Bì-luh

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1-poe bì-luh.

Bì-luh[1], mā siá chò bih-luh, ia̍h ū kóng be̍h-á-chiú (麥仔酒), sī thong sè-kài siāng kó͘-chá, siāng liû-hêng ê chiú-cheng ím-liāu;[2][3][4][5] mā sī tē-saⁿ liû-hêng ê ím-liāu, pâi tī-leh chúi kap ê āu-piah.[6] Bì-luh sī ùi kok-si̍t kek chhut-lâi ê; siāng chia̍p ēng hoat-gê ê tōa-be̍h lâi kek, m̄-koh mā ū ēng be̍h-á, hoan-be̍h ia̍h tiū (bí) lâi kek ê. Tī kek-chiú ê kòe-têng tiong, be̍h-á-chiap lāi ê tiān-hún thn̂g ē choán-hòa chò chiú-cheng kap thòaⁿ-sng páu-hô (carbonation), chiâⁿ-chò chòe-āu ê bì-luh.[7] Tōa-pòaⁿ ê hiān-tāi bí-luh lóng sī iōng bí-luh-hoe khì kek--ê; lēng-gōa mā ē lām chi̍t-kóa tiâu-bī-che, chhin-chhiūⁿ chháu-pún si̍t-bu̍t ia̍h-sī kóe-chí. Tī siong-gia̍p ê kek-chiú kòe-têng tiong, chū-jiân thòaⁿ-sng páu-hô chok-iōng it-poaⁿ the̍h kiông-chè thòaⁿ-sng páu-hô lâi chú-tāi.[8]

Hiān-tāi bì-luh ê chiú-cheng lông-tō͘ (ABV) it-poaⁿ tī 4% chì 6% tiong-kan, m̄-koh mā ū-khó-lêng tī 0.5% chì 20%, mā ū chhiau-kòe 40% ê.[9] Bì-luh sī chē-chē kok-ka ê bûn-hòa ê chi̍t pō͘-hūn, chham chi̍t-kóa siā-hōe thoân-thóng kiat-ha̍p, chhin-chhiūⁿ bì-luh cheh, iáu-koh ū chi̍t-kóa phah-buh bûn-hòa mā chham bì-luh ū-koan.

Le̍k-sú[siu-kái | kái goân-sú-bé]

Kek-chiú[siu-kái | kái goân-sú-bé]

Siông-sè: Kek-chiú

Chè-chō bì-luh ê kòe-têng hō-chò kek-chiú. Choan-bûn teh kek-chiú ê só͘-chāi hō-chò chiú-chhiúⁿ, m̄-koh bì-luh mā ē-tàng tī chhù-lāi ka-kī kek. Tī sian-chìn-kok, kek-chiú siū-tio̍hchèng-hú li̍p-hoat kap khioh-sòe ê kui-hoān; ùi 19 sè-kí bóe-kî khai-sí, tōa-pō͘-hūn ê kek-chiú lóng sī siong-gia̍p-hòa ê. M̄-koh, Eng-kok chèng-hú tī 1963 nî hòng-khoan li̍p-hoat, lo̍h-bóe Ò-tāi-lī-a kap Bí-kok mā hun-pia̍t tòe leh tī 1972 nî kap 1978 nî hòng-khoan; ún-chún tī chhù-lāi ka-kī kek-chiú.[10]

Kek-chiú ê bo̍k-tek sī beh kā tiān-hún lâi-goân choán-hòa chò thn̂g-chúi, hō-chò be̍h-chiap (wort); lo̍h-bóe chiah koh thàu-kòe kàⁿ-bú hoat-kàⁿ lâi kā be̍h-chiap chìn-chi̍t-pō͘ choán-hòa chò chiú-cheng ím-liāu, iā-chiū-sī bì-luh.

Tē-it pō͘ hō-chò thn̂g-hòa (mashing), tio̍h sī kā tiān-hún lâi-goân (it-poaⁿ sī be̍h-gê) chham sio chúi lām chò-hóe, chiâⁿ-chò be̍h-chiap. Sio chúi hām chhùi be̍h-gê tī thn̂g-hòa tháng (mash tun) lāi-bīn hūn-ha̍p.[11] Thn̂g-hòa ê kòe-têng tāi-iok 1 kàu 2 tiám-cheng;[12] tī chit-ê kòe-têng tiong, tiān-hún choán-hòa chò thn̂g, jiân-āu tiⁿ ê be̍h-chiap hām kok-si̍t hun-lī. Kok-si̍t ē keng-kòe chi̍t ê hō-chò "phùn-siā" (sparging) ê kòe-têng; chit-ê sé kok-si̍t ê kòe-têng ē-tàng hō͘ bì-luh ùi kok-si̍t tiong siu-chi̍p tio̍h koh-khah chē hoat-kàⁿ ê e̍k-thé. Ùi be̍h-chiap kap phùn-siā e̍k-thé kòe-lī kok-si̍t ê kòe-têng hō-chò "be̍h-chiap hun-lī" (wort separation). Thoân-thóng ê be̍h-chiap hun-lī kòe-têng sī "kòe-lī" (lautering); kok-si̍t pún-sin tiō sī kòe-lī kài-chit. Chi̍t-kóa hiān-tāi ê kek-chiú hong-sek sī iōng kòe-lī-khì lâi chò hun-lī ê tōng-chok, án-ne ē-tàng kā iù hún-boa̍h mā kòe-lī hō͘ tiāu.[13]

Tōa-pòaⁿ hiān-tāi ê kek-chiú koe-têng lóng kā goân-lâi ê be̍h-chiap kap phùn-siā sé chhut-lâi ê e̍k-thé lām chò-hóe.

Sêng-hūn[siu-kái | kái goân-sú-bé]

Hang chìn-chêng ê be̍h-gê

Bì-luh ê ki-pún sêng-hūn sī chúi. Tiān-hún (chhin-chhiūⁿ be̍h-gê).

Kek-chiú sán-gia̍p[siu-kái | kái goân-sú-bé]

Piàn-hòa[siu-kái | kái goân-sú-bé]

Chhek-liông[siu-kái | kái goân-sú-bé]

Sek-tì[siu-kái | kái goân-sú-bé]

Kiông-tō͘[siu-kái | kái goân-sú-bé]

Ho̍k-bū[siu-kái | kái goân-sú-bé]

Kiān-khong éng-hióng[siu-kái | kái goân-sú-bé]

Êng-ióng chu-sìn[siu-kái | kái goân-sú-bé]

Siā-hōe kap bûn-hòa[siu-kái | kái goân-sú-bé]

Hòa-ha̍k[siu-kái | kái goân-sú-bé]

Chham-khó[siu-kái | kái goân-sú-bé]

  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 to 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.
Lâi-goân
  • Ian S. Hornsey (2003). A History of Beer and Brewing. The Royal Society of Chemistry. ISBN 0-85404-630-5.