Bì-luh

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1飛bì-luh。

Bì-luh[1] () (siá) (chò)覕魯 (bih-luh) (ia̍h) (ū) (kóng)麥仔酒 (be̍h-á-chiú) (麥仔酒), () (thong)世界 (sè-kài) (siāng)古早 (kó͘-chá),上流行 (liû-hêng) (ê)酒精 (chiú-cheng)飲料 (ím-liāu);[2][3][4][5] 嘛是第三 (tē-saⁿ)流行的飲料 (pâi)佇咧 (tī-leh) (chúi) (kap) ()後壁 (āu-piah).[6] Bì-luh是 (ùi)國食 (kok-si̍t) (kek)出來 (chhut-lâi)的; 上 (chia̍p) (ēng)發芽 (hoat-gê)大麥 (tōa-be̍h) (lâi)革,毋過 (m̄-koh)嘛有用麥仔 (be̍h-á)番麥 (hoan-be̍h) (tiū) ( ()) 來革的。 ()革酒 (kek-chiú)過程 (kòe-têng) (tiong)麥仔接 (be̍h-á-chiap) (lāi)澱粉 (tiān-hún) (thn̂g) (ē)轉化 (choán-hòa)酒精碳酸 (thòaⁿ-sng)飽和 (páu-hô) (carbonation),成做 (chiâⁿ-chò)最後 (chòe-āu)的bì-luh.[7] 大半 (Tōa-pòaⁿ) (ê)現代 (hiān-tāi)美魯 (bí-luh) (lóng) (iōng)米魯花 (bí-luh-hoe) (khì)革的 (kek--ê); 另外 (lēng-gōa)嘛會 (lām)一寡 (chi̍t-kóa)調味劑 (tiâu-bī-che)親像 (chhin-chhiūⁿ)草本 (chháu-pún)植物 (si̍t-bu̍t)抑是 (ia̍h-sī)果子 (kóe-chí)。佇商業 (siong-gia̍p)的革酒過程中,自然 (chū-jiân)碳酸飽和作用 (chok-iōng)一般 (it-poaⁿ) (the̍h)強制 (kiông-chè)碳酸飽和來主事 (chú-tāi).[8]

現代bì-luh的酒精濃度 (lông-tō͘) (ABV) 一般佇4% (chì)6% 中間 (tiong-kan),毋過嘛有可能 (ū-khó-lêng)佇0.5% 至20%,嘛有超過 (chhiau-kòe)40% 个.[9] Bì-luh是濟濟 (chē-chē)國家 (kok-ka)文化 (bûn-hòa) (chi̍t)部分 (pō͘-hūn) (chham)一寡社會 (siā-hōe)傳統 (thoân-thóng)結合 (kiat-ha̍p),親像bì-luh (cheh)猶閣 (iáu-koh)有一寡 (phah)buh文化嘛參bì-luh有關 (ū-koan)

歷史 (Le̍k-sú)[edit]

詳細請看: Bì-luh的歷史

激酒 (Kek-chiú)[edit]

詳細請看: 激酒

製造 (Chè-chō)bì-luh的過程號做 (hō-chò)格守 (kek-chiú)專門 (Choan-bûn) (teh)格守的所在 (só͘-chāi)號做酒廠 (chiú-chhiúⁿ),毋過bì-luh嘛會當 (ē-tàng)厝內 (chhù-lāi)加己 (ka-kī)革。佇先進國 (sian-chìn-kok),格守 (siū)tio̍hchèng ()立法 (li̍p-hoat)抾稅 (khioh-sòe)規範 (kui-hoān); 對19世紀 (sè-kí)尾期 (bóe-kî)開始 (khai-sí)大部分 (tōa-pō͘-hūn)的格守攏是商業化 (siong-gia̍p-hòa)的。毋過,英國 (Eng-kok)政府 (chèng-hú)佇1963 ()放寬 (hòng-khoan)立法,落尾 (lo̍h-bóe)澳大利亞 (Ò-tāi-lī-a)美國 (Bí-kok)分別 (hun-pia̍t) (tòe) (leh)佇1972年佮1978年放圈 (hòng-khoan); 允准 (ún-chún)佇厝內家己 (ka-kī)格守.[10]

格守的目的 (bo̍k-tek) (beh) ()澱粉來源 (lâi-goân)轉化做傳水 (thn̂g-chúi),號做麥汁 (be̍h-chiap) (wort); 落尾 (chiah) (koh)透過 (thàu-kòe)酵母 (kàⁿ-bú)發酵 (hoat-kàⁿ)來共麥汁進一步 (chìn-chi̍t-pō͘)轉化做酒精飲料也就是 (iā-chiū-sī)bì-luh。

第一 (Tē-it) (pō͘)號做糖化 (thn̂g-hòa) (mashing), (tio̍h)是共澱粉來源 (一般是麥牙 (be̍h-gê)) 參 (sio)水濫做伙 (chò-hóe),成做麥汁。相水 (hām) (chhùi)麥牙佇糖化 (tháng) (mash (tun)) 內面 (lāi-bīn)混合 (hūn-ha̍p).[11] 糖化的過程大約 (tāi-iok)1 (kàu)2點鐘 (tiám-cheng);[12]質的 (chit-ê)過程中,澱粉轉化做傳,然後 (jiân-āu) (tiⁿ)的麥汁和國食分離 (hun-lī)。國食會經過 (keng-kòe)一个號做 "噴射 (phùn-siā)" (sparging) 的過程; 質的 ()國食的過程會當 (hō͘)bì-luh對國食中收集 (siu-chi̍p) (tio̍h)閣較 (koh-khah) (chē)發酵的液體 (e̍k-thé)。對麥汁佮噴射液體過濾 (kòe-lī)國食的過程號做 "麥汁分離" (wort separation)。傳統的麥汁分離過程是 "過濾" (lautering); 國食本身 (pún-sin) (tiō) ()過濾介質 (kài-chit)。一寡現代的格守方式 (hong-sek)是用過濾器 (kòe-lī-khì)來做分離的動作 (tōng-chok)按呢 (án-ne)會當共 ()粉末 (hún-boa̍h)嘛過濾 (hō͘)調 (tiāu).[13]

大半現代的格守街亭 (koe-têng)攏共原來 (goân-lâi)的麥汁佮噴射洗出來的液體濫做伙。

成份 (Sêng-hūn)[edit]

烘進前的 麥牙

Bì-luh个基本 (ki-pún)成份是澱粉 (親像麥牙)。

格守產業 (sán-gia̍p)[edit]

變化 (Piàn-hòa)[edit]

測量 (Chhek-liông)[edit]

塞蒂 (Sek-tì)[edit]

強度 (Kiông-tō͘)[edit]

服務 (Ho̍k-bū)[edit]

健康 (Kiān-khong)影響 (éng-hióng)[edit]

營養 (Êng-ióng)資訊 (chu-sìn)[edit]

社會佮文化[edit]

化學 (Hòa-ha̍k)[edit]

詳細請看: Bì-lu̍h化學

參考 (Chham-khó)[edit]

  1. 王順隆 (2005). 台語中日語外來語之聲調與日語音節結構的對應關係. 2005語文教育國際學術研討會. 南台科技大學. 
  2. Rudgley, Richard (1993). The Alchemy of Culture: Intoxicants in Society. London: British Museum Press;. ISBN 978-0714117362. 
  3. Arnold, John P (2005). Origin and History of Beer and Brewing: From Prehistoric Times都the Beginning of Brewing Science and Technology. Cleveland, Ohio: Reprint Edition by BeerBooks. ISBN 0-9662084-1-2. 
  4. World's Best Beers: One Thousand ... - Google Books. books.google.com. 2009-10-06. ISBN 9781402766947. 2010-08-07 khòaⁿ--ê. 
  5. "Volume of World Beer Production". European Beer Guide. 17 October 2006 khòaⁿ--ê. 
  6. Max Nelson (2005). The Barbarian's Beverage: A History of Beer in Ancient Europe. Routledge. p. 1. ISBN 0-415-31121-7. 
  7. Barth, Roger。The Chemistry of Beer: The Science in the Suds, Wiley 2013: ISBN 978-1-118-67497-0.
  8. "How Beer Is Carbonated and Why Is Beer Fizzy?". 31 December 2016 khòaⁿ--ê. 
  9. "World's strongest beer reclaimed". BBC News. 2010-02-16. 2015-08-05 khòaⁿ--ê. 
  10. "Breaking the Home Brewing Law in Alabama". Homebrew4u.co.uk. Goân-pún bāng-ia̍h Pó-chûn tī 9 October 2008. 28 September 2008 khòaⁿ--ê. 
  11. "Roger Protz tries his hand at brewing". Beer-pages.com. June 2007. 21 September 2010 khòaⁿ--ê. 
  12. ABGbrew。com Steve Parkes, British Brewing, American Brewers Guild.
  13. Goldhammer, Ted (2008), The Brewer's Handbook, 2nd ed., Apex, ISBN 978-0-9675212-3-7 pp. 181 ff.
來源
  • 燕S。 Hornsey (2003). A History of Beer and Brewing. The Royal Society of Chemistry. ISBN 0-85404-630-5.