Common sense of beer classification

Due to the different production methods, product concentrations and colors of yeast varieties used in beer production, many varieties have been formed.

According to the variety of beer yeast used, top fermented beer is beer fermented by top yeast; The following fermented beer is fermented by the following yeasts, and most of the beer produced in China belongs to this type. According to the original wort concentration of beer, the original wort concentration can be divided into nutritional beer, edible beer, stored beer and high concentration beer from low to high.

According to the color of beer: light beer (light yellow, golden yellow, brown yellow), strong beer and dark beer. According to whether it is sterilized in production, it can be divided into draught beer (draught beer without pasteurization), cooked beer and pure draft beer (the finished wine is sterilized by ultrafiltration technology).

According to the packaging container, it can be divided into bottled beer, canned beer and barreled beer. Special types of beer are powder beer, alcohol-free beer, lactic acid beer, sugary beer and low-sugar beer.

Internationally renowned beers include German Munich Beer and Dortmund Beer, Czech Bilson Beer, British Baden Aier and Dark Beer, and China Tsingtao Beer.

2. How should beer be classified?

The classification methods of beer usually include the following: 1. According to the types of yeast, beer can be divided into upper fermentation and lower fermentation.

1。 Top fermentation.

During the fermentation of beer fermented by this yeast, a large amount of foam accumulated on the fermentation surface. The beer fermented in this way is suitable for high temperature environment, generally at16 C? Between 24℃.

2。 Bottom fermentation.

This kind of beer yeast is bottom fermentation, which requires low fermentation temperature and low alcohol content. The representative of this kind of beer is the cellar beer that is often drunk in China. Second, according to the color can be divided into light beer, strong beer and dark beer.

1。 Light beer.

Golden color, refreshing taste and outstanding hops fragrance. 2。

Strong beer. Red-brown color, mellow taste, light bitterness and strong malt flavor.

3。 Dark beer.

The color is dark reddish brown or even dark brown, the original wort has high concentration, mellow taste and outstanding malt flavor. Third, according to the sterilization situation, it can be divided into draft beer and cooked beer.

1。 Draft beer.

Draft beer can be divided into mixed draft beer and pure draft beer. Mixed draft beer can be sold directly without disinfection after brewing, and its taste is better than that of cooked beer, but it can only be kept fresh at room temperature because it has not been sterilized, oxygenated and cooled 1 day? Two days.

On the basis of mixed draft beer, pure draft beer is sterilized and filtered for three times, and then packaged in special barrels. This kind of beer is delicious and nutritious, and it is an ideal beer in terms of wine quality, shelf life and nutritional value.

2。 Cooked beer.

Draft beer is cooked beer after pasteurization, also called sterilized beer. This beer has good stability, the shelf life can reach more than 90 days, and it is easy to transport. The shelf life of high-quality cooked beer can even reach 120 days.

However, its taste is not as good as draft beer. After the expiration of the shelf life, the wine will age or oxidize, resulting in odor. Fourthly, according to the wort concentration, it can be divided into three kinds of beer: low, medium and high concentration.

1。 Low concentration beer.

The original wort concentration of this beer is 2. 5%? 9。

0%, alcohol content is 0. 8%? 2。

Between 5%, children's beer and non-alcoholic beer belong to this kind of beer. 2。

Medium strength beer. This is the original wort with a concentration of 1 1% ~ 14% and an alcohol content of 3.

2%? 4。 2% beer.

This kind of beer has the largest output and is most popular with consumers. Light beer mostly belongs to this type. 3。

High strength beer. The original wort concentration of this beer is 14%? The alcohol content is between 20% and 4%.

2%? 5。 5%, a few high-concentration beer alcohol content reached 7.

5%。 Dark beer belongs to this type. This beer has long production cycle, high solid content and strong stability, and is suitable for storage or export.

3. What is the classification method of beer?

Beer is a low-alcohol beverage containing carbon dioxide, also known as ale, which is made of barley malt and hops as the main raw materials, plus water, starch, yeast and other auxiliary materials.

Rich in nutrition, it has the reputation of "liquid bread". Beer was introduced into China from Europe in modern times. First, foreign businessmen set up factories in Qingdao, Harbin, Shenyang and Shanghai in China to brew beer.

1904, 19 15 years, in Harbin city, Heilongjiang province and Beijing city, China people successively established three breweries in Northeast China and Shuanghesheng five-star beer soda factory. There are three ways to classify beer: draft beer (pure draft beer) and cooked beer according to whether it is sterilized or not; According to the difference of wort concentration and alcohol content (quality), it can be divided into three types: low concentration beer, medium concentration beer and high concentration beer. According to the color depth, it can be divided into yellow beer (light beer or light beer) and dark beer (strong beer or blue beer).

1963 ——1984 At the national wine tasting, the beer rated as national famous wine included Shandong Tsingtao beer.

4. What kinds of beer are there?

Beer is a low-alcohol beverage with many varieties, which can be generally divided according to production mode, product concentration, beer color and packaging form.

Beer can be divided into: 1 by color. Light beer: chroma is 3.

5- 14EBC beer; 2。 Dark beer: beer with chroma of 15-40EBC; 3。

Dark beer: beer with a chromaticity greater than 40EBC. Beer brewed by adding some burnt malt to malt raw materials.

It has the characteristics of deep color, heavy bitterness, good foam and high alcohol content, and has caramel flavor. Although we can't get rid of the above three categories in color, there are some changes in raw and auxiliary materials or production technology, which has become a unique flavor beer.

Draft beer adopts special brewing technology, strictly controls microbial indicators, and uses 0. The three-stage filtration of 45 micron micropore filtration keeps beer with high biological, abiotic and flavor stability without thermal sterilization.

This kind of beer is very fresh and delicious, with a shelf life of more than half a year. [Dry beer] This kind of beer has high fermentation, low residual sugar and high carbon dioxide content.

So it has the characteristics of dry taste and strong lethality. Because of its low sugar content, it belongs to low-calorie beer.

[Whole malt beer] Brewing follows the German pure method, and the raw materials are all malt, without adding any auxiliary materials (please refer to beer raw materials). The cost of beer produced is high, but the malt flavor is outstanding.

The first wort beer is to directly ferment the wort obtained by filtration without adding the second wort to wash the residual sugar. It is characterized by mellow taste and clean aftertaste.

[Low (no) alcohol beer] is a new variety based on consumers' pursuit of health and reduction of alcohol intake. Its preparation method is the same as ordinary beer, but finally alcohol is separated by dealcoholization.

The alcohol content of alcohol-free beer should be less than 0. 5% (volume ratio).

[Iced beer] Cool the beer to freezing point, so that tiny ice crystals appear in the beer, and then filter out the large ice crystals. The problems of cold turbidity and oxidation turbidity of beer are solved.

Iced beer is especially bright in color, with higher alcohol content than ordinary beer, soft, mellow and refreshing in taste, especially suitable for young people to drink. Fruit beer is fermented with juice extract and has low alcohol content.

This product not only has the unique refreshing taste of beer, but also has the sweetness of fruit, which is suitable for women and the elderly to drink. [Wheat Beer] Beer with wheat malt production as the main raw material requires high production technology, clear and transparent liquor and short storage period.

This wine is characterized by light color, light taste and bitter taste. Draft beer is not pasteurized when it is packaged.

This kind of beer tastes good, but it goes bad easily, and its shelf life is about 7 days. [Cooked beer] Pasteurized beer.

Can be preserved for a long time and can be used for external sales. The shelf life of high-quality beer is 120 days. [Top fermented beer] Use top yeast.

During the fermentation process, although yeast CO2 floated to the fermentation surface, the fermentation temperature was15-20 C. The smell of beer is outstanding.

[Bottom Fermented Beer] The following yeasts were used. After fermentation, the yeast coagulates and precipitates to the bottom of the fermentation container, and the fermentation temperature is 5- 10℃

Beer tastes very soft. Most countries in the world use the following fermented beer.