Is it better to drink spicy wine or beer, and whether the blood alcohol content will be higher after

No, a blood alcohol concentration of 20 milligrams (100 milliliters) is roughly equivalent to a glass of beer, 80 milligrams (100 milliliters) is equivalent to 150 grams of low-alcohol liquor or two bottles of beer, and a 100 milliliters of beer is about 40 milligrams (50 milliliters).

Remember: don't drive when you drink, don't drink when you drive.

Beer quenches your thirst. Baijiu is a tradition.

Drinking a small amount of alcohol is good for people. And is the pepper spicy, and the coffee is bitter?

Beer with less foam is good.

More foam is not always better, especially when the cap is opened and the wine is poured into the glass, and there is a large amount of bubbles that spray, which may indicate a quality problem with the beer. One is that the brewing raw material may be contaminated by certain microorganisms, which destroys the formation of foaming proteins, and the carbon dioxide easily escapes after opening the bottle, and the foam rises and disappears quickly.

Beer is bottled with too much carbon dioxide, exceeding the standard of 5 grams of carbon dioxide per litre of beer. The third is that the beer is not stored properly, the temperature is too high, or the vibration is too strong when moving. Fourth, papaya alcohol is added in the production process to avoid beer turbidity.

All of the above factors can affect the taste and quality of beer.

Precautions for drinking beer.

It is not advisable to drink expired beer: the main ingredient of beer is maltose, which will deteriorate after long-term storage, and the carbon dioxide in the beer will also disappear, and drinking expired beer can cause diarrhea or poisoning. Generally speaking, ordinary beer can be stored for two months, high-quality beer can be stored for 4 months, and bulk beer can only be stored for more than 10 days.

Don't drink beer regularly: Beer itself is rich in amino acids. Amino acids can be used in the body to form sugars, which are then converted into fats.

If there is too much fat, the abdomen will bulge, forming a general's belly. If it is not repaired in time, it can accelerate heart aging and failure, and cause poor blood supply and tachycardia.

First of all, let's tell you a few things about beer foam:

1. Carbon dioxide will be naturally produced during the fermentation process of beer, and some will be injected into it during bottling.

2. After opening the bottle, the carbon dioxide escapes.

3. The gas dissolved in the liquor is released to form bubbles.

4. The dense foam is thanks to the protein in the beer.

Some beers have little to no foam, which may be related to their fermentation characteristics, the way the wine is poured, or because of the presence of grease in the glass. Too much foam can be related to the temperature of the beer, the way the brewer is pressurized, or the re-fermentation of the liquor in the bottle.

The role of foam.

It forms a protective layer against oxidation, because air is beer's worst enemy.

The color of the foam.

Different types of beer will have different colors of foam.

The consistency of the foam.

Creamy, uniform, fine, thin, thick, dense, firm, loose, firm ......The life of the foam.

That is, the persistence of the bubble, whether it is stable and long-lasting or short-lived, whether it disappears slowly or fleetingly, ......Foam is fragile.

Rinse the cup with clean water, no need to wipe it down.

Avoid any detergents or greases, they will make the foam disappear quickly.

Beware of lemon slices, which destroy the foam in just a few seconds.

Foamy mouthfeel.

Our first contact with the beer in our hands is through the foam, which may taste soft, creamy, or velvety, and the foamy mustache around the mouth is quite **!

In addition, the bubble culture of beer varies greatly from country to country.

United Kingdom: Ale cask beer in the UK has less bubbles and less foam.

France: Keep a foam cap of about 3 cm.

Belgium: Thick foam remains after scraping off the full foam.

Germany: Pour half a glass of beer to form a foam dome, then fill it up in batches.

Quite a few people believe that the more foam a beer has, the better its quality. Is that really the case? The reason why beer has foam is first of all due to the fact that a large amount of carbon dioxide is produced by the fermentation of raw materials during the production process of beer, and a certain amount of carbon dioxide is added when bottling, which is filled into the beer under a certain pressure, so it is dissolved in the beer in a relatively stable state and is sealed in the bottle.

In addition, beer ingredients such as hops, wort and yeast produce a special protein during fermentation, which dissolves in the beer liquid and has a unique "foaming" effect. When the cap is opened, the pressure inside the bottle drops, and the solubility of carbon dioxide in the beer liquid decreases, so it is released. During the release process, the "sparkling protein" wraps the released carbon dioxide bubbles, forming a foam floating on the surface of the beer liquid, forming a phenomenon of beer foam "hanging glass".

But more beer foam isn't always better. If a large number of bubbles erupt when the cap is opened and the wine is poured into the glass, there may be a problem with the beer. The reason is that because the phenomenon of "wine spraying" is caused by the high gas pressure in the beer bottle, the reason for the high gas pressure is that the brewing raw materials may be contaminated by some microorganisms, which destroys the formation of "foaming protein", so a large amount of carbon dioxide overflows after the bottle is opened, and the foam rises quickly and disappears quickly; The second is that too much carbon dioxide is added when the beer is bottled, which exceeds the standard of 5 grams of carbon dioxide per liter in beer; The third is due to improper storage of beer and excessive temperature; The fourth is due to the addition of papaya alcohol in the production to avoid the cloudiness of the beer.

All of the above factors can affect the taste and quality of beer.

Beer foam is not as much as possible, and under normal circumstances, there should be a certain sound when opening the beer bottle cap, which means that there is enough carbon dioxide. Pour the beer slowly into a clean glass, the foam will rise immediately, the foam color is white, delicate and uniform, and the holding time is more than 4 minutes, and the foam hanging cup phenomenon is the best product. If the foam is coarse and yellowish, it dissipates quickly, and the foam does not hang the cup for inferior products.

Why do some beers have more foam and some have less, and which beer is better?

More foam is not always better, especially when the cap is opened and the wine is poured into the glass, and there is a large amount of bubbles that spray, which may indicate a quality problem with the beer. Beer *** bad cannot be determined by the amount of foam. The foam of a high-quality beer should be delicate, white, and long-lasting, and there is still a lot of foam on the wall of the glass after drinking, which is really a good beer.

Good beer has a lot of foam! All that is not foamed is industrial beer.

It's nonsense, drink too much inferior and inferior beer and hallucinate, and it's good if there is less foam, bad reviews.

Less, that bubble is carbon dioxide.

Beer with less foam is good and has fewer impurities.

It must be better to drink beer, most of the things in the hot pot are relatively hot, if you drink liquor, you may feel too spicy, and if you drink beer, it is relatively refreshing.

Whether it is better to eat hot pot with liquor or beer depends on each person's preference and the ingredients that go with the hot pot.

Every friend's preferences are different, some people like to drink tea or boiled water while eating hot pot, and some people like to drink liquor. Because baijiu is not only a flavoring agent, but also a nutrient, when eating hot pot, drinking some baijiu appropriately can promote the body's absorption of nutrients from other ingredients, accelerate blood flow, and increase metabolic rate. Moreover, liquor can also play a role in sterilization and decontamination, which is especially suitable for hot pot with mutton.

At the same time, it can warm and replenish bile, which is often said to be a strong bear gall, which is scientifically based. It can make the face ruddy, a way to express friendship and righteousness, and it can also play a role in cheering.

It is best not to match hot pot with beer, because many of the ingredients in our shabu-shabu are seafood, and introducing a large amount of beer at this time is very easy to cause gout. What's more, some people like to drink cold beer when eating hot pot, such a temperature difference between cold and hot can easily cause stomach diseases.

In addition, when eating hot pot, you can choose some cool fruits to eat, such as pears, grapefruits, etc., which have a good effect on reducing fire, and the hot pot meat and vegetables should be properly matched. It is best to drink half a glass of fruit juice before eating, then eat vegetables, and then make reasonable use of the nutrients of food, reduce the burden on the stomach, and achieve the purpose of healthy eating.

Therefore, while enjoying the food, everyone can strengthen the body and supplement the nutrients that the body lacks.

Anyone who drinks a lot of alcohol knows that drinking beer will make your stomach full. If it was liquor, there would be no such thing.

When you eat hot pot, it is meat, vegetables and soup, and if you eat hot pot while drinking beer, you will be full at that time, and you will be hungry again after a while. Besides, if you do this often, you will have a problem with your body.

And drinking baijiu will not have these problems, so I think that since you want to drink alcohol after eating hot pot, it is better to drink baijiu.

Hot pot belongs to grabbing food, especially the picture of multiple people having a meal. In winter, the hot pot is steaming, although the more you drink beer, the colder it gets, but it helps to cool down the mouth, and the liquor is spicy in the mouth, and with the high-temperature ingredients, it is a double heat towards the "mouth", except for the mutton shabu.

How to choose alcohol for hot pot in winter?

One, 1 to 3 people eat hot pot. Liquor and beer are suitable, do not fight or grab, the time is slow, the rhythm is slow, the drinking is also slow, the beer in winter is slowly close to the stomach, it will not be cold, and the liquor will not be drunk high in a short time. Liquor and beer can be chosen at will.

Second, more than 4 people eat hot pot. Suitable for beer, crowded, noisy, tight rhythm, constant scramble, messy cups and plates, suitable for fast-paced beer, real fast-moving consumption drinks, and liquor is very unsuitable for such an atmosphere, liquor is used to taste, eat hot pot, drink liquor, think about such a picture, there is a strong sense of disobedience.

Third, precautions for eating hot pot. In fact, not everyone wants to eat hot pot every day, so eating a hot pot with beer, even if it is seafood hot pot, will not cause the so-called gout, as long as it is not gout-ridden. It is recommended to drink a frothy wheat beer to eat hot pot, which is more pleasant.

Hot pot is not just a form of dining, but a feast for the eyes, a transformation of the original ingredients from raw to cooked, full of piping hot heat, and beer helps to dissipate the heat in the mouth. This is the most direct benefit of eating hot pot and drinking beer, but drinking beer in winter is recommended to soak the beer in warm water to offset the cold temperature, and it will not hurt the stomach. As for eating hot pot and drinking liquor in winter, it is a pastime for three or two people to eat, and many people eat hot pot and still drink liquor, which is a heavy taste.

It's better not to drink alcohol.

If you still want to drink it, it is better to drink beer, because beer is relatively less alcoholic, so it is less harmful to the body. In a few cases, it is also okay to drink a little liquor.

It is better to eat hot pot and drink a small amount of liquor.

Eating hot pot consumes a lot of purines, and beer contains a lot of purines, and drinking beer can induce an increase in uric acid and even a gout attack. Drinking a small amount of liquor will reduce the smell of beef and mutton in the hot pot and promote perspiration, but it should not be drunk in high concentration and excessive to prevent gastric mucosal damage.

Therefore, it is better to drink a small amount of liquor when eating hot pot.

Beer is good, because it is called ghost herbal tea in our south, which can clear the heat and remove the fire.

It is more suitable to eat hot pot and drink liquor, because if you eat hot pot, you will eat a lot of food, if you continue to drink beer, you will feel very bloated, and at this time, if you drink only liquor, you will not have such a feeling, you can only get drunk, so you must control the total amount, do not drink excessively, it is harmful to your health!

One of the biggest taboos in hot pot is drinking beer. Because drinking beer while eating hot pot is very easy to cause gout. Moreover, the temperature of the cold beer is too low, and the hot pot is cold and hot, which is very easy to cause stomach diseases.

The one that can be selected is liquor. Liquor can play a role in sterilization and de-fating, and is more suitable for eating mutton shabu. In addition, when eating hot pot, you can also choose some cool fruits to eat.

For example, pears, oranges, grapefruits, etc. have a good effect on reducing fire. But it's best to eat it half an hour after eating the hot pot. It is best to drink half a glass of fresh fruit juice before eating, then eat vegetables, and then eat meat.

In this way, the nutrients of food can be rationally utilized, the burden on the gastrointestinal tract can be reduced, and the purpose of healthy eating can be achieved. Also, drinks such as sour plum soup and soy milk are either too strong or too sour, and although they can be drunk when eating hot pot, they should be drunk less; Although liquor can be sterilized, eating it with mutton may cause fire, so it should also be drunk appropriately.

Eating hot pot and drinking liquor and beer is not good, it hurts the body; You can drink rice wine and snow dew wine when eating hot pot, and it will not hurt your body.

The purines in hot pot soup will be converted into uric acid in the body, and beer will transport uric acid to the joints or soft tissues of the human body, causing gout, and in severe cases, it can also cause complications such as kidney stones and uremia.

Eating hot pot and drinking liquor, the way of eating hot and cold is easy to damage the gastrointestinal tract. What should be paid more attention is that when eating hot pot, kelp and liquor should not be mixed, because kelp will harden after encountering liquor, causing gastrointestinal discomfort.

Rice wine is made from pure glutinous rice and contains 7 kinds of amino acids necessary for the human body and rich in vitamins. Rice wine can increase appetite, help digestion, kill viruses, pass through the meridians, disperse moisture, remove wind and cold, and is very suitable for drinking hot pot in winter. In addition, adding an appropriate amount of rice wine to the hot pot can make the soup taste fresher and mellower.

Snow dew wine contains a moisturizing formula, lotus cellulite**, peppermint cools and relieves heat, chrysanthemum soothes liver and eyes, and peach blossom roses beautify and nourish the skin. The recipe for these foods will also give the drinker a refreshing and soothing sensation in terms of taste.