Because many acids contained in beer beyond the shelf life are easy to react with protein by oxidation polymerization, which makes the beer turbid; Or because the water quality is poor, it is fermented by microorganisms when filling, becoming sticky and rancid, and it is easy to cause diarrhea after drinking.

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References:

Beer is brewed by using malt and barley malt as main raw materials, adding hops, liquid gelatinization and saccharification, and then liquid fermentation.

Its alcohol content is low, it contains carbon dioxide and is nutritious.

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 human body.

Low-molecular-weight sugars and amino acids in beer are easily digested and absorbed, generating a lot of heat energy in the body, so beer is often called "liquid bread".

1l12 bx beer can produce 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.

Beer is the oldest alcoholic beverage of mankind, and it is the third most consumed beverage in the world after water and tea.

Beer was introduced to China in the early 20th century, and it is an exotic 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 full of carbon dioxide with barley malt, hops and water as the main raw material and fermented by yeast.

At present, most beer in the world is supplemented with auxiliary raw 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 (German: Bier), 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.