What do we usually mean by beer purification? Bavarian beer purification law 15 16, because the concept of "Germany" did not exist at that time. There are also huge differences between the two bills. The German version is much looser than the Bavarian version. Bavarian Edition 15 16: Only barley, hops and water can be used for brewing beer.
German version: Lager beer can only use barley malt, hops, water and yeast. While the upper fermented beer (a 1) may include barley malt, hops, water, yeast, sucrose, beet sugar or other sugars, modified starch and colorants from any of the above sugars.
These two editions, Bavarian edition (South Germany) and German edition (North Germany), are not "one edition for each table" but "one edition for each side". For the relationship between Bavaria and Germany, please refer to Shanghai and China by yourself. The Bavarian version of the beer purification method is more stringent, and the lower fermented cellar beer can only use barley juice, hops, water and yeast; In addition to these four elements, wheat juice or oat juice can be properly added to fermented aluminum. However, the German version of beer purification method is more flexible in the regulation of lower fermentation lager; It is allowed to add pure sucrose, beet sugar, invert syrup, modified starch syrup and even colorants made from the above syrup. Therefore, the German version of the beer purification method is very different from the original beer purification method of 15 16.
Today's German breweries have two different beer purification methods: Bavarian or German beer purification methods. In fact, many German breweries usually indicate which of the two purity methods beer belongs to on the wine label, and some breweries who simply don't know the standards they follow will directly write: "Brewing according to Reinheitsgebot".