AmaHops Ekuphiseni Ubhiya: Shinshuwase

Eduze kwamakhoni e-Shinshuwase hop ensimini ekhanyiswe yilanga enamabhina amade namagquma akude ekushoneni kwelanga. Ulwazi olwengeziwe

Abadidiyeli botshwala bayayijabulela i-Shinshuwase ngamanothi ayo acashile ezimbali namakhambi. Lokhu kuthuthukisa ama-lager kanye nama-ales alula ngaphandle kokudlula i-malt.

Lesi sihloko sizohlinzeka ngolwazi olusebenzayo lwabaphisi botshwala. Kubandakanya iphrofayili yobuchwepheshe, izici zezinzwa, imithamo enconyiwe, neziphakamiso zokumatanisa. Uzothola namathiphu okuthola nomlando omfushane wokulima. Lokhu kuzokusiza ukuthi unqume ukuthi uzoyisebenzisa nini i-Shinshuwase ekuphekeni kwakho, noma ngabe ngokwezinjongo zokuhweba noma zasekhaya.

Lindela iseluleko esinemininingwane, esisebenzisekayo ekuhlanganiseni i-Shinshuwase kumaresiphi akho. Izibonelo zizobonisa ukuthi iphunga elimnandi lalolu hlobo lwe-hop lingazuzisa kanjani ukwenziwa kukabhiya. Inhloso ukunikeza umhlahlandlela omfushane, osebenzayo wabaphisi botshwala base-US mayelana neminikelo ye-flavour kanye nezicelo zokuphisa.

Okuthathwayo Okubalulekile

• I-Shinshuwase (i-Shinshu Wase) i-aroma hop yase-Japan yekhulu leminyaka ehlala ibalulekile ekukhiqizeni utshwala.
• Yengeza izimbali, amanothi e-herbal alungele ama-lager nama-ales alula.
• Ngama-alpha acid anesizotha, asetshenziswa kangcono njenge-aroma hop, hhayi ukubaba.
• Izigaba ezilandelayo zizofaka umthamo, ukubhanqa, kanye nokutholakala kwabaphisi botshwala base-US.
• I-athikili inikeza umbono olinganiselayo wezinzwa, zobuchwepheshe, kanye nezici zomlando ukuze zisetshenziswe ngokushesha.

Ayini Shinshuwase Hops

I-Shinshuwase, evame ukubizwa ngokuthi i-Shinshu Wase, iwuhlobo lwe-hop yaseJapan efuywe ngezimfanelo zalo ezinuka kamnandi kubhiya. Ithandwa kakhulu abaphisi botshwala ngenxa yamanothi ayo athambile ezimbali namakhambi. Lokhu kuthuthukisa isiphetho ngaphandle kokweqa i-malt noma i-yeast flavour.

Umlando wemvelaphi kaShinshuwase uhlehlela emuva ekuqaleni kwekhulu lama-20 eJapane. I-Dainippon Beer yaqala imizamo yokuzalanisa cishe ngo-1910, ngesikhathi seKaitakushi Beer Brewery. Lo mzamo uholele ekukhuleni kwekhwalithi ephezulu okwahlala kusetshenziselwa ukuhweba kuzo zonke izindawo ezihlukene zokuphisa utshwala.

Imizamo yocwaningo nokulima yayigxile emiphumeleni esebenzayo yasensimini. I-Dainippon Beer inikeze ubuchwepheshe kubalimi bendawo ukuze banciphise ubungozi bezifo futhi bathuthukise isivuno. Lezi zindlela zokusebenzisa izandla zaqinisekisa ukwethembeka kwe-Shinshuwase njengenketho yephunga lama-Japanese kanye nabaphisi botshwala emhlabeni jikelele.

Kwabaphisi botshwala ababuza ngama-hops e-Shinshuwase, ingqikithi ilula. Kuyi-aroma hop enomlando ocebile. Iphumelela kakhulu ekufakweni kweketela sekwephuzile kanye nokugxumagxuma okomile. Lokhu kwembula amakha ayo acashile nama-citrus-herbal nuances.

Amaphuzu abalulekile:

• Umsuka: yathuthukiswa eJapan yiDainippon Beer cishe ngo-1910.
• Uhlobo: uhlobo lwe-hop yaseJapan olugxile ephunga elimnandi.
• I-use-case: isetshenziswa kakhulu njenge-aroma hop kumaresiphi okuphisa.

Shinshuwase hops Flavour Profile kanye Iphunga

I-Shinshuwase igujwa ngenxa yephunga layo elithambile, elicolisisiwe, hhayi ngokubaba kwayo okunesibindi. Iletha amanothi ezimbali namakhambi, okukhumbuza amahops endabuko aseJapane. Abadayisi bawusebenzisela ukuthuthukisa isimo sikabhiya ngaphandle kokweqa i-malt noma imvubelo.

Uma isetshenziswa ekwengezweni kwakamuva, iphunga le-Shinshuwase lembula okusawolintshi okuthambile kanye nama-flavour athambile afana netiye. Yaziwa ngezimbali zayo ezithambile, i-herbal eluhlaza ngokukhanyayo, namanothi afiphele ekhasi le-citrus. Lezi zici ziboniswa kahle kakhulu uma zengezwa ngasekupheleni kwamathumba, ku-whirlpool, noma phakathi ne-dry-hop.

Kubalulekile ukusebenzisa amanani amancane ukuze ulondoloze amafutha aguquguqukayo achaza iphunga le-Shinshuwase. Ngokungafani nama-high-alpha hops, i-Shinshuwase igxile ebuqilini. Ihambisana kahle ne-yeast ebilayo ehlanzekile kanye nama-malts alula, okuvumela iphunga layo kanye nokunambitheka kugqame.

• Ukusetshenziswa okungcono kakhulu: ukubilisa sekwephuzile, i-whirlpool, i-dry-hop
• Uhlamvu: izimbali, i-herbal, i-citrus ecashile
• Iqhaza: isithuthukisi sephunga, hhayi ihhashi elibabayo

Iphrofayili Yezobuchwepheshe: Ama-Alpha Acids kanye Nemiphumela Yokwenza utshwala

I-Shinshuwase alpha acids iwela ebangeni eliphakathi, ne-hop alpha engu-5.8%. Lokhu kubonisa ukuthi ayiklanyelwe ukubaba okukhulu. Ifanele ukubaba kancane, kodwa umnikelo wayo we-IBU uzoba ngaphansi kwe-high-alpha hop.

Iphrofayili yezobuchwepheshe ye-Shinshuwase iphakamisa ukuthi iziphatha njenge-aroma hop. Idatha ethile ye-beta acid, i-co-humulone, kanye nesamba sikawoyela ayikho. Kucatshangwa ukuthi inowoyela ophakathi, ojwayelekile wama-aroma hops. Hlela ukuyengeza sekwephuzile ukuze uthwebule amawolintshi namanothi ezimbali.

Imithelela esebenzayo yokwenza utshwala iqondile. Sebenzisa i-Shinshuwase ikakhulukazi ekufakeni amathumba sekwephuzile, i-whirlpool, noma i-dry-hop. Lokhu kukhulisa ukunambitheka nephunga layo. Uma ubala i-IBUs, khumbula ukuthi i-hop alpha yayo engu-5.8% izolandisa ngokubaba kwayo okunesizotha uma ingezwe kusenesikhathi.

• I-Alpha acid: emaphakathi, i-shinshuwase alpha acids ≈ 5.8%
• Ukusetshenziswa okungcono kakhulu: izengezo ezigxile ephunga elimnandi zokuphakamisa ukunambitheka
• Amamethrikhi angaziwa: thembela ekuhlolweni kwezinzwa ngomthelela kawoyela

Uma udizayina amarisiphu, buka iphrofayili yobuchwepheshe ye-Shinshuwase njengethuluzi lephunga elinokuvumelana nezimo okubabayo. Ukulungiswa okuncane kusikhathi nenani kungasiza ukulinganisa i-IBU ngenkathi kugqamisa uhlamvu lwawo lwe-hop oluhlukile.

Isithombe esikhulu sekhoni ye-Shinshuwase hop esibonisa ama-bract aluhlaza nezindlala ze-lupulin eziphuzi ngokukhanyayo ekukhanyeni kwemvelo okuthambile. Ulwazi olwengeziwe

Ukusetshenziswa Okuvamile: I-Shinshuwase igxuma njenge-Aroma Hop

Abakhiqizi bakhetha i-Shinshuwase nge-citrus yayo ethambile kanye namanothi ezimbali. Ivamise ukuba yi-hop eyinhloko ekuhlanganisweni, egxile ephunga elimnandi ngaphezu kokubaba.

Amaresiphi ngokuvamile asebenzisa cishe izingxenye ezintathu kwezine ze-hops ye-Shinshuwase. Lokhu kuqinisekisa ukuthi ama-aromatics kabhiya wezinhlamvu zesi-Japanese avelele, ngaphandle kokubaba okuqinile.

Ukuze kuvikelwe amafutha athambile, i-Shinshuwase yengezwa sekwephuzile lapho ibilisa, ku-whirlpool, noma i-dry-hopping. Lezi zindlela zisiza ukulondoloza iphunga, ukunciphisa ukulahlekelwa phakathi nezigaba ezishisayo.

Abaphisi botshwala abaningi babona i-Shinshuwase njenge-aroma hop eyisihluthulelo. Zigwema ukushisa okuphezulu futhi zikhawulela ukuthintana kwamathumba ngaphambi kwesikhathi. Leli su lithuthukisa ukucaca kwe-flavour futhi ligcina iphrofayili ye-hop ekhanyayo.

• Izithako zokubilisa sekwephuzile zokukhipha amafutha aguquguqukayo
• I-Whirlpool noma ume emazingeni okushisa aphansi ukuze uthole iphunga elimnandi
• Ukweqa ukuze uqinise iphunga ngaphandle kokushintsha ukufutheka

Ngokusebenzisa i-Shinshuwase ngalezi zindlela, abaphisi botshwala benza obhiya ababonisa amakha ayo ayingqayizivele. Isikhathi esicophelelayo sokungezwa kwe-hop sekwephuzile kuqinisekisa ukuthi iphunga liya phambili futhi liyiqiniso kusitayela.

Izitayela Zobhiya Ezinconyiwe ze-Shinshuwase Hops

Ama-hop e-Shinshuwase aziwa ngamanothi awo acashile, anezimbali namakhambi. Asetshenziswa kangcono kumabhiya lapho iphunga elimnandi libaluleke kakhulu kunomunyu onamandla.

Ama-lager akudala nama-light ales alungele ukugqamisa lezi zici. Ama-lager nama-pilsner omdabu wase-Japan, ikakhulukazi, azuza kuphrofayela ye-hop evinjelwe. Lokhu kuvumela i-malt namanzi ukuthi kuthathe indawo emaphakathi.

• I-Pilsner - i-malt ehlanzekile, i-crisp finish, iphunga elimnandi le-Shinshuwase.
• I-Kölsch - izithelo ezithambile ezinombhalo ophezulu we-herbal ovela kumahops.
• I-Blonde Ale — umzimba we-malt oshelelayo osekela izimbali, umlingiswa we-hop wokhiye ophansi.
• I-lager yesitayela sama-Japanese - ibhalansisa amakha e-hop acashile nokucaca kwe-lager.
• I-alle pale ekhanyayo - yenza obhiya abahlose ukwenza umehluko phakathi kwe-punchy citrus.

Abaphisi botshwala bezandla bangaphinda bazame ama-ales ayingxube agcizelela ibhalansi. I-Shinshuwase ifakwa kangcono ekufakweni kweketela sekwephuzile noma njenge-hop eyomile. Lokhu kugcina iphunga layo elihlukile.

Uma ukhetha izitayela zikabhiya ezingcono kakhulu ze-Shinshuwase, gxila kumaresiphi agwema amahops asindayo anenhlaka. Le hop iphumelela kakhulu kumaresiphi avinjelwe avuza ubunkimbinkimbi obucashile.

Umthamo kanye Nemihlahlandlela Yokwenza

Ngaphambi kokulungisa izindlela zokupheka, setha okuhlosiwe okucacile komthamo we-Shinshuwase. Abakhiqizi botshwala abaningi basebenzisa i-Shinshuwase cishe ngama-74% we-hop bill kumaresiphi okuhambisa iphunga elimnandi. Amaphesenti angaba kusuka ku-48% kuya ku-99%, kuye ngokuthi inhloso yotshwala.

Ngokubaba, phatha i-Shinshuwase njengoba ubungenza i-Centennial noma i-Cascade, usebenzisa izibalo ezisekelwe ku-alpha. Ngesilinganiso se-alpha esingu-5.8%, bala ama-IBU kusukela kwengezwe kusenesikhathi. Ukuze uthole iphunga elimnandi, shintshela kumagremu ilitha ngalinye noma ama-ounces ngegaloni ngalinye ukuze uthole izengezo eziphuzile kanye nokugxumagxuma okomile.

Kubhiya ogxile kwiphunga, beka iningi le-hop mass sekwephuzile kushejuli. Hlela ukubeka iningi lesisindo se-Shinshuwase emizuzwini engu-15 yokugcina, ku-whirlpool, noma njengama-hops omile. Lesi sikhathi sigcizelela amafutha aguquguqukayo futhi kunciphisa ukumunyu okwengeziwe.

Amamethrikhi asebenzayo ongawazama:

• Iphunga elijwayelekile le-ale: 3–6 g/L (0.25–0.5 oz/gal) njengokungezwa kwakamuva kanye ne-dry-hop.
• Iphunga elimnandi/elifana ne-citra phambili: 6–10 g/L (0.5–0.85 oz/gal) kuhlukaniswa phakathi kwe-whirlpool ne-dry-hop.
• Ukusetshenziswa okubabayo: phatha i-Shinshuwase njenganoma iyiphi i-alpha hop engu-5.8% ukuze kungezwe kusenesikhathi; lungisa isamba se-IBU ukuze uthole ibhalansi.

Uma wakha ukwakheka kwe-hop, i-Shinshuwase ingaba i-aroma hop eyinhloko noma ingxenye enkulu yenhlanganisela. Ibhanqe nezinhlobonhlobo ezigomelayo ukuze uthuthukise iphunga ngaphandle kokwenyusa okubabayo. Linganisa amaphesenti ukuze ugcine iphrofayela ye-malt.

Lungisa amaphesenti e-Shinshuwase ngesitayela sikabhiya nosayizi weqoqo. Kuma-alles aphaphatheka nama-IPA, i-Shinshuwase ivumele u-60–80% wenkokhelo yephunga elimnandi kumlingiswa ongashintshi. Ukuze uthole izitayela ezilinganiselayo noma ezixubile, yehlisa lokho kwabelana ngokusondela ku-40–50% bese ungqimba kuma-herbal hops noma ama-resinous hops.

Gcina amarekhodi esilingo ngasinye. Landelela amagremu ilitha ngalinye, isikhathi, kanye nomthelela wephunga elibonakalayo. Ama-tweaks amancane ekwenziweni kwe-hop Shinshuwase kanye nesikhathi kuveza umehluko omkhulu kuphunga elimnandi nokunambitheka.

Khumbula, ukuguquguquka kuyisihluthulelo. Sebenzisa umthamo we-Shinshuwase njengendawo yokuqala futhi wenze ngcono ngokuhlolwa kwezinzwa kuzo zonke izikhathi zokuphuza utshwala ukuze uthole ibhalansi efanele yeresiphi yakho.

Ukuvala inkomishi yokudosa egcwele iziqu egcwele ama-pellets e-Shinshuwase hop akhanyiswa ukukhanya kwemvelo kwemini. Ulwazi olwengeziwe

I-Hop Pairings ne-Shinshuwase hops

Ama-Shinshuwase amabhangqa ahamba phambili ekukhipheni amanothi athambile ezimbali nakumawolintshi. Abakhiqizi botshwala kufanele bakhethe ama-hops athuthukisa lezi zimfanelo ngaphandle kokuwahlula. Umgomo uwukugcina ibhalansi ebonisa ama-aromatics acashile e-hop.

Ukuze uthole i-herbal lift emnene kanye nezinongo ezithambile, cabangela izinhlobo ezihloniphekile ezifana ne-Hallertauer Mittelfrüh noma i-Saaz ekufakweni okuncane okungemuva kwesikhathi. Ama-hops e-New World, afana ne-Centennial noma i-Amarillo, angasetshenziswa kancane ukwengeza ukukhanya kwe-citrus. Le ndlela iqinisekisa ukuthi iShinshuwase ihlala iyi-hop ehamba phambili.

Uma uhlanganisa ama-hops ne-Shinshuwase, hlose ukwenza isilinganiso esingu-80:20 noma esingu-70:30. Lokhu kuvumela i-hop yesibili ukusekela i-Shinshuwase ngaphandle kokuyinqoba. Ukweqa ngokuthinta kancane kubalulekile ukuze ulondoloze isixha se-hop esithambile.

• Isu lokumatanisa: gcina ukubaba kwangaphambi kwesikhathi kuncane, gxila ekwengezeni kwakamuva kanye ne-whirlpool ukuze uthole iphunga.
• I-Malt ne-yeast: sebenzisa isisekelo esihlanzekile, se-malt-forward ne-estery yeast evinjelwe ukuze wenze uhlamvu lwe-hop lukhanye.
• Gwema izithasiselo ezisindayo ze-resinous sekwephuzile ezifana ne-Columbus noma i-Chinook ezingafihla iphrofayela ka-Shinshuwase.

Uma uhlola ama-hops abhangqwa ne-Shinshuwase, yenza amaqoqo okuhlola nezingxube ezincane ezikhuphukayo. Rekhoda ushintsho ngalunye futhi unambithe ngezikhathi zonke ze-conditioning ukuze uthole ibhalansi elingana nesitayela sakho sikabhiya.

Ukuxutshwa kwe-hop okusebenzayo i-Shinshuwase kudinga amazinga wokwengezwa alandelanayo kanye nezinjongo ezicacile. Thuthukisa i-citrus, engeza ithoni ye-herbal elula, noma ethule izinongo ezithambile. Lezi zinyathelo ezicashile zigcina i-Shinshuwase isendaweni enephunga elimnandi kabhiya osuphelile.

Ama-substitutes kanye namaHops afanayo

Uma i-Shinshuwase ingatholakali, bheka izinhlobo ezisezingeni elimnandi ezinama-alpha acid amaphakathi asondele ku-5-7% kanye nezimbali ezithambile noma umlingiswa we-herbal. Lezi zikhetho zisebenza njengezibambeli ze-Shinshuwase zokwengezwa sekwephuzile nama-hops owomile kuma-lager, ama-pilsner, nama-ales alula.

Izinketho zesitayela esihle sakudala zifaka i-Saaz ne-Hallertau Mittelfrüh. Kokubili kuletha izinongo ezivinjelwe namanothi ezimbali angalingisa izingxenye zephrofayela ye-Shinshuwase. Izimila zephunga elimnandi lesi-Japanese nelase-Asia, lapho zitholakala, zinganikeza umlingiswa wesifunda oseduze.

• Lungisa izilinganiso zenhlanganisela ukuze uthambise noma iyiphi i-citrus ebukhali noma amathoni anezithelo.
• Thanda izengezo zegedlela sekwephuzile noma ze-whirlpool ukuze ulondoloze ama-aromatics ashintshashintshayo.
• Hlola amaqoqo amancane okuhlola ngaphambi kokukhushulelwa ekukhiqizeni okugcwele.

Ukufana okuqondile akuvamile ngoba iShinshuwase iphethe izici eziyingqayizivele zamagugu. Phatha ama-hops afanayo aphakanyisiwe ku-Shinshuwase njengamaphoyinti okuqala, bese ulungisa isikhathi nenani ukuze usondele ethonyeni elithambile olifunayo.

Ukuze uthole i-nuance enkulu, dala inhlanganisela ecashile yezinhlobo ezimbili noma ezintathu. Le ndlela isiza ukuphindaphinda iphunga eligqinsiwe elivame ukuhlinzekwa yi-single-hop Shinshuwase.

Ukukhetha Imvubelo Nokuvutshelwa

Ukukhetha imvubelo elungile ye-Shinshuwase kuyisihluthulelo sokubonisa iphunga elikhanyayo le-hop, eliqhutshwa yiwolintshi. Khetha izinhlobo ezibilayo zihlanzeke, ushiye iseyili engathathi hlangothi ukuze i-Shinshuwase ikhanye.

Kuma-ales, izinhlobo ezingathathi hlangothi ezifana ne-Safale US-05, i-Wyeast 1056, ne-White Labs WLP001 yizikhethi ezinokwethenjelwa. Lezi zinhlobo zivame ukukhonjwa njengezinketho ezinhle kakhulu ze-yeast Shinshuwase. Banciphisa ama-ester anezithelo, okuvumela uwoyela we-hop ukuthi ulawule.

Abakhiqizi belager kufanele bathande izinhlobo ezihlanzekile ze-Saccharomyces pastorianus. Ukuvutshelwa okupholile, okungaguquki kucindezela ama-ester, kugcina umunyu ucwebile. Le ndlela yembula amanothi acashile ezimbali ne-mandarin ngesi-Shinshuwase.

• Gwema izinhlobo ze-ale ezikhiqiza i-ester ephezulu uma ufuna iphunga elimnandi le-hop.
• Gwema imvubelo ye-phenolic yase-Belgian noma yase-farmhouse uma umgomo ukucaca kwe-hop.
• Cabangela ukuncishiswa kwemvubelo kanye ne-flocculation ukuze ufanise umzimba nomfutho we-hop.

Izinga lokushisa libalulekile. Bilisa amadigri ambalwa apholile ngaphakathi kwebanga elinconyiwe le-yeast ukuze ukhawulele ukwakheka kwe-ester. Ukuze uthole ama-ales aphakathi nendawo, gcina ukuvubela cishe ku-64–68°F. Ngama-lager, landela amashejuli apholile futhi usebenzise ukuphumula okufanele kwe-diacetyl.

Amasu we-dry-hopping athuthukisa iphunga ngaphandle kokudala ukusebenzisana kweyeast-hop okuthulisa amafutha aguquguqukayo. Engeza amahops omile ngemva kokuvutshelwa okuyinhloko kuhamba kancane, lapho umsebenzi wemvubelo uphansi. Lesi sikhathi sigcina amanothi e-Shinshuwase athambile ngesikhathi sokuvutshelwa ngamahops e-Shinshuwase.

Lapho uhlola ukubhanqwa kweyeast ehamba phambili ye-Shinshuwase, sampula amaqoqo amancane anezinhlobo ezahlukene. Sebenzisa amaqoqo ahlukene noma ukuqhathanisa kwe-brew-on-brew ukuze uqinisekise ukuthi iyiphi imvubelo evumela iphrofayela ye-hop ukuhlangabezana nemigomo yakho yeresiphi.

Lungisa umoya-mpilo, izinga lephimbo, nesengezo somsoco ukuze ugweme ama-phenolic aqhutshwa yingcindezi. Ukuphathwa kokuvutshelwa okuhlanzekile kusekela imiphumela engaguquki futhi kugqamisa ukuthi kungani imvubelo yokukhethwa kweShinshuwase ibaluleke njengomthamo we-hop.

Usosayensi osebenzisa isibonakhulu eceleni kwama-hops, i-yeast cultures, kanye nemishini yelebhu elabhorethri yesimanje. Ulwazi olwengeziwe

Amaresiphi okuphuza agqamisa amahops e-Shinshuwase

Izindlela zokupheka ze-Shinshuwase ziyakhanya lapho i-hop ithatha indawo ephakathi nephunga. Khomba ukuthi iShinshuwase yenze u-70-80% wesikweletu sakho se-hop. Lokhu kuqinisekisa ukunambitheka kwayo okuthambile, okuphefumulelwe kwaseJapane kungaphambili naphakathi.

Cabangela amafomethi amabili amakhulu. Ukuze uthole i-lager elula, sebenzisa i-neutral bittering hop kusenesikhathi. Bese, engeza i-Shinshuwase eningi ku-whirlpool naphakathi ne-dry-hop ukuze ugcine amakha ayo amasha eqinile. Ku-ale ephaphathekile, inkokhiso encane yangaphambi kwesikhathi ibeka umunyu. U-Shinshuwase ube esethatha izintambo ekwengezweni kwakamuva.

Uma wenza amarisiphu nge-Shinshuwase, gcina izengezo zangaphambi kwesikhathi zincane. Londoloza kakhulu i-whirlpool ku-170–180°F kanye nezigaba eziningi ze-dry-hop. Le ndlela ibonisa amanothi ezimbali ne-citrus ngaphandle kokuwahlula ngesikhathi sokubilisa ngokweqile.

• Yabela cishe u-74% we-hop bill ku-Shinshuwase ukuze kugxilwe kuyo iphunga elimnandi.
• Sebenzisa i-hop ebabayo engathathi hlangothi njenge-Magnum noma iQhawe ukuze ulawule i-IBU yangaphambi kwesikhathi.
• Cabangela ukuhlukaniswa kwama-dry-hops ukuze kube yinkimbinkimbi futhi uthuthukise ukuphikelela.

Qala ngamaqoqo amancane ukuze ulungise isikhathi nomthamo. Amazinga e-alpha acid kanye nokusha kwe-hop kungahluka. Ukuhlola kuyisihluthulelo sokuzuza i-IBU efanele kanye nebhalansi enamakha lapho uphisa nge-Shinshuwase.

• Nquma okuhlosiwe kwe-OG ne-IBU yesitayela sakho.
• Setha i-hop ebabayo ukumboza isisekelo se-IBU; gcina izengezo ze-Shinshuwase sekwephuzile.
• I-Whirlpool ne-Shinshuwase imizuzu engu-15-30, bese i-dry-hop ngezigaba ezimbili.
• Lungisa isisindo se-dry-hop ngemva kokugijima komshayeli ukuze afinyelele ukuqina kwephunga elifunekayo.

Izindlela zokupheka ze-Shinshuwase zidinga ukubekezela. Ukugoqa okuthambile, ukuvutshelwa okuhlanzekile nge-lager noma imvubelo ye-ale engathathi hlangothi, kanye nesikhathi esilawulwayo sokuxhumana se-dry-hop kubalulekile. Lezi zinyathelo ziqinisekisa ukunambitheka okungcono kakhulu uma uphisa nge-Shinshuwase.

Ukutshala kanye nokutholakala kwe-Shinshuwase hops

Ukutshalwa kwe-Shinshuwase hop kwaqala ekuqaleni kwekhulu lama-20. I-Dainippon Beer yathuthukisa lesi simila ngo-1910, kulandela ucwaningo olunzulu lwe-hop. Lolu cwaningo lwaqala ngesikhathi seKaitakushi Beer Brewery. Lo mlando omude ube nomthelela emikhubeni yesimanje yokulima hop yaseJapan.

Ukukhulisa i-Shinshuwase kuyinselele. Amahops angenwa izifo futhi adinga ukukhetha indawo ngokucophelela. Ukuhlola okuvamile nokulawula izinambuzane ngesikhathi kubalulekile. I-Dainippon Beer inikeze isiqondiso mayelana ne-trellising, ukuthena, nokuphathwa kwenhlabathi ukuthuthukisa impilo yezitshalo kanye nesivuno.

Namuhla, ukuthola i-Shinshuwase kubandakanya ukusebenza nabahlinzeki abakhethekile. Abadayisi base-United States kufanele balungele ukutholakala okulinganiselwe. Ukuxhumana nabasabalalisi be-hop bamazwe ngamazwe, abangenisi abakhethekile, noma izitolo zotshwala ezinobudlelwano nabalimi baseJapan kuyancomeka ukuthi kutholwe i-Shinshuwase.

• Xhumana nabasabalalisi be-hop bamazwe ngamazwe abamisiwe ababala izinhlobo zama-Japanese.
• Sebenza nabangenisi abakhethekile abaphatha amaqoqo amancane.
• Xhumana nezinkampani ezikhiqiza utshwala e-Japan ukuze uthole umkhondo wokuthola umthombo oqondile noma ama-surplus hops.

Amathiphu awusizo angenza inqubo yokuthenga ibe lula. Oda kusenesikhathi futhi ubuze ngomlando wezitshalo, ukuhlolwa kwe-alpha acid, nemikhuba yokugcina. Qinisekisa ukuthunyelwa nemininingwane yamasiko lapho uthola i-Shinshuwase yokukhiqiza ezentengiso.

Kwabaphisi botshwala abafuna ukuhlola, cabangela amaqoqo okulinga anenkatho encane. Le ndlela yehlisa ubungozi futhi ivumela ukuhlola ukuthi i-hop isebenza kanjani ngaphansi kwezimo zendawo. Ukugcina ukuxhumana okuvulekile nabahlinzeki bempahla kuqinisekisa ukufana okungcono phakathi kokulindelwe kanye nekhwalithi ethunyelwe yesitoko sokutshalwa kwe-hop yaseJapan.

Ukuduma namathrendi ngokuhamba kwesikhathi

Uhambo lukaShinshuwase lwaqala ngo-1910, luphawula ukwethulwa kwalo ezimbonini zotshwala zaseJapane. Lokhu kwamukelwa kusenesikhathi kwaqinisa indawo yako emasikweni okuphuza endawo. Amashumi eminyaka, igcine ukulandela okuzinikele ngaphakathi kwemakethe yasekhaya.

Namuhla, i-Shinshuwase ibhekene nokuvela kabusha okuthobekile phakathi kwabaphisi botshwala bezandla. Bakhangwa ifa layo kanye nama-flavour e-hop ayingqayizivele eliwanikezayo. E-United States naseJapane, abaphisi botshwala bahlanganisa i-Shinshuwase emaresiphi abo. Lokhu kugqamisa umlingiswa we-hop ovamile, oheha labo abajabulela ukunambitheka okucashile.

Izici ezintathu ezibalulekile zifaka isandla kuntshisekelo yamanje ku-Shinshuwase:

• Ifa layo elicebile elivela kuma-hops omlando.
• Isidingo sama-flavour ahlukene emakethe egcwele abantu.
• Ukufinyelela kubahlinzeki be-hop abakhethekile nabangenisa kwamanye amazwe.

Isidingo se-Shinshuwase sihlala siyi-niche, nokho siyaguquguquka. Ikhanga abakhiqizi botshwala ababazisa ubuqiniso kanye ne-terroir. Kwabaphisi botshwala baseMelika, inikeza ithuba eliyingqayizivele lokuhlukanisa imikhiqizo yabo. Lokhu kungathuthukisa ubukhona babo bemakethe kanye nokuxoxa izindaba.

Nakuba izinombolo zokutholwa ziyindlala, impendulo yekhwalithi ibonisa ukusetshenziswa okuqhubekayo kubhiya bendabuko. Ukubaluleka komlando kwe-Shinshuwase kuyenza ibe ukukhetha okuhle kakhulu kokukhishwa okulinganiselwe noma iminikelo yesizini. Isekela kokubili imizamo yokuthengisa kanye nokuphishekela ukunambitheka okuyingqayizivele.

Isithombe se-Sepia-toned sasekuqaleni kwawo-1900 sezitshalo ezinde ze-Shinshuwase hop ezikhula ngemigqa ehlelekile. Ulwazi olwengeziwe

Amanothi Okuphisa Okusebenzayo Nemikhuba Engcono Kakhulu

Ukuze uthole imiphumela emihle, gxila ekubiliseni sekwephuzile, i-whirlpool, nesengezo se-dry-hop. Le ndlela iqinisekisa ukuthi iphunga likaShinshuwase lihlala ligqamile. Amafutha aguquguqukayo, abalulekile ephunga lawo, alondolozwa ngalezi zindlela.

Ezindleleni zokupheka lapho i-Shinshuwase iyinkanyezi, yabela ingxenye enkulu yama-hops kuyo. Abaphisi botshwala abaningi bahlose isilinganiso esingu-70–80% seShinshuwase emaresiphi abo. Lelisu livumela uhlamvu lwalo oluhlukile ukuthi lulawule ukuhlanganiswa.

Qaphela ama-alpha acid e-Shinshuwase amaphakathi, acishe abe ngu-5.8%. Uma uyengeza kusenesikhathi, sebenzisa izibali ze-IBU ezijwayelekile. Lungisa izengezo zangaphambi kwesikhathi ukuze ulawule ukufutheka.

• Isikhathi: beka phambili i-flameout, i-whirlpool ku-170-180°F, nama-hops owomile wezinsuku eziningi.
• Isilinganiso: qala izindlela zokupheka zokuhlola nge-~74% Shinshuwase engxenyeni yephunga futhi ulungise ngokunambitha.
• Umunyu: phatha izengezo zakuqala njengama-IBU alinganisekayo, hhayi nje abanikeli be-flavour.

Londoloza amafutha athambile ngokugcina ama-hops ebanda futhi endaweni engenawo umoya-mpilo. Amaphakethe we-vacuum avaliwe efrijini alungele ukugcinwa isikhathi eside. Le ndlela ihambisana nemikhuba emihle ye-Shinshuwase.

Bamba ama-pellets ngokucophelela futhi unciphise ukuchayeka emazingeni okushisa asekamelweni ngaphambi kokuwasebenzisa. Ukudlulisa ngokushesha kusuka endaweni ebandayo kuya eketelani noma ku-fermenter kusiza ukuvimbela ukulahleka kwephunga lapho usebenza ne-Shinshuwase hops.

Qalisa amaqoqo okuhlola ukuze ucwenge umthamo nokubhanqa. Imininingwane eshicilelwe elinganiselwe ekubhanqweni idinga ukuhlolwa kwezinga elincane. Lezi zivivinyo zisiza ukulungisa kahle ibhalansi nama-malts ne-yeast.

Gcina amarekhodi anemininingwane esilingo ngasinye: isikhathi sokungeza, isisindo, ifomu, nephunga elizwakalayo. Amarekhodi anembile enza kube lula ukufunda futhi aqinisekise imiphumela engaguquki kumaresiphi esikhathi esizayo.

Shinshuwase hops

I-Shinshuwase, i-hop yaseJapane, inomlando ocebile ohlehlela emuva ku-1910. Yathuthukiswa i-Dainippon Beer, igujwa ngenxa yezinhlamvu zayo ezicashile kuma-lager nama-ales athambile. Lesi sifinyezo sinikeza umbono omfishane wemvelaphi yawo kanye nenjongo yabaphisi botshwala.

I-Shinshuwase yaziwa ngokuqukethwe kwayo kwe-alpha acid emaphakathi, cishe ku-5.8%, nokugxila kwayo ephunga. Ivamise ukusetshenziswa ekwengezweni kwakamuva ukuze kuthuthukiswe iphunga likabhiya. Ezindleleni eziningi zokupheka, ama-hops e-Shinshu Wase enza ingxenye ebalulekile, efika ku-74%, ukuze kugcinwe ukunambitheka okunomsoco.

• Umsuka: Japan, yathuthukiswa ngo-1910 nguDainippon Beer
• Sebenzisa: I-aroma-purpose hop, izengezo eziphuzile kanye nokugxumagxuma okomile
• Ama-alpha acid: ~5.8% (omaphakathi)
• Iqhaza elijwayelekile: I-aroma hop ephezulu kumafomula amaningi

Ukubaluleka kwayo ngokomlando nephunga elimnandi kuyenza ibe yimpahla ebalulekile. Ama-Shinshu Wase hops engeza amanothi ezimbali namakhambi, alungele ama-lager endabuko, ama-pilsner, nama-ales aphaphathekile. Basiza ukugcina ibhalansi, ukuqinisekisa ukuthi i-malt ne-yeast flavour ayisithwe.

Naphezu kokufaneleka kwayo, i-Shinshuwase ibhekene nezinselele ngenxa yedatha elinganiselwe yezobuchwepheshe nokutholakala kwayo. Ulwazi ngokwakhiwa kwawo kawoyela, ama-beta acid, kanye ne-co-humulone alutholakali. Ukutholakala kwayo ngaphandle kwase-Japan kungase futhi kube isithiyo kubaphisi botshwala abakhulu abafuna ukukala amaresiphi abo.

• Ubunikazi obusebenzayo: i-Japanese aroma hop ekhethekile yokwengezwa kwakamuva.
• Umkhuba ongcono kakhulu: sebenzisa ngokucophelela ukugqamisa i-nuance, hhayi amandla angaphezu kwamandla.
• Inothi leresiphi: lapho isifinyezo se-Shinshuwase sivela kulebula, lindela inhloso yephunga lokuqala.

Kwabaphisi botshwala abahlose ukudala obhiya abalinganiselayo, abanundu, iShinshuwase iyisinqumo esihle kakhulu. Ukubaluleka kwayo ngokomlando kanye nemvelo egxile ephunga elimnandi kuyenza ibe yisisekelo sokuphiswa kwesimanjemanje, lapho kufunwa khona ubukhona be-hop ecolisisiwe.

Isiphetho

Isiphetho se-Shinshuwase: Yethulwa ngo-1910, i-Shinshu Wase iyi-hop yaseJapane yomlando enephunga elimnandi enama-alpha acid amaphakathi asondele ku-5.8%. Igqama kakhulu ekwengezweni kwakamuva kanye nokugxumagxuma okomile, igcina umlingiswa wayo othambile, wendabuko. Ifaneleka kakhulu ama-lagers nama-ales acashile, ukunambitheka kwawo okunama-nuanced akwehlulwa ukumunyu noma i-yeast esters.

Ukuze uthole imiphumela emihle, bhanqa i-Shinshuwase enezinhlobo zemvubelo engathathi hlangothi njenge-Wyeast 2124 Bohemian Lager noma i-Saflager S-23. Lokhu kugcina iphunga le-hop. Isebenzisele izengezo zokudlulisa iphunga phambili, i-whirlpooling, noxhumana nabo abafushane be-dry-hop. Thola i-Shinshuwase kubahlinzeki be-hop abakhethekile, kuqala ngamanani amancane esilingo ngenxa yedatha elinganiselwe yobuchwepheshe nokumatanisa.

Ama-brewers ahlose ubuqiniso azoyithokozela i-Shinshuwase. Iletha ucezu lwangempela lomlando we-hop waseJapan emaresiphi esimanje. Kodwa-ke, kudinga ukuphathwa ngokucophelela ukuze kuboniswe iphrofayili yayo enephunga elimnandi. Hlola ukwakheka futhi usebenzise amashejuli wokugxuma olandelanayo ukuze ukhulise iphunga lakho eliyingqayizivele.

Ukufunda Okuqhubekayo

Uma ukujabulele lokhu okuthunyelwe, ungaphinda uthande lezi ziphakamiso:

• Ama-Hops e-Beer Brewing: Amethyst
• Ama-Hops e-Beer Brewing: i-Outeniqua
• Ama-Hops ku-Beer Brewing: Pride of Ringwood