What are the classifications of beer? How many beers are in each category? What are the characterist

Beer is divided into three categories: 1. Draft beer, (also known as loose beer), which has a strong flavor and foam, but is not easy to preserve; 2. Pure beer, with a heavy bitterness and not very good taste; 3. Fresh beer, fresh and refreshing (it tastes better after freezing in summer).

1.Low-alcohol beer.

Low-alcohol beer is suitable for people with special jobs such as drivers, actors, etc. Low-alcohol beer is a new member of the beer family and also belongs to low-alcohol beer. Low-alcohol beer contains a variety of trace elements and is high in nutrients.

It is not easy for people to drink this beer, and it can satisfy the "addicts" to smoke.

2.Draft beer.

Suitable for thin people. Draft beer (i.e., draft beer) is beer that has not been pasteurized. Because liquor and live yeast can continue biochemical reactions even in the human body after filling, drinking this beer can easily make people fat.

In addition, the fresh yeast in draft beer can promote the decomposition of gastric juice, increase appetite, strengthen digestion, increase nutrition, and is also good for lean people to enhance their physique and increase weight.

3.Cooked beer.

After pasteurization, the beer becomes a mature beer, because the yeast in the wine has been heated and killed, and will not continue to ferment with lead, and the stability is good, and it will not continue to breed in the stomach, so it is more suitable for fat people to drink.

There are 6 types of beer: dry beer, whole malt beer, dark beer, low (no) alcohol beer, cold beer, and wheat beer.

1. Dry beer:

The beer has a high degree of fermentation, low residual sugar and a high carbon dioxide content. Therefore, it has the characteristics of dry taste and strong killing power. Due to its low sugar content, it is a low-calorie beer.

2. All-malt beer:

The brewing follows the German pure brewing method, and the raw materials are all malt without adding any auxiliary materials. The resulting beer is more expensive, but the malty aroma is outstanding.

3. Stout:

Beer is made by adding part of the caramelized malt to the malt raw material. It has the characteristics of deep color, heavy bitterness, good foam, high alcohol content, and has a caramel flavor.

4. Low (no) alcohol beer:

Based on consumers' pursuit of health, the introduction of new varieties to reduce alcohol intake. It is produced in the same way as regular beer, but at the end of the day, the alcohol is separated by a dealcoholization method. Non-alcoholic beer has less alcohol than it should be.

5. Cold beer:

The beer is cooled to freezing point so that the beer appears Xiaoice crystals, which are then filtered to filter out the large ice crystals. It solves the problem of cold turbidity and oxidative turbidity of beer. Cold beer has a particularly bright color, higher alcohol content than ordinary beer, and a soft, mellow and refreshing taste, especially suitable for young people.

6. Wheat beer:

The production process of beer produced by adding wheat malt is high, the liquor is clear and transparent, and the storage period of the liquor is short. This wine is characterized by a light color, a light taste and a light bitterness.