What is the difference between raw beer and regular beer?

Brewing materials: Puree beer is brewed with selected malt, fine hops, high-quality yeast and glacial water, without any artificial additives, with a higher wort concentration and a very mellow taste.

In order to reduce costs, low-cost substitutes such as rice, corn and starch are used instead of malt, resulting in a beer with a low wort concentration and a mild taste.

The nutritional value of raw beer is also higher than that of regular beer.

Puree beer is a tender beer stock that is dispensed directly from the fermentation tank without filtration. Because it contains a certain amount of active yeast and presents a certain turbidity, the body is extremely foamy, the aroma is rich, the taste is fresh and pure, and the flavor is unique, which is a veritable super liquid bread in the beer family. Puree beer because it's not filtered!

There will definitely be some precipitation of nutrients! It is normal for the color to be cloudy! Puree beer is a beer fermentation stock that has not been treated with high or low temperature and later modified.

It is the freshest, most original real beer.

Draught beerFresh beer is also known as "draught beer.""。Liquor that has not been sterilized is collectively referred to as fresh beer. Beer is delicious because some of the nutrient-rich yeast is preserved in it.

However, the stability is poor, can not be stored for a long time, the shelf life at room temperature is only about one day, and can be stored at low temperature for about 3 days. Its products are sold locally, and most of the barreled fresh beer has the advantage of refreshing and delicious, and most companies currently use the "instantaneous sterilization" method or "sterile membrane filtration process."", which can better retain the advantages of draft beer. The draft beer defined by the national standard refers to the beer that is not pasteurized or instantaneously sterilized at high temperature and sterilized by physical methods to achieve a certain biological stability.

In terms of nutritional content, draft beer (draft beer) will be more nutritious than cooked beer, and draft beer will look, smell and taste better than cooked beer. Draft beer has a lighter color, better clarity and transparency, a brighter and more beautiful appearance; It retains the activity of enzymes and is conducive to the decomposition of macromolecular substances; Contains richer amino acids and soluble proteins, and is more nutritious. In addition, beer contains a variety of antioxidants, and draft beer is a beer that is only sterilized and filtered at room temperature after brewing, and then placed in a special sake tank for ready use.

Draft beer retains its original taste. In addition, the yeast, active enzymes, 17 kinds of amino acids and more than 10 vitamins necessary for the human body contained in draft beer are still alive in the liquor, which is more digestive and nutritious than cooked beer (bottled beer canned).

After the bottle of beer needs to be pasteurized at 62 degrees, cooked beer is based on the fresh beer stock solution plus a high-temperature sterilization process, so that the hygiene of the beer can be guaranteed, the shelf life is also extended, for the long-distance transportation and sales of beer to provide conditions, so that more people can drink so delicious. The one-year shelf life of bottle beer and canned barrel beer that we see today are all cooked beers (although there are also bottled raw (fresh) beers nowadays).

What is the difference between raw beer and regular beer? For your popular interpretation, ordinary beer is safe to drink.

The difference between raw beer and regular beer

1. The bud content is different

Puree beer is a beer fermentation stock that has not been processed at high or low temperature, and is modified in the later stage, which is fresh and original beer, and its nutritional value is higher than that of ordinary beer.

In order to reduce costs, ordinary beer uses low-cost substitutes such as rice, corn and starch instead of malt instead of 100% malt, so the brewed beer has a low wort concentration and a light taste, just like eating "canned apples".

2. The process is different

The yeast works at the top of the fermentation tank during the fermentation of puree beer, the fermentation temperature is high, the filtration and sterilization treatment are not carried out after the fermentation, the active yeast that is beneficial to the human body is retained, the fermentation time is more than 24 days, the fermentation is sufficient, the wort concentration is high, and the flavor is rich; The whole process is brewed in a sterile state of fermentation broth, which completely retains the amino acids, proteins and a large number of trace elements such as potassium, magnesium, calcium, zinc and other trace elements produced during the fermentation process.

Ordinary brewer's yeast fermentation is at the low end of the fermentation tank, the fermentation temperature is low, and the filtration and bus sterilization are usually used after the fermentation is completed, so that the shelf life of the beer is extended, and the fermentation time is less than one week due to a large number of rapid production, and the fermentation is not sufficient, so that the wort concentration is low and the taste is lighter.

3. Different tastes:

The key step of puree beer is to retain a large amount of active yeast, which effectively improves the digestion and absorption function of the human body, and also maintains the fresh taste of beer. And it's low-temperature filling and storage (0 5), which instantly locks in the freshness of the beer.

The main difference is that the compound nature is different and the production system is different.

Features are not bai

First, the nature of zhi is different

1. Puree wine.

Puree liquor is a type of liquor, which refers to the original liquor that ferments grain into liquor through koji.

2. Liquor. Baijiu is a general term for Chinese liquor (except fruit wine and rice wine), also known as shochu, laobaigan, burning knives, etc.

Second, the production characteristics are different.

1. Puree wine.

It is fermented into sake by koji, and it is completely unmixed and unblended.

2. Liquor. It is a variety of liquors made from koji and liquor mother as saccharification starter cultures, and using starchy (sugar) raw materials through cooking, saccharification, fermentation, distillation, aging and blending.

Three, ** different.

1. Puree wine.

Grain. 2. Liquor.

Fermented mother, starch or sugar.

Why do people like puree wine? What are the benefits of puree wine? Liquor that has not undergone any treatment.

At present, there are original puree liquor and blended liquor on the market, and original pulp zhi liquor refers to 100% puree liquor. After distillation and aging, the liquor needs to go through the process of "three essences and one water", that is, the process of adding flavor, saccharin and water. If you want to drink wine or drink pure grain wine, you can try Gu Yangkang additive-free grain wine, without adding edible alcohol, flavors, sweeteners, pigments, taste agents and other alcohol additives, which are available on Tmall.

There is no connection between soy sauce wine and puree wine complex bai

Sauce flavor liquor: refers to the sauce flavor type liquor du, the sauce flavor type is also known as the zhi Mao flavor type, represented by dozens of well-known wines at home and abroad, such as Maodaotai, Guotai Liquor, Guijiu, Tianyihe, etc., which belongs to Daqu liquor. Its sauce aroma is prominent, elegant and delicate, mellow, long aftertaste, clear and transparent, and the color is slightly yellow.

Original liquor: refers to the fermentation of grain into liquor through koji, which is completely unmixed with the original liquor. In China's liquor industry, "puree liquor" can be said to have the longest history. Before the 60s of the last century, Chinese liquor in the traditional sense belonged to the category of puree liquor.

Basically, this is the case, the meaning of soy sauce wine and puree wine is different, for example, Tianyihe Liquor's original puree 1981 is both soy sauce wine and puree wine, and most of this kind of wine tastes very good, which is very suitable for gifts and parties. Hope to adopt

The liquor on the market is blended through blending, in order to ensure the consistency of the taste of a liquor, the puree wine is sealed after brewing, the so-called puree wine on the market is actually not a complete puree, there is a complex blending process, and then sold to the market.

Puree liquor is the liquor that is blended with liquor!

The difference between raw beer and ordinary beer: different bud content, different processes, and different tastes.

1. Different bud content: in order to reduce costs, ordinary beer is not brewed with pure buds, but instead of malt with rice, corn starch and other items, while raw beer is brewed with malt in order to ensure the taste.

2. The process is different: the yeast works at the top of the fermentation tank during the fermentation of puree beer, the fermentation temperature is high, and it is not filtered and processed after fermentation, and it contains a large amount of protein, potassium, magnesium, calcium and zinc and other trace elements with high nutritional value. While ordinary brewer's yeast fermentation is at the low end of the fermentation tank, the fermentation temperature is lower, and filtration and bus are usually used after the fermentation is completed, so that the shelf life of the beer is extended and the nutritional value is lower.

3. Different taste: the original beer retains the active yeast to a great extent after fermentation, and the taste is better and richer, with rich wheat aroma, golden color and rich foam. In order to be stored for a long time, ordinary beer eliminates a large amount of active yeast, and the fermentation time is short, so the taste is relatively light.

1. The raw materials are different.

Original beer: Brewed with malt, fine hops, high-quality yeast, and glacial water.

Regular beer: In order to reduce costs, regular beer uses raw materials that are not 100% malt brewed, but replace malt with low-cost substitutes such as rice, corn and starch.

2. The wort concentration and taste are different.

Puree beer: without any additives, the wort is highly concentrated and the taste is very mellow. The wine is rich in foam, rich in aroma, fresh and pure in taste.

Regular beer: low wort concentration and bland taste.

3. The production process is different.

The yeast works at the top of the fermentation tank during the fermentation of puree beer, the fermentation temperature is high, the filtration and sterilization treatment are not carried out after the fermentation, the active yeast that is beneficial to the human body is retained, the fermentation time is more than 24 days, the fermentation is sufficient, the wort concentration is high, and the flavor is rich; The whole process is brewed in a sterile state of fermentation broth, which completely retains the amino acids, proteins and a large number of trace elements such as potassium, magnesium, calcium, zinc and other trace elements produced during the fermentation process.

Ordinary beer: while ordinary brewer's yeast ferments at the low end of the fermentation tank, the fermentation temperature is low, and filtration and pasteurization are usually used after the end of fermentation, so that the shelf life of the beer is extended, and the fermentation time is less than a week due to a large number of rapid production, and the fermentation is not sufficient.

What is the difference between raw beer and regular beer? For your popular interpretation, ordinary beer is safe to drink.

Raw beer is generally more likely to get drunk than regular beer. The alcohol content and wort concentration of raw beer will be higher than that of ordinary beer, so with the same amount of alcohol, drinking raw beer will consume more alcohol into the human body than drinking ordinary beer.

The characteristics of puree beer are "three nos", that is, no preservatives are added, no filtration, and no fire extinguishing process, so as to obtain the original liquid of draft beer Ming and Qing Dynasty that completely retains fresh yeast.

The overall color of the puree beer will be relatively turbid, because the puree beer has not undergone any filtration procedures, and there will be some sediments, which will not affect normal drinking.

Although the active yeast is intact and the original beer is intact, the entire brewing process is in a sterile environment, so there is no need to worry about the presence of harmful bacteria when drinking the officially produced raw beer.

The difference is mainly in the raw materials, taste and production process.

1. In terms of raw materials, ordinary beer is the most well-known industrial beer, and in order to reduce costs, raw materials such as "rice" and "starch" are used. The original beer is fermented from 100% malt, water, hops and other raw materials, and it is not sterilized, diluted or filtered, which restores the nutrition and mellowness of beer.

2. In terms of taste, there is almost no difference between ordinary beer, whether it is a domestic brand or a foreign brand. Because the original beer is not diluted, filtered, or sterilized, and the brewing process of 100% malt fermentation is adopted, the beer retains the most original taste to the greatest extent, with a mellow taste, authentic taste, and retains the fresh taste of beer.

3. In terms of production technology, puree beer is the original liquid of tender beer directly from the fermentation tank. Compared with ordinary beer, puree beer is not filtered during the brewing process and does not undergo high-temperature pasteurization process, so the freshness, flavor and rich nutrition of the hazy puree are completely preserved.

The puree beer is mellow, and the regular beer is on the light side.

The difference between the two:

1. Different bud content: In order to reduce costs, ordinary beer uses raw materials that are not 100% malt brewed, but low-cost substitutes such as rice, corn and starch are used to replace malt, so the brewed beer wort concentration is low and the taste is light.

Puree beer is a fermented beer that has not been treated at high or low temperatures, and is a fresh, original beer, and its nutritional value is higher than that of ordinary beer.

2. The process is different: the yeast works at the top of the fermentation tank during the fermentation of puree beer, the fermentation temperature is high, and the active yeast that is beneficial to the human body is retained, and the fermentation time is more than 24 days.

fermentation, high wort concentration, rich flavor; The whole process is brewed in a sterile state of fermentation broth, which completely retains the amino acids, proteins and a large number of trace elements such as potassium, magnesium, calcium, zinc and other trace elements produced during the fermentation process.

The ordinary brewer's yeast fermentation is at the low end of the fermentation tank, the fermentation temperature is low, and the filtration and bus are usually used after the fermentation, so that the shelf life of the beer is extended, and the fermentation time is less than a week due to a large number of rapid production, and the fermentation is not, so that the wort concentration is low and the taste is lighter.

3. Different taste: The key step of puree beer is to retain a large amount of active yeast, which effectively improves the digestion and absorption function of the human body, and also maintains the fresh taste of beer. And it's low-temperature filling and storage (0 5), which instantly locks in the freshness of the beer.