Types of beer3

Beer is a very long history of brewing wine, is one of the types of all the people of the world love wine, beer malt, water as the main raw material, Barley malt is given priority to) Join the hops, made from fermented by yeast, contains carbon dioxide extraction of low alcohol, because of low alcohol content, rich nutrition, beer was listed as national nutrition group nutritious food. According to the beer color classification 1, ale. This beer is relatively shallow, in yellow or golden color, elegant taste 'light' and often drink beer on the market fit into this category. 2, color of beer. This beer is relatively ale is not very common, general reddish brown in color, and pure taste, slightly bitter taste, color ale is a typical color of beer. 3, black beer, I believe you familiar with this kind of beer, yes, Munich beer is a typical stout, color black, this kind of beer malt mellow fragrance, delicate bubbles. According to the different sterilization methods classification 1, fresh beer. Fresh beer is alcohol without high temperature disinfection sterilization, best finish within a week. 2, ripe beer. And fresh beer instead, after high temperature disinfection is done, and the shelf life is long, but a lot of poor taste fresh beer. 3, pure draft beer. Pure draft beer is although there is no after high temperature sterilization, but with other methods in addition to the bacteria. Fresh beer taste and similar. According to the classification of malt concentration 1, low concentration of beer. Malt concentration is 2. 5 to 8 p, no more than 2 alc. 2%. 2, the concentration of beer. The original concentration of malt is 9 to 12 p, alcohol can't more than three. 5%. Most beers are such in China. 3, high concentration of beer. The original concentration of malt is 13 to 22 p, alcohol can't more than 5. 5%. Other types of beer - dry beer - - - - - - - - - - - - - - - - - - The beer fermentation degree is high, low residual sugar, high content of carbon dioxide. Has the characteristics of taste is dry, strong force of taste. Cold beer - - - - - - - - - - - - - - - - - - - The beer cooled to freezing point, make the beer appear tiny ice crystals, and then filtered, will get beer ice crystals after filtering. The malt beer - - - - - - - - - - - - - - - - - - - Follow Germany's pure brewing method, raw materials are all made of malt, don't add any accessories, malt fragrance. Wheat beer - - - - - - - - - - - - - - - - - - - Wheat malt as the main raw materials ( Accounted for over 40% of the total raw material) , use the fermentation or made from the fermentation of beer. Low ( No) Alcohol beer - - - - - - - - - - - - - - - - - - - Alcohol content is less than 2. 5% ( 第V / V) Beer for low alcohol beer, alcohol content less than 0. 5% ( 第V / V) Beer without alcohol beer. Green beer - - - - - - - - - - - - - - - - - - - Add natural spirulina in beer extract, rich in amino acids and trace elements, green beer. Warm beer - - - - - - - Belong to the beer after taste. Yeast after add ginger or Chinese wolfberry, have the effect that prevent colds and stomach cold. A: on wort filtration easily appeared problems and matters needing attention in the next article: beer, stout bubble go down