga le-hop.

• Sebenzisa i-Saaz noma amanye ama-hops amahle ekwengezwe kwakamuva ukuze uqinise amanothi e-herbal nezinongo.
• Qasha u-Tettnang noma u-Hallertau Mittelfrüh ukuze uthole izithasiselo ezincane zephunga elimnandi ukuze udale uhlamvu olunezingqimba oluhle.
• Cabanga nge-Kitamidori njenge-hop ebabayo ehambisana ne-aroma hop ezinikele eyinkimbinkimbi.

Lapho uklama amasu okugxuma okuxubile, bhalansisa ukubaba nephunga. Qala nge-Kitamidori ukuze uthole ukubaba okuhlanzekile, bese wengeza izengezo eziphuzile zama-hops amahle ukuze ujule. Le ndlela ivumela abaphisi botshwala ukuthi balawule ukunambitheka kuyilapho belondoloza ubuqili be-hop.

Ukuze uthole umphumela oncomekayo wakudala, gcina izihlanganisi ne-Kitamidori zincane. Gwema izithelo ezinkulu ezisawolintshi noma ezishisayo, njengoba zizoshayisana. Ukumataniswa kwemvubelo okucatshangelwayo kanye nezikweletu ezilula ze-malt ziwukhiye wokugqamisa izimfanelo eziyingqayizivele ze-Kitamidori.

Ukuvuna, ukuphatha, nokugcina imikhuba engcono kakhulu

Isikhathi sokuvuna i-hop Kitamidori sibalulekile. Lolu hlobo luvuthwa sekwephuzile, ngakho-ke vuna izigaxa lapho i-lupulin iyigolide. Izigaxa kufanele zibuyele emuva kancane lapho zikhanywa. Ngaphambi kokuvuna okugcwele, hlola iphunga, umuzwa, kanye nesampula encane ethreyini yokomisa ukuze uqinisekise iphrofayili kawoyela.

Landela ukuphatha i-hop ukuze uvikele amafutha athambile. Sebenzisa abasiki abahlanzekile futhi ugweme ukuphonsa izigaxa zibe yinqwaba enkulu. Hambisa ama-hops ngokushesha endaweni yokucubungula ukuze ukhawulele ukuchayeka ekushiseni nomoya-mpilo.

Ukomisa ngokushesha kubalulekile ngemva kokuvuna. Khomba umswakama ozinzile ongaphansi kuka-10% usebenzisa amakhilni wezinga lokushisa eliphansi noma okomisa amabhande. Ukomisa ezingeni lokushisa eliphezulu kakhulu kuzokwehlisa amafutha abalulekile futhi kwehlise izinga labaphisi botshwala.

• Dlulisa ama-cones omisiwe emasakani ahlanzekile, asezingeni lokudla noma emigqonyeni.
• Nciphisa ukucindezela komshini ukuze ugcine izindlala ze-lupulin ziqinile.
• Rekhoda usuku lokuvuna kanye nebhulokhi yasensimini ukuze uthole ukulandeleka kanye nokuhlolwa kwe-COA.

Ukuphatha kahle i-hop kwandisa ukuphila okusebenzisekayo futhi kugcina inani lokuphisa. Lebula amaqoqo ngokucacile ukuze abaphisi botshwala bakwazi ukulungisa izindlela zokupheka ngokusekelwe eminyakeni yobudala nama-alpha acid amenyezelwe.

Imikhuba engcono kakhulu yokugcina i-Kitamidori ihlanganisa ukupakishwa kwe-oxygen-barrier kanye ne-oxygen scavengers. I-vacuum-sealed noma i-nitrogen-flushed foil ipakisha i-oxidation ihamba kancane futhi igcina uwoyela isikhathi eside kunokugcinwa okuxekethile.

Isitoreji esibandayo sigcina amandla. Isiqandisi noma isitoreji esiqandisiwe siyakhethwa. Ukuzinza okubhalwe phansi kubonisa cishe u-75% ukugcinwa kwe-alpha ngemva kwezinyanga eziyisithupha ku-20°C, ngakho ukugcinwa okubandayo kuzothuthukisa ukugcinwa kakhulu.

• Qinisekisa i-COA yamavelu e-alpha acid namafutha erisidi.
• Gcina ku-foil, i-vacuum, noma izikhwama ezigcwele i-nitrogen.
• Gcina ama-hops efrijini noma efriziwe noma nini lapho kunokwenzeka.

Kulabo abakhiqiza utshwala be-Kitamidori, cela inkatho entsha futhi uhlele ukulungiswa kweresiphi yokulahlekelwa kwe-alpha okuhlobene neminyaka. Ukuxhumana okuhle nabahlinzeki mayelana nokupakishwa kanye neketango elibandayo kusiza ukugcina ukufutheka okungaguquki kanye nephunga elimnandi kumabhiya wokugcina.

Izisebenzi ezivuna iKitamidori zigxumagxuma ensimini eluhlaza ngaphansi kwesibhakabhaka esicwathile. Ulwazi olwengeziwe

Ungayithenga kuphi i-Kitamidori futhi unikeze ukucatshangelwa

I-Kitamidori iyindlala ezimakethe zezentengiselwano. Ayitshalwa ngezinga elikhulu e-Japan noma kwenye indawo. Lokhu kushoda kukhawulela ukufinyelela okuqondile ekuthengeni amahops e-Kitamidori.

Hlola ngale kwabasabalalisi abakhulu. Ama-Special hop stockists, ama-hop banks afana ne-USDA National Plant Germplasm System, kanye nezinhlelo zokuzalanisa zokuhlola zingase zibe nezinhlobo zefa. Abahlinzeki abaningi be-Kitamidori babuyekeza i-inventory yabo ngezikhathi ezithile. Ngakho-ke, kubalulekile ukuhlola uhlu njalo futhi ubuze mayelana nokuthunyelwa okuzayo.

Abathengi base-US kumele baqinisekise ukuthobela ukuthunyelwa nokuthunyelwa kwempahla kwamanye amazwe. Qinisekisa uma abathengisi bethumela ezweni lonke futhi balandele imithetho ye-USDA ne-FDA. Cela ukuthunyelwa kwe-cold chain ukuze ulondoloze ubuqotho nephunga likawoyela ngesikhathi sokuthutha.

Uma i-Kitamidori inzima ukuyithola, cabangela ezinye izindlela. I-Saaz, i-Kirin II, i-Toyomidori, ne-Eastern Gold zingasebenza njengezinye ezibambele. Xhumana nabamasheya e-Kitamidori ukuze uthole isitifiketi sokuhlaziya (COA) sanoma iyiphi indawo oyithandayo.

• Hlela ukushintshwa kwezicaciso zamaresiphi ukuze ugcine ukukhiqiza kuzinzile.
• Gcina izivumelwano zokuhlinzeka nge-hop eziguquguqukayo nabathengisi abaningi.
• Ikhwalithi yombhalo nama-COA futhi ucele amanothi ezinzwa kubahlinzeki.

Izinkampani zotshwala ezincane kufanele zisungule ubudlelwano nabangenisi be-niche kanye namabhange omlando we-hop. Le ndlela inyusa amathuba okuthola ama-run anomkhawulo. Iphinde ikugcine unolwazi mayelana nokutholakala kwesikhathi esizayo kwamasheya e-Kitamidori kanye nokuhlinzekwa kwe-hop.

Izinkomba zedatha yesayensi nelabhorethri

Izinkomba eziyinhloko zedatha yelebhu ye-Kitamidori zifaka ifayela le-USDA ARS hop cultivar kanye nezifinyezo kujenali ye-American Society of Brewing Chemists (ASBC). I-brewing compendia ka-Charlie Bamforth kanye no-Stan Hieronymus banikeza isiqinisekiso sesibili samanani ashicilelwe.

Ukuhlolwa kwelebhu ngokuvamile kuklelisa ama-alpha acid ku-9%–12% kanye nama-beta acid ku-5%–6%. I-COA Kitamidori kufanele isho i-co-humulone eduze kuka-22% bese isamba sikawoyela sibe ngu-1.35 mL nge-100 g. Rekhoda lezi zinhloso lapho uhlola izindawo ezintsha.

Ukwakhiwa kwamafutha kuyisihluthulelo sephunga nokuzinza. Ukuhlaziya okujwayelekile kwe-hop i-Kitamidori ibika i-myrcene cishe ku-34%, i-humulene eduze kuka-31%, i-caryophyllene ku-8%–10%, kanye ne-farnesene ku-6%–7%. Lezi zilinganiso zisiza ukubikezela ukuziphatha kwezinzwa ngesikhathi sokugxuma okomile kanye nesengezo sekwephuzile.

• Qinisekisa ama-alpha ne-beta acid kuwo wonke amaqoqo.
• Qinisekisa uwoyela ophelele kanye nokuhlukana kwamafutha okuyisisekelo.
• Qhathanisa amanani ngokumelene ne-COA Kitamidori namarekhodi omlando.

Izilinganiso zokuzinza zisiza ukulawula ikhwalithi. Idatha yokugcinwa eshicilelwe ibonisa cishe u-75% we-alpha acid osele ngemva kwezinyanga eziyisithupha ku-20°C (68°F). Sebenzisa le nombolo ukuze uhlole iminyaka yokuthunyelwa nokufaneleka kwesitoreji ngokumelene nemibiko ye-hop analytics ye-Kitamidori.

Umongo wocwaningo uphawula ukuthi i-Kitamidori yathuthukiswa ngaphakathi kohlelo lokuzalanisa lukaKirin. Umsebenzi welebhu wokuqhathanisa uqhathanise iphrofayili yayo kawoyela ne-Saaz ukuze ichaze i-niche yayo kuma-lager anephunga elithambile nama-pilsners. Gcina okufakiwe kwe-USDA ARS kanye nezifinyezo ze-ASBC esandleni ukuze kubuyekezwe ubuchwepheshe.

Ukuze uthole ukuqinisekiswa kwekhwalithi evamile, cela i-COA Kitamidori egcwele enama-alpha/beta acid akaliwe, uwoyela ophelele, nokuhlukaniswa kwe-myrcene, i-humulene, i-caryophyllene, ne-farnesene. Ukufanisa lezo zibalo nobubanzi obulindelekile kuqinisekisa ukusebenza okufanayo kokuphuza.

Izifundo eziyisibonelo kanye nezindlela zokupheka ezingenzeka

Sebenzisa indlela eyisibonelo ukuhlola izindlela zokupheka ze-Kitamidori ngezinga elincane. Qala ngezinhloso ezithile: qondisa ama-IBU, i-malt backbone, nephrofayela yephunga. Qalisa amaqoqo ahlukene ukuze uqhathanise imiphumela futhi urekhode izilinganiso.

Izibonelo zezinhlaka zenqwaba engamalitha angu-5 (19 L):

• I-Classic Pilsner: i-pilsner malt, imvubelo ye-lager ehlanzekile efana ne-Wyeast 2124 noma i-White Labs WLP830, i-Kitamidori njengesengezo esibabayo sangaphambi kwesikhathi esibabayo (thatha ngokuthi u-10% we-alpha) ukuze ushaye ama-IBU abaliwe, bese kuba izengezo zamuva ze-Saaz noma ze-Tettnang ukuze uthole iphunga elimnandi.
• I-European Amber Lager: Isisekelo se-Munich esikhanyayo ne-pilsner, i-Kitamidori yokubaba, izengezo zakamuva ezinhle zamanothi aphezulu ezimbali, imvubelo ye-lager kanye nokuphumula okupholile, okunwetshiwe kwe-diacetyl ukuze kube nebhalansi.

Isiqondiso somthamo: lapho ushintsha i-low-alpha noble hop nge-Kitamidori, yehlisa isisindo se-hop ngokulinganayo ukuze unakekele ama-IBU. Isici ekugcinweni kwe-alpha uma ama-hops amadala. Landelela isikhathi sokubilisa kanye nokusetshenziswa kwe-hop yangemva kwamathumba phakathi novivinyo ngalunye.

Ukubhekwa kokusebenza okumele kuqashwe:

• Ukubona okubabayo okuhambisana nesilinganiso se-co-humulone eduze kwama-22% nokuthi izungeza kanjani kubhiya osuphelile.
• Ukuphakamisa okunuka okucashile okusuka ku-humulene kanye ne-farnesene uma kubhangqwe nemvubelo yelager ehlanzekile.
• Umthelela wokukhetha imvubelo kumlingiswa we-hop obonakalayo; izinhlobo ezivubela phezulu zingagqamisa izinongo, kuyilapho izinhlobo ze-lager zigcina umunyu ugxile.
• Dala izivivinyo eziqhutshwa idatha ngokusebenzisa izivivinyo ze-split-batch ngokuqhathanisa i-Kitamidori ne-Saaz kanye ne-Kirin II. Gcina izikweletu ze-malt kanye namaphrofayili e-mash afana. Nambitha ungaboni futhi ulinganise ama-IBU, bese uqaphela umehluko wephunga nokuzwakala komlomo.

Sebenzisa amaresiphi e-hop ebabayo njengesethi yokulawula. Rekhoda izisindo ze-hop, amanani e-alpha, nesikhathi kulogi yokuphisa. Izivivinyo ezincane, eziphindaphindwayo zinikeza ukuqhathanisa okucacile kunenqwaba eyodwa enkulu.

Bhala phansi ukugijima ngakunye futhi ulungise imithamo. Ngokuphindaphinda kaningana, lungisa izengezo sekwephuzile nezingxube ze-dry-hop ukuze ugcwalise amafutha afana ne-Saaz e-Kitamidori kuyilapho ugcina ukubaba kuhlanzekile futhi kulinganiselwe.

Inqwaba yamakhoni e-hop e-Kitamidori ahlanzekile ahlezi phezu kwetafula lepulangwe endaweni yokuphuza efudumele, ekhanyiswe kalufifi. Ulwazi olwengeziwe

Isiphetho

Lesi sifinyezo se-Kitamidori sibonisa i-hop efuywe e-Japan, ephezulu ngama-alpha acid, evela ku-Kirin Brewery Company. Iphrofayili yayo kawoyela icishe ifane ne-Saaz, ihlinzeka ngokubaba okuhlanzekile okunephunga elimnandi elicashile. Le bhalansi yenza i-Kitamidori ifaneleke kulabo abafuna umlingiswa wezwekazi ocolisisiwe ngaphandle kwesibindi sesithelo se-hop.

Ngenxa yokutholakala kwezentengiso okulinganiselwe, abaphisi botshwala bavame ukufaka esikhundleni se-Saaz, Kirin II, Toyomidori, noma i-Eastern Gold. Lapho ufaka esikhundleni, kubalulekile ukucabangela amanani e-alpha acid nokwakheka kukawoyela. Lokhu kuqinisekisa ukubaba nephunga kuhambisana nenjongo yeresiphi. Njalo qinisekisa izitifiketi zokuhlaziya ukuze zifane nama-IBU owathandayo namaphrofayili e-flavour.

Ukugcinwa nokuphatha ngendlela efanele kubalulekile: amahops kufanele agcinwe ebanda futhi engenawo umoya-mpilo ukuze alondoloze ama-alpha acid. Qaphela ukuthi cishe u-75% wama-alpha acid agcinwa ku-20°C phakathi nezinyanga eziyisithupha. Kwabaphisi botshwala, i-Kitamidori ifaneleka kakhulu ukubaba kuma-lager ase-continental nezitayela ezihlanzekile. Yengeza inothi elihle elicashile, njengoba lesi sifinyezo nesiphetho sama-hops aseJapane sihlose ukuqondisa ekutholeni nasekuhlanganiseni.

Ukufunda Okuqhubekayo

Uma ukujabulele lokhu okuthunyelwe, ungaphinda uthande lezi ziphakamiso:

• Amahophu Ekuphiseni Ubhiya: I-Horizon
• Ama-Hops e-Beer Brewing: Willamette
• Ama-Hops e-Beer Brewing: Vanguard