As the number of beers and the number of tests increase, I intend to add a new list of beers ranked by the sum of the content of xanthine and subxanthine.
Because these two purines, which are absorbed into the blood, are directly oxidized to produce uric acid.
Taking xanthine oxidase inhibitor drugs, such as allopurinol and nonbutex, will increase the concentration of blood xanthines that have accumulated. For TF-boys, drinking too much will increase the pressure on the kidneys.
Let's take a look at the 622 beers from 55 countries around the world, sorted by the sum of the content of xanthine and subxanthine, and how the top ten are doing.
The Lost Coast Beluga triple IPA beer, which originally ranked first in total purines, contained 0.0033 grams of xanthine and subxanthine per 100ml, falling out of the top 100 to rank 127th; it was mainly adenine that held it to the first place in the total purine content, which also has a story, which will be told in the subsequent video.
The winners of the ranking are grinding rail windmill malt and mochabobon beer from the Netherlands. Alcohol 10.6 degrees, wort 23.7 degrees, each 100 ml contains xanthine and subanthopurine 0.0097 g, contains total purine 0.0156 g, ranking 13th in terms of total purines.
This Imperial Shitao beer foam is delicate, dissipates quickly, the smell is relatively rich, you can smell malt, coffee, bourbon barrel, caramel, drink in the strong bitter taste with a slight sour, smooth body.
The name of the grinding rail windmill comes from a historic Dutch windmill named "Arkduif", which is a famous historical building located in the small town of Bodhrafen in "Henan", located in the green center of the "Old Rhine".
We have collected 6 beers from the grinding rail windmill, with an alcohol content of 10-13.5 degrees, wort is more than 23 degrees, and the shelf life can reach 5 to 25 years. I am very curious about what kind of special production process the distillery uses, so that the shelf life of beer is not inferior to that of red wine.
The third place was the Mountain Soul Ru poisson beer from Switzerland, 6 degrees alcohol, 13.5 degrees wort, containing xanthine and subanthodinine 0.0086 grams per 100 ml, and the total purine was 0.0147 grams (ranked 19th according to this).
The beer is rich in foam, and the taste naturally transitions from floral to bitter, like tasting a flower, with floral aromas and fruits in the mouth.
It is produced in Switzerland by BFM, the world's top brewery, short for Brasserie des Franches-Montagnes. Chinese translated as: The mountain soul is on the ground. Franches-Montagnes is part of the Jura Mountains on Switzerland's northwestern border.
BFM founder and chief brewer Jérôme Rebetez studied winemaking at a young age and later tried home-brewed beer in his parents' kitchen. At the age of 20, he won the Swiss National Home Brewing Competition. At the age of 23, he received a bachelor's degree in oenology and founded his own brewery.
Carefully selected raw ingredients to ensure the highest quality, combined with the brewing concept of many wines to innovate the way, to make the beer of The Mountain Soul Distillery full of character. Rich and complex aromas, memorable flavors, long and long aftertaste. Mountain Soul Speed has become a pioneer and model of ingenious brewing in the Swiss beer field. Many products are touted as must drink before death.
Seventh place is the British Sammel chocolate-flavored beer, alcohol 5 degrees, wort 14.8 degrees, each 100ml contains xanthine and subanthopurine 0.0065 grams, total purine 0.0113 grams.
It is an atypical British Shitao, with a sweet taste and smell and an alcohol content of only 5 degrees, which the little sisters should like.
The eighth place is belgium's Bray Empire white beer, 4.9 degrees alcohol, 12 degrees wort, each 100 ml contains xanthine and subxanthine is 0.0065 grams, the total purine 0.0086 grams.
This is a very classic Belgian white beer, which uses coriander seeds and orange peel in the brewing process.
The tenth place is St. Buddha Yangjin Beer, also from Belgium, alcohol 7.5 degrees, wort 16 degrees, each 100 ml contains xanthine and subxanthine is 0.0063 grams, the total purine 0.0123 grams.
It is a classic Belgian monastery beer with a dark golden appearance and rich and smooth foam. The wine is slightly bitter but distinctive, and the rich malt aroma is endlessly evocative. Craft brewers must not miss it.
There are 5 beers that remain in the list, but the specific ranking has changed.
They came in second, fourth, fifth, sixth, and ninth places, respectively, the Finnish Malt Koski Hellhound over the Bourbon Barrel Empire Shitao, respectively. The O.j.16 degrees Celsius in Belgium, the Yellow Smiley Face of omnipollo over the Bourbon barrel in the Netherlands, the Corona Mexican-style Premium Lager, and the Estonian Peryala Coconut Firecracker Coffee Empire Shitao; they contain the sum of xanthine and subpurines per 100 ml of 0.0096 g, 0.0079 g, 0.0078 g, 0.0074 g, and 0.0063 g, respectively.
These beers, TF-BOY, especially those who take allopurinol or non-busti, must not drink more, in addition to the relatively high content of purines, their alcohol content is not low.
The sum of xanthine and sub-xanthine content ranks last in the ten beers, I will not repeat it, because the total purine is low and more informative.
Let's take a look at the beer produced in our provinces and their purine content. We'll see you next time, Bye Bye.