Source: Consumer Review Network (ID: XFPL1894)
Compilation: Cat Nine
Beer, one of the oldest alcoholic beverages, the most drunk and widely used by humans. With a pure style to win people's love, so Chinese in addition to love to drink liquor, sometimes also drink beer, liquor many people are more aware, but for beer from abroad, many people are half-aware, such as some small knowledge of the degree of beer You must know!
Most liquors, such as liquor, wine and spirits, have alcohol levels indicated in the more pronounced labels, and it is easy to apply them to beer. But in fact, this "°P" does not represent the alcohol content of beer, but the concentration of wort.
Beer has two degrees, one is the original wort degree, one is the alcohol concentration, in general, the merchant or the wine lover said that the beer degree refers to the original wort degree of the beer, that is, the wort concentration, it and the alcohol concentration are two different things.
<h1 class="pgc-h-arrow-right" data-track="4" >What is the beer wort concentration?</h1>
Barley malt and auxiliary raw materials such as rice, etc., after the action of malt amylase and protease, are converted into maltose, and the content of sugar is determined, that is, the concentration of wort, such as 80 grams of sugar per liter of wort, that is, 8 °.
<h1 class="pgc-h-arrow-right" data-track="6" > what exactly does wort concentration have to do with alcohol concentration? </h1>
As we all know, the main raw materials of beer are: hops, water, yeast, malt.
From the raw materials we know that beer is made of wort fermented by yeast, the international generally in the wort concentration of the degree of beer, the unit is "°P", such as 9 ° P beer, it is brewed by wort with a sugar content of 9 °, so the explanation should be clear to everyone!
However, the product after the fermentation of wort is mainly alcohol, so the beer will also be marked on the label of the bottle alcohol, this degree and the degree of liquor is the same, is according to the mass volume of alcohol in the wine to convert, its unit is "%", do you understand?
<h1 class="pgc-h-arrow-right" data-track="8" > wort concentration: a category index for classifying beer</h1>
The relationship between the two beer degrees is positively correlated, the higher the wort concentration, the higher the alcohol content, mainly divided into high, medium and low types.
Highly beer:
Wort concentration in the range of 12 ° - 20 °, alcohol concentration within 5% -10%, and internationally recognized more than 12 degrees of beer for high-grade beer, this beer brewing cycle is long, good stability, and resistant to storage and long-distance transportation, the taste is also the best, take German beer as an example.
Medium Beer:
The wort concentration is in the range of 10 ° ~ 12 ° and 12 degrees is common, which is the main variety of beer production in China. The alcohol concentration is within 3.5%-4%.
Low-grade beer:
Wort concentration in the range of 6 ° ~ 8 °, alcohol concentration of about 2%, such beer is usually called beer water, and general drinks are similar, the taste is cool, summer can be made of cool drinks, but the stability is relatively poor, not suitable for long-term preservation.
<h1 class="pgc-h-arrow-right" data-track="13" why is the shelf life of craft beer relatively short >? </h1>
Consumers are very concerned about the shelf life, go to the supermarket to buy any product to see how long it is before the expiration of the shelf life, plus the shelf life of the industrial beer that has been drunk is mostly 1-2 years, if you see some of the craft brews that you get your hands on, the shelf life is only a few months, and the psychology is not very comfortable.
In general, the shelf life of craft beer is 3-6 months, and the long is also several years. This varies depending on the wine, the shelf life and the process of the wine are directly linked, and some craft beers do not filter out yeast or heat treatment in order to preserve the special flavor of yeast and wine. Therefore, the shelf life is relatively short.
<h1 class="pgc-h-arrow-right" data-track="15" > is there sediment in the beer that is broken? </h1>
Accustomed to drinking industrial beer with clear colors, some people have just touched craft beer, see some of the sediment in the bottle, will feel afraid, thinking: "Wow, this wine is not broken." "Rest assured, it's not broken! Think of some juices made of fresh pulp now, and some pulp sediment can also be seen in the bottle. Just because it's broken.
Craft beer is the same, because the fermentation, manufacturing methods are diverse, some of them are not filtered directly into the bottle, or the wine through secondary fermentation will precipitate, so the presence of sediment does not necessarily mean that the wine is broken!
<h1 class="pgc-h-arrow-right" data-track="17"> the darker the beer, the higher the alcohol content? </h1>
The color of the beer mainly depends on the degree of baking using malt, the deeper the degree of baking, the darker the malt color, which then results in the darker the color of the beer. This has no direct correlation with the level of alcohol. Black beers like Guinness's are black like soy sauce, but the alcohol content is only 4.2% vol.
The clarity of beer through different processes is different.
For example, Fu jia bai is an unfiltered wheat beer, the color of the wine will be relatively cloudy, or like the monastery style Roosevelt beer, after secondary fermentation, the yeast has been reactivated, so the bottle will leave a precipitate of fresh yeast. In this way, when you drink it, you can feel a mouthful of fresh yeast flavor, which is very rare. So craft beer with sediment does not mean that it is broken.
<h1 class="pgc-h-arrow-right" data-track="19" > more foam means better beer quality? </h1>
Because Chinese contact is industrial beer, so there is a lot of foam for beer has become accustomed to, if you drink a craft beer with no foam or very little foam now, you will wonder if this beer is leaking somewhere, there is no gas!
In fact, most of the gas in beer is the yeast will be sugar metabolized into alcohol after the carbon dioxide produced, when the carbon dioxide dissolved in beer, then to withstand more than 2 times the normal pressure, when you open the beer, the beer returned to the normal pressure state, coupled with the pouring of the wine carbonic acid gas is collided and restored to gas, so there are many bubbles floating to the beer liquid surface, it forms a foam.
The foam in the industrial beer that everyone drinks does not come from itself, but is produced by pouring carbon dioxide after sterilization at high temperatures. Drinks in fast food restaurants are actually sugar water flushed with carbon dioxide is the same effect.
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