Ama-Hops e-Beer Brewing: Smaragd

Ukusondela kwamakhoni e-Smaragd hop agqamile endaweni ekhanyiswe yilanga enemigqa yamabhina aluhlaza ngaphansi kwesibhakabhaka esicwebile esiluhlaza. Ulwazi olwengeziwe

Amaqiniso asheshayo: i-cultivar inekhodi yamazwe ngamazwe i-SGD kanye ne-ID yomfuyi engu-87/24/55. Avame ukusetshenziselwa ukubaba kuma-lager aseBavaria kanye nanjenge-hop yephunga elithambile e-Weissbier, e-Kölsch, nase-Belgian-style ales. Abafundi bazothola umsuka, amaphrofayili e-flavour kanye nephunga elimnandi, ukwakheka kwamakhemikhali, kanye nomthamo wokungezwa okubabayo nokwephuzile. Bazophinde bafunde mayelana namathiphu esitoreji, ukuthola, ukufaka esikhundleni, kanye nokuxazulula inkinga okuqondene ne-Hallertau Smaragd.

Okuthathwayo Okubalulekile

• I-Smaragd Hops (i-Hallertau Smaragd) i-aroma hop yaseJalimane eyakhululwa cishe ngo-2000 ngekhodi SGD.
• Zisebenza kahle kukho kokubili iphunga elibabayo nelicashile kuma-lager, ama-ales, ne-Weissbier.
• I-Smaragd hop phisa amasudi abakhiqizi abafuna amanothi ezimbali, amakhambi, kanye nezithelo ezithambile ngaphandle kokunamandla okweqile okusawolintshi.
• Ukuqonda ukwakheka kwamakhemikhali kanye nesikhathi sokungezwa kuyisihluthulelo semiphumela engaguquki.
• Isitoreji esifanele sigcina i-lupulin kanye nephunga elimnandi lokusebenza okuthembekile kumaresiphi.

Ayini ama-Smaragd Hops kanye Nemvelaphi yawo

Izimpande ze-Smaragd hop ziseBavaria. E-Hüll Hop Research Institute esifundeni sase-Hallertau, abalimi basebenza kulolu hlobo. Babehlose ukulondoloza izici zakudala ezinhle ze-hop ngenkathi bethula ukumelana nezifo kanye nesivuno esingaguquki.

Eyaziwa ngokwentengiso njenge-Hallertau Smaragd, futhi ibizwa nge-Emerald hop ngesiNgisi. Inekhodi yamazwe ngamazwe i-SGD kanye ne-cultivar ID 87/24/55. Ukukhiqizwa kwayo okubanzi kwaqala cishe ngo-2000, kulandela izivivinyo zasensimini eziyimpumelelo.

Incamela ukuvuthwa kwesizini phakathi nasekupheleni. EJalimane, isikhathi sokuvuna siqala ngasekupheleni kuka-Agasti kuya kuSeptemba. Naphezu kokukhanga kwayo emhlabeni wonke, ukutshala ikakhulukazi eJalimane. Abalimi bakhona bayakwazisa ukuzinza kwayo kwesitoreji kanye nokutholakala okungaguquki.

• Inothi lokuzalanisa: lisuselwa kakhulu ku-Hallertauer Mittelfrüh ukuze uthole ukunambitheka kanye nokuqina
• I-Agronomy: isivuno esimaphakathi esingaba ngu-1,850 kg/ha (cishe 1,650 lb/acre)
• Ukumelana nezifo: okuhle ngokumelene ne-downy mildew; isilinganiso ukuya kokuphansi vs. powdery isikhutha
• Ngemuva kokuvuna: igcina ikhwalithi kahle endaweni yokugcina

Iphrofayili Ye-Flavour Nephunga Le-Smaragd Hops

I-Smaragd igujwa ngephunga layo elihle nezici ezinhle. Iphrofayili yayo yokunambitheka ivame ukufaniswa ne-Hallertauer Mittelfrüh, equkethe amanothi e-fruity, ezimbali, namanothi e-hop endabuko. Lezi zici zifunwa kakhulu ngenxa yobuhle bazo obucashile ekwenzeni utshwala.

Uma uzwa iphunga le-Smaragd, uzobona ingxube yezimbali ezithambile nezinongo ezilula. Lapho unambitha, lindela i-licorice kanye namathoni e-herbal afana ne-thyme eduze nobumnandi obunezithelo. Lezi zakhi zenza i-hop ibe nezinto ezihlukahlukene, isebenziseke ngaphezu kwendima yayo ebabayo eyisisekelo.

Amanothi achazayo agqamisa i-clove, i-aniseed, ne-tarragon, ebekwe ngokumelene nengemuva lemifino elithambile. Ugwayi omnene noma into enokhuni ingase ivele, yengeze ukujula ngaphandle kokukhetha i-malt elula noma yeast.

Isici esiyingqayizivele se-Smaragd uhlamvu lwayo olufana ne-cognac emnyombweni wayo. Lokhu kufaka ukufudumala nokuba yinkimbinkimbi kumabhiya aqediwe, okuwenza alungele ukungezwa okuphuzile noma ukugxumagxuma okomile.

Kwabaphisi botshwala abahlose ama-hop anezimbali anezinongo eziphuzi, i-Smaragd inikeza ibhalansi ephelele yokuzithiba kanye nokuhluka. Ilungele ama-lager endabuko, ama-saison hybrids, noma ama-ales anomunyu ophansi azuza kuphunga elimnandi.

Amanothi okunambitha asebenzayo:

• Phezulu: okuvelele okunezimbali nezithelo ezithambile
• Phakathi: amathoni e-herbal ababayo njenge-clove ne-thyme
• Isisekelo: ugwayi, izinkomba zemifino, nokujula kokhuni okufana ne-cognac

Lokhu kubhalansa kwenza i-Smaragd ifanelekele kokubili umsebenzi obabayo nephunga elimnandi. Ukuba khona kwayo okucashile kuthuthukisa izinhlamvu ze-malt neyeast ngenkathi yengeza isiginesha ye-hop ecolisisiwe kubhiya.

Eduze kwekhoni ye-Smaragd hop eyodwa eluhlaza ngokumelene nengemuva elimnyama elithambile. Ulwazi olwengeziwe

Ukubunjwa Kwekhemikhali kanye Namanani Okuphisa

I-Smaragd alpha acid ivamise ukwehlela ku-4-6%, kanti izivuno eziningi zifinyelela ku-5%. Eminye iminyaka yezitshalo ibika ukusabalala okubanzi kusuka ku-3.0% kuya ku-8.5%, okufanele abaphisi botshwala bakuqaphele lapho beqondise izinga elithile lokubaba.

Ama-beta acids ngokuvamile ahlala phakathi kuka-3.5% no-5.5%, isilinganiso esisondele ku-4.5%. Isilinganiso se-alpha–beta sivame ukusebenza eduze kuka-1:1, nakuba amanye amasampuli abonisa kufika ku-2:1. Lawa mabhalansi enza i-Smaragd isebenziseke kukho kokubili okubabayo kanye nesengezo se-hop sekwephuzile.

I-Cohumulone yenza ingxenye ephansi yengxenye ye-alpha, cishe u-13-18% ngesilinganiso esiseduze no-15.5%. Le ngxenye ephansi ye-cohumulone ivame ukukhiqiza ukubaba okubushelelezi okubilisiwe uma kuqhathaniswa nezinhlobo ezine-cohumulone ephezulu.

Ingqikithi kawoyela we-hop we-Smaragd inesizotha, cishe u-0.4–0.8 mL nge-100 g futhi ngokuvamile iseduze no-0.6 mL/100 g. Leyo volumu isekela uhlamvu oluphimiselekayo olunephunga elimnandi lapho isetshenziswa njengesengezo sekwephuzile noma ekugxumeni okomile.

• Izilinganiso ze-Myrcene humulene linalool: i-myrcene ivamise ukumela u-20–40% (isilinganiso ~ 30%).
• I-Humulene ivame ukuvela ku-30-50% (isilinganiso ~ 40%).
• I-Caryophyllene kanye nama-sesquiterpenes amancane asukela ku-9-14% kanti i-farnesene ihlala ngaphansi kwe-1%.

I-Linalool iphakeme uma kuqhathaniswa nohlobo oluncike kakhulu, olubikwe phakathi kuka-0.9% no-1.4%. Leyo leveli linalool inikela ngamanothi aphezulu afana ne-bergamot afana ne-bergamot asebenza kahle kuma-ales aphaphathekile nama-lager.

Amafutha e-Smaragd aletha ingxube yezimbali, okubabayo, enokhuni, nezithelo. Iphrofayili kawoyela, ehlanganiswe ne-Smaragd alpha acid emaphakathi kanye ne-cohumulone ephansi, yenza le hop isebenziseke ngezindlela eziningi kubaphisi botshwala abafuna ukubaba okunokulinganisela nokuba yinkimbinkimbi kwephunga elimnandi.

Isetshenziswa Kanjani Smaragd Hops for Bittering

I-Smaragd bittering hop ilungele amaresiphi e-lager ne-ale ngenxa yama-alpha acid awo asuka kumaphesenti angu-4 ukuya kwangu-6. Ukwengezwa kwamathumba kusenesikhathi kuqinisekisa i-isomerization enokwethenjelwa kanye nama-IBU abikezelwayo. Lokhu kufinyelelwa ngokusebenzisa i-Smaragd alpha acids ye-IBUs evela embikweni wakamuva wezitshalo.

Cabanga nge-Smaragd njenge-hop enezinjongo ezimbili yokwengeza okubabayo. Ngokubaba kuphela, ungangeza umthamo ngaphandle kobunzima. Lokhu kungenxa yokuthi amazinga e-cohumulone aphansi, ngokuvamile aphakathi kwamaphesenti angu-13–18. Lokhu kubangela ubumunyu obuhlanzekile, besitayela esihle, obulungele izitayela zesiJalimane.

Izinyathelo ezisebenzayo zokwengeza okubabayo:

• Yenza izibalo nge-Smaragd alpha acid yangempela yama-IBU asohlwini lwelebula ye-hop noma umbiko womhlinzeki.
• Engeza inqwaba ye-Smaragd ekuqaleni kwamathumba emizuzu engama-60 ukuze uthole ama-IBU azinzile nokubaba okushelelayo.
• Uma amafutha ephunga efunwa kamuva, gcina isengezo sekwephuzile esincane noma i-dry-hop ukuze ugweme ukulahlekelwa amafutha aguquguqukayo emathumbani amade.

Izitayela ezinconyiwe zifaka ama-lager aseBavaria, ama-German lager, i-Kölsch, nama-ales omdabu waseJalimane. Lezi zizuzisa ekubambeni, intukuthelo enhle. Landela amashadi omthamo wesitayela, bese ulungisa amanani ngokusekelwe onyakeni wokunqampuna namavelu e-alpha acid akalwe.

Ithiphu yokugcina: gcina amarekhodi amanani e-batch alpha acid kanye nokubaba okubonwayo. Lo mkhuba uqinisekisa ukungezwa okubabayo okungaguquki nge-Smaragd. Kuphinde kusize ekulungiseni okuhlosiwe kwe-IBU kweresiphi ngayinye.

Eduze kwamakhoni e-Smaragd hop aluhlaza agqamile endaweni yokhuni efudumele. Ulwazi olwengeziwe

Ukusebenzisa i-Smaragd Hops ye-Aroma ne-Flavour Additions

Ama-Smaragd hop aphila ngempela uma esetshenziswa ngaphezu kwendima yawo ebabayo. Abadayisi bavame ukuqaphela ukunambitheka kwezimbali, okubabayo, okunezithelo, okusamakhambi, nokokhuni. Lokhu kufinyelelwa ngokungezwa kwephunga le-Smaragd okwenziwe sekwephuzile inqubo yokuphisa.

Ngomthelela wokunambitheka obalulekile, cabanga izengezo ezincane ukuya kwezilingene ze-hop zamuva. Lezi kufanele zengezwe ngemizuzu eyi-10-5. Le ndlela ithuthukisa ama-aromatics amaphakathi namathumba ngaphandle kokulahlekelwa izinhlanganisela eziguquguqukayo.

I-Whirlpooling ku-160-180°F (70–82°C) imizuzu engu-10–30 kubalulekile. Ikhipha amafutha abalulekile ngenkathi igcina izinhlanganisela ezithambile. I-whirlpool ye-Smaragd eqondisiwe ingakhuphula uhlamvu lwezimbali futhi igcine ukuthela.

Ukugxumagxuma okuthambile okomile kuveza izici ezicashile. I-Smaragd dry hop evinjelwe yethula i-licorice, ugwayi, namathoni e-herbal athambile. Lokhu kufezwa ngezinsuku ezintathu kuya kweziyisikhombisa zokugxumagxuma okomile emazingeni okushisa apholile.

Okuqukethwe kwe-linalool okuphezulu (0.9–1.4%) kuma-Smaragd hops kuchaza amandla ayo okunephunga elimnandi. Ibhalansi phakathi kwe-myrcene ne-humulene idala inhlanganisela eyingqayizivele yezimpawu ze-fruity kanye nezinongo ezinhle. Le nhlanganisela ivuza ukulinganisa ngokucophelela.

• I-Technique: Imizuzu engu-10–5 yokungezwa kokugxilisa ukunambitheka.
• Indlela yokwenza: I-Whirlpool ku-160–180°F (70–82°C) imizuzu engu-10–30 ukuvikela ukuguquguquka.
• Isu: I-hop ethambile eyomile yamanothi ezimbali ne-licorice.

I-Smaragd ayitholakali njenge-lupulin powder evela kumaphrosesa amakhulu afana ne-Yakima Chief Hops, BarthHaas, noma u-John I. Haas. Itholakala ngefomu leqabunga eliphelele noma i-pellet. Lungisa ukuphatha kanye nokusetshenziswa kwe-hop ngendlela efanele.

Kubhiya oshayelwa iphunga elimnandi, kubalulekile ukugcina okungeziwe kungadlali. Lokhu kuvimbela ukuvela kwe-herbal noma okunamandla okweqile. Qala ngezilinganiso zokwengeza sekwephuzile ezinconywe ngesitayela futhi ulungise ngokusekelwe ekunambithekeni okuphuzwayo okulandelayo.

I-Smaragd Hops ngezitayela zikabhiya ezidumile

I-Smaragd iwukudla okuyisisekelo kuzo zombili izindlela zokupheka zikabhiya zakudala nezamanje. Ithakaselwa ukukhiqizwa kwe-Pilsner ne-lager, lapho ukubaba kwayo okuhlanzekile namanothi ezimbali acashile kucwebezela. Ku-Smaragd Pilsner, i-hop yengeza isinongo esivinjelwe esihambisana ne-pilsner malt ngaphandle kokuyinqoba.

Kumahops e-lager aseBavaria, i-Smaragd inikeza iphrofayela efana nenhle. Ihambisana kahle namanzi athambile kanye nemfucumfucu yaseMunich. Yisebenzise njenge-hop ebabayo eyisisekelo ukuze ube nobushelelezi, obuyindilinga obubabayo obunokuphakama kwe-herbal kancane.

Ama-ales nama-lager aseJalimane ayazuza emalini esele ye-Smaragd. Amathoni ayo ezithelo athambile kanye ne-resin elula kuyenza ifanelekele obhiya beseshini namalager esintu. Isebenza kahle ezivivinyweni ze-single-hop namashejuli ahlanganisiwe.

U-Kölsch kanye no-Weissbier bavame ukufaka i-Smaragd njengephimbo lokuqeda noma elomile. Izimbali zayo ezithambile nezibabayo zihambisana nama-ester aqhutshwa imvubelo alezi zitayela. Izengezo ezincane eziphuzile ziveza ama-herbal nuances ngaphandle kokudlula uhlamvu lwemvubelo.

Ama-ale hop ase-Belgian asebenzisa i-Smaragd ukwengeza ukujula ngaphandle kokubusa. Kuma-saison, ama-dubbels, nama-tripels, i-hop inikela nge-licorice, i-woody, ne-flavour efana ne-cognac uma isetshenziswa kancane. Abadayisi abafuna i-twist yenoveli kuma-ales ase-Belgian bakuthola kuwusizo ekuxazululeni iphunga nokuqeda.

Amaphethini okusetshenziswa ajwayelekile abonisa i-Smaragd kuwo wonke ama-lager nama-ales akhethekile. Izindlela zokupheka eziningi zezohwebo nezekhaya ziklelisa kokubili umsebenzi obabayo kanye nephunga elimnandi. Lokhu kufakazela ukuguquguquka kwayo kusukela kuma-hops e-lager ase-Bavarian kuya kuzindima zokuhlola ze-ale hops yase-Belgian.

• I-Pilsner: ukubaba okuhlanzekile, iphunga lezimbali elicashile
• Ama-hops e-Bavarian lager: ibhalansi ehloniphekile ye-Munich ne-Vienna malts
• I-Kölsch/Weissbier: izengezo zamuva zokuphakamisa amakhambi nezimbali
• I-Belgian ale hops: amanani amancane okubabayo, okuyinkimbinkimbi

Ama-Smaragd Hops Ama-Pairings nama-Malts nama-Yeasts

Ngokumataniswa kwe-Smaragd okuphelele, ibhili ye-malt kufanele ivumele uhlamvu lwe-hop ukuthi lukhanye. Khetha i-Pilsner malt noma i-lager yakudala yaseJalimane ukuze uthole amanothi ahlanzekile, anezimbali. Lezi zinhlayiya zithuthukisa izinongo ze-Smaragd kanye nezici zemithi, zilungele i-lager yesitayela saseBavaria noma i-Kölsch.

I-Light Munich noma i-Vienna malts ihambisana nokunambitheka okujulile kwe-Smaragd, okokhuni, nokufana ne-cognac. Faka lawa malt ngamanani amancane kuma-ales aphefumulelwe e-Belgian. Bangeza umzimba ngaphandle kokufihla ama-hop nuances.

• Izinketho ezikhethekile: izengezo ezincane ze-carapils noma i-crystal ekhanyayo kuthuthukisa ukuzwa komlomo ngenkathi igcina iphunga.
• Gwema ukosiwa okunzima: ama-malt amnyama azoqhudelana nezinto ezithambile zezimbali ne-licorice.

Ukukhethwa kwemvubelo kuba nomthelela omkhulu ekubonakaleni kokugcina kobhiya. Imvubelo evinjelwe ye-lager yaseBavaria izobonisa ama-hops ngendlela ehlanzekile, ehlanzekile. Khetha uhlobo lwelager oluhloliwe ukuze lube sobala futhi lucolise.

Ukuze uthole iphrofayili eyengeziwe, khetha imvubelo ye-Belgian ale. Izinhlobo zase-Belgian zithuthukisa amanothi anezithelo nezinongo, zenza ukusebenzisana okuyinkimbinkimbi ne-licorice ye-Smaragd nopelepele. I-yeast ye-ale emaphakathi ifanelekile uma ihloselwe ama-aromatics e-hop ngaphandle kwenkimbinkimbi etholakala imvubelo.

• Ithiphu yokuvutshelwa: Ukuvutshelwa kwe-lager okunezinga lokushisa eliphansi kugcina izici ezinhle ezicashile ku-Smaragd.
• Ithiphu yokuvutshelwa: Izivubelo zaseBelgium ezifudumele zandisa ukukhiqizwa kwe-ester ukuze kuhambisane nephrofayili ebabayo ka-Smaragd.

Ukulinganisela kubalulekile. Qondanisa ama-malt nemvubelo nesitayela sikabhiya. I-crisp pilsner izozuza ku-Pilsner malt kanye nemvubelo yelager yaseBavaria. Ngakolunye uhlangothi, i-ale ecebile, enezithelo, ihambisana kahle ne-Munich ekhanyayo kanye nemvubelo ye-Belgian ale.

Okushintshile kanye nezinye izindlela ze-Smaragd Hops

Uma useshela izibambela ze-Smaragd, i-Hallertauer Mittelfrüh ne-Opal yizinketho eziphezulu. Abadayisi bavame ukukhetha i-Hallertauer Mittelfrüh ngamanothi ayo ezimbali ezinhle nezinongo ezithambile. Iphinde itholakale kabanzi.

Ukuze uthole izindlela zokupheka ezidinga iphunga elimnandi, cabangela enye indlela ye-Hallertauer Mittelfrueh. Lungisa isisindo ukuze siphendule ngomehluko we-alpha acid ukuze ugcine ibhalansi yokumunyu.

Ukushintshwa kwe-Opal hop kuyinketho esebenzayo uma i-Smaragd ingatholakali. Ihlinzeka ngengxube yezimbali ne-citrus kanye nezimonyo zikawoyela ezihlukile, okuholela ekushintsheni okuncane kwephunga lokugcina.

• Qondanisa ama-alpha acid: bala kabusha ama-hops ngephesenti le-alpha ukuze ufinyelele kuthagethi efanayo ye-IBU.
• Beka kuqala isikhathi: igedlela sekwephuzile kanye nezithasiselo ze-dry-hop zigcina izici ezinuka kamnandi eziseduze ne-Smaragd.
• Ukuhwebelana kwe-flavour yengqondo: I-licorice ye-Smaragd, i-tarragon, i-thyme kanye namanothi ezinkuni afana ne-cognac awavamisile ukudluliselwa ngqo.

Ngaphambi kokusika, hlola amaqoqo amancane. Uphuzo olwenziwa umshayeli wendiza lusiza ukuqonda ukuthi enye indlela ye-Hallertauer Mittelfrueh noma i-Opal hop esikhundleni sayo iyithinta kanjani iphrofayela. Ivumela ukulungiswa kuzilinganiso noma ukuhlanganisa amashejuli.

Amakhoni e-hop ahlukahlukene anemibala eluhlaza okotshani, esagolide, nenhlaka endaweni yokhuni. Ulwazi olwengeziwe

Ukuthola nokuthenga ama-Smaragd Hops

Ukuze uthole abahlinzeki be-Smaragd hop, hlola abathengisi be-hop abakhethekile, izitolo zasekhaya, nezinkundla ezinkulu ze-inthanethi njenge-Amazon. Abahlinzeki bavame ukubhala kokubili ikhoni ephelele kanye nezinketho ezicutshunguliwe. Uma uthenga ama-Smaragd hops, qinisekisa ukuthi anikezela ngeqabunga eliphelele noma ama-pellets e-Smaragd. Lokhu kuqinisekisa ukuhambisana nezindlela ozikhethayo zokuphatha nezindlela zokugcina.

Ukutholakala kungashintshashintsha nesizini kanye nesidingo. Kubalulekile ukubuza mayelana nonyaka wokuvuna we-Smaragd kubathengisi ngaphambi kokuthenga. Ama-hops asuka onyakeni wakamuva wokuvuna ngokuvamile anikeza iphunga elimnandi namafutha amasha uma kuqhathaniswa nenqwaba yakudala.

Ukuze uthole amavolumu amakhulu, cela ukuhlaziywa kwelebhu. Abahlinzeki be-Smaragd hop abahlonishwayo bazohlinzeka ngama-COA anemininingwane yama-alpha acid, ama-beta acid, nokwakheka kukawoyela. Le mininingwane ibalulekile ekubikezeleni umthelela obabayo nephunga ephuzweni lakho.

Ukukhetha abahlinzeki baseJalimane noma abangenisa impahla ngaphandle abahlonishwayo kuqinisekisa ukufana ku-Smaragd ekhule e-Hallertau. Abathengisi abazinze e-US, njengalabo abaseSigodini sase-Yakima, kanye nabasabalalisi abakhethekile abasunguliwe bathembekile kukho kokubili isitoko nokuthumela.

Khetha phakathi kwama-hops aphelele nama-pellets e-Smaragd ngokusekelwe kunqubo yakho yokuphisa. Ama-pellets alungele ukulinganisa okungaguquki kanye nokugcinwa kwesikhathi eside. Ngakolunye uhlangothi, ama-hop amaqabunga aphelele, agcina iphunga elimnandi lapho ephathwa ngokucophelela. Okwamanje, abekho abathengisi abanikeza amafomethi e-Cryo- noma e-lupulin kuphela e-Smaragd, ngakho hlela izindlela zokupheka zakho ngamafomu aphelele noma e-pellet.

• Hlola ubusha: khetha uhlu lwakamuva lonyaka wokuvuna we-Smaragd.
• Cela ama-COA: qinisekisa i-AA%, i-beta%, nephrofayela kawoyela.
• Thenga amanani esampula kuqala: qinisekisa iphunga ngaphambi kokuthenga ngobuningi.

Izintengo nokutholakala kungahluka ngomhlinzeki nangesizini. Lapho uthenga ama-Smaragd hops, qhathanisa izingcaphuno, imigomo yokuthumela, nezincomo zesitoreji. Ukuxhumana okucacile nabahlinzeki kunciphisa izimanga futhi kuqinisekisa indawo elungile yotshwala bakho.

Isitoreji, Ukusha, Nokutholakala kwe-Lupulin

Ukuze ulondoloze iphunga nama-alpha acid, gcina ama-Smaragd hops ezitsheni ezivalwe nge-vacuum, eziqandisiwe ku-0°F (-18°C). Le ndlela ibambezela i-oxidation futhi igcina amafutha aguquguqukayo. Lebula isikhwama ngasinye esinonyaka wokuvuna kanye nephesenti le-alpha acid, uma ugcina izindawo eziningi.

Okwengezwe sekwephuzile nokugxumagxuma okomile, ubusha be-Smaragd bubalulekile. Uwoyela wayo usuwonke uphansi, ungaba ngu-0.4–0.8 mL nge-100 g. Ngisho nokulahlekelwa okuncane kungashintsha isimilo se-hop. Sebenzisa isivuno sakamuva ukuze uthole izengezo ezigxile ephunga elimnandi ukuze ugcizelele i-myrcene ne-linalool.

Nciphisa ukuchayeka komoyampilo lapho uvula iphakheji. Sebenza kahle, vala kabusha ngephampu yevacuum, futhi ugweme ukushintshashintsha kwezinga lokushisa okubangela ukufingqa nokuwohloka. Ukugcinwa okubandayo okungaguquguquki kubalulekile ukuze kube nemiphumela emihle yesikhathi eside.

• Vacuum-seal wonke ama-cones noma ama-pellets ngaphambi kokubanda.
• Gcina amaphakheji emile futhi alebulwe ukulandelela ubudala nezinombolo ze-alpha.
• Ingxenye igxumela ezikhwameni ezincane ukuze kusetshenziswe imithamo eyodwa ukuze kukhawulwe ukuchayeka okuphindaphindiwe.

Hlola ukutholakala kwamanje kwe-Smaragd hop lupulin powder. Amaphrosesa amakhulu awazange akhiphe i-Cryo noma i-Lupomax elingana ne-Smaragd. Lokhu kushoda kusho ukuthi amafomu e-lupulin agxilile kunzima ukuwathola. Hlela izindlela zakho zokupheka unalokhu engqondweni uma ukhetha i-whirlpool enamandla noma i-dry-hop potency.

Uma udinga umthelela onamandla ngaphandle kwempushana ye-lupulin, wandise kancane amanani aphuzile nawe-dry-hop. Noma hlanganisa i-Smaragd nomkhiqizo wesitayela se-Cryo ovela e-Hallertau noma e-Citra ukuze uthole isibhakela esithuthukisiwe. Gcina amanothi anemininingwane ekushintsheni nasekugcinweni ukuze uqinisekise ukuvumelana kuwo wonke amaqoqo.

Ama-Smaragd hop cones aluhlaza okotshani alenga kumabhina anengemuva elifiphele eliluhlaza. Ulwazi olwengeziwe

Izibonelo Zeresiphi Esebenzisa I-Smaragd Hops

Ngezansi kunezinhlaka zeresiphi kanye namathiphu asebenzayo okusebenza i-Smaragd ibe izitayela zobhiya ezijwayelekile. Sebenzisa lawa njengamaphoyinti okuqala futhi ulungise izibalo ezibabayo zibe yi-AA% eboniswe esitifiketini sokuhlaziya se-hop.

• I-Bavarian Pilsner (okusalungiswa): Sebenzisa i-Smaragd njenge-hop ebabayo eyinhloko. Khomba u-3.8–4.8% ABV kanye no-30–38 IBU, kanye nokwengezwa kwangaphambi kwesikhathi ngamaminithi angu-60 ukuze uthole ubumunyu obulinganisiwe kanye nesengezo se-whirlpool sekwephuzile okubili emizuzwini engu-15 nengu-5 ukuphakamisa amakhambi, amanothi ezimbali.
• Iresiphi ye-Smaragd Pilsner (i-lager elula): Hlanganisa ku-148–150°F ukuze uthole iphrofayili eyomile. Phatha i-Smaragd njenge-hop enezinjongo ezimbili futhi ubale izengezo nge-AA yangempela. Ifomu le-pellet linikeza ukusetshenziswa okuthembekile; nciphisa isikhathi se-whirlpool ukuze ulondoloze ukuguquguquka.
• I-Ale yesitayela sase-Belgian ene-Smaragd: Engeza i-Smaragd sekwephuzile ukuze ugcizelele i-licorice namathoni anokhuni ngokumelene nembiliso yase-Belgian. Khomba ukubaba okumaphakathi, 18–24 IBU, okunezengezo ezimbili zephunga elimnandi emizuzwini engu-20 yokugcina kanye nokuphumula okufushane kwe-whirlpool.
• Iresiphi ye-ale yase-Belgian ye-Smaragd (i-amber yase-Belgian): Sebenzisa ushukela we-candi noma i-crystal ekhanyayo ukuze uthuthukise ukuthotshiswa. Izengezo eziphuzile ze-Smaragd kufanele zilondoloze ukuze i-hop iphakamise izinongo ngaphandle kohlamvu lwe-yeast olunamandla.
• Izinketho ze-Kölsch noma ze-Weissbier: Engeza amahophu aphuzile e-Smaragd ukuze uthole ingemuva elithambile elinezimbali ezibabayo. Khomba ama-IBU aphansi, hlanganisa ukuze uthole ibhalansi yomzimba, futhi ugcine amanani okwengeza sekwephuzile amancane ukuze ugweme amanothi abukhali aluhlaza.

Isiqondiso somthamo: phatha i-Smaragd njenge-hop enezinjongo ezimbili. Ngokusetshenziswa okubabayo okukalwe okungeziwe okusekelwe ku-4–6% AA uma kujwayelekile. Ukwengezwa kwakamuva kufanele kube lula; imininingwane eminingi yolwazi lweresiphi incoma amanani aphansi egram-litha noma ama-ounce-per-gallon kuye ngesitayela.

Ukuphatha okusebenzayo: I-Smaragd ayivamisile ukutholakala njenge-lupulin concentrate. Sebenzisa ama-pellets futhi unciphise izikhathi zamathumba ne-whirlpool ukuze ukhiphe amafutha aguquguqukayo ngaphandle kokususa ama-aromatics athambile. Cabanga ngezimo ze-hop ku-160–170°F imizuzu engu-10–20 ukuze uthole iphunga elimnandi.

Izinsiza nokulinganisa: thintana namakhosombe ahloniphekile kanye namalogi ophisa utshwala ukuze uthole izibonelo. Buyekeza ama-COA namaqoqo adlule ukuze ulungise kahle ukubaba kanye namavolumu okwengezwa sekwephuzile. Abakhiqizi abaningi botshwala bayaqaphela ukuthi ama-tweaks amancane wokwengeza isikhathi akhiqiza izinguquko ezinkulu ekukhulumeni kwezimbali namakhambi.

Izinselelo Zokwenza Utshwala Ezivamile kanye Nokuxazulula Izinkinga nge-Smaragd

Ukusebenza ne-Smaragd kusho ukubhekana nezinguquko zaminyaka yonke zama-alpha acid nokuqukethwe kawoyela. Ama-alpha acid ngokuvamile asukela ku-4-6%, kodwa angahluka kusuka ku-3% kuya ku-8.5%. Ukuze uxazulule ukuhlukahluka kwe-hop, njalo hlola ishidi lelebhu lakamuva elivela kumnikezeli wakho ngaphambi kokubala ama-IBU.

Amathumba amade angakhumula amanothi ezimbali nawe-linalool eyaziwa ngawo i-Smaragd. Ukuze ulondoloze lawa ma-aromatics, sebenzisa izengezo zamuva kanye ne-whirlpool epholile. Le ndlela isiza ukugcina iphunga likabhiya ngaphandle kokwethula ukunambitheka okunokhahlo noma kwemifino.

Umthamo ongalungile uyinkinga evamile. Ukusebenzisa amaphesenti e-alpha acid aphelelwe yisikhathi kungaholela kumabhiya angaphansi noma ababa kakhulu. Hlala ubala kabusha iqoqo ngalinye futhi ulandelele ikhodi yenkatho ukuze ulungisele amazinga okubaba womhlaba wangempela kukho kokubili okubabayo nokuqedayo izengezo.

Qaphela i-Smaragd off-flavour uma usebenzisa imithwalo esindayo ye-hop yakamuva. Okuningi kakhulu kungethula amanothi e-herbal, woody, noma afana ne-licorice angqubuzana nokukhetha kwe-malt nemvubelo. Linganisa ukuqina kwe-hop imvubelo ye-ale ehlanzekile noma i-malts enikeza ubumnandi obucashile.

• Hlola amaqoqo amancane omshayeli uma indawo entsha ibonakala ihlukile.
• Sebenzisa amashidi e-hop avela kubahlinzeki abafana ne-BarthHaas noma i-Yakima Chief ukuze uthole imininingwane yakamuva ye-AA kanye nedatha kawoyela.
• Cabangela ukulungisa isikhathi se-whirlpool nezinga lokushisa ukuze uvikele ama-aromatics athambile.

Imikhiqizo ye-Cryo ne-lupulin ye-Smaragd ayivamile, ngakho-ke hlela izikweletu zakho ze-hop ucabanga ngamapellets avamile. Kungase kudingeke ukuthi usebenzise amanani aphezulu ngesisindo ukuze uzuze iphunga olifisayo uma kuqhathaniswa nemikhiqizo ye-hop egxilile kakhulu.

Ukuze uthole ukuxazulula inkinga ngokuhlukahluka kwe-hop, faka izinombolo ze-brew ngayinye, amaphesenti e-alpha acid, amaphrofayela kawoyela, namanothi ezinzwa. Leli rekhodi lisiza ukuhlonza amaphethini lapho kuvela ama-flavour angaphandle futhi lisheshise izenzo zokulungisa zamaqoqo azayo.

Ama-Smaragd Hops ku-Commercial Brewing nokucatshangelwa kokuvunwa

Isivuno sama-Smaragd hops sibalulekile kubo bobabili abalimi kanye nabaphisi botshwala emisebenzini emikhulu. Idatha yezentengiso ibonisa isivuno esimaphakathi esingaba ngu-1,850 kg/ha, noma cishe u-1,650 lb/acre. Lesi sibalo senza i-Smaragd ihehe, ilinganisela ikhwalithi yephunga elimnandi nenzuzo yepulazi.

Abalimi bayayithokozela i-Hallertau Smaragd ngesivuno sayo esithembekile nephunga elimnandi elicolisisiwe. Yakhuliswa ngokumelana nezifo okuthuthukisiwe. Lokhu kuhlanganisa ukumelana kahle ne-downy mildew kanye nokumelana okuxubile ne-powdery mildew. Izimpawu ezinjalo zinciphisa ubungozi bezitshalo, zibe nomthelela ezinqumweni zokutshala endaweni yokuhweba.

Abadayisi bakhetha i-Smaragd yama-lager ase-Bavaria kanye nezitayela ezithile zase-Belgian, bazisa ukunambitheka kwe-flavour kumaresiphi esilinganiso esikhulu. Abakhiqizi abakhulu bavamise ukuthola ama-hops asuka e-Hallertau ukuze afane nomlingiswa wesifunda. Ukwengamela ukukhiqizwa kwe-Hallertau Smaragd unyaka nonyaka kusiza ukuphatha izindleko nesikhathi senkontileka.

• Isilinganiso sesivuno: cishe ngu-1,850 kg/ha
• Iphrofayili yesifo: kangcono uma iqhathaniswa ne-downy mildew, i-variable vs. powdery mildew
• Indima yemakethe: ithandwa amalager esitayela saseJalimane nama-ales akhethekile

Intengo yokushintshashintsha kwezinto nokuhlukahluka kokuvuna kanye nokutholakala e-United States. Izindleko zokungenisa kanye nezikhathi zokuhola kwezokuthutha zithinta isamba sezindleko zamaresiphi. Abathengi bezentengiselwano bafuna izitifiketi ezicacile zokuhlaziya nedatha yeningi ukuze baqinisekise umlingiswa we-hop ongashintshi kuwo wonke amaqoqo.

Uma uhlela ngemikhiqizo yezentengiso ye-Smaragd, cabanga isitoreji, ukulondolozwa kwe-lupulin, nokungafihli kwe-COA. Lezi zinyathelo zivikela imiphumela yezinzwa, zenze ukukhiqizwa kwe-Hallertau Smaragd kube ukukhetha okuthembekile kwabaphisi botshwala abadinga ikhwalithi nomkhiqizo ongabikezelwa.

Isiphetho

Isifinyezo se-Smaragd Hops: I-Smaragd, i-Hallertau-derived German aroma hop, iyinhlobo enezinjongo ezimbili. Inama-alpha acid amaphakathi, acishe abe ngu-4-6%, kanye nokuqukethwe okuphansi kwe-cohumulone. Iphrofayili yayo kawoyela inothile nge-myrcene ne-humulene, enengxenye ecacile ye-linalool. Le nhlanganisela inikeza abaphisi botshwala isisekelo esibabayo esibushelelezi kanye nephunga elicashile lezimbali ezibabayo.

Iphunga lihlanganisa i-licorice ehlukile kanye namacebo okhuni. Uma usebenzisa ama-Smaragd hops, gxila ekwengezweni okungemuva kwesikhathi kanye nesikhathi se-whirlpool. Lokhu kusiza ukugcina ama-volatiles athambile. Kubalulekile futhi ukuthi uqinisekise i-AA% yonyaka wokuvuna kanye nedatha kawoyela lapho uthenga, njengoba ukuhlukahluka kuthinta ukubaba nephunga.

Ngokukhetha kwesitayela, i-Smaragd ilungile kuma-lager endabuko aseJalimane bese ukhetha ama-ales ase-Belgian. Yengeza isipayisi esivinjelwe noma inothi lezimbali. Uma udinga ezinye ezibambele, i-Hallertauer Mittelfrüh ne-Opal ezinye izindlela ezinengqondo. Ngeke baphindaphinde ngokugcwele iphrofayela eyingqayizivele ye-Smaragd. Gcina lezi zikhombisi-ndlela ezisebenzayo zokuphisa ekhanda ukuze uzuze imiphumela engaguquki, ecacile nge-Smaragd.

Ukufunda Okuqhubekayo

Uma ukujabulele lokhu okuthunyelwe, ungaphinda uthande lezi ziphakamiso:

• Ama-Hops in Beer Brewing: Gargoyle
• Ama-Hops in Beer Brewing: East Kent Golding
• AmaHops Ekuphiseni Ubhiya: First Gold