Type of beer ---2

4. Classification according to whether it is pasteurized or not

Beer that does not undergo pasteurization or instantaneous high-temperature sterilization, but adopts physical filtration to achieve a certain biological stability.

1. Draft beer

2. Draft beer

Refers to the beer that does not undergo pasteurization or instant high-temperature sterilization, and the finished product is allowed to contain a certain amount of live yeast to achieve a certain biological stability. Fresh beer is a locally sold product with a fresh taste but a short shelf life. Mostly beer in barrels, but also bottled.

3. Cooked beer

Refers to beer that has been pasteurized or instantaneously sterilized at high temperature. Most of them are bottled or canned, with a shelf life of up to 180 days

Five, according to the production method classification

1. Dry beer

In addition to meeting the technical requirements of pale beer, dry beer has a real (actual) fermentation degree of not less than 72% and a dry taste.

2. Cold beer

In addition to meeting the technical requirements of light-colored beer, the wine must undergo ice crystallization process before filtering, the taste is pure, and the turbidity during the shelf life is not greater than 0.8EBC.

3. Low-calorie beer

Low-calorie beers are for consumers who must or desire low-nutrient intakes. The production of low-calorie beer in Germany is about 100,000 kiloliters, which is less than 1% of the total beer production. There is no limit to the original wort concentration of low-calorie beer, but it must follow the "Low-calorie Regulations" formulated by the Federal Republic of Germany in 1988. Its important requirements are: the content of fat and alcohol should not be higher than that of common food of the same kind; the content of available carbohydrates should not be higher than 0.75g/100L. 4. Light beer

There is no precise definition of a light lager. This kind of beer adapts to the trend of consumers pursuing health care food. It is characterized by less alcohol content and fewer calories than other common beers. There can be corresponding light beer in various types of beer such as top fermentation, bottom fermentation, light color and dark color. Generally speaking, light beer should meet the following requirements:

The concentration of the original wort is generally 7.4~8.0P, and the alcohol content is 3.0%~3.4% (volume percentage) if there is no special alcohol removal treatment. Compared with the 4.8%~5.2% (volume percentage) alcohol content of Pilsner beer, the alcohol content of light beer is 1/3 lower. The alcohol content of the de-alcoholized light beer can be reduced to 1.5%~2%. Most of its fermentation degree is 68%~82%. The heat of light beer is 1100~1200kJ/kg, which is equivalent to 49% of the heat of ordinary beer.

5. Non-alcoholic beer

Alcohol-free beer refers to beer with an alcohol content of less than 0.5% (volume percentage). Non-alcoholic beer is becoming more and more popular among consumers. In 1992, the production of non-alcoholic beer in Germany accounted for 3.6% of the total beer production. The main reasons for its large demand are: more people pursue a healthy lifestyle and try not to consume alcohol; non-alcoholic beer can be enjoyed at any time, and beer drinkers do not need to change the taste they are accustomed to; drivers can drink non-alcoholic beer without using alcohol. Worry about adverse effects.

There are many production methods of non-alcoholic beer, and the commonly used methods can be summarized into three categories: membrane separation method, heat treatment method, and termination of fermentation.

leaven method.

6. draft beer

Pure draft beer is draft beer, which is not pasteurized or instantaneously sterilized by high temperature, but is sterilized by physical filtration to achieve a certain biological stability. The word "pure" was artificially added for commercial reasons. Since there is no pasteurization or instant sterilization in the production process, the destruction of flavor substances and nutritional components caused by heating is avoided, the fresh taste and nutritional components of beer are maintained, and the shelf life is relatively long. It can reach 180 days and take into account the freshness. Beer and brewed beer have their own advantages. Therefore, pure draft beer is purer, fresher and more nutritious than cooked beer, and has become the most competitive and popular beer variety in the international market. Since Zhujiang Beer Company launched the first pure draft bottled beer, there have been more than 20 pure draft beer production lines in China so far. Among them, Anhui Longjin Brewery is the first pure draft beer production line in cans.