1 According to the wort concentration, beer can be divided into low concentration type, medium concentration type and high concentration type.

Low concentration type: the wort concentration is 6 ~ 8 (Bahrain sugar meter), and the alcohol content is about 2%. It can be used as a cool drink in summer, but its disadvantages are poor stability and short storage time.

Medium concentration type: the concentration of wort is10 ~ 12, and12 is common, and the alcohol content is about 3.5%, which is the main variety of beer production in China.

High concentration type: the wort concentration is14 ~ 20, and the alcohol content is 4% ~ 5%. This beer has long production cycle, high solid content and good stability, and is suitable for storage and long-distance transportation.

2. According to the color classification of beer, beer is divided into yellow beer and dark beer.

Yellow beer (light beer): pale yellow, using short malt as raw material, with outstanding hops aroma and refreshing taste, is a bulk product of beer production in China. Its chromaticity (expressed as 0.00 1 1 ml of molar iodine solution/100 ml) is generally kept between 0.5ml of iodine solution.

Dark beer (dark beer): dark reddish brown or dark brown in color, brewed from malt roasted at high temperature, with high solid content, high wort concentration, low fermentation degree, mellow taste and obvious malt aroma. Its chromaticity is generally between 5 ~15ml iodine solution.

3. Beer is divided into cooked beer and draft beer according to different sterilization methods.

Cooked beer: Beer that is relatively stable after being pasteurized in bottles or cans.

Draft beer: beer with certain biological stability is sterilized by physical methods such as filtration without pasteurization or instantaneous high temperature sterilization.

4. Other types of beer

Dry beer-This beer has high fermentation, low residual sugar and high carbon dioxide content. It has the characteristics of dry taste and strong killing power.

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

Whole malt beer-following the pure brewing method in Germany, all the raw materials are malt, and no auxiliary materials are added, so the malt has outstanding flavor.

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 method or lower fermentation method.

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

Green beer-natural spirulina extract is added to the beer, which is rich in amino acids and trace elements, and the beer is green.

Warm beer-belongs to the post-seasoning of beer. Adding ginger juice or medlar to the post-fermentation can prevent colds and stomach cold.