{"id":3446,"date":"2021-08-23T10:51:15","date_gmt":"2021-08-23T10:51:15","guid":{"rendered":"https:\/\/mlinarica.hr\/izmjene\/?p=3446"},"modified":"2022-07-28T11:35:44","modified_gmt":"2022-07-28T11:35:44","slug":"proizvodnja-piva","status":"publish","type":"post","link":"https:\/\/mlinarica.hr\/izmjene\/proizvodnja-piva\/","title":{"rendered":"Proizvodnja piva"},"content":{"rendered":"\t\t
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Craft pivovara Mlinarica
na\u0161 proces proizvodnje piva<\/h1>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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01<\/h2>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Priprema vode i ukomljavanje<\/h2>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Dana\u0161nja tehnologija omogu\u0107ila nam je da na jednostavan na\u010din prilagodimo vodu za bilo koji stil pive. U na\u0161oj pivovari reverznom osmozom i UV lampom uklanjamo sve katione, anione i ostale minerale iz vode i dobivamo savr\u0161eno \u010distu i demineraliziranu vodu koju prilago\u0111avamo za svaku pivu posebno.<\/p>

Prilagodbom vode mo\u017eemo itekako utjecati na okuse i arome u pivi.
Odre\u0111eni minerali u vodi bitni su za rast i razvoj kvasca, iskoristivost hmelja, njegovih aroma i gor\u010dine te ve\u0107u iskoristivost je\u010dmenog slada i okusa koje nam on daje.<\/p>

Priprema vode je bitni, ali ne i najbitniji dio u pripremi pive, tako da kada sljede\u0107i put vidi\u0161 reklamu za “izvorsku vodu” koja se koristi za pivo, znat \u0107e\u0161 da je ta voda najvjerojatnije prilago\u0111ena reverznom osmozom.<\/p>

Nakon \u0161to smo prilagodili vodu kre\u0107emo s UKOMLJAVANJEM.
Ukomljavanje je proces u kojemu se mljeveni slad nama\u010de u toploj vodi na razli\u010ditim temperaturama. Naj\u010de\u0161\u0107a temperatura je izme\u0111u 63 i 69 \u00b0C, a vrijeme trajanja 60 minuta.<\/p>

Tokom ukomljavanja se \u0161krob koji se nalazi u je\u010dmenom sladu pretvara u \u0161e\u0107ere i dobiva se o\u0161e\u0107erena voda koju nazivamo sladovina. \u0160e\u0107eri koje dobivamo od slada kasnije se ve\u017eu za kvasac te nastaju alkohol i uglji\u010dni dioksid (CO2).<\/p>

Osim je\u010dmenog, mo\u017eemo koristiti i p\u0161eni\u010dni ili ra\u017eeni slad, ili \u010dak zobene, je\u010dmene pahuljice i sve ostalo \u0161to u sebi sadr\u017ei \u0161krob, pa \u010dak i krumpir.<\/p>

Ukratko, u ukomljavanju ”\u0161e\u0107erimo” vodu iz je\u010dmenog slada.<\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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02<\/h2>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Cije\u0111enje sladovine i kuhanje<\/h2>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Nakon zavr\u0161etka ukomljavanja, sladovinu (o\u0161e\u0107erenu vodu) \u017eelimo odvojiti od slada. Cijela se smjesa prebacuje u posudu za cije\u0111enje, u kojoj sladovinu odvajamo od slada. Slad upije otprilike 1 – 1.2I vode. Tijekom cije\u0111enja slad moramo ispirati toplom vodom jer upio je jedan dio vode.<\/p>

U na\u0161oj pivovari cijedimo gravitacijski, \u0161to zna\u010di da se posuda za cije\u0111enje mora nalaziti na vi\u0161em nivou, dok je bistrenik (posuda za \u010distu sladovinu) odmah ispod posude za cije\u0111enje.
Ocije\u0111enu sladovinu prebacujemo u kotao za kuhanje, u koji dodajemo hmelj.<\/p>

Kada sladovina zavrije ubacujemo prvi hmelj koji nam daje najvi\u0161e gor\u010dine u pivu. Du\u017eim kuhanjem vi\u0161e se otpu\u0161taju alfa kiseline, tj. gorke tvari iz hmelja, te posti\u017eemo balans u odnosu na slatko\u0107u iz
sladovine. Kuhanje traje 60 minuta, a kako ono odmi\u010de kraju, tako ubacujemo hmelj za aromu i okus.<\/p>

Dobar dio arome i okusa dobit \u0107emo kada hmelj ubacimo u zadnjih 15 minuta kuhanja, a najvi\u0161e kada je kuhanje zavr\u0161ilo.
Kuhanjem jedan dio sladovine (oko 5 %) isparava, tako da to moramo uzeti u obzir kod proizvodnog procesa i pri izradi novog recepta.<\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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03<\/h2>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Whirlpool i hla\u0111enje<\/h2>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Zavr\u0161ili smo s kuhanjem i vrijeme je da odvojimo topli i hmeljni talog od sladovine. Sladovinu prebacujemo u whirlpool (kotao), u kojemu se stvara lagani vir. Sav talog ostaje u sredini te ga tim na\u010dinom odvajamo od sladovine.
U whirlpool tako\u0111er mo\u017eemo dodavati hmelj, koji nam daje najvi\u0161e arome i okusa u toplom dijelu pripreme pive.<\/p>

Postoje razli\u010diti tehnolo\u0161ki procesi whirlpoola. Mi u na\u0161oj pivovari radimo whirlpool u posebnom kotlu, dok neke pivovare rade whirlpool u istome kotlu u kojem kuhaju pivo. Whirlpool traje 20-ak minuta.<\/p>

Nakon 20 minuta po\u010dinjemo s hla\u0111enjem sladovine. Sladovinu hladimo kroz izmjenjiva\u010d topline, gdje u prvome dijelu sladovinu hladimo hladnom vodom, a u drugom ledenom vodom na -4\u00b0C
(kombinacija vode i glikola). Odmah poslije izmjenjiva\u010da topline, sladovina ide direktno kroz cijevi u tank.<\/p>

Sladovina se hladi s 99\u00b0C na 11\u00b0C ili 18\u00b0C, ovisno o tome koju pivu pripremamo. Direktno iz izmjenjiva\u010da topline spojena je cijev kroz koju sladovina ide sve do fermentora. Hla\u0111enje traje izme\u0111u 30 i 40 minuta.<\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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04<\/h2>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Dodavanje kvasca i fermentacija.<\/h2>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Kada smo sladovinu ohladili na \u017eeljenu temperaturu, vrijeme je za ubacivanje kvasca. Sladovina, koja je u tome trenutku puna \u0161e\u0107era, glavni je izvor hrane za kvasac. U trenutku kada kvasac po\u010dinje jesti \u0161e\u0107ere, po\u010dela je i fermentacija. Nakon 3-4 dana (ovisno o vrsti pive) dolazi do glavnog dijela fermentacije ili “high krausena”.<\/p>

Fermentacija traje od 5 do 14 dana, ovisno o vrsti pive.
Tokom fermentacije, kvasac se hrani \u0161e\u0107erima, a nusprodukt te aktivnosti su alkohol i CO2. U jednome trenutku zatvaramo vrenja\u010du, a CO2 koji nastaje tokom fermentacije ostaje u tanku te na taj na\u010din prirodno gaziramo pivu.
Vjerojatno su neki ve\u0107 \u010duli kako je kvasac taj koji pravi pivu, \u0161to i jest i nije istina. Ka\u017ee se da pivar napravi samo “pripremu”, a kvasac napravi ostalo, ali isto tako pivar treba pomo\u0107u mjernih instrumenata i senzorikom procijeniti kada je piva gotova s fermentacijom te spremna za odle\u017eavanje.<\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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05<\/h2>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Odle\u017eavanje<\/h2>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Nakon fermentacije na red je do\u0161lo i strpljenje, odnosno odle\u017eavanje.
Kako za koju pivu, odle\u017eavanje mo\u017ee trajati 10 dana (pale ale) ili 40-80 dana(czech style lager, vienna lager ili black widow).
Kod lagera je jako va\u017eno vrijeme odle\u017eavanja te je ogromna razlika u okusu odle\u017eava li 40, 50, 60 ili 80 dana.<\/p>

Za vrijeme odle\u017eavanja piva se gazira, kvasac se talo\u017ei na dno tanka, piva se bistri i okusi se profiliraju. Ukoliko piva ne odle\u017ei dovoljno dugo, ona mo\u017ee biti mutnija (to nije nu\u017eno ukoliko sadr\u017ei p\u0161eni\u010dni slad ili zobene pahuljice), slabo gazirana i okusi mogu biti malo ”izmije\u0161ani”, tako da u ovome slu\u010daju vrijedi stara narodna: \u201eStrpljen, spa\u0161en\u201c.<\/p>

Odle\u017eavanje se obi\u010dno odvija na niskim temperaturama, izme\u0111u 0\u00b0C i 1\u00b0C.
Pivovara Mlinarica pojedine pive odle\u017eava u drvenim ba\u010dvama, te odle\u017eavanje mo\u017ee potrajati i do godinu dana.
Nakon odle\u017eavanja, pivar se mora \u017ertvovati i napraviti jo\u0161 jednu senzoriku okusa i mirisa, kako bi ti sigurno i bezbri\u017eno mogao u\u017eivati u na\u0161oj pivi.<\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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\n\t\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t<\/i>\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\tVi\u0161e o na\u0161em pivu<\/span>\n\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/a>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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\n\t\t\t\t<\/i>Prev<\/span><\/span>Prethodni \u010clanak<\/span>\u0160to je kiselo pivo, kako se radi kiselo pivo i za\u0161to piti kisela piva?<\/span><\/span><\/a>\t\t\t<\/div>\n\t\t\t\t\t\t
\n\t\t\t\tSljede\u0107i \u010dlanak<\/span>Savages are here<\/span><\/span><\/i>Next<\/span><\/span><\/a>\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

Kako se proizvodi pivo u na\u0161oj pivovari?
\nOvdje \u0107ete saznati kako!<\/p>\n","protected":false},"author":1,"featured_media":3676,"comment_status":"closed","ping_status":"open","sticky":false,"template":"elementor_header_footer","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[16],"tags":[],"class_list":["post-3446","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-pivskikutak"],"acf":[],"yoast_head":"\nProizvodnja piva - Pivnica i pivovara Mlinarica<\/title>\n<meta name=\"robots\" content=\"noindex, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<meta property=\"og:locale\" content=\"hr_HR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Proizvodnja piva - Pivnica i pivovara Mlinarica\" \/>\n<meta property=\"og:description\" content=\"Kako se proizvodi pivo u na\u0161oj pivovari? 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