\u201ePanenko Maria, co to m\u00e1te v tom p\u016fllitru za kr\u00e1su. To nen\u00ed p\u011bna. To je \u0161lehan\u00e1 smetana.\u201c, \u0159\u00edk\u00e1 Arno\u0161t Goldflam v roli Egona Bondyho ve filmu N\u011b\u017en\u00fd Barbar. Jsem p\u0159esv\u011bd\u010den, \u017ee kdy\u017e tyto v\u011bty Bohumil Hrabal psal, nem\u011bl sklenici napln\u011bnou pivem daleko.<\/p>\n
Ale co je v\u0161e t\u0159eba dodr\u017eet, aby p\u0159ed pij\u00e1ka postavila na st\u016fl \u0161enk\u00fd\u0159ka pivo dle jeho p\u0159edstav.<\/p>\n
P\u0159edstavme si pr\u00e1vov\u00e1re\u010dn\u00fd d\u016fm, kdesi na rynku hradbami ohrazen\u00e9ho st\u0159edov\u011bk\u00e9ho m\u011bsta. Ten, kdo byl pr\u00e1v\u011b v po\u0159ad\u00ed v\u00e1rek, komu u\u017e mok dozr\u00e1l, vyv\u011bsil p\u0159ed vchod \u201eznamen\u00ed\u201c. Soused\u00e9 se k n\u011bmu sch\u00e1zeli nave\u010der a pop\u00edjeli n\u00e1poj, kter\u00fd byl uva\u0159en \u017eensk\u00fdm osazenstvem domu. Pivo \u010dekalo v chladn\u00e9m sklep\u011b domu v le\u017e\u00e1ck\u00fdch soudc\u00edch. Z nich se pak p\u0159el\u00e9valo do men\u0161\u00edch n\u00e1dob (pou\u017e\u00edvaly se keramick\u00e9, d\u0159ev\u011bn\u00e9, pozd\u011bji porcel\u00e1nov\u00e9 a sklen\u011bn\u00e9 poh\u00e1ry, d\u017eb\u00e1nky aj.) a nosilo do mazhauzu k host\u016fm.<\/p>\n
S p\u0159\u00edchodem pr\u016fmyslov\u00e9 revoluce na konci 19.stolet\u00ed se objevovaly jednoduch\u00e1 v\u00fd\u010depn\u00ed za\u0159\u00edzen\u00ed. Pomoc\u00ed nich se pivo \u010depovalo a z\u00e1rove\u0148 se sud tlakoval, aby obsah vyt\u00e9kal rovnom\u011brn\u011b. Tato za\u0159\u00edzen\u00ed byla praz\u00e1kladem n\u00e1m ji\u017e zn\u00e1m\u00fdch klasick\u00fdch v\u00fd\u010dep\u016f.<\/p>\n
Pivn\u00ed v\u00fd\u010depy, velmi podobn\u00e9 t\u011bm, kter\u00e9 zn\u00e1me ze sou\u010dasn\u00fdch restaura\u010dn\u00edch za\u0159\u00edzen\u00ed, v\u011bt\u0161inou vyroben\u00e9 z mosazi, byly neodmyslitelnou sou\u010d\u00e1st\u00ed ka\u017ed\u00e9ho hostince na po\u010d\u00e1tku 20.stolet\u00ed. Byly vybaveny chlazen\u00edm ve form\u011b n\u00e1dobky um\u00edst\u011bn\u00e9 p\u0159\u00edmo pod v\u00fd\u010depn\u00ed hlavou, kam se zakroucen\u00fdmi trubkami p\u0159iv\u00e1d\u011blo pivo ze sudu. Vani\u010dka byla napln\u011bna drobn\u011b nasekan\u00fdm ledem a vodou. Pivo se \u010depovalo do ba\u0148at\u00fdch t\u011b\u017ek\u00fdch sklen\u011bn\u00fdch p\u016fllitr\u016f. Vzpome\u0148me na sc\u00e9nu z Palivcovy hospody z filmov\u00e9ho \u0160vejka.<\/p>\n
Dal\u0161\u00edm krokem ve v\u00fdvoji v\u00fd\u010dep\u016f bylo zaveden\u00ed chladi\u010d\u016f se siln\u00fdm chladic\u00edm roztokem. Pou\u017e\u00edvala se tzv.solanka. Solanky jsou teplonosn\u00e9 l\u00e1tky ve vodn\u00edm roztoku. Vyu\u017e\u00edvala se nap\u0159\u00edklad solanka z chloridu ho\u0159e\u010dnat\u00e9ho nebo z chloridu v\u00e1penat\u00e9ho.<\/p>\n
Na po\u010d\u00e1tku 90.let 20.stolet\u00ed po vstupu nadn\u00e1rodn\u00edch spole\u010dnost\u00ed do velk\u00fdch \u010desk\u00fdch pivovar\u016f, ud\u011blala technika \u010depov\u00e1n\u00ed piva dal\u0161\u00ed kvalitativn\u00ed krok vp\u0159ed. O \u010distotu a se\u0159\u00edzen\u00ed v\u00fd\u010depn\u00edch za\u0159\u00edzen\u00ed pe\u010duj\u00ed speci\u00e1ln\u011b vy\u0161kolen\u00e9 servisn\u00ed skupiny.<\/p>\n
Kvalitu piva ovliv\u0148uje ji\u017e jeho skladov\u00e1n\u00ed a podm\u00ednky nar\u00e1\u017een\u00ed. Samoz\u0159ejm\u00e9 je, \u017ee sudy by si m\u011bly po transportu od dodavatele n\u011bkolik hodin odpo\u010dinout ve sklep\u011b nebo chladn\u00e9 m\u00edstnosti se stabiln\u00ed teplotou.<\/p>\n
Ide\u00e1ln\u00ed je, kdy\u017e teplota \u010depovan\u00e9ho piva je zhruba stejn\u00e1, jako teplota skladov\u00e1n\u00ed. Takov\u00fdch podm\u00ednek v\u0161ak dosahuje jen m\u00e1lo restaura\u010dn\u00edch za\u0159\u00edzen\u00ed. Na chuti mok se negativn\u011b projev\u00ed teplotn\u00ed \u0161ok, kdy nap\u0159\u00edklad p\u0159i st\u00e1nkov\u00e9m \u010depov\u00e1n\u00ed je pivo skladov\u00e1no p\u0159i venkovn\u00ed teplot\u011b a pak b\u011bhem chvilky zchlazeno o 10-20\u00b0C.<\/p>\n
Dal\u0161\u00edm prvkem ovliv\u0148uj\u00edc\u00ed kvalitu na\u010depovan\u00e9ho piva je p\u00e9\u010de o \u201etrubky\u201c, tedy o tzv.pivn\u00ed veden\u00ed. Pivn\u00edm veden\u00edm se rozum\u00ed za\u0159\u00edzen\u00ed od nar\u00e1\u017eec\u00ed hlavy p\u0159es samotn\u00e9 veden\u00ed, chladi\u010d piva a nakonec po v\u00fd\u010depn\u00ed kohout. \u010ci\u0161t\u011bn\u00ed by se m\u011blo prov\u00e1d\u011bt nejm\u00e9n\u011b jedenkr\u00e1t t\u00fddn\u011b za pou\u017eit\u00ed sanita\u010dn\u00edch prost\u0159edk\u016f a pomoc\u00ed k tomu ur\u010den\u00e9ho sanita\u010dn\u00edho za\u0159\u00edzen\u00ed. Z trubek, kter\u00fdmi prot\u00e9k\u00e1 pivo, mus\u00ed b\u00fdt sanitac\u00ed odstran\u011bny ve\u0161ker\u00e9 ne\u010distoty a mikroorganizmy.<\/p>\n
Hostinsk\u00fd by m\u011bl po ukon\u010den\u00ed \u010depov\u00e1n\u00ed propl\u00e1chnout pivn\u00ed veden\u00ed d\u016fkladn\u011b vodou. Realitou v\u0161ak je, rozto\u010den\u00e9 pivo velmi \u010dasto z\u016fst\u00e1v\u00e1 do druh\u00e9ho dne v trubk\u00e1ch. Zbytek piva kvas\u00ed, divok\u00e9 kvasinky se odtud mohou rozmno\u017eit do n\u00e1pojov\u00e9ho veden\u00ed a n\u011bkdy skon\u010d\u00ed a\u017e v nedo\u010depovan\u00e9m sudu. Mnoz\u00ed, r\u00e1doby hospod\u0161t\u00ed, se pot\u00e9 ani nenam\u00e1haj\u00ed od\u010depovat n\u011bkolik p\u016fllitr\u016f a zv\u011btral\u00fdm pivem obda\u0159\u00ed prvn\u00ed n\u00e1v\u0161t\u011bvn\u00edky \u0161enku.<\/p>\n
Pokud je spr\u00e1vn\u00e9 o\u0161et\u0159en\u00e9 a na\u010depovan\u00e9 pivo vizitkou ka\u017ed\u00e9ho hostinsk\u00e9ho, pak v\u00fd\u010depn\u00ed stolice je olt\u00e1\u0159 ka\u017ed\u00e9 hosp\u016fdky. Podle toho by toto m\u00edsto m\u011blo tak\u00e9 vypadat. Za zhor\u0161enou kvalitu piva p\u0159i \u010depov\u00e1n\u00ed m\u016f\u017ee \u010dasto tak\u00e9 nepo\u0159\u00e1dek na v\u00fd\u010depn\u00edm stole. Pivo toti\u017e velice rychle pohlcuje ciz\u00ed pachy. Pult by m\u011bl b\u00fdt pravideln\u011b om\u00fdv\u00e1n od zbytk\u016f rozlit\u00fdch n\u00e1poj\u016f. Proh\u0159e\u0161kem je nutit v\u00fd\u010depn\u00edmu stolu roli odkl\u00e1dac\u00edho pultu na n\u00e1dob\u00ed se zbytky j\u00eddel \u010di na popeln\u00edky s nedopalky cigaret. Plocha pultu m\u00e1 b\u00fdt absolutn\u011b rovn\u00e1 se sklonem k odtok\u016fm, aby se nikde nezdr\u017eovala voda.<\/p>\n
Dal\u0161\u00edm prvkem, ovliv\u0148uj\u00edc\u00edm po\u017eitek z pit\u00ed na\u010depovan\u00e9ho piva, je p\u0159ipravenost sklenice p\u0159ijmout n\u00e1poj a neznehodnotit ho.<\/p>\n
Z\u00e1kladem je dos\u00e1hnout maxim\u00e1ln\u00ed \u010distoty sklenice. Jednak odstranit ve\u0161ker\u00e9 zbytky piva z p\u0159edchoz\u00edho pou\u017eit\u00ed, jednak o\u010distit vn\u011bj\u0161\u00ed stranu sklenice od ostatn\u00edch ne\u010distot, nap\u0159\u00edklad z hrdla \u010di ucha p\u016fllitru. Nesta\u010d\u00ed pouze sklenici vypl\u00e1chnout, je nezbytn\u00e9 pou\u017e\u00edt \u010dist\u00edc\u00ed p\u0159\u00edpravek a kart\u00e1\u010de. V praxi se pou\u017e\u00edvaj\u00ed speci\u00e1ln\u00ed my\u010dky pivn\u00edho skla, skl\u00e1daj\u00edc\u00ed se ze dvou n\u00e1dob.<\/p>\n
D\u016fle\u017eit\u00e9 je, aby rozm\u011br kart\u00e1\u010d\u016f v prvn\u00ed \u010d\u00e1sti my\u010dky korespondoval s tvarem sklenic. Pokud jej dokonale nekop\u00edruj\u00ed, sklo nebude nikdy dokonale vy\u010di\u0161t\u011bn\u00e9.<\/p>\n
Pro vymyt\u00ed sklenice v myc\u00edm za\u0159\u00edzen\u00ed pou\u017e\u00edv\u00e1me pitnou vodu a v\u00fdhradn\u011b speci\u00e1ln\u00ed myc\u00ed p\u0159\u00edpravky. Z\u00e1sadn\u011b nepou\u017e\u00edv\u00e1me b\u011b\u017en\u00e9 prost\u0159edky ur\u010den\u00e9 pro myt\u00ed n\u00e1dob\u00ed, jsou toti\u017e n\u00e1ro\u010dn\u00e9 na oplach. P\u0159i jejich pou\u017e\u00edv\u00e1n\u00ed se sklenice mus\u00ed spl\u00e1chnout teplou vodou spolu s mechanick\u00fdm p\u016fsoben\u00edm. Jinak zbytky nevhodn\u00e9ho myc\u00edho prost\u0159edku likviduj\u00ed pivn\u00ed p\u011bnu, agresivn\u011b toti\u017e naru\u0161uj\u00ed povrchov\u00e9 nap\u011bt\u00ed na skle. Sklenici pot\u00e9 dostate\u010dn\u011b opl\u00e1chneme v druh\u00e9 \u010d\u00e1sti za\u0159\u00edzen\u00ed, jeho\u017e trysky s p\u0159\u00edvodem studen\u00e9 vody se spou\u0161t\u00ed zasunut\u00edm sklenice. Po ukon\u010den\u00ed denn\u00edho provozu vypust\u00edme z myc\u00edho za\u0159\u00edzen\u00ed vodu a vymyjeme kart\u00e1\u010de, kter\u00e9 propl\u00e1chneme \u010distou teplou vodou a nech\u00e1me vysu\u0161it.<\/p>\n
Tablety k \u010di\u0161t\u011bn\u00ed a dezinfekci maj\u00ed vlastnosti odstra\u0148ova\u010de ne\u010distot, dezinfek\u010dn\u00edho prost\u0159edk\u016f a le\u0161tidla. Maj\u00ed schopnost rozpou\u0161t\u011bt usazeniny, organick\u00e9 l\u00e1tky a sv\u00fdm p\u016fsoben\u00edm zaru\u010duj\u00ed, \u017ee voda ze skla po umyt\u00ed rychle ste\u010de.<\/p>\n
Chybou je vyl\u00e9v\u00e1n\u00ed zbytk\u016f piva \u010di jin\u00fdch n\u00e1poj\u016f do myc\u00edho za\u0159\u00edzen\u00ed. Tableta se t\u00edmto postupem rychleji spot\u0159ebuje a nav\u00edc se do p\u0159\u00edstroje zan\u00e1\u0161\u00ed organick\u00e9 l\u00e1tky. Spr\u00e1vn\u00fd postup je vyl\u00edt zbyl\u00fd obsah piva ze sklenice do v\u00fdlevky, opl\u00e1chnout ji a teprve potom ji um\u00fdt v my\u010dce, kde je o\u0161et\u0159ena dezinfekc\u00ed.<\/p>\n
P\u0159i um\u00fdv\u00e1n\u00ed a oplachov\u00e1n\u00ed sklenic je t\u0159eba br\u00e1t v \u00favahu i tvrdost vody. P\u0159i nevhodn\u00e9 se sklo zan\u00e1\u0161\u00ed rychleji vodn\u00edm kamenem. Tzv. pivn\u00ed k\u00e1men uvol\u0148uje obsah CO2 v pivu a naru\u0161uje povrchov\u00e9 nap\u011bt\u00ed p\u011bny p\u0159i \u010depov\u00e1n\u00ed. Svoj\u00ed p\u0159\u00edtomnost\u00ed na vnit\u0159n\u00edch stran\u00e1ch sklenice p\u0159isp\u00edv\u00e1 k rychlej\u0161\u00edmu rozpadu pivn\u00ed p\u011bny. Pou\u017e\u00edv\u00e1n\u00edm zm\u011bk\u010dova\u010d\u016f vody lze t\u011bmto komplikac\u00edm p\u0159edej\u00edt. Po d\u016fkladn\u00e9m umyt\u00ed je dobr\u00e9 odlo\u017eit sklenici dnem vzh\u016fru kv\u016fli prachu nejl\u00e9pe na d\u011brovanou podlo\u017eku (\u010dili ro\u0161t), aby se st\u00e9kaj\u00edc\u00ed voda nezdr\u017eovala u sklenice.<\/p>\n
Nevhodn\u00e9 je po umyt\u00ed sklenici ut\u00edrat, mohly by na n\u00ed z\u016fstat vl\u00e1kna z ut\u011brky. \u0160pinav\u00e9 sklo pak pozn\u00e1te podle bublinek na st\u011bn\u011b.<\/p>\n
Pivo by se spr\u00e1vn\u011b m\u011blo \u010depovat do mokr\u00e9 sklenice opl\u00e1chnut\u00e9 studenou vodou. Ta ochlad\u00ed jej\u00ed vnit\u0159n\u00ed povrch, aby se na st\u011bn\u011b sklenice neuvol\u0148ovaly a nep\u0159ichyt\u00e1valy bublinky, naopak, aby se vytv\u00e1\u0159ely krou\u017eky ze zbytk\u016f p\u011bny.<\/p>\n
Do oblasti horor\u016f bych za\u0159adil historky o odkapn\u00edch p\u016fllitrech a jejich n\u00e1sledn\u00e9 dot\u00e1\u010den\u00ed \u010di o sklenic\u00edch v mraz\u00e1ku.<\/p>\n","protected":false},"excerpt":{"rendered":"
\u201ePanenko Maria, co to m\u00e1te v tom p\u016fllitru za kr\u00e1su. To nen\u00ed p\u011bna. To je \u0161lehan\u00e1 smetana.\u201c, \u0159\u00edk\u00e1 Arno\u0161t Goldflam v roli Egona Bondyho ve filmu N\u011b\u017en\u00fd Barbar. Jsem p\u0159esv\u011bd\u010den, \u017ee kdy\u017e tyto v\u011bty...<\/p>\n","protected":false},"author":1,"featured_media":99254,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"ngg_post_thumbnail":0,"footnotes":""},"categories":[262],"tags":[],"class_list":["post-99248","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-pivni-toulky"],"_links":{"self":[{"href":"https:\/\/www.pivovary.info\/index.php?rest_route=\/wp\/v2\/posts\/99248","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=99248"}],"version-history":[{"count":0,"href":"https:\/\/www.pivovary.info\/index.php?rest_route=\/wp\/v2\/posts\/99248\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.pivovary.info\/index.php?rest_route=\/wp\/v2\/media\/99254"}],"wp:attachment":[{"href":"https:\/\/www.pivovary.info\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=99248"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.pivovary.info\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=99248"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.pivovary.info\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=99248"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}