1, malt, rice, starch, etc. Saccharification is made into wort, and yeast is added into fermentation tank to ferment into beer. We often say that beer is 8, 10, 1 1 and so on. , refers to the concentration/sugar content (weight percentage, expressed by P) of wort, not the alcohol content. Alcohol refers to the number of milliliters (volume ratio/volume ratio, not weight ratio, marked%) of alcohol contained in 100 ml wine, such as 2.5%, 3.4% and 5.0%. Beer has the same alcohol content as white wine.
2. The higher the wort concentration, the better the nutritional value. At the same time, the foam is delicate and lasting, the wine tastes mellow and soft, and the storage period is long. Therefore, "original wort concentration" is a hard reference index to identify beer. There are few beers above 12 P in China. At present, the most popular beers are 1 1 P,1p and 8 P, while the foreign beers are 1 1 P or higher.
3. Generally, the higher the malt concentration, the higher the alcohol content. The concentration of wort is 6 ~ 8 p, and the alcohol content is about 2%, which is a cool drink. The wort concentration is 8 ~ 12 P and the alcohol content is about 2.5%~4%, which is the main variety of beer production in China. The wort concentration is 14 ~ 20 P, and the alcohol content is 5% ~ 10%. Most German beers fall into this category.
4. Beer with low malt concentration and low alcohol content has low quality, low price, low alcohol content and light taste, which is suitable for a large number of cattle drinks; Beer with high malt concentration and high alcohol content has good quality, high price, strong alcohol and strong taste, and is suitable for drinking in a small amount (one cup or one can).
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". 1L 12 BX beer can generate 3344kJ of heat, which is equivalent to 3~5 eggs or 2 10g bread. If a light manual worker can drink 1L beer a day, he can get one third of the calories he needs.
(Source: Baidu Encyclopedia: Beer)