What are the classifications of beer?

Do you know whether you drink white beer, yellow beer, dark beer or draft beer or cooked beer? What are the classifications of beer? First, according to the sterilization situation, it is divided into draft beer and hot beer. Second, according to the color, it is divided into yellow beer (light beer) and dark beer (strong beer). Third, according to the concentration of wort, it is divided into high, medium and low concentration types.

According to the classification of wort concentration, it is divided into low concentration type, medium concentration type and high concentration type.

Low-concentration type: The wort concentration is 6°~8° (Bahrain Brix Meter), and the alcohol content is about 2%. It can be used as a refreshing drink in summer. The disadvantage is that the stability is poor and the storage time is short.

Medium concentration type: The wort concentration is between 10° and 12°, with 12° being the most common.

High-concentration type: the concentration of wort is 14°～20°, and the alcohol content is 4%～5%. The beer has a long production cycle, contains more solids, and has good stability, and is suitable for storage and long-distance transportation.

According to the classification of beer color, beer is divided into yellow beer, dark beer

Yellow beer (pale beer): pale yellow, using short malt as raw material, with prominent hop aroma and refreshing taste. Its chromaticity (expressed in milliliters of 0.0011 moles of iodine solution/100ml) is generally maintained between 0.5ml of iodine solution.

Dark beer (dark beer): dark reddish-brown or dark-brown in color, brewed with malt roasted at high temperature, containing more solids, high concentration of wort, low fermentation degree, mellow taste, and obvious malt aroma. Its color is generally between 5 ~ 15ml iodine solution.

According to the different methods of sterilization, beer is divided into cooked beer and draft beer

Cooked Beer: A relatively stable beer that has been pasteurized after being bottled or canned.

Draft beer: Beer that has not been pasteurized or sterilized by instantaneous high temperature, but has been sterilized by physical methods such as filtration to achieve a certain biological stability.

Other types of beer

Dry Beer: This beer has a high degree of fermentation, low residual sugar and high carbon dioxide content. It has the characteristics of dry taste and strong killing power.

Cold beer: The beer is cooled to freezing point to make the beer appear tiny ice crystals, and then filtered to remove the ice crystals.

Whole malt beer: Following the pure brewing method of Germany, all the raw materials are malt, without any auxiliary materials, and the malt flavor is outstanding.

Wheat beer: Beer brewed with wheat germ as the main raw material accounting for more than 40% of the total raw material and brewed by the above fermentation method or the lower fermentation method.

Low (no) alcohol beer: beer with an alcohol content of less than 2.5% (V/V) is a low-alcohol beer, and beer with an alcohol content of less than 0.5% (V/V) is a non-alcohol beer.

Green beer: natural spirulina extract is added to the beer, which is rich in amino acids and trace elements, and the beer is green.

White beer: In the production process of white beer, two different yeasts are used for secondary fermentation, and other flavor substances (such as ester aroma substances) are added during the second fermentation process, and the final product is not After filtering, the finished wine contains a large amount of protein and yeast (killed), so the finished wine is very turbid in appearance, showing a white milky state, so it is called "white beer".

Warm beer: It belongs to the post-seasoning of beer. Adding ginger juice or wolfberry to the post-fermentation has the effect of preventing colds and stomach cold.