The difference between draught beer and beer1

Draught beer and ordinary dry beer (beer difference between High degree of fermentation beer) , real fermentation degree in more than 72% of the ale; Dry bei 2 words from English, which means clean and leave no aftertaste of beer, namely, pure taste, relaxed, no sweet, bitter aftertaste, such as ways of beer. The main characteristics of draught beer fermentation degree is high, with very little residual sugar content. It is in line with modern fashionable pursuit of beer, a low-calorie diet, after drinking does not make people easily put on weight, suitable for modern concepts of nutrition, and have good taste, for young and old, so popular all over the world, popular. Common beer is also called cooked beer, wine yeast has been killed by heating, will not continue to ferment, good stability, suitable for fat people to drink. Beer is divided into many, one kind of name is draught beer, in fact, dry beers is also known as low calorific value, or a low sugar beer, don't belong to the sweet, clean, beer, and leave no aftertaste in the mouth is actually a high degree of fermentation of beer, taste fresh and new varieties of beer. Asahi company pioneered by Japan in the late 1980 s of the beer fermentation degree is high, low residual sugar, high content of carbon dioxide. Taste is dry, strong force of taste, belongs to the low quantity of heat of beer. Dry beer production with raw materials are similar to beer, such as color light malt requirements, high germination rate, high solubility, saccharification time is short, strong saccharifying power, cole Bach value by more than 42%. 9998. TV only 8 - dry due to the original beer wort concentration 100 b, calorific value is lower, only 80 calories ( 1 = 4. 1868 joules) Left and right sides, contains no fermented sugar in 2 more. 0 - 2. 5 g, about 1 g is lower than that of common beer, fermentation degree is 70% - - - - - - 82%, 5% higher than that of common beer - - - - - - - 10%; Is dry beer colority is lower, more than 7 - More than 8 ebc, bitter taste and low, in 10 ebc, belong to pure type 'light' beer and alcohol content of 3% 4%, carbon dioxide gas concentration in 0. 45% - 0. 55%, so the bubble is rich, strong taste, there is no aftertaste after drinking. Beer is one of the oldest human alcohol, is consumption ranks third in the world after water and tea drinks. Beer in the early twentieth century was introduced into China, is a kind of foreign wine. Beer is Beer according to the English translated into Chinese Beer, referred to as Beer, in use today. Beer barley malt and hops, water as the main raw materials, fermentation by yeast and low alcohol wine, full of carbon dioxide, which are referred to as liquid bread, is a kind of low concentration of alcoholic beverages. Beer alcohol content, at least so drink beer not only difficult to intoxicate injury body, instead of a small amount of drink it is good for health. Most of the beer in the world now are adding auxiliary materials. Some regulations of the state, the dosage of the auxiliary materials in total not exceed 50% of the dosage of malt. In Germany, in addition to the export of beer, domestic sales of beer all without the use of auxiliary materials. In 2009, Asia beer output of about 58. 67 million litres, beyond Europe for the first time, as the world's largest beer producer. Meters in the north of China home cliff holds the discoveries of the archaeological sites of pottery beer ingredients of about 5000 years ago archaeologists found in ceramic funnel and wide mouth pot, yellow residue showed that the fermentation of a variety of ingredients including, millet, barley, coix seed, and tubers. A: the purpose of the beer next article: beer brewing process