Light beer, this style includes the following categories:
1a: American light beer (og:1.028-1.040; IBUs:8- 12； FG:0.998- 1.008； SRM:2-3； ABV:
2.8-4.2%)
1b: standard American Lager (og:1.040-1.050; IBUs:8- 15； FG:
1.004- 1.0 10; SRM:2-4； ABV: 4.2-5.3%)
1c: high-quality American Lager (og:1.046-1.056; IBUs: 15-25；
FG: 1.008- 1.0 12； SRM:2-6； ABV: 4.6-6%)
1d: light Munich lager (og:1.045-1.055438+0; IBUs: 16-22；
FG: 1.008- 1.0 12； SRM:3-5； ABV: 4.7-5.4%)
1e: Dortmund exit (og:1.048-1.056; IBUs:23-30；
FG: 1.0 10- 1.0 15； SRM:2-5； ABV: 4.4-5.2%)
In fact, most of the golden beers produced in Asia, Africa and Latin America that can be bought on the market at present belong to this category. These beers basically belong to American light lager, or its enhanced version-Standard American Lager Standard American.
Bigger, or his super version-quality American Lager senior American
Lager (the reason why Light is translated into "light taste" instead of "light color" here is because light color is generally expressed as "pale" in beer). Most German light beer belongs to the category of 1d or1e. The difference with 1a/ 1b/ 1c is that Germany is not allowed to use auxiliary materials because of the existence of beer purity law. So now you know that the so-called German tradition of Tsingtao Brewery is actually just a gimmick. His body is American and he wears German makeup.
This category is located in the 2008 edition of BJCP.
The first style guide may be because it is the most influential beer in the world at present. So in this section, we will focus on American light beer.
American Light Beer Some people collectively refer to them as American Accessory Light Beer.
Auxiliary storage of beer, because most of this beer will add a certain proportion of rice, corn, starch or syrup instead of barley malt to save costs. Due to the high viscosity of some auxiliary materials after gelatinization, it is sometimes necessary to add additional enzymes to solve the problems of saccharification and filtration.
From the name, American means that this kind of beer was invented and popularized by Americans, and it is light, indicating that it tastes light; Lager, meaning German storage, as a kind of beer, many advertisers call it cellar beer, which feels high instantly, but it is actually just a kind of beer fermented at low temperature and matured at low temperature. This kind of beer was invented by Germans, and there was no refrigeration equipment before. This low-temperature fermented beer can only be produced in cold places such as cellars, hence the name. The beer industry also followed the German process to name this beer.
The difference between top fermentation and bottom fermentation
This beer yeast works at the bottom of the fermentor, as opposed to floating at the top of the fermentor.
For beer yeast fermentation, we call it bottom fermentation.
Usually this kind of beer has a slight malt aroma, or no; Because of the addition of auxiliary materials (sugar, starch, rice, corn), although these auxiliary materials basically have no flavor contribution, they sometimes reflect the taste of these auxiliary materials. The aroma of hops is weak, mainly floral and spicy, or not. All the factors that make this wine light and transparent are allowed: it is light, rich in carbon dioxide, and can taste a little green apple, because it mainly uses Beers malt, and it is also allowed to have a slight DMS diacetyl (boiled corn and cabbage flavor). The suitable drinking temperature of this kind of beer is very low, which gives people a cool and thirst-quenching feeling.
Visually, this beer should be light straw yellow to light golden yellow, because it uses light malt and does not provide color accessories; Pour into the cup, the foam is generally rough and uneven, not lasting, and there is no hanging cup or less hanging cup. Because this kind of beer mainly gives people a refreshing feeling of quenching thirst, it must be very clear and bright.
In terms of flavor, this thirst-quenching beer should be crisp and refreshing, and should not have a heavy aftertaste. Too sweet or too bitter is not good. Because the bitterness is very low, sometimes it may be a little sweet. Hops have a dispensable taste, if any, although it is relatively low, but it is mainly floral, supplemented by the aroma of herbs. You may feel the smell of malt.
The main ingredient of this beer is Erleng barley malt, supplemented by 40% of auxiliary materials-corn, starch and syrup. Sometimes, in order to make wine lighter and reduce the difficulty of sugar production, extra enzymes are added to decompose macromolecular sugar in the process of sugar production.
Cool in America
1940s company pioneered the style of American Lager, 1973 Miller Brewing Company obtained the formula of Rheingold. Through marketing activities, they promoted this beer to sports enthusiasts with the slogan of "It's cool to drink, but not bloated". Since then, this kind of beer has been sold on a large scale.
As a beer style, you can't say it's bad: in summer, it's extremely hot. Open the refrigerator and offer such a bottle of beer that is better than water to quench your thirst! You need a cold drink to relieve the greasy and spicy taste, and don't be too girly to drink it from time to time. What is more suitable than this light beer? But beyond that, as a kind of beer, it is really lacking.
In particular, domestic beer manufacturers, under the banner of "refreshing", use auxiliary materials to reduce the concentration of wort, and then add a lot of carbon dioxide to create a bad taste, which is constantly approaching the lower limit of beer. A few years ago, I drank 7 p beer of Zhejiang InBev local brand, which cost 8 yuan a bottle. That's sour and refreshing. It's hard to believe.
But most of us who claim to like beer wander between these two types all our lives. Is it a bit like a frog in a well? Especially when you spend a lot of money to seriously taste these beers, are you drinking, or are you drinking the brand premium behind these beer packages?