{"id":2472,"date":"2016-03-10T15:13:56","date_gmt":"2016-03-10T14:13:56","guid":{"rendered":"http:\/\/agora.xtec.cat\/iesehtb\/?p=2472"},"modified":"2016-04-21T11:35:15","modified_gmt":"2016-04-21T10:35:15","slug":"taller-delaboracio-i-tast-de-cervesa-artesana","status":"publish","type":"post","link":"https:\/\/agora.xtec.cat\/iesehtb\/general\/taller-delaboracio-i-tast-de-cervesa-artesana\/","title":{"rendered":"Taller d’elaboraci\u00f3 i tast de cervesa artesana"},"content":{"rendered":"

<\/p>\n

El passat 26 de gener, el grup de Grau Superior de Direcci\u00f3 en Serveis de Restauraci\u00f3, va comen\u00e7ar un taller sobre l\u2019elaboraci\u00f3 de cervesa artesana, que tindr\u00e0 una durada de 20 hores de classe repartida en 3 dies, ja que portarem a terme aquest proc\u00e9s pas a pas.<\/p>\n

Comen\u00e7arem amb una petita introducci\u00f3 sobre les diferents estils de cerveses.<\/p>\n

El primer que ens van explicar sobre la cervesa, a part dels tipus, s\u00f3n els seus ingredients, que s\u00f3n principalment: aigua, cereals, ll\u00fapols i llevats. A partir d’aix\u00f2, vam treballar el proc\u00e9s d’elaboraci\u00f3 d’aquest producte. Molturat: trencat del gra. Seguirem amb la maceraci\u00f3, proc\u00e9s en la qual transformarem els midons fermentables del gra en sucres, que m\u00e9s tard seran alcohols, a una temperatura de 64 a 68 oC d’1 a 2 hores. La temperatura ha de ser aquesta concretament per extreure els sucres correctament.<\/p>\n

A continuaci\u00f3 passem a la fase de recirculaci\u00f3. Aquest \u00e9s un pas important, ja que es basa en filtrar el most per separar\u00ad-lo dels sediments. Mentre el nivell d\u2019aigua baixa a causa d’aquest proc\u00e9s, afegim aigua calenta per netejar el gra i arrossegar el sucre que pugui quedar al recipient.<\/p>\n

Un cop filtrat el most, s’ha de portar a ebullici\u00f3 i afegir el ll\u00fapol per aportar amargor, a una temperatura constant per\u00f2 no excessiva. Aix\u00f2 far\u00e0 que augmenti la seva densitat i ajudar\u00e0 a controlar el grau alcoh\u00f2lic que volem, durant el proc\u00e9s anirem escumant per treure les impureses de la superf\u00edcie.<\/p>\n

El seg\u00fcent pas anomenat refredament \u00e9s el m\u00e9s delicat, ja que es pot contaminar la cervesa f\u00e0cilment per la seva temperatura. Aquest proc\u00e9s es basa en baixar el m\u00e9s r\u00e0pid possible most de 100 oC a 18 o 24 oC.<\/p>\n

Com a \u00faltima fase, afegirem els llevats, que transformaran els sucres extrets de la maceraci\u00f3, en alcohol. El pas final ser\u00e0 remenar una mica el most amb els llevats per airejar-\u00adlo i tapar el recipient per no tornar a obrir\u00ad-lo fins passada una setmana, que controlarem com a evolucionat i passarem al proc\u00e9s d\u2019embotellament.<\/p>\n

10 dies despr\u00e9s vam anar a controlar el nostre most que gaireb\u00e9 podr\u00edem anomenar cervesa. El que vam trobar va ser un most fermentat amb una densitat de 1010. Com estava en una densitat correcte vam posar la cervesa en fred, ja que aix\u00f2 talla completament la fermentaci\u00f3 i queden els llevats morts al fons.<\/p>\n

Vam passar llavors a la fase de l’embotellament. Cada company va embotellar la seva cervesa i la va tapar. Aquesta cervesa passar\u00e0 de 10 a 15 dies fent una segona fermentaci\u00f3. Llavors dependr\u00e0 del tipus de cervesa que vulguem crear que passi m\u00e9s temps fermentant o no.<\/p>\n

La nostra cervesa ser\u00e0 “Blond Ale”, una cervesa amb poca amargor i rossa.<\/p>\n

\"logo\"<\/a><\/p>\n

Ara nom\u00e9s hem d’esperar a qu\u00e8 passi aquest temps i veurem els resultats. Aix\u00ed Per \u00faltim voldr\u00edem agrair a L’estupenda i al Josep de la Pezuela, professor del centre, les classes que ens han impartit sobre la cervesa artesana. Ens agradaria mencionar que L’estupenda \u00e9s una cerveseria artesana en la qual totes les seves elaboracions s\u00f3n ecol\u00f2giques i amb certificacions ( hi ha molt poques cerveseries artesanes en les quals els seus productes siguin ecol\u00f2gics i certificats).<\/p>\n

Des d’aqu\u00ed animem a tothom que tingui l’oportunitat de comprar cervesa artesana que s’arrisqui a viure l’aventura que \u00e9s poder\u00ad tastar-ne una i que en gaudeixi!<\/p>\n

Gr\u00e0cies!<\/p>\n

Rub\u00e8n Rodr\u00edguez
\nLaura Redondo<\/p>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":1,"featured_media":2473,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_bbp_topic_count":0,"_bbp_reply_count":0,"_bbp_total_topic_count":0,"_bbp_total_reply_count":0,"_bbp_voice_count":0,"_bbp_anonymous_reply_count":0,"_bbp_topic_count_hidden":0,"_bbp_reply_count_hidden":0,"_bbp_forum_subforum_count":0,"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[56,57,60,30,4,1],"tags":[44],"class_list":["post-2472","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-activitats","category-activitats-alumnat","category-cfgs-direccio-en-serveis-de-restauracio","category-cicles-formatius","category-cfgs","category-general","tag-xerrades"],"post_mailing_queue_ids":[],"_links":{"self":[{"href":"https:\/\/agora.xtec.cat\/iesehtb\/wp-json\/wp\/v2\/posts\/2472","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/agora.xtec.cat\/iesehtb\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/agora.xtec.cat\/iesehtb\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/agora.xtec.cat\/iesehtb\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/agora.xtec.cat\/iesehtb\/wp-json\/wp\/v2\/comments?post=2472"}],"version-history":[{"count":2,"href":"https:\/\/agora.xtec.cat\/iesehtb\/wp-json\/wp\/v2\/posts\/2472\/revisions"}],"predecessor-version":[{"id":2476,"href":"https:\/\/agora.xtec.cat\/iesehtb\/wp-json\/wp\/v2\/posts\/2472\/revisions\/2476"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/agora.xtec.cat\/iesehtb\/wp-json\/wp\/v2\/media\/2473"}],"wp:attachment":[{"href":"https:\/\/agora.xtec.cat\/iesehtb\/wp-json\/wp\/v2\/media?parent=2472"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/agora.xtec.cat\/iesehtb\/wp-json\/wp\/v2\/categories?post=2472"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/agora.xtec.cat\/iesehtb\/wp-json\/wp\/v2\/tags?post=2472"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}