Type of beer ---1

Beer is the most produced and consumed wine in the world. There are more than 150 countries and regions producing beer in the world. There are many types of beer, and there are many classification methods. Now we introduce several main classification methods.

1. Classification according to the properties of beer yeast

According to the nature of beer yeast, people divide beer into bottom fermented beer and top fermented beer. Bottom-fermented beer: traditional bottom-fermented beer is mostly prepared by boiling saccharification method to obtain wort. In modern times, both cooking saccharification method and leaching saccharification method are used, and it is fermented by bottom yeast.

Top-fermented beer: Most top-fermented beers use leaching and saccharification to prepare wort, and use top yeast to ferment

made. The fermentation of each type of yeast produces alcohol and a series of fermentation by-products, but the fermentation by-products in the production process are different due to different yeast varieties. Therefore, the taste and smell of these two types of beer are very different. the difference.

2. Classification according to the color of beer

Beer color is an important indicator of beer quality, and beer can be divided into three categories according to the depth of color

1. The chroma of light beer is 5.0~14.0EBC, which is the beer variety with the largest output, accounting for about 98%. According to the preferences of the region, light beer

Liquor is divided into three types: light yellow beer, golden yellow beer and brown yellow beer. (1) Pale yellow beer. The chroma is below 7EBC, and most of them use malt with extremely light color and low solubility as raw material. The saccharification time is short, the wort is less exposed to air, and it is often treated with non-biological stabilizers to remove part of the polyphenols in the wine. Therefore, the color is not reddish brown, but yellowish green, and the taste is mostly light and refreshing, with a prominent hop aroma. (2) Golden beer. The chroma is 7~10EBC, the malt solubility used is generally higher than that of light yellow beer, and the treatment of non-biological stability is also lighter, the taste is refreshing and mellow, and the hop aroma is required to be prominent.

(3) Brown beer. The chroma is 10~14EBC, and most of the malts used have high solubility, or high roasting temperature, poor ventilation, darker color, longer churn time, longer wort cooling time, and more exposure to air. Its mouthfeel is relatively thick and slightly brown in color 10, and it should not be called a pale beer strictly speaking.

The chromaticity is 15.0~40.0EBC, and the color is reddish brown or reddish brown. It is characterized by outstanding malt aroma, mellow taste, and light hop bitterness. In addition to using dark malt with high solubility, it needs to be added to make strong wine. Some special malts, such as caramel malt, chocolate malt, etc. According to its chroma, dark beer can be divided into the following three types:

2. Strong beer

Chromaticity is 15~25EBC

brown beer

Chromaticity is 25~35EBC

reddish brown beer

Chromaticity is 35~40EBC

auburn beer

3. Dark beer

The chromaticity is greater than 40.0EBC, and the color is dark reddish brown or even dark brown. The characteristics are that the concentration of the original wort is generally high, the malt aroma is prominent, the taste is mellow, the foam is delicate, and the bitterness varies greatly according to the type of product.

3. Classification according to the concentration of the original wort

(1) Low concentration beer

(2) Medium strength beer

(3) whole beer

(4) Strong beer

The original wort concentration is less than 7°P

Original wort concentration 7~11P

Original wort concentration 11~14°P

The original wort concentration is greater than 16°P