Beer, as a globally popular alcoholic drink, is rich and diverse. Different types of beer cater to different tastes, whether in hot barbecues or in elegant bars. Are you curious what kind of beer you're drinking? Today, i'm going to give you an insight into the sort of beer and recommend some common brands。
I. Classification by fermentation (i) ale
Al's beer is fermented on top, the yeast is active at the top of the fermentation tank and the temperature is relatively high, usually at 15 - 25°c. This fermentation makes al's beer fermentation cycles shorter and produces a rich variety of flavour substances. Its mouth is rich and complex, with visible fruit, flowers, spices or caramel, etc. The alcohol level is usually 4-8% abv。
(ii) lager beer
Lagh beer uses the lower fermentation method, where yeasts work at the bottom of the fermentation can, with a lower fermentation temperature of about 7 - 15°c and longer fermentation times. This makes it clear, cool, hot malt, fine, long-lasting foam, alcohol levels at 3-5% abv。
Ii. (i) light beer (pale beer) by colour
Light beer is the most common type in the market, ranging from light yellow to gold yellow, as a result of the use of non-baking or light-breaded malt. It tastes nice and tastes good。
(ii) brown beer (brown beer)
The colours of brown beer are usually deep to red brown, using moderately baked malt, and therefore smelling of caramel, chocolate or nuts, with a strong taste. This type of beer is relatively small in the mass market but is more common in the brewing sector。
(iii) dark beer
Dark beer is dark or brown and uses high-baking malt, with strong coffee, baked bread or smoke, and full of wine。
Iii. Category (i) all-malt beer
Whole-wheat beer strictly follows the traditional brewing process, using only malts, beer flowers, yeasts and water as raw materials, without the addition of complementary materials such as rice and maize. That makes it pure, fragrance。
(ii) adjunct beer
Auxiliary beer is added to the brewing process, such as rice, maize and syrup, with the aim of reducing costs, while also making the taste easier, which is common in industrial largo beer。
Iv. Low-alcohol beer by alcoholity (i)
Low-alcoholic beer alcohol is usually less than 3. 5% abv, which is mild and suitable for those who have a controlled demand for alcohol consumption, such as drivers, pregnant women or people who are not adapted to high-alcoholic drinks。
(ii) ordinary beer (regular beer)
General beer alcohol levels, typically between 3. 5% and 5% abv, are the most common type of beer in the market and meet the daily consumption needs of most consumers。
(iii) highly alcoholic beer (high - alcohol beer)
High-alcoholic beer is more than 5% abv, and this type of beer is very complex, like the empire, double ipa, and can be as high as 8% - 12% abv or even higher。
(i) ipa - india pale ale
Ipa beer is marked by a large increase in the amount of wine flowers, which have a strong taste in citrus, pine needles, tropical fruits, etc., and a high level of alcohol. It originated in the united kingdom when, in order to transport beer to india, the use of beer flowers was increased to extend the shelf life, thus creating this unique style。
(ii) wheat beer
Wheat beers are used as the primary feedstock (over 40 per cent of the total), either as top or lower fermentation. Liquor is often muscular and soft, and contains unique fruits such as bananas and cloves。
(iii) sour beer
Acid beer is made from natural fermentation or the incorporation of acidic bacteria such as lactate, acetate, etc., which is acidic and smells of fruit or barrel. This unique taste is not suitable for all consumers, but has been favoured in recent years by an increasing number of people seeking personal tastes。
(iv) fruit beer (fruit beer)
Fruit beer is made with fruit juice or fruit additives, which are clearly fruity, colour-based and attractive, usually with low alcohol levels, suitable for female consumers or light drinking。
Vi. Categorization of (i) draft beer
It is not paellacic or instant hypertemperosis, but rather degenerative by physical filtering, thus preserving the original taste of beer and some active substances, fresh in taste, but short in quality, which require cold storage. Sour, pure, and separatus are all in the line。
(ii) precipitated ber
Precursors are processed through paellacinosis or instantaneously high-temperature sterilisation, are stable, have long shelf life and are easily transported and stored, but may, to some extent, lose some of their fresh tastes. Most of the bottles and canned beer on the market belong to the prep。
Through this introduction to beer classification and common brands, it is hoped that it will help you to be more targeted in the selection of beer and find the one that suits your taste. Whether it's a nice largo, or al, or a unique type of beer, it's waiting for you to explore and taste. Next time you walk into a supermarket or a bar, you can try a new beer and start a unique journey of taste. ♪ beer classification ♪
