Co vlastn\u011b \u010desk\u00e9 pivo je ? \u010c\u00edm je pivo \u010desk\u00e9ho typu specifick\u00e9 ?<\/p>\n
Typ \u010desk\u00e9ho piva se zformoval ve sv\u00e9 kone\u010dn\u00e9 podob\u011b ke konci devaten\u00e1ct\u00e9ho stolet\u00ed, kdy se v pivovarsko – slada\u0159sk\u00e9m pr\u016fmyslu ve zv\u00fd\u0161en\u00e9 m\u00ed\u0159e za\u010dali vyu\u017e\u00edvat v\u011bdeck\u00e9 poznatky.<\/p>\n
Pod pojmem piva \u010desk\u00e9ho typu rozum\u00edme skupinu co do organoleptick\u00e9ho charakteru vz\u00e1jemn\u011b zna\u010dn\u011b p\u0159\u00edbuzn\u00fdch piv. Nejv\u00fdznamn\u011bj\u0161\u00edm p\u0159edstavitelem t\u00e9to skupiny je Plze\u0148sk\u00fd Prazdroj, pivo \u00fazce vyhran\u011bn\u00e9ho neopakovateln\u00e9ho charakteru, kter\u00e9 z\u00edskalo uzn\u00e1n\u00ed a spot\u0159ebitelskou oblibu v cel\u00e9m sv\u011bt\u011b. Nemal\u00fdch \u00fasp\u011bch\u016f v\u0161ak dosahovala a st\u00e1le dosahuj\u00ed i dal\u0161\u00ed piva, sv\u00fdm organoleptick\u00fdm charakterem sice odli\u0161n\u00e1, v z\u00e1sad\u011b v\u0161ak p\u0159\u00edbuzn\u00e1.<\/p>\n
Tato piva, jejich\u017e typick\u00fdm p\u0159edstavitelem jsou \u201esv\u011btl\u00e9 le\u017e\u00e1ky (12% sv\u011btl\u00e1 piva)\u201c, lze stru\u010dn\u011b charakterizovat jako sv\u011btl\u00e1 piva s n\u00edzkou celkovou intenzitou v\u016fn\u011b, siln\u00fdm \u0159\u00edzem a plnost\u00ed a se silnou intenzitou ho\u0159kosti pon\u011bkud drsn\u011bj\u0161\u00edho charakteru. D\u016fle\u017eit\u00fdm typov\u00fdm znakem t\u011bchto piv je nep\u0159\u00edtomnost ovocn\u00fdch, esterov\u00fdch a parf\u00e9mov\u00fdch slo\u017eek v\u016fn\u011b a chuti. Pro pivo \u010desk\u00e9ho typu je kone\u010dn\u011b charakteristick\u00e1 vysok\u00e1 p\u011bnivost. Dvan\u00e1ctiprocentn\u00ed pivo \u010desk\u00e9ho typu lze charakterizovat i n\u011bkter\u00fdmi krit\u00e9rii chemick\u00e9 anal\u00fdzy. Jeho ho\u0159kost by se m\u011bla pohybovat mezi 34 a 45 jednotek EBC. M\u011blo by b\u00fdt i pon\u011bkud m\u00e9n\u011b prokva\u0161eno. Zd\u00e1nliv\u00e9 prokva\u0161en\u00ed by se m\u011blo pohybovat mezi 70 a 78 % p\u0159i zachov\u00e1n\u00ed rozd\u00edlu mezi zd\u00e1nliv\u00fdm a dosa\u017eiteln\u00fdm prokva\u0161en\u00edm v rozsahu do 3 a\u017e 5 %. Obsah oxidu uhli\u010dit\u00e9ho by m\u011bl b\u00fdt m\u00edrn\u011b vy\u0161\u0161\u00ed ne\u017e 0,4 hmotnostn\u00edch procent.
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\nSv\u011btl\u00fd le\u017e\u00e1k je sice hlavn\u00edm reprezentantem piva \u010desk\u00e9ho typu, nemal\u00fd v\u00fdznam v na\u0161\u00ed produkci si st\u00e1le zachov\u00e1v\u00e1 i sv\u011btl\u00e9 v\u00fd\u010depn\u00ed pivo (10%). 10% sv\u011btl\u00e9 pivo \u010desk\u00e9ho typu m\u00e1 rovn\u011b\u017e vykazovat n\u00edzkou celkovou intenzitu v\u016fn\u011b, spojenou s nep\u0159\u00edtomnost\u00ed ovocn\u00e9, esterov\u00e9 \u010di parf\u00e9mov\u00e9 slo\u017eky v\u016fn\u011b a chuti. Intenzita ho\u0159kosti se m\u00e1 pohybovat kolem intenzity st\u0159edn\u00ed a v \u017e\u00e1dn\u00e9m p\u0159\u00edpad\u011b nem\u00e1 dos\u00e1hnout intenzity slab\u00e9. Co do charakteru m\u00e1 ho\u0159kost 10% piva \u010desk\u00e9ho typu b\u00fdt m\u00edrn\u011b drsn\u00e1 a\u017e drsn\u00e1, p\u0159i\u010dem\u017e dozn\u00edv\u00e1n\u00ed sladk\u00e9 chuti m\u00edsto chuti ho\u0159k\u00e9 je t\u0159eba pova\u017eovat za naprosto nep\u0159ijateln\u00e9. \u0158\u00edz a plnost tohoto piva m\u00e1 b\u00fdt st\u0159edn\u00ed. Zd\u00e1nliv\u00e9 prokva\u0161en\u00ed 10% piva \u010desk\u00e9ho typu se m\u00e1 pohybovat mezi 70 a\u017e 78%, ho\u0159kost by nem\u011bla poklesnout pod 22 jednotek EBC.<\/p>\n
Z hlediska p\u016fsoben\u00ed piva \u010desk\u00e9ho typu na lidsk\u00fd organismus je jeho rozhoduj\u00edc\u00edm organoleptick\u00fdm znakem st\u0159edn\u00ed, sp\u00ed\u0161e v\u0161ak siln\u00e1 intenzita ho\u0159k\u00e9 chuti m\u00edrn\u011b drsn\u00e9ho, a\u017e drsn\u00e9ho charakteru. Vjem ho\u0159k\u00e9 chuti v \u00fastech, jak je v\u0161eobecn\u011b zn\u00e1mo, vyvol\u00e1v\u00e1 bez ohledu na typ ho\u0159kosti zv\u00fd\u0161enou sekreci tr\u00e1vic\u00edch \u0161\u0165\u00e1v a t\u00edm i chu\u0165 k p\u0159ij\u00edm\u00e1n\u00ed potravy. Konkr\u00e9tn\u011b nap\u0159. sekrece p\u0159\u00edu\u0161n\u00edch slinn\u00fdch \u017el\u00e1z, kter\u00e9 jsou nejv\u011bt\u0161\u00edmi slinn\u00fdmi \u017el\u00e1zami, je reflexn\u011b vyvol\u00e1v\u00e1na podn\u011bty z oblasti zadn\u00ed t\u0159etiny jazyka, tedy z oblasti nejcitliv\u011bj\u0161\u00ed pro vn\u00edm\u00e1n\u00ed ho\u0159kosti. Tyto \u017el\u00e1zy maj\u00ed na rozd\u00edl od ostatn\u00edch slinn\u00fdch \u017el\u00e1z v\u00fdrazn\u011b serozn\u00ed funkci (produkce enzym\u016f) a sou\u010dastn\u011b obohacuj\u00ed potravu vodou. V\u00fdrazn\u011b se uplat\u0148uj\u00ed zvl\u00e1\u0161t\u011b p\u0159i po\u017e\u00edv\u00e1n\u00ed such\u00e9 potravy. S t\u00edm patrn\u011b souvis\u00ed i jist\u00e9 podn\u011bty, vedouc\u00ed ke konzumaci tekutiny.<\/p>\n
Reflexn\u011b na z\u00e1klad\u011b podn\u011bt\u016f vych\u00e1zej\u00edc\u00edch z chu\u0165ov\u00fdch receptor\u016f lze vyvolat rovn\u011b\u017e sekreci \u017ealude\u010dn\u00edch \u0161\u0165\u00e1v. Siln\u00e1 intenzita ho\u0159kosti piva \u010desk\u00e9ho typu podporuje proces tr\u00e1ven\u00ed a je zdrojem podn\u011bt\u016f pob\u00edzej\u00edc\u00edch ke konzumaci tuh\u00e9 potravy i tekutin. Tento fyziologick\u00fd mechanismus je podporov\u00e1n m\u00edrn\u011b drsn\u00fdm, a\u017e drsn\u00fdm charakterem ho\u0159kosti. Drsn\u011bj\u0161\u00ed ho\u0159kost d\u00e9le ulp\u00edv\u00e1 v \u00fastech a t\u00edm i d\u00e9le dr\u00e1\u017ed\u00ed chu\u0165ov\u00e9 receptory. Naproti tomu vjem velmi jemn\u00e9, a\u017e jemn\u00e9 ho\u0159kosti daleko rychleji vymiz\u00ed a m\u00e1 tud\u00ed\u017e daleko ni\u017e\u0161\u00ed fyziologickou \u00fa\u010dinnost. Uveden\u00e9 skute\u010dnosti dob\u0159e souhlas\u00ed s tradi\u010dn\u00ed zku\u0161enost\u00ed \u010desk\u00fdch sl\u00e1dk\u016f, \u017ee dobr\u00e9 pivo m\u00e1 pob\u00edzet k dal\u0161\u00edmu napit\u00ed. Stejn\u00e9ho principu p\u016fsoben\u00ed jako pivo \u010desk\u00e9ho typu ostatn\u011b vyu\u017e\u00edv\u00e1 i \u0159ada osv\u011bd\u010den\u00fdch \u017ealude\u010dn\u00edch lik\u00e9r\u016f a aperitiv\u016f, vesm\u011bs obsahuj\u00edc\u00edch v\u00fdraznou ho\u0159kou slo\u017eku chuti.<\/p>\n
Vysokou intenzitou ho\u0159kosti piva \u010desk\u00e9ho typu je podm\u00edn\u011bna i jeho vysok\u00e1 plnost. Pr\u00e1zdn\u00e1, siln\u011b ho\u0159k\u00e1 piva jsou chu\u0165ov\u011b neslad\u011bna, nebo\u0165 ho\u0159kost p\u0159esp\u0159\u00edli\u0161 vynik\u00e1 a vyvol\u00e1v\u00e1 u konzument\u016f nep\u0159\u00edznivou reakci. M\u00e1-li b\u00fdt proto siln\u011b ho\u0159k\u00e9 pivo \u010desk\u00e9ho typu konzumenty p\u0159\u00edzniv\u011b p\u0159ij\u00edm\u00e1no, mus\u00ed m\u00edt i silnou plnost.
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\nDal\u0161\u00edm z\u00e1kladn\u00edm znakem piva \u010desk\u00e9ho typu je n\u00edzk\u00e1 celkov\u00e1 intenzita v\u016fn\u011b. Na rozd\u00edl od \u0159ady jin\u00fdch typ\u016f piva nesm\u00ed d\u00e1le v\u016fn\u011b a chu\u0165 piva \u010desk\u00e9ho typu zahrnovat esterov\u00e9, ovocn\u00e9 a parf\u00e9mov\u00e9 slo\u017eky. V\u00fdskyt t\u011bchto slo\u017eek chuti a v\u016fn\u011b piva je spojov\u00e1n zpravidla s p\u0159\u00edtomnost\u00ed r\u016fzn\u011b vysok\u00e9ho obsahu vy\u0161\u0161\u00edch alkohol\u016f, ester\u016f, t\u011bkav\u00fdch aldehyd\u016f a t\u011bkav\u00fdch kyselin. Jestli\u017ee tedy v\u016fn\u011b a chu\u0165 piva \u010desk\u00e9ho typu neobsahuje ovocn\u00e9, esterov\u00e9 a parf\u00e9mov\u00e9 slo\u017eky, znamen\u00e1 to, \u017ee pivo \u010desk\u00e9ho typu obsahuje sn\u00ed\u017een\u00e9 mno\u017estv\u00ed uveden\u00fdch skupin l\u00e1tek. Nav\u00edc n\u00edzk\u00e1 celkov\u00e1 intenzita v\u016fn\u011b znamen\u00e1, \u017ee pivo \u010desk\u00e9ho typu obsahuje i ni\u017e\u0161\u00ed mno\u017estv\u00ed \u0159ady dal\u0161\u00edch t\u011bkav\u00fdch l\u00e1tek. N\u011bkter\u00e9 slo\u017eky komplexu t\u011bkav\u00fdch l\u00e1tek piva vyvol\u00e1vaj\u00ed, jak zn\u00e1mo, nep\u0159\u00edzniv\u00e9 fyziologick\u00e9 reakce, mezi kter\u00e9 pat\u0159\u00ed i bolesti hlavy. Pivo \u010desk\u00e9ho typu s ohledem na sv\u016fj charakter vyvol\u00e1v\u00e1 proto daleko ni\u017e\u0161\u00ed ne\u017e\u00e1douc\u00ed d\u016fsledky po po\u017eit\u00ed ne\u017e piva jin\u00fdch typ\u016f. K tomu je\u0161t\u011b p\u0159isp\u00edv\u00e1 skute\u010dnost, \u017ee pivo \u010desk\u00e9ho typu v d\u016fsledku relativn\u011b ni\u017e\u0161\u00edho stupn\u011b prokva\u0161en\u00ed obsahuje i pon\u011bkud ni\u017e\u0161\u00ed mno\u017estv\u00ed ethanolu, tak\u017ee i v tomto sm\u011bru jsou ne\u017e\u00e1douc\u00ed n\u00e1sledky jeho konzumace ni\u017e\u0161\u00ed, ne\u017e je tomu u piv jin\u00fdch typ\u016f.<\/p>\n
Organoleptick\u00fd charakter piva \u010desk\u00e9ho typu je dotv\u00e1\u0159en siln\u00fdm \u0159\u00edzem, kter\u00fd je hlavn\u00edm p\u016fvodcem osv\u011b\u017euj\u00edc\u00edho \u00fa\u010dinku tohoto n\u00e1poje.<\/p>\n
autor: Milan Starec (2007)<\/p>\n","protected":false},"excerpt":{"rendered":"
Co vlastn\u011b \u010desk\u00e9 pivo je ? \u010c\u00edm je pivo \u010desk\u00e9ho typu specifick\u00e9 ? Typ \u010desk\u00e9ho piva se zformoval ve sv\u00e9 kone\u010dn\u00e9 podob\u011b ke konci devaten\u00e1ct\u00e9ho stolet\u00ed, kdy se v pivovarsko – slada\u0159sk\u00e9m pr\u016fmyslu ve...<\/p>\n","protected":false},"author":1,"featured_media":95888,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"ngg_post_thumbnail":23700,"footnotes":""},"categories":[218,262],"tags":[],"class_list":["post-95877","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-o-pivu","category-pivni-toulky"],"_links":{"self":[{"href":"https:\/\/www.pivovary.info\/index.php?rest_route=\/wp\/v2\/posts\/95877","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.pivovary.info\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.pivovary.info\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.pivovary.info\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.pivovary.info\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=95877"}],"version-history":[{"count":0,"href":"https:\/\/www.pivovary.info\/index.php?rest_route=\/wp\/v2\/posts\/95877\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.pivovary.info\/index.php?rest_route=\/wp\/v2\/media\/95888"}],"wp:attachment":[{"href":"https:\/\/www.pivovary.info\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=95877"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.pivovary.info\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=95877"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.pivovary.info\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=95877"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}