Due to the different production methods, product concentration and color of yeast varieties used in beer production, many varieties are formed.

According to the varieties of beer yeast used, the top fermented beer is the beer fermented by the top yeast; The following fermented beer is fermented by the following yeast, and most of the beer made in China belongs to this type. According to the original wort concentration of beer, the original wort concentration is divided into nutritional beer, table beer, stored beer and high-concentration beer from low to high.

According to the color of beer: light beer (light yellow, golden yellow and brown yellow), strong beer and dark beer. According to whether it is sterilized or not in production, it can be divided into fresh beer (fresh beer without pasteurization), cooked beer and pure draft beer (the finished wine is sterilized by ultrafiltration technology).

According to the packaging containers, it can be divided into bottled beer, canned beer and barreled beer. Special types of beer are powder beer, alcohol-free beer, lactic acid beer, sugared beer and low-sugar beer.

Internationally famous beers include German Munich beer and Dortmund beer, Czech Bilson beer, British Baden Aier and Stout beer, and China Tsingtao beer.

2. How should beer be classified?

The classification methods of beer usually include the following: First, according to the types of yeast, beer can be divided into top fermentation and bottom fermentation.

1。 Top fermentation.

During the fermentation process of beer fermented by this yeast, a large amount of foam was accumulated on the liquid surface for fermentation. Beer fermented in this way is suitable for high temperature environment, usually at16 C? Between 24 C.

2。 Bottom fermentation.

This kind of beer yeast is fermented at the bottom, which requires low fermentation temperature and low alcohol content. The representative of this kind of beer is the cellar beer that is often drunk in China. Second, according to the color, it can be divided into light beer, strong beer and dark beer.

1。 Light beer.

Golden color, light and refreshing taste, and outstanding hops fragrance. 2。

Strong beer. Red-brown in color, mellow in taste, light in bitterness and strong in malt flavor.

3。 Dark beer.

The color is dark red brown or even dark brown, the original wort has high concentration, mellow taste and outstanding malt flavor. Third, according to the sterilization situation, it can be divided into draft beer and cooked beer.

1。 Draft beer.

Draft beer can be divided into mixed draft beer and pure draft beer. After mixed draft beer is brewed, it is sold directly without disinfection, and its taste is better than that of cooked beer. However, because it is not sterilized, oxygenated and cooled, it can only be kept fresh at room temperature 1 day? Two days.

Pure draft beer is based on mixed draft beer, which is sterilized and filtered for three times and then packaged in a special barrel. This kind of beer is delicious and nutritious, and it is an ideal beer in terms of wine quality, fresh-keeping period and nutritional value.

2。 Cooked beer.

Draught beer is cooked beer after pasteurization, also known as sterilized beer. This kind of beer has good stability, the shelf life can be up to more than 90 days, and it is easy to transport. The shelf life of high-quality cooked beer can even reach 120 days.

However, its taste is not as good as that of draft beer. After the shelf life is exceeded, the wine will be aged or oxidized, and produce peculiar smell. Fourth, according to the wort concentration, it can be divided into three types of beer: low, medium and high concentration.

1。 Low concentration beer.

The original wort concentration of this beer is 2. 5%? 9。

0%, and the alcohol content is 0. 8%? 2。

Between 5%, children's beer and non-alcoholic beer all belong to this type of beer. 2。

Medium strength beer. This is the original wort with a concentration of 1 1% ~ 14% and an alcohol content of 3.

2%? 4。 Between 2% beer.

This kind of beer has the largest output and is most popular with consumers, and light beer mostly belongs to this type. 3。

High strength beer. The original wort concentration of this kind of beer is 14%? Between 20% and 4% alcohol.

2%? 5。 5%, and the alcohol content of a few high-concentration beers reaches 7.

5%。 Black beer belongs to this type. This kind of beer has long production cycle, high solid content and strong stability, and is suitable for storage or export.

3. What is the classification method of beer?

Beer is a low-alcohol beverage containing carbon dioxide, also called ale, which is made of barley malt and hops as the main raw materials, plus water, starch, yeast and other auxiliary materials.

It is rich in nutrition and has the reputation of "liquid bread". Beer was introduced to China from Europe in modern times. First, foreign businessmen set up factories in Qingdao, Harbin, Shenyang and Shanghai in China to brew beer.

1904 and 19 15. In Harbin and Beijing, China people successively set up three breweries in Northeast China and Shuanghesheng five-star beer soda factory. There are three ways to classify beer: according to whether it is sterilized or not, it can be divided into draught beer (draft beer) and cooked beer; According to the different wort concentration and alcohol content (quality), it can be divided into three types: low concentration beer, medium concentration beer and high concentration beer. According to the color depth, it can be divided into yellow beer (light beer or light beer) and dark beer (strong beer or green beer).

1963 ——1984 At the national wine tasting, the beer that was rated as the national famous wine included Qingdao Beer in Shandong.

4. What kinds of beer are there?

Beer is a low-alcohol beverage with many varieties, which can generally be divided according to production mode, product concentration, beer color and packaging form.

Beer can be divided into: 1 by color. Light beer: the chroma is 3.

5- 14EBC beer; 2。 Strong color beer: beer with chroma of 15-40EBC; 3。

Dark beer: beer with a chromaticity greater than 40EBC. Beer brewed by adding some burnt malt to malt raw materials.

It has the characteristics of deep color, heavy bitterness, good foam and high alcohol content, and has caramel flavor. Although we can't get rid of the above three categories in color, there are some changes in raw and auxiliary materials or production technology, which has become a unique flavor beer.

Draft beer adopts special brewing technology, strictly controls microbial indicators, and uses 0. Three-stage filtration with 45 micron micropore filtration keeps beer with high biological, abiotic and flavor stability without thermal sterilization.

This kind of beer is very fresh and delicious, with a shelf life of more than half a year. [Dry beer] This beer has high fermentation, low residual sugar and high carbon dioxide content.

Therefore, it has the characteristics of dry taste and strong killing power. Because of its low sugar content, it belongs to low-calorie beer.

The brewing of [whole malt beer] follows the pure method of Germany, and the raw materials are all malt without any auxiliary materials (please refer to the raw materials of beer). The cost of beer produced is high, but the malt flavor is outstanding.

The first wort beer is to ferment the wort obtained by filtration directly without adding the second wort for washing residual sugar. It has the characteristics of mellow taste and clean aftertaste.

[Low (no) alcohol beer] A new variety introduced based on consumers' pursuit of health and reducing alcohol intake. Its production method is the same as that of ordinary beer, but finally the alcohol is separated by dealcoholization.

The alcohol content of alcohol-free beer should be less than 0. 5%(v/v)。

[Cold beer] Cool the beer to freezing point, so that tiny ice crystals appear in the beer, and then filter out the big ice crystals. The problem of cold turbidity and oxidation turbidity of beer are solved.

Cold 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 beer is fermented with fruit juice extract, which has low alcohol content.

This product not only has the unique refreshing taste of beer, but also has the sweet taste of fruit, which is suitable for women and the elderly to drink. [Wheat Beer] Beer with wheat malt production as the main raw material requires high production technology, clear and transparent wine liquid and short storage period.

This wine is characterized by light color, light taste and light bitterness. Draught beer beer is packaged without pasteurization.

This kind of beer tastes delicious, but it goes bad easily, and its shelf life is about 7 days. [Cooked beer] Beer that has been pasteurized.

It can be stored for a long time and can be used for foreign sales. The shelf life of premium beer is 120 days. [Top Fermented Beer] Use the top yeast.

During the fermentation process, although CO2 floated to the fermentation surface, the fermentation temperature was15-20 C. The smell of beer is outstanding.

[Bottom Fermented Beer] The following yeast was used. After fermentation, the yeast coagulates and precipitates to the bottom of the fermentation container, and the fermentation temperature is 5-10 C.

The smell of beer is soft. Most countries in the world use the following fermented beer.