Can beer only be pasteurized and what are the pasteurized beers

I don't think there could be any other way.

Budweiser: In the fermentation process, the centuries-old traditional beech wood fermentation process is used to make the beer exceptionally refreshing. Le Cordon Bleu:

Over the course of 100 years, Le Cordon Bleu has developed its own unique brewing process and recipe. Tsingtao Beer: Made from high-quality barley, rice, high-quality hops and Laoshan mineral water with moderate softness and firmness, clean and luscious.

Snow Beer: It has always been loved by consumers across the country for its fresh and light taste, enterprising, challenging and innovative brand personality. <

Pasteurized beers include Budweiser, Cordon Bleu, Tsingtao Beer, Snow Beer, Yanjing Beer, etc.

1. Budweiser beer: In the fermentation process, hundreds of years of traditional beech wood fermentation techniques are used to make the beer exceptionally refreshing.

2. Le Cordon Bleu Beer: After a hundred years of evolution, Le Cordon Bleu has created its own unique brewing process and brewing formula.

3. Tsingtao Beer: It is brewed from high-quality barley, rice, high-quality beer and Laoshan mineral water with moderate softness and hardness, clean and luscious.

4. Snow Beer: It has always been deeply loved by consumers across the country for its fresh and light taste, enterprising, challenging and innovative brand personality.

5. Yanjing beer: pure high-quality hops, typical high-fermentation yeast of Rendan, spare no effort to pursue leading technology, always adhere to the taste of Chinese, and sincerely manufacture Chinese beer.

Pasteurization can be used to sterilize beer. Leave the beer in an environment of fifty or sixty degrees Celsius for half an hour to kill the lactobacilli in the wine. Pasteurized beer is called cooked beer, which is ordinary beer; Beer that has not been pasteurized is called draft beer and can only be stored frozen to keep it fresh.

History of pasteurization discovery:

The French beer industry is famous in Europe, but the beer often turns sour, and the whole barrel of aromatic and delicious beer turns into a grinning slime, which has to be poured out, which makes the wine merchants complain and some even go bankrupt because of it. In 1865, the owner of a brewery in Lille asked Pasteur for help in curing his beer's illness and seeing if a chemical could be added to stop it from turning sour.

Pasteur agreed to study the problem, and he looked under a microscope and found that the liquid of unspoiled aged wine and beer had a spherical yeast cell, and when the wine and beer turned sour, there were thin sticks of lactobacilli in the liquor, which multiplied in the nutrient-rich beer and made the beer sick. He put the closed wine bottle in the wire basket, soaked in water and heated to different temperatures, the virtual beam stove tried to kill the lactobacillus without boiling the beer, after repeated experiments, he finally found a simple and effective method: as long as the wine is placed in an environment of fifty or sixty degrees Celsius, keep it for half an hour, it can kill the lactobacilli in the wine, this is the famous pasteurization method, this method is still used today, and the best sterilized milk on the market is sterilized by this method.

At that time, the brewery owner did not believe in Pasteur's method, Pasteur was not in a hurry, he heated some samples, others did not, and told the owner to stay patiently for a few months, and the slag fruit tasted pure after the heated samples were opened, while the unheated ones were already sour.

The beer is pasteurized during the brewing stage. Pasteurization.

It is also known as pasteurization method.

It is named after its inventor, the French biologist Louis Pasteur.

In 1862, Pasteur invented a sterilization method that can kill the germs in milk without affecting the taste of milk, that is, pasteurization.

Within a certain temperature range, the lower the temperature, the slower the bacteria will multiply; The higher the temperature, the faster the reproduction. But if the temperature is too high, the bacteria will die. Different bacteria have different optimal growth temperatures and ability to tolerate heat and cold. Pasteurization is actually a pathogen that is used in the operation of the disease.

It is not very heat-resistant, and it is treated with an appropriate temperature and holding time to kill it all.

However, after pasteurization, a small part of harmless or beneficial, heat-resistant bacteria or bacterial spores are still retained, so pasteurized milk should be stored at a temperature of about 4, and can only be stored for 3 10 days, up to 16 days.

Summary. Hello dear, the beers are all pasteurized. Because the beer is already sealed and packaged before sterilization, the temperature of the liquor rises by heating the outer packaging, and then the sterilization effect is achieved

Hello dear, the beers are all pasteurized. Because the beer is already sealed and packaged before sterilization, the temperature of the liquor is increased by heating the outer packaging, and then the sterilization effect is achieved

Pasteurization of beer is to kill some common pathogenic microorganisms through a short period of high temperature, pasteurization method is applied to beer heating about 65, Gao Tong after 30 minutes, the beer produced by this method is called cooked cavity residue beer.