Analysis:

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

Beer can be divided into:

1 light beer: beer with chroma of 3.5 ~ 14 EBC;

2 strong color beer: beer with chroma of 15 ~ 40 ebc;

3 dark beer: beer with chroma greater than 40 EBC.

4 bottles of other beer

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. For example:

In the late 1980s, Asahi Company of Japan introduced dry beer for the first time. The beer has high fermentation degree, low residual sugar and high carbon dioxide content. It has the characteristics of dry taste and strong lethality.

Whole malt beer-following the German pure brewing method, all raw materials are malt, without adding any auxiliary materials, and the malt flavor is outstanding.

Low (no) alcohol beer-beer with alcohol content below 2.5%(V/V) is low alcohol beer, and beer with alcohol content below 0.5%(V/V) is alcohol-free beer.

Cold beer-beer obtained by cooling beer to freezing point to make tiny ice crystals appear in beer, and then filtering to remove the ice crystals.

Draft beer-beer that can reach the same shelf life as ordinary beer without pasteurization and other sterilization methods.

Wheat beer-beer brewed with wheat malt as the main raw material (accounting for more than 40% of the total raw material) by upper fermentation or lower fermentation.