The degree marked on the beer package is not the alcohol degree. This "degree" refers to the concentration of malt in the beer.

The degree of beer and the degree of liquor are two different things. The degree of liquor refers to the alcohol content in the liquor. The degree of beer actually refers to the concentration of wort, that is, a 12-degree beer is brewed from wort with a sugar content of 12 degrees. The sugar content of finished beer is approximately between 1.5-2.5. The alcohol content of beer is mostly between 3.5 and 4.

Little knowledge about beer:

1. Beer wort concentration

The barley malt and auxiliary raw materials such as rice used to make beer have been processed by malt amylase and protease. Function, it is converted into maltose, measured by the sugar content, which is the wort concentration. For example, if every liter of wort contains 80 grams of sugar, it is 8°.

2. Wort concentration: indicator for classifying beer categories

According to wort concentration, beer can be divided into: high-concentration type: wort concentration is between 14° and 20°. Beer has a long production cycle, good stability, and is suitable for storage and long-distance transportation; medium concentration type: the wort concentration is between 10° and 12°, with 12 degrees being the most common, and is the main variety of beer production in my country; low concentration type: malt The juice concentration is between 6° and 8°, and it can be used as a refreshing drink in summer. The disadvantage is that it has poor stability and a short storage time.

3. The relationship between wort concentration and beer alcohol content

Generally speaking, wort concentration is directly proportional to the alcohol content of beer. For example, if the original wort is less than 10P, the alcohol content will generally not exceed 5, which is a low-alcohol beer. Dark beer is often as high as 15P to 20P, and the alcohol content is often above 5 degrees.