[et_pb_section fb_built=”1″ admin_label=”section” _builder_version=”4.16″ global_colors_info=”{}”][et_pb_row admin_label=”rz\u0105d” _builder_version=”4.16″ background_size=”initial” background_position=”top_left” background_repeat=”repeat” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.16″ custom_padding=”|||” global_colors_info=”{}” custom_padding__hover=”|||”][et_pb_text admin_label=”Text” _builder_version=”4.21.0″ background_size=”initial” background_position=”top_left” background_repeat=”repeat” global_colors_info=”{}”]<\/p>\n
Podobnie jak pszenica nadaje piwu inne w\u0142a\u015bciwo\u015bci ni\u017c j\u0119czmie\u0144, tak samo jest w przypadku owsa, \u017cyta i innych zb\u00f3\u017c – ka\u017cde z nich nadaje piwu lub stylowi piwa sw\u00f3j w\u0142asny charakter.<\/p>\n
Ju\u017c w XII wieku niemiecka uczona, \u015bwi\u0119ta Hildegarda z Bingen, zauwa\u017cy\u0142a przydatno\u015b\u0107 owsa w warzeniu piwa, a piwowarzy w licznych krajach wok\u00f3\u0142 Morza Ba\u0142tyckiego tradycyjnie wykorzystywali br\u0105zowe \u017cyto do warzenia piwa.<\/p>\n
\nThe sweetness from oats can be more intense than from wheat, while rye can bring a spicy heartiness, balancing out even the most assertive hopping, in a way that barley does not always manage.\n
Kuit<\/strong> (znane te\u017c jako kuyt lub koyt)<\/p>\n W Holandii do XVI wieku, a nawet p\u00f3\u017aniej w Danii, dominuj\u0105cym zbo\u017cem u\u017cywanym do warzenia piwa by\u0142 owies. Holenderski styl piwa owsianego nazywano Kuit<\/strong> (czasami Kuyt lub Koyt) i by\u0142 on w\u00f3wczas holenderskim napojem narodowym. Cieszy\u0142 si\u0119 znacz\u0105cym eksportem do Flandrii, Brabancji, Anglii, p\u00f3\u0142nocnej Francji i Nadrenii, do tego stopnia, \u017ce Delft, Gouda i Haarlem sta\u0142y si\u0119 wa\u017cnymi miastami piwowarskimi. Wyst\u0119powa\u0142 w wielu odmianach i obecnie prze\u017cywa ma\u0142y comeback. <\/p>\n Roggenbier<\/strong><\/p>\n Ta niemiecka odmiana piwa \u017cytniego typu lager w ostatnich latach prze\u017cywa ma\u0142e odrodzenie<\/p>\n W Estonii, gdzie piwowarzy historycznie przez wieki u\u017cywali lokalnego br\u0105zowego \u017cyta, wi\u0119kszo\u015b\u0107 browar\u00f3w rzemie\u015blniczych ma w swojej ofercie co najmniej jedno piwo \u017cytnie, w tym jasne i ciemne lagery, br\u0105zowe i czerwone ale, piwa klarowne i m\u0119tne, le\u017cakowane w beczkach stouty i inne.<\/p>\n <\/p>While not strictly an alternative grain, the use of chestnut has been mastered by a few French and Italian brewers (see Birra alle castagne<\/a>), to create rounded, sweet and nutty beers with earthy back tastes, offering a broad palette on which to build beers that range from mainstream to plain whacky.<\/p>\n See also: Oatmeal stout<\/a>, Rye IPA,<\/a> Sahti<\/a>\n <\/p><\/p>\n <\/p>\n [\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":" Podobnie jak pszenica nadaje piwu inne w\u0142a\u015bciwo\u015bci ni\u017c j\u0119czmie\u0144, tak samo jest w przypadku owsa, \u017cyta i innych zb\u00f3\u017c – ka\u017cde z nich nadaje piwu lub stylowi piwa sw\u00f3j w\u0142asny charakter. <\/p>\n","protected":false},"author":15,"featured_media":987512783,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","_monsterinsights_skip_tracking":false,"footnotes":""},"categories":[401],"tags":[],"class_list":["post-987512782","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-specyficzne-grupy-stylow"],"_links":{"self":[{"href":"https:\/\/beer-styles.ebcu.org\/pl\/wp-json\/wp\/v2\/posts\/987512782","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/beer-styles.ebcu.org\/pl\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/beer-styles.ebcu.org\/pl\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/beer-styles.ebcu.org\/pl\/wp-json\/wp\/v2\/users\/15"}],"replies":[{"embeddable":true,"href":"https:\/\/beer-styles.ebcu.org\/pl\/wp-json\/wp\/v2\/comments?post=987512782"}],"version-history":[{"count":1,"href":"https:\/\/beer-styles.ebcu.org\/pl\/wp-json\/wp\/v2\/posts\/987512782\/revisions"}],"predecessor-version":[{"id":987512784,"href":"https:\/\/beer-styles.ebcu.org\/pl\/wp-json\/wp\/v2\/posts\/987512782\/revisions\/987512784"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/beer-styles.ebcu.org\/pl\/wp-json\/wp\/v2\/media\/987512783"}],"wp:attachment":[{"href":"https:\/\/beer-styles.ebcu.org\/pl\/wp-json\/wp\/v2\/media?parent=987512782"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/beer-styles.ebcu.org\/pl\/wp-json\/wp\/v2\/categories?post=987512782"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/beer-styles.ebcu.org\/pl\/wp-json\/wp\/v2\/tags?post=987512782"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}