Beer introduction

Beer production Beer production can be roughly divided into three main processes: malt manufacturing, beer brewing and beer filling. The typical characteristics of beer are manifested in many aspects. In terms of color, it can be roughly divided into light color, dark color and black color. No matter the color depth, it should be clear and transparent, not turbid; Into the cup, to form a foam, foam should be white and delicate, durable; It should have a unique hops fragrance and bitter taste. Light beer is more obvious, the body is CO2, not light, soft and palatable, while strong beer has light bitterness and strong malt flavor. The quality standard of beer varies from country to country. The quality standards of beer in China are as follows: China People's * * * and China's national standards (1 1 degree, 12 degree excellent light beer, GB 4927-200 1) are suitable for brewing with malt as the main raw material and hops containing CO2. Sensory index: It should meet the sensory index of beer in Table 3. Physical and chemical indexes: It should meet the physical and chemical indexes of beer in Table 4. Shelf life: 1 1 degree, 12 degree beer, shelf life ≧ 120 days. There are three main problems in the quality of beer. Abiotic stability: refers to the possibility of turbidity and precipitation caused by non-microbial pollution. Beer is an unstable colloidal solution, which is prone to turbidity and precipitation during storage. The most common abiotic turbidity of beer is the so-called protein turbidity. Odor: The odor of beer can be caused by raw materials, production technology, yeast, microbial management and other problems in the production process. The main manifestations are: rough taste, improper bitterness, oxidized taste, diacetyl taste, yeast taste or stir-fried taste. Foaming phenomenon: abnormal foam appears after beer is opened. If it is serious, more than half a bottle of beer will run out. The main reason is that raw barley was infected with mold during harvesting. Beer drinking beer is the most popular low-alcohol beverage in the world today, with a wide variety, which can generally be divided according to production mode, product concentration, beer color, beer consumption object, beer packaging container and yeast used in beer fermentation. Beer can be divided into: 1. Light beer The chroma of light beer is 5 ~ 14 ebc unit, such as high-concentration light beer, that is, beer with original wort concentration greater than 13% (m/m); Light beer with medium concentration, beer with original wort concentration of 10- 13% (m/m); Low-concentration light beer is beer with the original wort concentration below 10% (m/m); Dry beer (high fermentation degree beer), light beer with actual fermentation degree above 72%; Low-alcohol beer, beer with alcohol content below 2%(m/m)[ or 2.5% (v/v)]. 2. Strong color beer The chroma of strong color beer is 15 ~ 40 ebc units, such as: strong color beer, strong color beer with original wort concentration above 13% (m/m); Low-concentration dark beer is a dark beer with the original wort concentration below 13% (m/m). Strong color dry beer (high fermentation degree beer), strong color beer with actual fermentation degree above 72%. 3 Dark beer The chromaticity of dark beer is more than 40 ebc units. Other beer, through some changes in raw and auxiliary materials or production technology, has become a unique flavor beer. For example, draft beer: this is beer that can achieve certain biological stability without heat treatment and sterilization in the production process. Whole malt beer: beer brewed by saccharification or boiling with malt as raw material (or partially replaced by barley). Wheat beer: beer brewed with wheat malt as the main raw material (accounting for more than 40% of the total raw material) by upper fermentation or lower fermentation. Turbid beer: there is a certain amount of live yeast in this kind of beer, and the turbidity is 2.0 ~ 5.0 ebc turbidity unit. According to the mode of production, beer can be divided into draft beer and cooked beer. Draft beer refers to beer sold without low temperature sterilization (also known as pasteurization) after packaging. This kind of beer is generally sold on the spot and should not be kept for too long. Generally, it is kept at low temperature for one week. Cooked beer refers to beer that can be stored for a long time after low temperature packaging and sterilization, and can be stored for about three months at the longest. According to the packaging container of beer, it can be divided into bottled beer, barreled beer and canned beer. There are 350 ml and 640 ml bottled beer; The capacity of canned beer is 330 ml. According to different consumers, beer can be divided into ordinary beer, alcohol-free (or low-alcohol) beer, sugar-free or low-sugar beer, sour beer and so on. Non-alcoholic or low-alcohol beer is suitable for drivers or people who can't drink. Sugar-free or low-sugar beer is suitable for diabetic patients. The famous series of light beer (St.Ambroise). Scotch ales Thomas Hardy Malt Wine British Brown Malt Wine Wheat Beer Introduction Wheat Beer-Beer brewed with wheat malt as the main raw material (accounting for more than 40% of the total raw material) by the above fermentation method or the following fermentation method. "Wheat beer" is a unique and attractive product in beer style and variety. Mainly produced in southern Germany, Austria and Belgium. The raw materials are barley malt and more than 50% wheat malt, hops, yeast and water. "Wheat Beer" means Weizenbier in German and Wheatbeer in English, so it is called "Wheat beer" in Chinese. This expression comes from Schwaben (Swabia in English) in southwest Germany, and "wheat beer" also has a name called "White Beer", which is taken from Weissbier in German and White Beer in English. The most famous representative of "white beer" is "Berliner Weissbier" produced in Berlin. In addition to the common names Weizenbier and Weissbier, the unfiltered "wheat beer" can be marked as "mit Hefe" on the label, which means "with yeast". This "wheat beer" will be marked with the words Hefe-Weizen or Hefe-Weiss. Germany is undoubtedly still the home base of wheat beer. There are not only a wide variety of wheat beer produced, but also a variety of production methods, among which Pale Hefe-Weizen is the most popular. Bavarian wheat beer has four characteristics: (1) wheat malt as the main raw material; (2) Compared with lager series beer in America and other parts of Germany, lager series beer contains more carbonic acid; (3) It has the bitter taste of hops; (4) It has a unique fruit fragrance. Types and types of wheat beer 1. Pale Hefe-Weizen: It is characterized by light orange, with the flavor and aroma of phenol and ester fruit, which is especially respected in Bavaria. 2.Dunkel Weizen: Black wheat beer, similar to Pale Hefe-Weizen, with black wort, fruity taste and low alcohol concentration. 3.Weizen-bock: It belongs to wheat beer, with a large proportion and an alcohol content of 7%-8%. The lighter Hefe-Weizen is deep and has a strong aroma of wheat and hops. 4.Kristall Weizen: It is a mild wheat beer with clear color after filtering. Outside Germany, the "Edelweiss" wheat beer produced in Austria is the most famous. 5.Leichtes Weizen: It belongs to wheat beer, with low calorie and alcohol content and light taste. The bitterness is not strong, and the overall feeling is light and refreshing. 6. Berlin Weissbeer: Wheat beer produced in Berlin, Germany, has this name. Slightly fermented with lactic acid, slightly sour, with an alcohol content of 2.5%-3.8%. Can be stored at low temperature for a long time. Drinking essentials of wheat beer 1 Bottled Wesson carbonated gas has a high pressure, so pay attention to the foam when pouring it. The cups used must be very clean. Wei Zeng should be refrigerated to 8℃ to 10℃ before drinking, and the flavor will be fully exerted. 2.Hefe-Weizen precipitated yeast. Pour out 2/3 of the wine first, shake it gently and pour it all into the cup. 3. You can't finish drinking Weizen at once, which is a unique habit and cultural expression of drinking Weizen. Touch the bottom of the cup when drinking, let the yeast float, put it back on the table and take a sip, so that the taste buds of the tongue can fully feel the unique flavor of Weizen. 4. Wei Zeng is suitable for all kinds of dishes, especially as an aperitif. English name of Dark Beer: dark beer, also known as strong beer, the liquor is generally brown or dark brown, the original wort concentration is 12-20 degrees, and the alcohol content is above 3.5%. The wine is full-bodied and slightly sweet, and the bitterness of hops is not obvious. Liquor mainly uses burnt malt and black malt as raw materials, and the consumption of hops is less. Dark beer is rich in nutrition, including a certain amount of low molecular weight sugar and amino acids, vitamin C, vitamin H, vitamin G and so on. Its amino acid content is 3 to 4 times higher than other beers, and its calorific value is very high. The calorific value of dark beer per 100 ml is about 100 kcal. Therefore, people call it delicious crystal and enjoy the reputation of "black milk". Munich beer, which originated in Germany, is the most famous. For example, Kulmbach beer is a dark storage beer, which usually uses roasted malt, such as burnt malt and black malt, to obtain a deeper color. The aroma of malt and cola is very prominent. Dark beer comes in different colors and types. According to the mode of production, it can be divided into draft beer and cooked beer Draft beer refers to beer that has not been sterilized by traditional high temperature. It is generally sold locally and should not be kept for too long. So many draft beers on the market are in barrels. Cooked beer is sterilized beer and has a long storage time. With the gradual maturity of beer brewing technology, beer producers in Japan, the United States and some European countries adopt advanced aseptic filling, low-temperature membrane filtration and cold sterilization technologies to produce draft beer instead of traditional filling and heating sterilization technologies, thus producing bottled draft beer with longer shelf life. This summer, several major beer brands have launched bottled draft beer. For example, the shelf life of draft beer introduced by Suntory can reach 6 months, and it can be drunk with it, which provides convenience for consumers who like to drink draft beer. It can be said that bottled draft beer provides a more effective and safer way to keep fresh, and also brings a brand-new concept of drinking draft beer. Compared with traditional beer, draft beer tastes more pure and refreshing, with mellow and transparent golden yellow and white and delicate foam, which makes people feel the fresh quality of Didi. Draft beer Draft beer Draft beer is also called "draft beer". Liquor that has not been pasteurized is collectively referred to as draft beer. Beer tastes delicious because it preserves some nutritious yeast. However, it has poor stability and cannot be stored for a long time. The shelf life is only about one day at room temperature and about three days at low temperature. Its products are sold locally, and the advantage of barrel draft beer is mostly refreshing and delicious. In foreign countries, the pasteurization method is replaced by "instantaneous sterilization" or "aseptic membrane filtration process", which makes beer not easy to deteriorate and maintains the advantages of draft beer. Because most of this beer is retailed in cans, it is called "draft beer" according to the pronunciation of the English word Jar. Due to the development of technology, there are draft beer in bottles now. With the development of the world beer industry, the current "draft beer", after instantaneous sterilization, is directly poured into a special stainless steel barrel, refrigerated and transported, and sold by a special oxygen-filled refrigerated draft beer machine. With this equipment, it can be stored at low temperature for one month. Its taste is delicious and its nutritional value is higher than that of bottled beer. It is the most popular beer in the world at present. Draft beer is also a foreign name, transliterated from English "draft beer". Its full name should be "heavy carbon dioxide draft beer". Draft beer is a wonderful flower in the beer kingdom. It is not only different from bottled and canned cooked beer that has been sterilized at high temperature, but also different from unsterilized bulk beer. It is a pure natural high-quality wine without pigment, preservative, sugar and essence, and it is extremely rich in nutrition. Zhabeer, known as "original beer juice", directly pours the best sake on the production line into fully enclosed stainless steel barrels. When drinking, the beer brewing machine is used to charge carbon dioxide, and the wine is controlled at 3 ~ 8℃ by the beer brewing machine. When drinking, it is directly pumped into the beer cup from the beer brewing machine, which avoids the contact between beer and air, and makes the beer fresher, purer, richer in foam, more refreshing and unforgettable. Cold beer is neither cold beer nor beer with ice cubes. It is named after the characteristics of the production process of this beer. The brewing principle of cold beer is to keep the beer at freezing point temperature and make it produce cold turbidity (ice crystals, protein, etc. ), and then filtered out to produce clear beer. The alcohol content of beer is 3-4%, while the alcohol content of chilled beer is above 5.6%, and the highest alcohol content can reach 10%. Cold beer is particularly bright, soft, mellow and refreshing, especially suitable for young people to drink. Dry beer, this wine comes from wine. Ordinary beer has a certain amount of sugar residue. Dry beer uses special yeast to make sugar continue to ferment and reduce sugar to a certain concentration. It is suitable for obese people. There are many ways to classify beer. 1. According to the original wort concentration, (1) draft beer is a low-concentration beer with the original wort concentration of 2.5%-9.0% and the alcohol content of 0.8%-2.5%. Children's beer and non-alcoholic beer belong to this type. (2) Light beer is a medium-strength beer, the original wort concentration is 1 1%-l4%, and the alcohol content is 3.2%-4.2%. This kind of beer has the largest output and is most popular with consumers. Light beer mostly belongs to this type. (3) The original wort concentration of strong beer is 14%-20%, the alcohol content is 4.2%-5.5%, and the alcohol content of a few beers is as high as 7.5%. This kind of beer belongs to high concentration beer. 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. 2. According to the color of beer, light beer is classified-the chromaticity is between 5- 14EBC. Light beer is one of the largest types of beer. Light beer is divided into light yellow beer and golden yellow beer. Pale yellow beer tastes light and refreshing, and hops smell prominent. Golden beer tastes fresh and mellow, and hops are also outstanding. Strong color beer-the color is reddish brown or reddish brown, and the chromaticity is between 14-40EBC. Strong color beer has outstanding malt flavor, mellow taste and clear hops bitterness. Dark beer-dark red brown or even dark brown in color, with low yield. Dark beer malt has outstanding aroma, strong taste and delicate foam, and its bitterness varies greatly according to product types. 3. According to the sterilization method, cooked beer is classified as pasteurized beer. It can be stored for a long time, but its taste can't be compared with that of draught beer. Generally, the shelf life is about 120 days, and the good ones can be longer and can be sold externally. Draft beer: It adopts special brewing technology, strictly controls microbial indicators, adopts three-stage filtration including 0.45 micron micropore filtration, does not need thermal sterilization, tastes slightly better than cooked beer, and its shelf life is similar to that of cooked beer. Draft beer-beer without pasteurization. This kind of beer is original, delicious, richer in nutrition and short in shelf life, so it is generally embodied in the form of draft beer. 5. According to the characteristics of beer yeast, fermented beer is classified-using 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. Ferment beer below-use the following yeast. After fermentation, the yeast coagulates and precipitates to the bottom of the fermentation container, and the fermentation temperature is 5- 10℃, and the beer smells soft. Most countries in the world use the following fermented beer. Draft beer is beer filtered by microporous membrane. Ordinary beer is sterilized at high temperature. The reason for the high price of draft beer is that the price of draft beer is 3-5 times higher than that of the same amount of cooked beer. The reasons are as follows: first, because it is draft beer, it keeps the good taste and nutrition of beer; Secondly, in the production process, the requirements for aseptic conditions are strict and the equipment investment is large. Before filling, all microorganisms should be removed by membrane filtration or microporous filtration, and the beer barrel and production environment should be strictly sterile; Third, the sales method is unique. It is necessary to cool down and replenish carbon dioxide through the draft beer vending machine, and use carbon dioxide to transport beer under pressure to avoid the oxidation smell of beer when it contacts the air; Fourth, because the shelf life of draft beer in barrels is not long, dealers bear certain risks. If it cannot be sold in time, it will cause great economic losses; Fifth, it is a commercial factor. Because draft beer is a new type of commodity, in order to maintain its own value and for its long-term survival, it has raised its value as soon as it comes out. Finally, because of consumer psychology, hotel restaurants have introduced this product in order to cater to the psychology of some fashion consumers, that is, Zhou Yu hits the yellow cover, and one is willing to fight and one is willing to suffer. Whatever the reason, its unique flavor always makes consumers have a soft spot for it and drink it all at once. The difference between draft beer and cooked beer Draft beer is draft beer, but it is different from ordinary draft beer. Draft beer is sterilized by professional processing equipment and special technology to achieve the biological stability of beer. During transportation, refrigerated trucks must be used. In the process of sales, draft beer is usually stored in stainless steel draft beer barrels, and then sold through wine vending machines with refrigeration devices by using carbon dioxide back pressure. The beer sold in the market for several yuan 1 package is actually ordinary draft beer, that is, draft beer without pasteurization. This draft beer is usually stored in plastic fresh-keeping barrels and stainless steel barrels in the market, and the heat preservation function of the barrel itself is used to achieve fresh-keeping and suitable temperature. At present, the so-called draft beer sold in restaurants is mostly ordinary draft beer in stainless steel barrels. This stainless steel barrel is double insulated, so beer tastes cool and delicious, and it is cheap, which is very popular with ordinary people. So people mistake ordinary draft beer for draft beer. Beer can be divided into draft beer and cooked beer according to the mode of production. Draft beer refers to beer that has not been sterilized by traditional high temperature. It is generally sold locally and should not be kept for too long. So many draft beers on the market are in barrels. Cooked beer is sterilized beer and has a long storage time. Fresh yeast in draft beer can promote the decomposition of gastric juice, increase appetite, enhance digestive function and make people fat, so thin people should drink draft beer. Cooked beer is pasteurized and fresh yeast is killed, so fat people should drink cooked beer.