Beer is made from malt and barley malt as main raw materials, adding hops, liquid gelatinization and saccharification, and then liquid fermentation. It has low alcohol content, carbon dioxide and rich nutrition. It contains a variety of amino acids, vitamins, low molecular weight sugars, inorganic salts and various enzymes. These nutrients are easily absorbed and utilized by the human body. Low-molecular-weight sugars and amino acids in beer are easily digested and absorbed, which produces a lot of heat energy in the body, so beer is often called "liquid bread". 10 12 BX beer can generate 3344kJ of heat, which is equivalent to the heat generated by 3 ~ 5 eggs or 2 10g bread. A light manual worker who can drink 1L beer a day can get one-third of the calories he needs. [ 1]
Chinese name
beer
Foreign name
beer
profit
Cool and comfortable, but also help digestion.
raw material
Malt, hops, yeast, brewing water
National standard number
GB4927-2008
Boutique recommended reading
Romance of beer three kingdoms
Author: Shuo Wu Wenjie
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Historical origin, development process, classification of raw materials, characteristics of production varieties, transportation and storage of hops and foams related to quality, nutritional analysis of famous brands, taboos, advantages and disadvantages of ancient beer, other functions of modern beer, and nutritional components of food.
Beer introduction
Beer is the oldest alcoholic beverage of mankind and the third largest beverage in the world after water and tea. Beer was introduced to China in the early 20th century, and it is an imported wine. Beer is translated into Chinese "beer" according to English beer, which is called "beer" and is still in use today. Beer is a low-alcohol wine rich in carbon dioxide, which is made of barley malt, hops and water by yeast fermentation.
At present, most beers in the world have added auxiliary materials. Some countries stipulate that the total amount of auxiliary raw materials should not exceed 50% of malt consumption. In Germany, except for exporting beer, all beer sold in Germany does not use auxiliary raw materials. In 2009, the beer production in Asia was about 58.67 million kiloliters, surpassing Europe for the first time and becoming the largest beer production place in the world.
"Revive" a cup of ancient beer 5,000 years ago and enjoy the treatment of the first Pharaoh in ancient Egypt.
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Historical source
On the "Blue Monument" of the Louvre Museum in Paris, in the 3rd century BC, the Sumerians in Babylon sacrificed beer to the goddess. In fact, the inventor of beer was Sumerians.
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Real shot of drinks and beer
Before 6000 BC, Sumerians living in Mesopotamia brewed original beer with barley malt, but the beer foam at that time was not rich.
Around 3000 BC, the Sumerians in Persia learned how to brew beer, and they also carved the method of brewing beer on wooden boards and dedicated it to the goddess of farming. In 2225 BC, the ancient Babylonians became popular with beer, and they entertained their guests with beer. At that time, ancient Egyptians and ancient Babylonians noticed the medicinal value of beer and used it to make medicine. Greeks also like drinking beer very much. They learned how to brew beer from the Egyptians.
In the 4th century AD, beer spread all over northern Europe. The varieties of beer began to become rich, among which mead brewed by British people with honey and water is a famous one. A kind of dark beer in England is also very famous, which is very similar to modern dark beer. In the 1 th century, the Irish brewed a beer similar to modern light beer.
15 16, William IV, the grand duke of Bavaria, promulgated the German beer pure wine law, stipulating that beer can only be made from hops, wheat, yeast and water, which is also the earliest food law.
/kloc-in the 0/9th century, with the refrigerator, people began to treat beer at low temperature, and it was this invention that made beer foam. 1900, Russian technicians first set up a beer workshop in Harbin, China, and China people began to drink beer. 1903, the British and Germans built Yingde Brewery in China, which is the predecessor of Tsingtao Brewery.
The origin of the name
The name "beer" is translated from a foreign homonym. Take the word "beer" as an example, it didn't exist in China's dictionary in the past. Later, some people called beer "Bier" according to foreign names such as Germany and the Netherlands. Britain calls it "beer"; France calls it "Biere"; Italy is called "Birre"; Romania calls it "Beria" and so on. These foreign languages all contain the sound of "beer", so translating the word "beer" into Chinese created this foreign language, and because of its certain alcohol content, the word "beer" was used in translation and has been used ever since. Because barley malt is the main raw material, the Japanese also call beer "ale".
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Development history
World development
The origin of beer is closely related to the origin of grain, and human beings have been making alcoholic drinks from grain for more than 8000 years. The oldest known wine literature is the method of making sacrificial beer carved by Babylonians with clay tablets around 6000 BC. In 4000 BC, there were 16 kinds of beer made of barley, wheat and honey in Mesopotamia. Bitter agents have been used since 3000 BC. In the 8th century BC/KLOC-0, there were detailed records about beer in the code promulgated by King Hammurabi of Babylon.
Around 1300 BC, Egyptian beer developed highly as an excellent industry under state management. The hieroglyphics on the Rosetta stone discovered by Napoleon's Egyptian Expeditionary Force in Egypt show that beer feasts were very popular in this area around BC 196. Beer brewing technology was introduced into western Europe from Egypt through Greece. 188 1 year, E hansen invented the pure culture method of yeast, which made the science of beer brewing advance by leaps and bounds, from mystery and empiricism to science. The application of steam engine and the invention of Linde refrigerator in 1874 made the industrialized production of beer a reality, and the annual output of beer in the world ranked first among all kinds of wines.
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Development of China
/kloc-At the end of 0/9, beer was imported into China. At that time, the beer industry in China developed slowly, was not widely distributed, and the output was not large. After 1949, the beer industry in China developed rapidly and gradually got rid of the backward state of relying on imports of raw materials. The yield of 1979 reached 5 10l, and that of 1986 reached 4000l. China's beer entered the international market from 1954, when the export was only 0.3l, and by 1980 it had soared to 26l.
The popularity in the country is still relatively low. Due to the long-standing contradiction between supply and demand, the beer industry in China is one of the most competitive industries in the domestic beverage market. Most brands are still in the stage of regional brands, with low brand awareness and market influence, and the products are mainly low-grade products, and the market competition is mainly concentrated on low-grade products, while the beer market above the middle and high end is mostly divided by foreign beer. With the increasingly fierce competition in the beer market, in order to realize the final consumption more quickly and effectively, more and more beer enterprises focus on the terminal, and the battle for the terminal is becoming increasingly fierce, especially in the middle and high-end beer market. In addition to low-end food stalls, food stalls, small restaurants and so on. High-end beer has become the mainstream of consumption in the catering and entertainment terminal market, especially in large and medium-sized cities with good economic level, and the added value of high-end beer is high. Developing the middle and high-end beer market is an important way to improve the economic benefits of enterprises, while the consumption level of urban market is high and the capacity of the middle and high-end beer market is expanding, which has a very broad prospect.
Beer is an industry with obvious brand regionalization. For a long time, most beer enterprises have been competing in the middle and low-grade beer market. Instead of gaining a competitive advantage, they were greatly weakened by excessive price wars. In the case that the low-end beer market is unprofitable, they began to adjust their product structure and market strategy, focusing on the development of the high-end beer market.
The raw materials of beer are barley, brewing water, hops, yeast, starch accessories (corn, rice, wheat, etc. ) and sugar accessories.
China's beer industry does have some impressive aspects, but after carefully analyzing the market structure and competition level of China's beer industry, people are not optimistic. Although China is a big beer producer, it has not reached the level of a strong beer country. To realize the qualitative transformation from a big beer producing country to a strong beer country, we need to seriously face up to and solve a series of unreasonable phenomena and problems existing in the current beer industry. Secondly, due to the long-term crazy merger and reorganization, large-scale repeated construction and capacity expansion, China's beer industry has intensified the disorderly competition in the market, and the monopolistic behavior of bullying the market has become increasingly prevalent. Coupled with the intervention of foreign capital, the whole industry has fallen into a monopoly quagmire. If China's beer industry can't face up to these problems, not only the dream of becoming a beer power can't be realized, but also the status of a beer power can't be maintained.
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Process classification
Draft beer adopts special brewing technology, strictly controls microbial indicators, adopts three-stage filtration including 0.45 micron micropore filtration, and does not undergo thermal sterilization, thus maintaining high biological, abiotic and flavor stability of beer. This kind of beer is very fresh and delicious, with a shelf life of more than half a year.
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beer
◆ Dry beer This kind of beer has high fermentation, low residual sugar and high carbon dioxide content. So it has the characteristics of dry taste and strong lethality. Because of its low sugar content, it belongs to low-calorie beer.
Whole malt beer brewing follows the German pure brewing method, all raw materials are malt, and no auxiliary materials are added. The beer produced has high cost and outstanding malt flavor.
◆ The first wort beer is fermented directly with the filtered wort without adding the residual sugar from the second wort washing. It is characterized by mellow taste and clean aftertaste.
◆ Add some beer brewed from burnt malt to the raw material of dark beer. It has the characteristics of deep color, heavy bitterness, good foam and high alcohol content, and has caramel flavor.
Alcohol-free beer is a new variety based on consumers' pursuit of health and reducing alcohol intake. Its preparation method is the same as ordinary beer, but finally alcohol is separated by dealcoholization. The alcohol content of alcohol-free beer should be less than 0.5%(v/v).
◆ Iced beer cools the beer to freezing point, so that tiny ice crystals appear in the beer, and then the large ice crystals are filtered out. The problems of cold turbidity and oxidation turbidity of beer are solved. Iced beer is especially bright in color, with higher alcohol content than ordinary beer, soft, mellow and refreshing in taste, especially suitable for young people to drink.
◆ Fruit juice extract was added to the fermentation of fruity beer, and the alcohol content was low. This product not only has the unique refreshing taste of beer, but also has the sweetness of fruit, which is suitable for women and the elderly to drink.
◆ Malt beer is produced by adding malt, which requires high production technology, clear and transparent body and short storage period. This wine is characterized by light color, light taste and bitter taste.
◆ The chromaticity of light beer is between 5 ~ 14 ebc. Light beer is one of the most productive beers. Light beer is divided into light yellow beer and golden yellow beer. Pale yellow beer tastes light and refreshing, and hops smell prominent. Golden beer tastes fresh and mellow, and hops are also outstanding.
◆ The color of dark beer is reddish brown or reddish brown, and the chromaticity is between14 and 40 ebc. Strong color beer has outstanding malt flavor, mellow taste and light hops taste.
◆ Dark beer is dark reddish brown or even dark brown. Dark beer malt has outstanding aroma, strong taste and delicate foam, and its bitterness varies greatly according to product types.
◆ Beer packaged in unpasteurized draft beer. This kind of beer tastes good, but it goes bad easily, and its shelf life is about 7 days.
Cooked beer pasteurized beer. Can be preserved for a long time and can be used for external sales. The shelf life of high-quality beer is 120 days.
Turbid beer refers to the beer with a certain amount of yeast or colloidal substances showing special flavor in the finished product, and the turbidity is greater than or equal to 2.0EBC. Except for the characteristics, other requirements should meet the requirements of the corresponding type of beer.
Adding a certain amount of fruit and vegetable juice to beer with fruit and vegetable flavor has its unique physical and chemical indexes and flavor, and maintains the basic taste of beer. In addition to the characteristics, other requirements should comply with the provisions of the corresponding beer.
Fruit and vegetable flavor beer has a corresponding fruit and vegetable flavor by adding a small amount of edible essence on the basis of maintaining the basic taste of beer. Except the characteristics, everything else must meet the requirements of the corresponding beer.
◆ Top fermented beer adopts top yeast. During the fermentation process, yeast floats to the fermentation surface with CO2, and the fermentation temperature is 15 ~ 20℃. The taste of beer is outstanding.
◆ The following yeasts are used to ferment beer. After the fermentation, the yeast coagulates and precipitates to the bottom of the fermentation container, and the fermentation temperature is 5 ~ 10℃. Beer tastes very soft. Most countries in the world use the following fermented beer.
Split by yeast
There are two recognized classification methods of beer in the world: Ale El and Lager Lager.
(1) top fermentation (Ale). During the fermentation of beer fermented by this yeast, a large number of bubbles accumulated on the liquid surface for fermentation. The beer fermented in this way is suitable for the high temperature environment of 16 ~ 24℃.
(2) Bottom fermentation (also called cellar beer). As the name implies, beer yeast is fermented at the bottom, which requires low fermentation temperature and low alcohol content. The representative of this kind of beer is Lager, which is often drunk in China.
Divide by color
Since the color of beer ranges from 0 to 0~40SRM and the chromatogram is continuous, strictly speaking, beer cannot be classified according to color. Of course, there are the following popular classifications in the market:
(1) light beer
Light beer is one of the most productive beers. According to the depth of color, light beer can be divided into the following three types:
(1) light yellow beer
This kind of beer mostly uses malt with extremely light color and low solubility as raw materials, and the saccharification cycle is short, so the beer is light in color. Its taste is mostly light and refreshing, and hops are fragrant.
② Golden beer
The malt used in this kind of beer is slightly more soluble than light yellow beer, so its color is golden yellow, and it is usually marked with gold words on its product trademark for consumers to identify. The taste is mellow and the hops taste is outstanding.
③ Dark beer
This wine uses malt with high solubility, and the baking temperature of malt is high, so the malt is dark brown in color, which is actually close to strong beer. Its taste is thick and strong.
(2) Dark beer
(3) Strong beer
According to the disinfection situation
(1) Draft beer
(2) Pasteurized beer
According to the concentration of raw wheat
(1) small beer
(2) light beer.
(3) Strong beer
raw material
barley
Barley suitable for brewing beer is two-rowed or six-rowed barley. Two-rowed barley has high leaching rate and good solubility, while six-rowed barley has high agricultural yield and strong vitality, but the leaching rate is low and the solubility of malt is unstable. The quality requirements of beer barley are: less hull components, high starch content, moderate protein content (9% ~ 12%), yellowish luster, moisture content below 13%, and germination rate above 95%.
Brewing water
Usually soft water is suitable for brewing light beer, and hard water with high carbonate content is suitable for brewing strong beer.
Light beer requires water to be colorless, odorless, transparent, free of floating objects, pure in taste, free of biological pollution, low in hardness, low in iron and manganese content (high content is harmful to the color and taste of beer and can cause spewing) and free of nitrite.
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Hopene
Also known as hops. The beer has unique bitterness and fragrance, and has the ability to preserve and clarify wort. Hop was first used in Germany, and its scientific name is hops, which is a perennial vine herb of Hemp. China has cultivated hops for half a century. Since the northeast, large hops raw material bases have been established in Xinjiang, Gansu, Inner Mongolia, Heilongjiang and Liaoning. Mature fresh hops are dried and squeezed, and used as a whole hop, or crushed and pressed into granules, and then sealed and packaged, or made into hops extract, and then stored in a low-temperature warehouse. Its effective components are hops resin and hops oil. Hop consumption per kilogram of beer is about 1.4 ~ 2.4 kilograms.
yeast
Yeast is a microorganism used for beer fermentation. Beer yeast can be divided into upper fermentation yeast and lower fermentation yeast. In order to ensure the purity of yeast, the brewery starts with single cell culture for pure culture. In order to avoid the pollution of wild yeast and bacteria, the cleaning and sterilization of brewery must be strictly required.
corn
The properties of corn starch are roughly the same as those of barley starch. However, corn germ contains more oil, which affects the foam retention and flavor of beer. Most corn oil can be removed by removing germ. The fat content of degerminated corn should not exceed 65438 0%. Beer brewed with corn as auxiliary raw material tastes mellow. Corn is the most used auxiliary raw material in the world.