What is beer made of? What beer is made of now What can beer be made of

Generally wheat is the main product! Malt, rye, etc. are fermented to make 1

Barley malt, water, yeast, hops, and rice will be added as an adjunct in the brewery, which is generally introduced on beer bottles.

Hops, malt, rice, water.

GB4927-2001: Beer is a sparkling, low-alcohol beverage liquor fermented by yeast with malt (including special malt), hops (including hop products) and water as raw materials.

It is known that the raw materials of beer are malt, water, hops and yeast.

Pure German beerAccording to the provisions of the "Pure Brewing Act", there are only the above four kinds of raw materials for beer. However, depending on China's national conditions, the raw materials of beer also include auxiliary materials (usually rice, corn, syrup, etc.).

In addition, there is wheat beer made from wheat. (Wheat beer is not very common).

With hops and water, I heard that mountain spring water is the best.

1. Beer is mainly made of malt, hops and water, and the raw materials are generated into alcohol and carbon dioxide under the action of yeast to form liquor. Beer is a fermented liquor with a low alcohol content, fresh and refreshing, with a malty aroma and a slightly bitter taste.

2. The beer is made of barley malt, hops and water as the main raw materials, and is brewed by yeast fermentation. At present, most of the international beers are added with auxiliary raw materials. Some countries stipulate that the total amount of auxiliary raw materials should not exceed 50% of the amount of malt.

In Germany, no auxiliary raw materials are used for beer sold in Germany, except for export beer.

3. Beer is made from fermented malt, although most beer is made from malt, brewers also use corn, rice, and wheat to make beer and malt beer that we are very familiar with. Just like the wheat and barley we eat, these grains are mostly made up of carbohydrate molecules, not molded silver sugar, so brewing means transforming these carbohydrate volcanic compounds!

There are different types of beer, and different beer methods are different.

Generally barley malt + water + hops + yeast.

The difference is that dark beer is not hops, so when you drink it, it has a strong barley flavor, because it roasts barley for a longer time, so the color is black, I don't like to drink dark beer, the taste is more bitter, and the flavor is heavy.

Draft beer, which is the kind of draft beer that is generally bought, has a relatively short shelf life because there is yeast in it, but it tastes good.

Cooked beer, which is the kind of bottled beer that is often drunk, is pasteurized to kill the yeast in the beer, so you can leave it for a long time, but the taste is definitely worse.

By the way, the most important thing in beer making is water, because 90% of it is water, so the famous Tsingtao beer, because the water in Tsingtao is better, so the taste is much better than those snowflakes.

It's a lot of hard work...

Hello, dear, I'm glad to answer for you, beer with barley malt, hops, water as the main raw materials, through yeast fermentation to brew carbon dioxide full of low-alcohol liquor, known as "liquid bread", is a low-concentration alcoholic beverage. Beer has the lowest ethanol content, so drinking beer is not only less likely to intoxicate people, but also beneficial to health when consumed in small amounts.

1. The beer production process is mainly divided into: malting, saccharification and fermentation.

2. The specific steps are as follows:

The malt is crushed first, then mixed with rice and other auxiliary materials and warm water, heated to the appropriate temperature, and the clarified wort obtained after filtration is poured into the boiling pot. Add the hops and bring to a boil.

Brewer's yeast is added to the cooled wort. The yeast begins fermentation, breaking down the sugars in the wort into alcohol and carbonic acid. After 1 week of low-temperature fermentation, tender beer is produced.

The tender beer is stored at a low temperature below 0 degrees Celsius for dozens of days, so that the carbonic acid generated during fermentation during its slow maturation gradually integrates into the wine. The beer was successfully made.