Everyone may have drunk a variety of beers, including Qingdao Pure Raw, Qingdao Whole Wheat White Beer, Taishan Original Pulp Beer, Jinwei Pure Wheat Beer, Yanjing Alcohol-free Beer, etc., with various names. So, how to distinguish these beers, and how are beers classified?
According to the latest national standard "Glossary and Classification of Alcoholic Beverages", beer is fermented with malt and water as the main raw materials, plus hops (including hop products), fermented by yeast, containing carbon dioxide, foaming and low alcohol. It can be classified according to the degree of turbidity, sterilization process, yeast type, color, and product characteristics. #啤酒 #
<h1 class="pgc-h-arrow-right" data-track="4">1, by turbidity</h1>
Divided into clear beer and turbid beer. Turbidity less than or equal to 2.0EBC (a unit of measure of turbidity) is clear beer, and greater than 2.0EBC is turbid beer.
Turbid beer, according to the color can also be divided into light beer, strong beer and dark beer. Turbidity at 2EBC-14EBC is pale beer, turbidity in 15EBC-60EBC is a strong colored beer, turbidity above 60EBC is dark beer.
2. According to the sterilization process
Divided into cooked beer and draft beer. The way to distinguish between pasteurized and instantaneously high-temperature sterilized is cooked beer, otherwise it is draft beer.
Cooked beer is sterilized by high temperature to reduce the original mellow and fresh taste of beer, and there is instability in taste; draft beer refers to beer that is not sterilized by traditional high temperature, also known as fresh beer.
Pure draft beer is a draft beer, without high temperature sterilization, the use of sterile membrane filtration technology to filter out yeast, bacteria, so that beer to avoid heat damage, maintain the original fresh taste.
Draft beer is also a kind of draft beer, "za" is the English jar (can) transliteration, that is, after the beer brewing is completed at a low temperature of 3 to 8 ° C directly into the tank, and refilled with carbon dioxide. Since there is no contact with air during this processing process, the taste is refreshing and mellow.
<h1 class="pgc-h-arrow-right" data-track="47" >3, by yeast type</h1>
It is divided into upper fermented beer, lower fermented beer, and mixed fermented beer. What is above fermentation? What is fermentation below? The classification of upper fermented beer and lower fermented beer is mainly divided into brewer's yeast in the fermentation liquid at the fermentation stage. For example, ale beer is fermented above, and lager beer is fermented below. Most of the domestic beer is fermented below, that is, most of it is lager beer.
<h1 class="pgc-h-arrow-right" data-track="48" >4, by product characteristics</h1>
It is divided into dry beer, cold beer, white beer, Shitao beer, Pearson beer, sour beer, alcohol-free beer, wheat beer and so on.
Dry beer: also known as low-sugar beer, ordinary beer has a certain amount of sugar residue, dry beer uses special yeast to continue to ferment sugar, the sugar is reduced to a certain concentration. That is, the sugar content is low, which is suitable for fat people to drink.
Cold beer: It is not beer after being frozen in the refrigerator, but the beer is at the freezing point temperature, so that it produces cold turbidity (ice crystals, proteins, etc.), and then filtered out to produce clear beer. The accuracy of cold beer is more than 5.6%, and the high one can reach 10%. Green ice beer is particularly clear in color and has a soft, mellow and refreshing taste.
White beer: A turbid beer with flavors such as cloves and ester flavors that use wheat sprouts or wheat as one of the raw materials and is fermented by the brewer's yeast on the top. Due to the addition of wheat, the color is lighter and a little cloudy than ordinary beer, and it tastes a bit malted and sour.
Wheat beer: add a certain amount of wheat sprouts or wheat brewed beer, wheat sprouts and wheat account for no less than 30% of the malt. White beer has no limit on wheat germ and wheat germ, and strictly speaking, white beer cannot be called wheat beer, and the two are not equivalent.
Sour beer: Beer with a pronounced sourness that is usually treated by an acidification process such as lactic bacteria fermentation or natural fermentation. Like Berlin sour wheat, Lambic, Guizi beer, fruit Lambic, etc., are not common in the market.
The original pulp, without adding any preservative additives, without filtering, without inactivation process, retains the raw beer solution of fresh yeast. Containing a certain amount of active yeast presents a certain degree of turbidity, the wine body foam is extremely rich, the aroma is strong, the taste is fresh and pure, the flavor is unique, 100% malt fermentation, and the original pulp beer retains the active yeast in the fermentation process without filtration. The national standard does not define the original pulp beer, but it is also legally produced. Like Taishan pulp, due to the short storage time, it can only be purchased in a small part of the area.
After reading the above introduction, do you have a clear understanding of draft beer, cooked beer, dry beer, sour beer, white beer, raw pulp, etc.? Distinguish the classification of beer, and when you buy beer later, you will have a number in mind.
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Beer is getting worse? Try these original pulp beers, drink them and say good