Ubhiyaumkhiqizo ovamile ekuphileni kwethu kwansuku zonke. Ivame ukuvela ematafuleni okudlela noma kumabha. Sivame ukubona ukuthi ukupakishwa kukabhiya cishe kuhlale kumabhodlela engilazi aluhlaza.Kungani ama-breweries ekhetha amabhodlela aluhlaza esikhundleni samhlophe noma amanye anemibala?Nakhu ukuthi kungani ubhiya usebenzisa amabhodlela aluhlaza:
Eqinisweni, ubhiya onamabhodlela aluhlaza waqala ukuvela maphakathi nekhulu le-19, hhayi muva nje. Ngaleso sikhathi, ubuchwepheshe bokwenza ingilazi babungakathuthuki kakhulu futhi babungakwazi ukususa ukungcola okufana nama-ayoni ayinsimbi ezintweni zokusetshenziswa, okuholela engilazini eyayiluhlaza kakhulu. Akuwona kuphela amabhodlela kabhiya lo mbala ngaleso sikhathi, kodwa amafasitela ezingilazi, amabhodlela kayinki, neminye imikhiqizo yengilazi nakho kwakuluhlaza.
Njengoba ubuchwepheshe bokwenza ingilazi buthuthuka, sithole ukuthi ukususa ama-ion ayoni ngesikhathi senqubo kungenza ingilazi ibe mhlophe futhi ibonakale. Kuleli qophelo, abaphisi botshwala baqale ukusebenzisa amabhodlela engilazi amhlophe, angafihli lutho ukupakisha ubhiya. Kodwa-ke, ngenxa yokuthi ubhiya unotshwala obuphansi, awufanele ukugcinwa isikhathi eside. Ukuchayeka elangeni kusheshisa i-oxidation futhi kukhiqiza kalula izinhlanganisela ezinuka kabi. Ubhiya osuvele wonakala ngokwemvelo wawungaphuzwa, kuyilapho amabhodlela engilazi amnyama ayekwazi ukuhlunga ukukhanya okuthile, avimbele ukonakala futhi avumele ubhiya ukuthi ugcinwe isikhathi eside.
Ngakho-ke, abaphisi botshwala baqala ukushiya amabhodlela amhlophe asobala futhi baqala ukusebenzisa amabhodlela engilazi ansundu. Lezi zimunca ukukhanya okwengeziwe, okuvumela ubhiya ukuthi ugcine kangcono ukunambitheka kwawo koqobo futhi ugcinwe isikhathi eside. Nokho, amabhodlela ansundu kubiza kakhulu ukukhiqiza kunamabhodlela aluhlaza. Phakathi neMpi Yezwe II, amabhodlela ansundu ayeshoda, futhi umnotho emhlabeni wonke wawudonsa kanzima.
Izinkampani zikabhiya ziphinde zasebenzisa amabhodlela aluhlaza ukuze zehlise izindleko. Empeleni, izinhlobo zikabhiya ezaziwa kakhulu emakethe zazisebenzisa amabhodlela aluhlaza. Ngaphezu kwalokho, iziqandisi zanda, ubuchwepheshe bokuvala ubhiya bathuthuka ngokushesha, nokukhanyisa kwancipha kakhulu. Eqhutshwa yimikhiqizo emikhulu, amabhodlela aluhlaza kancane kancane aba yimakethe yemakethe.
Manje, ngaphandle kukabhiya onamabhodlela aluhlaza, singabona namawayini anamabhodlela ansundu, ikakhulukazi ukuze awahlukanise.Amawayini anamabhodlela ansundu anokunambitheka okunothile futhi ayabiza kakhulukunobhiya abajwayelekile abamabhodlela aluhlaza. Kodwa-ke, njengoba amabhodlela aluhlaza abe uphawu olubalulekile lukabhiya, izinhlobo eziningi ezaziwayo zisasebenzisa amabhodlela engilazi aluhlaza ukuheha abathengi.
Isikhathi sokuthumela: Nov-17-2025