Kev Sib Koom Los Ntawm Lub Chaw Tsim Khoom Siv Khoom Siv Khoom Siv Khoom Siv Khoom Siv Khoom Siv Khoom Siv Khoom Siv Khoom Siv Khoom Siv Khoom Siv Khoom Siv Khoom Siv Khoom Siv Khoom Siv Khoom Siv Khoom Siv Khoom Siv Khoom Siv Khoom Siv Khoom Siv Khoom Siv Khoom Siv Khoom Siv Khoom Siv Khoom Siv Khoom Siv Khoom Siv Khoom Siv Khoom Siv Khoom Siv Khoom Siv Khoom Siv Khoom Siv Khoom Siv Khoom Siv Khoom Siv Khoom Siv Khoom Siv Khoom Siv Khoom Siv Khoom Siv Khoom Siv Khoom Siv Khoom Siv Khoom Siv Khoom Siv Khoom Siv Khoom Siv Khoom Siv Khoom Siv Khoom Siv Khoom Siv Khoom Siv Khoom Siv Hluav Taws Xob Hluav Taws Xob Hluav Taws Xob Hluav Taws Xob Hluav Taws Xob Hluav Taws Xob Hluav Taws Xob Hluav Taws Xob Hluav Taws Xob Hluav Taws Xob Hluav Taws Xob Hluav Taws Xob Hluav Taws Xob Hluav Taws Xob Hluav Taws Xob Hluav Taws Xob Hluav Taws Xob Hluav Taws Xob Hluav Taws Xob Hluav Taws Xob Hluav Taws Xob Hluav Taws Xob Hluav Taws Xob yog dab tsi?

Brewing khoom factories xav brew craft npias nrog ib tug mellow saj, thiab xav tias ntev li ntev raws li cov ntaub ntawv raw cov ntaub ntawv uas zoo zoo, ib co brewers txawm xav hais tias lub siab dua cov concentration ntawm wort, qhov zoo dua.Puas yog qhov no tiag tiag?
Tom qab saccharification tiav lawm, cov piam thaj hauv cov wort sau tau hu ua wort concentration.

Lub wort concentration ntawm ib tug caw nyob ntawm cov style ntawm caw thiab hom poov xab, thiab qhov zoo tshaj plaws concentration ntawm cov poov xab sib txawv yog txawv.Qhov siab dua ntawm wort tsis tuaj yeem ua tiav qib siab ntawm fermentation, yog li thaum peb haus ib co hnyav-flavored style, xws li barley wine thiab imperial stout, peb yuav saj cov qab zib ntawm malt, thiab lawv wort concentration yog siab tshaj 20 ° P.

Rau txhua tus-koj-yuav-haus dej npias, me ntsis qis dua wort concentration yog qhov tsim nyog rau siab fermentation, ua rau lub cev qhuav thiab yooj yim-rau-haus cawv.

Piv txwv li, cov qauv ntawm IPA, Asmeskas lub teeb xim Al, thiab lwm yam, yog nyob ib ncig ntawm 14-16 ° P, thaum lub zog tshiab Pearson, Ladler, thiab lwm yam, yog nyob ntawm 12 ° P lossis tsawg dua, thiab cov ntsiab lus cawv kuj yog. qis dua, ntawm 6 degrees.hauv qab.

Yog li ntawd, nyob rau hauv ib txwm muaj xwm txheej, qhov siab dua ntawm wort concentration, ntau dua cov cawv cawv thiab hnyav dua lub cev cawv, thiab lwm yam.

Txawm li cas los xij, qhov concentration ntawm wort tsis muaj dab tsi ua rau qhov zoo.Qhov zoo ntawm cov cawv yuav tsum tau ntsuas los ntawm ntau qhov kev xav xws li seb nws puas muaj teeb meem tsw thiab seb qhov fermentation puas tiav.Nws tsis tuaj yeem txiav txim siab los ntawm ib lossis ob qhov ntsuas.

Yog li dab tsi yog qhov tshwj xeeb uas txiav txim siab saj ntawm npias hauv cov txheej txheem ntawm brewing npias?

Nyob rau hauv ib txwm muaj xwm txheej, thawj wort concentration feem ntau txiav txim siab seb lub npias yog "tseem", tshwj tsis yog thawj zaug nws yog cov ntsiab lus cawv.Qhov no yog to taub zoo dua, muaj malt, tab sis kuj muaj cov aroma ntawm caw!Cov malt tom qab saccharification Cov kua txiv hmab txiv ntoo yog fermented los ntawm cov poov xab los hloov suab thaj rau hauv cawv, carbon dioxide, thiab lwm yam ester alcohols.

Ntau yam ntawm hops thiab tus nqi ntawm hops kuj txiav txim siab qhov tseem ceeb tshaj plaws "iab" hauv npias.

Lwm yam dab tsi uas koj xav tias yuav cuam tshuam rau qhov saj ntawm craft npias?Zoo siab txais tos sawv daws los koom.