The standards of the foreign beer industry, the list of national standards for the implementation of

Standard number: QB T

Standard name: Compressed hops and granular hops Sampling and test methods.

Standard Status: Active.

English title: sampling and examination methods of pressed hops and hop pellets

Alternate case: the original standard number GB

Date of implementation: 1999-4-21

Promulgating Departments: State Administration of Light Industry.

Brief introduction: This standard specifies sampling and test methods for compressed hops and granular hops.

This standard applies to the sampling and testing of compressed hops and granular hops.

Standard name: Hops.

Standard Status: Active.

Date of implementation: March 1, 2004

Promulgating Departments:Ministry of Agriculture of the People's Republic of China.

Brief introduction: This standard specifies the terms and definitions, requirements, test methods, inspection rules, marking, packaging, transportation and storage of hops. This standard applies to compressed hops and pellet hops.

Standard name: Green Food Beer.

Standard Status: Active.

Alternate situation: NYT 273-1995

Date of implementation: March 1, 2003

Promulgating Departments:Ministry of Agriculture of the People's Republic of China.

Brief introduction: This standard stipulates the terms and definitions, technical requirements, analytical methods, inspection rules and markings, packaging, transportation, and storage requirements of green food beer. This standard applies to all kinds of cooked, raw and fresh beers that have obtained the Green Food Label. Derivation.

Beer National Standard No. GB4927-91 State Bureau of Technical Supervision Approved, Implemented 1 Cited Standard: GB 191 Packaging, Storage and Transportation Diagram Indication Minzhi GB 2758 Hygienic Standard for Fermented Wine GB 4544 Beer Bottle GB Food Hygiene Inspection Method--Microbiology Part GB 4928 Beer Test Method GB 5739 Beer Plastic Lead Branch Turnover Box GB 6543 Corrugated Box GB 10344 Beverage Wine Labeling Standard.

1. Subject content and scope of applicationThis standard stipulates the classification, technical requirements, rules and signs for the inspection of the vertical leather of the trouser resistance, packaging, transportation and storage.

This standard is applicable to all kinds of cooked and fresh beers containing carbon dioxide, sparkling and low alcohol content made from malt (including special malt) as the main raw material, hops, and yeast fermentation.

2. Reference standardsGB191 packaging, storage and transportation graphic sign.

GB2758 fermented wine hygienic label Hu Chunzhun.

GB4544 beer bottle.

Food Hygiene Inspection Methods Microbiology Section.

GB4928 Beer Test Method.

GB5739 Beer Plastic Crate.

GB6543 corrugated box.

GB10344 Standard for Beverage Wine Labeling.

3. TerminologyPale beer: A beer in chromaticity.

Strong: A beer in units of chroma.

Criteria for the subdivision of beer: classification according to yeast type, classification according to color.

1. According to the type of yeast, beer can be divided into two categories: top fermentation and bottom fermentation.

1. Top fermentation: During the fermentation process of beer fermented with this yeast, a large number of bubbles are gathered on the surface of the liquid to ferment with Senji foam. Beer fermented in this way is suitable for higher temperatures, usually between 16 and 24.

2. Bottom fermentation: This brewer's yeast is fermented at the bottom, the fermentation temperature is low, and the alcohol content is relatively low.

2. According to the color, it can be divided into light beer, strong beer, and dark beer.

1. Pale beer: golden in color, light in taste, and prominent in hop aroma.

2. Strong beer: red and brown in color, mellow in taste, light in bitterness, and strong malt aroma.

3. Dark beer: the color is dark red-brown or even black-brown, the original wort concentration is high, the taste is mellow, and the malt aroma is prominent.

How to buy beer

1. Look at transparency: high-quality beer is clear and transparent, without suspended matter or sediment.

2. Smell the aroma: Above the wine glass, gently inhale with your nose to have an obvious aroma of hops, fresh, no aging smell and raw hop smell; Stout should also have a malty aroma.

3. Look at the foam: the beer is injected into the glass, the foam rises rapidly, the height of the foam should account for one-third of the cup, and the less the foam, the worse the quality. The foam should also be delicate and white, and there are still traces of foam on the wall of the cup after scattering.

4. Taste: The entrance is pure, no yeast flavor or other strange tastes; The taste is refreshing, harmonious and soft, the bitterness will disappear quickly, and the absence of obvious astringency indicates that the beer is of good quality.

Market segmentation criteria for beer: geographic region, age and gender, consumption scenario, consumer preference for beer.

1. Geographical area.

The culture and habits of beer consumption vary from country to country, for example, European countries consume beer with a stronger and stronger taste.

2. Age and gender.

Consumers of different ages and genders have different needs and preferences for beer, for example, young people pay more attention to fashionable and trendy beer tastes.

3. Consumption scenarios.

Different consumption scenarios have different needs for beer, such as family gatherings, bars, nightclubs and other consumption places, and consumers' taste and quantity of beer are also different.

4. Consumers' preference for beer.

Consumers' preferences for beer types, alcohol content and taste also vary, for example, consumers who prefer light alcohol and low alcohol beer pay more attention to the freshness of the taste, and consumers who prefer heavy beer pay more attention to the intensity of the taste.

Beer introduction

Beer is an alcoholic beverage made from malt and barley malt as the main raw materials, with hops, liquid gelatinization and saccharification, and then liquid fermentation. Historically, the most basic feature of beer should be the use of grain buds after the grain has been slid and the buds are used as the basic raw materials, and the name "beer" is a homonym translated from Yuanyu foreign language.

Beer is low in alcohol and contains carbon dioxide, a variety of amino acids, vitamins, low molecular sugars, inorganic salts, and various enzymes. Among them, low-molecular-weight sugars and amino acids are easily digested and absorbed, and a lot of heat energy is produced in the body, so beer is often called "liquid bread".