Beer is mainly made of malt and waterhops(including hops products), brewed by yeast fermentation, containing carbon dioxide and forming foamFermented liquor。includeAlcohol free beer。[9]
The most basic feature of beer in history is to use the sprouted grain as the basic raw material.The name "beer" is a homophonic translation from a foreign language.Beer is low in alcohol and containscarbon dioxide, variousamino acid、vitamin, low molecular sugarinorganic saltAnd various enzymes.If you drink beer and gout, you can drink low food to prevent gout recurrence.Beer is called "liquidbread”。1L12 ° Bx beer can produce 3344kJ of heat, which is equivalent to the heat produced by 3~5 eggs or 210g bread. If a light manual worker can drink 1L beer a day, he can obtain one third of the required heat.[1]
Beer, including fresh beer, that has reached certain biological stability without pasteurization or instantaneous high-temperature sterilization.
By yeast type
Top fermentation beer ale beer
Beer fermented with beer yeast.
Bottom fermentation beer lager beer
Beer fermented with the following beer yeast.
Mixed fermentation beer
Beer produced by mixed fermentation of more than one microorganism during brewing.
By chromaticity
Light beer
Beer with chroma between 2EBC and 14EBC.
Strong beer
Beer with chroma between 15EBC and 60EBC.
Black beer
Beer with chromaticity greater than or equal to 61EBC
By product characteristics
Special beer
Due to the change of raw and auxiliary materials and processes (or the use of multiple microorganisms), it has a special style of beer.include:
Dry beer
A dry beer.Note: The true (actual) fermentation degree of dry beer is not less than 72%.
Ice beer
Beer treated by ice crystallization process.Note: The turbidity of ice beer is less than or equal to 0.8EBC.
White beer
It is a kind of muddy beer with clove, cool flavor and other flavors fermented by beer yeast above using wheat sprouts and/or wheat as one of the raw materials.
Stout beer
Dark beer with higher alcohol content fermented by beer yeast using roasted malt or roasted barley as one of the raw materials.Note: The alcohol content is not less than 4.0% vol, the bitterness value is not less than 20BU, and the chromaticity is between 40EBC and 150EBC.
Pilsner beer
Use the following beer yeast to ferment beer with special flavor.Note: The alcohol content is not less than 4.0% vol, the bitterness value is not less than 20BU, and the chromaticity is between 4EBC and 20EBC.
Sour beer
Beer with obvious acidity usually treated by acidification processes such as lactic acid bacteria fermentation or natural fermentation.Note: pH value is not higher than 3.8.
Low alcohol beer
Beer with an alcohol content of 0.5% vol~2.5% vol.
Non alcohol beer
Beer with alcohol content less than or equal to 0.5% vol.
Wheat beer
Beer brewed by adding a certain amount of malt and/or wheat.Note: Malt and wheat account for no less than 30% of malt.
Fruit and vegetable beer
A beer with a certain amount of fruit and vegetable juice added, which has its characteristic physical and chemical indexes and flavor, and maintains the basic taste of beer.
Fruit and vegetable beer
On the basis of maintaining the basic taste of beer, add a small amount of edible essence to beer with corresponding fruit and vegetable flavor.
Craft beer
It is produced by a small beer production line, and during the brewing process, no substances irrelevant to the adjustment of beer flavor are added, and the beer with outstanding flavor characteristics has outstanding flavor characteristics.[9]
Beer classification framework[9]
name
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Beer was introduced into China at the beginning of the 20th century and is an exotic wine.Beer is based onEnglishBeerchineseThe homonym of "beer" is called "beer".
Take the word "beer" for example, it did not exist in the Chinese dictionary in the past.Later, some people called beer according to foreign names, such asGermany、NetherlandsIt is called "Bier";britainIt is called "Beer";FranceCalled "Biere";ItalyIt is called "Birre";RomaniaIt is called "Berea" and so on. These foreign languages all contain the sound of "beer", so it was translated into the Chinese word "beer" to create thisLoanwordsThe word "beer" was used in the translation of the words because they had a certain amount of alcohol.Because barley malt is the main raw material of beer, the Japanese also call beer“Ale”。
Development history
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Outline
Beer
Beer is the oldest humanalcoholBeverages are the third most consumed drinks in the world after water and tea.Beer is based onBarley malt、hops, water as the main raw materialyeastRich fermented by fermentationcarbon dioxideLow alcohol liquor.Most beer in the world is added with auxiliary raw materials, and some countries stipulate that the total amount of auxiliary raw materials should not exceed 50% of the amount of malt.In Germany, except for export beer, no auxiliary raw materials are used for beer sales in Germany.
ParisLouvreThe "Blue Monument" in the museum records the 3rd century BCBabylonThe situation of the Sumerians offering beer to the goddess.Sumer Man is also the inventor of beer.6000 BC, living inMesopotamiaThe Sumerians in the region used barley malt to brew primitive beer, but there was no rich foam in beer at that time.
About 3000 BC, the Semites in Persia learned how to make beer, and they also carved the method of making beer on the board, dedicated to the goddess of agriculture.
In 2225 BC, beerBabylon, CubaIt is popular among people. They use beer to entertain guests.At that timeAncient EgyptPeople and Babylonians noticed the medicinal value of beer and used it to make medicine.The Greeks also loved beer very much. They learned how to brew beer from the Egyptians.
In the 4th century AD, beer spread all over the countryNorthern Europe。Beer types began to become rich, among which the British brewed it with honey and waterMeadIt is a famous one.A kind ofdark beerIt is also very famous. It is similar to modern dark beer.In the first century AD, the Irish brewed a kind of modernLight beerSimilar beer.
In 1516,The Principality of BavariaDuke William IV promulgated the German Beer Pure Wine Law, which stipulates that beer can only be made of hops, wheat, yeast and water. It is also the earliest food law.
In the 19th century, the refrigerator was invented, and people began to treat beer at low temperature after ripening. This invention made beer foam.In 1900,RussiaTechnicians set up a beer workshop in Harbin, China for the first time, and Chinese people began to drink beer.In 1903, the British and Germans built an Anglo German brewery in ChinaTsingtao Brewery The predecessor of.
Ancient beer
definition
Beer production uses germinated grains as raw materials, which are ground, saccharified, fermented, etcProcess systemYes.
By current countryProduct standardAccording to the regulations, beer is defined as: "beer is a low alcohol beverage containing carbon dioxide gas and foaming, which is brewed by yeast fermentation with malt as the main raw material, hops added".
in ancient timesChinaThere are also alcoholic drinks similar to beer. The ancients called it Li. About after the Han Dynasty, Li wasDistiller's yeastBrewedYellow WineIt has been eliminated since the late Qing DynastyProduction technologyIntroduced into China,New China was foundedSince then, especially since the 1980s, the beer industry has developed by leaps and bounds, and China has become the world's largest beer producer.
Like in ancient timesMesopotamia(Mesopotamia) Like the ancient Egyptians, Li was also used in ancient ChinaGrain budBrewing, that is, the so-called tillering method.《Inner Canon of Huangdi》It is recorded that fermented rice has disappeared due to the changes of times, but its taste is similar to that of rice, and it is brewed with distiller's yeastSweet wineBut it has remained.In ancient times, people also called it Li.Therefore, it is generally believed that there has been no beer in China since ancient times. However, according to ancient data, China has mastered the manufacturing method of tiller for a long time, and also mastered how to make it with tillermaltoseMethod.Wine and Li both exist in China, and Li was later replaced by wine. Here we conduct some textual research to illustrate this problem.
Types of cereal wine
The most basic feature of beer in history should be the use of sprouted grains as basic raw materials.Hops and yeast were added to beer later.
(1) A common view is that wine and li have always been alcoholic drinks brewed in two different ways.
The oldest writing in ChinaOracleIn, the words wine and li appeared.Li and wine are described separately and not mixed with each other.Some experts believe that this is an alcoholic drink brewed in two different ways.(Wen Shaofeng, et al.: Research on Inscriptions of Yin Ruins - Science and Technology,Sichuan Academy of Social SciencesPress, 1983).But there are also many dissenters.
Zhou Dynasty's works《The Book of History·In the chapter of saying fate, "If you are making wine, you will only be able to tiller.".From the perspective of literal correspondence, it can be understood as liquor making by Qu and wine making by tiller.Ming DynastyLi ShizhenThey also hold the same view.
the Ming dynastySong YingxingOf《Tiangong Kaiwu》It said: "In ancient times, liquor was made by Qu, and wine was made by tillering. Later generations were disgusted with the taste of wine, so it was lostTillering methodIt also dies. "The alcohol content of western beer is generally about 4%, while the alcohol content of Chinese yellow rice wine can reach 15%~20%.This is the basic reason why rice wine replaces the original beer.
In the Western Han Dynasty, the production of tillers had not stopped, and Li was still a part of alcoholic beverages.Historical Records·Biography of Cargo Colony》There is a record of "Wanqu salted lobster sauce thousand and one".Han Dynasty causes andHunIn case of war, the Han Dynasty was defeated, and he had to pay tribute to the Huns (see《Redords of the Grand History of China·Biography of the Huns》）。《The History of the Han Dynasty》Record: There is a man namedMu ShengWhen invited to a banquet, the host prepared Li, a low alcohol drink, for him. Later, when Mu Sheng was ignored, he stopped setting Li for him.It can also be seen from this record that Li is an alcoholic drink with low alcohol content, suitable for people who cannot drink.
Modern wine making expertsZhu BaoyongMr. Li proposed that: China brews with rice sproutsLiqueur, and the Babylonians used malt to make beer, almost at the same timeNeolithic AgeThere is no way to examine whether they are related to each other (Zhu Baoyong: "Changes in the brewing industry").It's both interesting andscientific researchIt seems that it will take time to get sufficient evidence on the issue of value.
liquorThe change of varieties and wine making technology may reflect the interaction between people of different nationalities from one side.The origin of grain wine making should be investigated in a broader historical and geographical environment.In addition, there are some viewpoints, such as Mr. Yamazaki of Japan, who believes that Qu and Tiller have always been two different things.DanquIt is a blocky cake starter, which later developed into Daqu,Alcoholic drugs(Xiaoqu), etc;Tiller is Sanqu, which later developed into Huangyi Qu (used for the production of soy sauce and soybeans) and Nvqu (used forClear wineProduction).
(2) Qutiller is a sprouting and moldy grain
The second view is modernFang XinfangMr. Li proposed that Qu tillers are mouldy and germinating grains, that is, distiller's yeast.That isremote dateThe tillers are indistinguishable.Later, it differentiated into rice bud, wine yeast and yellow clothing yeast.It can be understood that since there is no distinction between starter and tiller, wine and wine should be the same thing in ancient times.
(3) Li is also made from distiller's yeast
The third view is that Li is also brewed with distiller's yeast.Its brewing time is very short, or the juice residue phase will be the wine mash.The basic characteristics of Li are high sugar content, low alcohol content and short brewing time.Such as《Denomination》Li was interpreted as a light wine of the Eastern Han Dynasty, which was brewed only one day agobe published in book formOf《Analytical Dictionary of Characters》That's also true,Zheng XuanIn comments《Zhou Rites》Li is a sweet wine mixed with liquor and lees.According to the analysis of numerous historical data, it does not mean that Li must be made from tillers.The possibility of brewing with distiller's yeast still exists.For example, "Li Qi" in "Five Qi" mentioned in "Zhou Li" is actually used to describe the wine mash in the second stage of fermentation process.Like the Western Han DynastyZou YangIn the "Ode to Wine", it was written that the clear and transparent ones were wine, the turbid ones were plum, and they were all made of milletyeastAlthough they all come from the same raw materials, their tastes are quite different.It can be further explained that Li in the Han Dynasty was brewed with koji.
Arguments for beer production
(1) The grain sprouts of the Shang Dynasty - tillers and the primitive beer - li.
First, onShang DynastyOfOracle inscriptionsThe words "tiller" (millet bud) and "li" appear in Chinese, and the frequency of their appearance is not low.The production process of tiller and li can be seen from the relevant provisions in the oracle inscriptions.This process seems to be the same as that of beer production.
In addition, there are clear and detailed records on the production of tillers and maltose in ancient China.andProduction methodExtremely mature.Although the method of making wine by tillering method has not been found in ancient literature, it does not mean that there was no such practice in ancient times.
At the latestSpring and Autumn Period and Warring States PeriodAge, has begun to use caramel.《The Book of Rites - Internal Rules》It is recorded that "jujube, millet, malt and honey are sweet".here we areNorthern Wei DynastyTiller is mainly used as maltose.Making maltose involves the saccharification of malt, which is similar to the production of plum by malt tillers.《Qi People's Essential Skills》The manufacturing process of wheat malt and maltose is basically the same as that of modern beer industry.The saccharification process is also described in detail.Since ancient China was proficient in saccharification of malt, it was at least possible to brew li (beer) with tillers before the fifth or sixth century.
(3) Liquor making by dipping koji - the leftover method of making wine with tillers.
The possibility of using tillers to brew sweet wine in ancient China can also be seen from the fact that the method of distilling koji was first used in ancient times.
From the above discussion, we can see that there were two processes in the beer brewing process in ancient foreign countries, one was wheat soaking (to promote its germination), and the other was malting soaking (to saccharify it).In ancient China, even if the distiller's yeast method was used to make wine, there was also a process of distiller's yeast dipping, which was more ancient than the method of putting dry yeast into rice directly after the Tang and Song dynasties.It was very popular in the Northern Wei Dynasty, that is, the starter was soaked in water for several days, then rice was added, and then fermentation began.However, there is a noticeable problem: the method of distilling koji with koji may be inheritedBeer maltThe traditional method of soaking, that is, the two come down in one continuous line.In China, tillers may be soaked with water first.Let itNatural fermentation。Later, he invented distiller's yeast, which was also soaked in the same way. The original distiller's yeast was not strong in saccharification and fermentation, and it may be that distiller's yeast itself is the raw material for fermentation;Later, due to the improvement of saccharification of distiller's yeastFermentability, you can add fresh rice, and the alcohol content of the wine can be improved.In this way, koji method will eliminate tillering method for wine making.It can be believed that the method of making sweet wine by tillering is used in ChinaWine making industryChina has once occupied an important position, and even its historical span has exceeded the previous distiller's yeast method.
world
The origin of beer is closely related to the origin of grains. It has been more than 8000 years since human beings used grains to make alcoholic beverages.The oldest known wine literature was carved by Babylonians with clay plates around 6000 BCto sacrificeMade with beer.In 4000 BC, there were 16 kinds of beer made of barley, wheat and honey in Mesopotamia.Bitter was used from 3000 BC.In the 18th century BCBabylon, CubakingHammurabiIn the code issued, there are detailed records on beer.
Around 1300 BC,EgyptOf beer asstate controlThe excellent industries in China have been highly developed.Napoleon's EgyptExpeditionary forceFound in EgyptRosetta Stone TabletOnHieroglyphicsIt shows that beer and wine feasts were popular around 196BC.Beer brewing technology was introduced from Egypt to GreeceWestern EuropeOf.In 1881, E. Hansen invented the yeast pure culture method, which made the beer brewing science a leap forwardempiricismTo be scientific.steam engineApplication of, 1874LindeThe invention of the refrigerator made the beerIndustrial productionBecoming a reality, beer all over the worldAnnual outputIt has ranked first in all kinds of alcohol.
China
Development history
The primitive beer in ancient China may have a history of 4000 to 5000 years, but the beer consumed in the market came with the imperialist guns and cannons at the end of the 19th century.At the end of the 19th century, beer was imported into China.At that time, China's beer industry developed slowly, was not widely distributed, and its output was not large.
The earliest brewery established in China was the Ulublev Brewery established by the Russians in the Eighth Prince of Harbin in 1900. In the next five years, Russia, Germany and the Czech Republic respectively established three other breweries in Harbin.In 1903, British and German businessmen set up Yingde Brewery Co., Ltd. in Qingdao, with a production capacity of 2000 tons, which is the predecessor of Qingdao Brewery.
Breweries in the late Qing Dynasty were basically controlled by foreigners.
In 1904, a brewery run by the Chinese themselves appeared in Harbin - breweries in the three northeastern provinces;In 1914, Harbin built Wuzhou Beer and Soda Plant;In the same year, Shuanghesheng Brewery was established in Beijing;In 1935, Wuyang Brewery (the predecessor of Guangzhou Brewery) appeared in Guangzhou.
Before 1949, there were only seven or eight breweries in China, most of which were controlled by foreigners.Hops and malt are mainly imported from abroad, and beer is mainly sold to foreign businessmen and the military in China, as well as some "upper class" people.Ordinary people can hardly enjoy it.In 1940, the national beer production reached 40000 tons, most of which were Japanese invaders.By 1949, the annual output of beer in China was only over 7000 tons, which was less than the annual output of a small brewery.
After 1949, China's beer industry developed rapidly and gradually got rid of the backwardness of relying on imports of raw materials.
In 1958, China invested and built a batch of breweries with a scale of about 2000 tons in Tianjin, Hangzhou, Wuhan, Chongqing, Xi'an, Lanzhou, Kunming and other large cities, becoming a group of backbone enterprises in the development of China's beer industry.
By 1979, the total number of breweries in China had reached more than 90, and the beer output had reached 373000 tons, more than 50 times higher than before the founding of the People's Republic of China.However, the real big development of our beer industry took place in the last ten years of 1979, and our beer industry continued to grow at a high speed of more than 30% every year.In the 1980s, China's breweries mushroomed all over China.
By 1988, there were 813 beer manufacturers in mainland China, with a total output of 6.564 million tons, ranking third only after the United States and Germany (ranking second by 1993).In just ten years, China's beer manufacturers have increased by 9 times and the output has increased by 17.6 times, making China a truly big beer country.The latest national standard of China stipulates that beer is made of barley malt (including special malt) as the main raw material, hops, and yeast fermentation, containing carbon dioxide, foaming, and low alcohol (2.5~7.5%)。[6]
The popularity nationwide is still low. Due to the serious contradiction between supply and demand, China's beer industry is currently a domestic beveragemarket competition One of the most intense industries.
Most brands are stillRegionalityBrand stage,Brand awarenessAnd low market influence, and the products are mainlyLow grade productsThe market competition is also mainly concentrated on low-end products, while the beer market above middle and high-end is mostly divided by foreign beer.With the increasing competition in the beer marketFinal consumption, more and more beer enterprisesmarketing managementIn operation, they all focus on the terminal, and the competition for the terminal is becoming increasingly fierce, especially in the high-end beer market.In addition to low-grade stallssidewalk snack booth, small restaurants, etc., medium and high-grade beer becomes catering and entertainmentEnd marketThe mainstream of consumption, especially in large and medium-sized cities with good economic level, the added value of medium and high-grade beer is high, and the development of medium and high-grade beer market is to improveEconomic benefits of enterprisesAndUrban marketConsumption levelHigh, medium and high-grade beerMarket capacityIt keeps expanding and has a very broad prospect.
Beer is an industry with obvious brand regionalization. Most beer enterprises have long competed in the middle and low-end beer market, and have not achievedcompetitive edge, but due to excessiveprice warHowever, it seriously damaged its vitality and began to adjust the product structure andMarket strategyWe should focus on the development of medium and high end markets.
China's beer industry does have some proud faces.But in a serious analysis of China's beer industrymarket structureAfter the competition level, we can find that although China is already a big beer producer, it has not reached the level of a strong beer producer.In order to realize the qualitative transformation from a big beer producing country to a powerful country, we still need to seriously face up to and solve a series of unreasonable phenomena and problems existing in the current beer industry.Secondly, China's beer industry, due to long-term crazy mergers and acquisitions, large-scale repeated construction and expansion of production capacity, has intensified the disorderly competition in the market and bullied the marketMonopolistic behaviorWith the increasing popularity and the involvement of foreign capital, the whole industry fell into a monopoly quagmire.If China's beer industry cannot face up to these problems, not only the dream of a strong beer country cannot be realized, but also the status of a big beer country cannot be preserved.
Since the founding of New China, the development of beer industry has gone through four stages:
Phase I:
From 1953 to 1962, it was the adjustment and development stage of the beer industry, and a number of new breweries were builtAverage growth rate38.2%.From 1963 to 1972, although the speed slowed down, beer production still increased 1.4 times.By 1978, China's annual beer production had reached 400000 tons.At this stage, the work in beer scientific research, education, personnel training and other aspects laid the foundation for the future development of the beer industry.
Phase II:
After 1979, beer production developed in an all-round way.Breweries have been set up in all provinces, cities and autonomous regions except Tibet. In addition to the light industry system, other ministries such as commerce, agriculture, machinery, national defense and metallurgy have also set up breweries.Some breweries are also growing in size. For example, in 1980, China produced 688000 tons of beer.
The third stage:
The rapid development of China's beer industry is mainly characterized by the rapid growth of expanded and newly built breweries and the gradual expansion of beer production scale. In some provinces, almost every county and city has breweries.According to the statistics in 1987Zhejiang ProvinceThere are 104 breweries. Thanks to the policy of reform and opening up, technology, equipment and talents were introduced from abroad, which accelerated the development of the beer industry. For example, beer production lines, especially beer, were introduced from abroadFilling line。The time to double the output was shortened. For example, in 1982, the national beer output was 1.17 million tons. By 1985, the beer output had reached 3.104 million tons. In 1988, the beer output doubled to 6.54 million tons.
Phase IV:
China's beer industry has entered a vigorous mature period. On the one hand, the beer industry continues to develop at a high speed. While developing at a high speed, it has begun to pay more attention to the quality of beer and the economic benefits of the beer industry. The scale of the beer industry has begun to develop in the direction of large-scale and collectivization according to international practices. Some small and medium-sized breweries have been merged by large breweries。[6]
Manufacturing materials
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barley
Barley suitable for beer brewing isTwo rowed barleyorSix rowed barley。Double rowed barleyLeaching rateHigh,solubilityGood. Six rowed barley has high agricultural yield and strong vitality, but its leaching rate is low and the solubility of malt is not stable.The quality requirements of barley for beer are: less hull components,starch content High,protein content Moderate (9%~12%), light yellow, shiny, moisture content less than 13%,germination percentageOver 95%.
Brewing water
Generally, soft water is suitable for brewing light beer,carbonateHigh contentHard waterIt is suitable for brewing strong colored beer.
The requirements of light beer water: colorless, odorless, transparent, and freePlanktonic matter, pure taste, noBiological pollutionLow hardness, low content of iron and manganese (high content is harmful to the color and taste of beer, and can cause gushing), withoutnitrite。
hops
hops
also calledhops。It makes beer have unique bitter taste and aroma and has antisepsis and clarificationwortAbility.Hops was first used in Germany, and its scientific name isSnake hemp, forCannabinaceaeHumulus Perennial vine herb, which has been cultivated in China for half a century, started in Northeast China, Xinjiang, Gansu, Inner Mongolia, HeilongjiangLiaoningLarge hops raw material bases have been established in other places.Mature fresh hops are dried and pressed for use as whole hops, or crushed and pressed into granulesSealed packaging, can also be made into hopsextract, and then store in a low-temperature warehouse.hisActive ingredientbyHops resinandHops oil。The dosage of hops per KI beer is about 1.4~2.4kg.
yeast
yeastIt is a microorganism used for beer fermentation.beer yeastAgainTop fermentationYeast andLower fermentationYeast.In order to ensure the purity of yeast, the brewery conducts pure culture starting from the single cell culture method.for fear ofWild yeastThe cleaning and sterilization of brewery must be strictly required due to the contamination of bacteria.
Corn
corn starchIts properties are roughly the same as barley starch.But corngermThere is more oil in the beer, which affects the foam holding and flavor of beer.If you remove the germ, you can remove most of theCorn oil。The fat content of de germinated corn should not exceed 1%.Take corn asAuxiliary raw materialsThe brewed beer has a mellow taste.Corn is the most used auxiliary raw material in the world.
Sugar
Most of them are used in sugar producing areas, and the general consumption is 10%~20% of raw materials.The categories added mainly includesucrose、glucose、Invert sugar, syrup, etc.
Wheat
GermanWhite beerwithMaltMain raw materials,BelgiumOfLambick BeerIt's bigmaltWith wheat as the auxiliary material, the top fermented beer with local characteristics was brewed.Wheat varietiesDurum wheatandSoft wheatSoft wheat should be used in beer industry.
rice
The starch content is high, the leaching rate is also high, and the oil content is less.butRice starchThe gelatinization temperature of corn is higher than that of corn.Beer brewed with rice as auxiliary material has light color and fresh taste.Rice is the most used auxiliary raw material for Chinese brewers, mainly forcost reduction。
Malt manufacturinghydrolase, such asprotease、Saccharifying enzyme、GlucanaseThese enzymes can transform the maltProteolysisPeptides and amino acids are formed to decompose starch intodextrinandmalt dustAnd other low molecular substances.When the germination reaches a certain level, the germination will be stopped and dried to make malt with low water content.
Fermentation: after the wort is cooled, addyeastBacteria, transported toFermentation tankMedium, start fermentation.Traditional craftIt is divided into pre fermentation and post fermentation, which are carried out in different fermentation tanks. The popular practice is to carry out pre fermentation and post fermentation in one tank.Pre fermentation mainly uses yeast to convert maltose in wort into alcohol, and post fermentation mainly produces someFlavor substance, eliminate the peculiar smell in beer, and promote the aging of beer. During this period, control certain cansInternal pressure, makePostfermentThe carbon dioxide produced during the fermentation is retained in the beer.
Filtration sterilization: After about two weeks of fermentation (some beer fermentation period may be as long as several months), the beer is filtered to remove yeast and small particles from the beer, and then sterilized at low temperature (about 62 ℃), cooled, and then the beer can be packaged.
Packaging: The main packaging methods are bottle, can and barrel.
Beer production can be roughly divided into three main processes: malt treatment, beer brewing and beer filling.
Barley selection: remove sundries with wind power and screen machine, and grade according to grain size.Steeping wheat: Soak the steeping wheat in the steeping tank for 2 to 3 days, and clean it at the same time to removeFlossTo make barley moistureSteeping degree42%~48%.
Germination: Barley soaked in water will germinate under the condition of temperature control and ventilation to form various substances to dissolve the contents of wheat grains.The suitable temperature for germination is 13~18 ℃, the germination period is 4~6 days, and the elongation of root buds is 1~1.5 times of the grain length.The grown wet malt is called green malt.
Baking: the purpose is to reduce water content and stop the growth of green maltDecompositionFor long-term storage;To make malt form substances that give beer color, aroma and taste;It is easy to remove root buds, and the moisture content of baked malt is 3%~5%.
Storage: The roasted malt is stored in concrete or metal silos after removing wheat roots, selecting and cooling.
brew
There are five processes below.It mainly includes three processes: saccharification, fermentation and wine ripening after storage.
Raw material crushing: separate malt and rice fromgrinderCrushed to suitable for saccharificationDegree of comminution。
Saccharification: Mix the crushed malt and starchy auxiliary materials with warm water in the gelatinizing pot and the saccharifying pot respectively, and adjust the temperature.The saccharification pot shall be maintained atProteolysisTemperature of action (45~52 ℃) (protein stop).Liquefied completely in the gelatinizing potMashAfter being added into the saccharification pot, it shall be maintained at a level suitable for saccharification（Beta starchandα - starch）The temperature of action (62~70 ℃) (saccharification pause) to produce wheat mash.The methods to increase the temperature of mash includeLeaching methodAnd boiling out.Protein, saccharification rest time and temperature rise method shall be determined according to the nature of beer, raw materials used, equipment, etcFilter tankorfilter After the wort is filtered outBoiling potMedium boiling, adding hops, adjusting to the appropriate wort concentration, and entering the racewaySedimentation tankThe heat coagulate is separated from the water, and the clarified wort enterscoolerModerately cool to 5~8 ℃.
Fermentation: add yeast into the cooled wort and send it to the fermentation tank or cylindrical cone bottomFermentation tankFermentation withSerpentine tubeOr jacket cooling and temperature control.During the following fermentation,maximum temperatureControl at 8~13 ℃,fermentation process It is divided into foaming period, high foaming period and low foaming period, and generally ferments for 5-10 days.The fermented beer is calledTender beer, bitter and stubborn, rough taste, low CO2 content, not suitable for drinking.
Post fermentation: In order to make tender beer post mature, put it into the wine storage tank or continue to cool it to about 0 ℃ in the cylindrical cone bottom fermentation tank, adjust the pressure in the tank to dissolve CO2 into the beer.The wine storage period takes 1 to 2 months. During this period, the residual yeast, condensed solids, etc. gradually precipitate, the beer gradually clarifies, CO2 is saturated in the wine, and the taste is mellow, suitable for drinking.
Filtering: in order to make beer clear and transparent and become a commodity, beer is filtered at - 1 ℃Clarification and filtration。The requirements for filtration are: large filtration capacity, good quality, less loss of liquor and CO2, and no influence on liquor flavor.Filtering methods includediatomiteFilter, cardboard filter, microporeMembrane filtrationEtc.
filling
Beer
Filling is the last process of beer production, which has a direct impact on maintaining the quality of beer and giving beer a product appearance.Beer after filling shall conform tohygienic standard To minimize CO2 loss and reduce the air content enclosed in the container.
Barrel: the barrel is made of aluminum orstainless steelThe capacity is 15, 20, 25, 30 and 50L.30L is a common specification.Barreled beerUsually withoutPasteurizationOfFresh beer。Fresh beer has good taste and low cost, but its shelf life is not long, so it is suitable for local sales.
Canning: Canned beer started in the United States in 1935.the Second World WarChina has developed rapidly due to military needs.Canned beer is light and easy to transport, carry, open and drink, so it is very popular with consumers and develops rapidly.PET（Polyethylene terephthalate）Plastic bottle: it has been put on the market since 1980, and the number has increased year by year.The utility model has the advantages of high transparency, light weight, re sealing after unsealing, and reasonable price.The main disadvantage is poor gas retention. During storage, CO2 gradually decreases.Adding coating can improve gas retention, but the storage time should not be too long.PET bottleIt cannot be evacuated or pasteurized in advance, and special filling procedures are required to avoid air intake and pollutionhybrid bacterium。
Bottled: in order to maintain beer quality, reduceultraviolet raysIs generally brown or dark greenGlass bottles。The empty bottle is soaked in the soaking tank (alkali liquor 2%~5%, 40~70 ℃), and then passed throughBottle washing machineWash and thenFilling machinePour beer,Capping machinePress the bottle cap.throughSterilization machineAfter pasteurization, it can be packed and delivered after passing the inspection.
New technology
There are mainly 4 kinds.
Thick mash fermentation: It was used in production since 1967.It is a method of fermenting high concentration wort and then diluting it into finished beer of specified concentration.
Rapid fermentationtechnologyControl conditionsThe purpose is to greatly shorten the fermentation cycle.Essentially, it is to overcome the problems of strain variation and miscellaneous bacteria pollution, and it is fasterContinuous fermentationtechnology.
Achievements have been made as follows: pre fermentation is shortened from 5 to 10 days of traditional method to 1 day, which can be continuousstable operation 3 months.Cylindrical conical open-air fermentation tank: it has been used in production since 1966.
Its main advantages are: it can shorten the fermentation cycle, save investment, recover CO2 and yeast easily, and is conducive to automatic control.The capacity of a single tank is 600Kl, which is generally made of stainless steel.
Pure draft beerThe development ofAseptic packagingThe success of the technology has led to the development of draft beer that can be preserved for a long time without pasteurization since the 1970s.Because of its good taste, it is very popular with consumers.In some countries, draft beer accounts for 50% of the total beer production.
Low alcoholAlcohol free beerDevelopment ofCool drinks。It is characterized by low alcohol content, generally 0.5%~1%.This kind of beer is rich in foam, light and refreshing in taste, with good hop flavor, and maintains the characteristics of beer.
Product characteristics
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color and lustre
In terms of color, it can be roughly divided into light color, thick color and black color. Regardless of color depth, it should be clear, transparent and free of turbidity;The foam is formed when it is injected into the cup, which should be white, delicate, durable and hanging;It has a unique hop flavor and bitter taste. Light beer is obvious, and the wine is cool but not light, soft and palatableBrown Beer Light bitter taste, rich malt flavor, mellow wine;It contains saturated dissolved CO2, which is beneficial to beerBubblinessAfter drinking, there is a comfortable and stimulating feeling;It should be kept clean for a long timetransparency, in the specifiedRetention periodInside, there should be no obviousSuspended solids。
Hops and foam
Beer
hopsIt is an indispensable component in beer, and hops play an irreplaceable role in beer brewing: hops make beer have a fresh fragrance, bitter taste and antiseptic power.The aroma of hops and malt give beer a subtle flavor.Beer, coffee and tea all win with fragrance and bitterness, which is also the charm of these drinks.Since hops have natural antiseptic power, beer does not need to be addedpreservative；High quality hops can form excellent beer foam.
Beer foam is the difference in hopsChlorhexoneAnd a complex of foaming proteins from malt.Excellent hops and malt can brew white, delicate, rich and lasting beer foam;Hops are beneficial to the clarification of wort.During wort boiling, due to the addition of hops, the protein in wort can be complexed and separated out, which plays a role in clarifying wort and brewing pure beer.
Product quality
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quality problem
There are three main problems.
1．AbioticStability: not due toMicrobial contaminationThe possibility of turbidity and sedimentation.Beer is unstableColloidal solutionIt is easy to produce turbidity and sedimentation during storage. The most common non biological turbidity of beer is the so-called protein turbidity.
2. Abnormal flavor: due to raw materialsProduction process, yeast, microbial management in the production process and other problems can cause abnormal beer flavor.
It is mainly characterized by rough and astringent taste, poor bitter tasteOxidizing taste, yeast flavor, etc.
3. Blowing phenomenon: beer is abnormal after opening the lidFleeing foamPhenomenon.In serious cases, more than half of the bottles of beer will be lost. The main reason is that the raw barley is affected by moisture during harvestmouldEtc.
Bottled and cannedCooked beerquality guarantee periodNot less than 120 days (excellent, first level), 60 days (second level).The shelf life of bottled fresh beer shall not be less than 7 days.The shelf life of canned and barreled fresh beer shall not be less than 3 days.
Transportation and storage
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1. When carrying beer, handle it with care, do not throw it, and avoid collision and extrusion.
2. Beer shall not be mixed with toxic, harmful, corrosive, volatile or smelly articles for loading, storage and transportation.
3. Beer should be transported and stored at 5 ℃~25 ℃;If the temperature is lower than or higher than this range, take corresponding anti freezing or anti heat measures.
4. Beer shall be stored in a cool, dry and ventilated warehouse;It is not allowed to stack in the open, and the sun and rain shall be strictly prevented;Do not contact with wet grounddirect contact 。[2]
Famous brand
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World brand
1．WESTVLETERENBelgiumWestleteren is one of the smallest breweries producing Trappist.They will only export a very limited number of products.This brown beer has delicate white foam, smooth taste, mainly caramel flavor, with tracePearChildGrapeandPlumThe taste of.Westleteren isBelgian beerThe highest example of.It has a strong taste and high alcohol content.
2. ALESMITH BARREL AGED SPEEDWAY STOUT American beer is so perfect in all aspects that it is easy to overlook the amazing power it contains.No matter in big cask, small cask or bottle, it can fill your mouth with endless happiness.Beer gives off a strong chocolate fragrance and wine smell, and the extremely dense taste is mixed with chocolateIncense, coffee and bourbon.
3. Maicheng of MAIDSON EXTRA STOUT SMGdark beerThe yeast is not filtered, so the nutrition is very rich, except that it contains a certain amount of low sugar molecules andamino acidIn addition, it also containsvitamin C，Vitamin H, alcohol content ≥ 3.7%,Sugar content（Original wort concentration）About 12BX, its amino acidContent ratioOrdinary beer is 3-4 times higher, andCalorific valueIt is also very high. The calorific value of each 100ml of dark beer is about 77 kcal.Therefore, it is a good beer, known as "black milk".
4．DIEU DU CIEL PéCHé MORTELCanadaWhen this thick black beer is poured out, it will formcreamLike dark brown foam.Beer itself looks crystal clear, with rich and balanced fragranceDark chocolate, plumsHoneyAnd strong bitter and sweet coffee smell, coupled with the aroma of strawberries immediately into the nose.This wine has a mellow taste and a rough taste of granulated sugar, while it is very viscous.takemaltThe sweetness and bitterness of coffee are combined together in a complex and subtle way. At last, the faint taste of beer echoes in your mouth.This kind of wine makes your taste experience almost reach the limit, which is very enjoyable.
5. ROCHEPORT TRAPPISTES Belgium looks like this beer is dark brown with brown foam;It tastes a little nutty and dark fruit, especiallyFigThe fragrance of.And coffeeChocolatesandToffeeThe taste of.The taste is sweet, with a slight alcohol flavor, lingering between the lips and teeth for a long time.This wine tastes mellow. It can be said to be RosefortDistillery(Rochefort) The best beer.
6．NRREBRO BRYGHUSNORTH BRIDGE EXTREMEDenmarkBeer is deepAmber, with moderate creamy foam.Full-bodiedhopsTaste andcaramel, dark malt.When you drink it into your mouth, the aroma of wine with bitter hops spreads in your mouth, and then slowly turns into a delicious malt flavor.Therefore, although the taste is strong, it will be blended with delicious malt.
7. ALESMITH SPEEDWAY STOUT America's attractive dark liquid is mixed with bitter taste and malt taste. After drinking it, the alcohol taste makes your tongue feel dry.The color of this wine is dark black, with brownish black foam on it, emitting a strong coffee aroma, accompanied by chocolate, malt and pleasant baking flavor.
8. THREE FLOYDSDREADNAUGHT IMPERIAL This is a soft brew with strong taste, dry and high alcohol content.Beer is golden yellow, and its taste is extremely rich and mellow.It has the characteristics of high-quality hops, and the taste has a lemon flavor. The creamy foam gives you endless aftertaste.
9. WESTVLETEREN EXTRA This brown liquid from Belgium has a strong aroma of fruit fermentation, which tastes likeSweet fruitIt feels mellow and fragrant. When you drink it, you should slowly taste its light fragrance.And it has wood fragrance, leather and doughJujube kernel、RaisinsAnd toffee.Its taste is rich and balanced, with gorgeous balance. It is a top international beer that needs to be tasted slowly.
10. DOGFISH HEAD WORLD WIDE STOUTRosewoodColor, with a small amount of brown foam, at the same time, it is permeated with rich dark fruit, dryBanana, malt, flower fragranceRUMAnd alcohol.It is a wonderful combination of sweet malt, dark fruit, banana and rum, with rich fragrance and pure taste.
Tibet highland barley beer Tibet highland barley beer is brewed with local pollution-free high-quality mineral water and highly nutritious highland barley as the main raw materials. It is a large-scale beer produced with highland barley as the raw material in the world.Beer brewed from highland barley naturally has unique effects. Drinking it can reduce blood fat, regulate blood sugar, and benefit the intestinesStrengthen immunityAnd other health care effects.It can also neutralize human uric acid.stayShanghai World ExpoAbove, Tibet Highland Barley Beer as 2010 Shanghai, Chinathe World ExpoThe successful appearance of beer reception has been sought after by tourists at home and abroad.
Tsingtao BeerIt is the most famous and internationally recognized beer brand in China, founded in 1903.
In August 1903, businessmen from England and GermanyCo investment400 thousandmark, onQingdaoEstablishedGermanicThe beer company Qingdao Co., Ltd. uses German brewing technology and raw materials for production.The ancient Chinese land gave birth to the second brewery built with European technology - Germain Brewery Qingdao Company.After a hundred years of vicissitudes, this earliest beer company has developed into a world-renowned manufacturer of "Tsingtao Beer"——Tsingtao Brewery Company Limited 。In 1993, Tsingtao Beerlimited companyEstablishment and entryinternational capital market, the company's shares were listed in Hong Kong and Shanghai respectively, becoming the first joint-stock limited company listed in both places at the same time in China.
In 2002,China Resources snowflakeSpare no effort toSnow BeerShape intoNational brand, Snow Beer, with its fresh and light taste, is active, enterprising and challengingBrand personalityIt is widely loved by beer lovers across the country and has become a popular beer brand among contemporary young people.
Yanjing built the factory in 1980 and formed the group in 1993.In the development, Yanjing adheres to the enterprise of "living with emotion, working with sincerity, and doing business with faith"management idea；We have always adhered to the following principles: follow the path of connotative expansion of production, develop in a rolling way, and carry out technical transformation year by year to make the enterprise grow and develop continuously;Insist on relianceScientific and technological progress, promoteEnterprise developmentEstablish a national scientific research center, introduce cutting-edge talents, and seize the opportunity by relying on science and technology;Actively enter the market and take the lead in establishing perfectMarket networkSystem, adaptationmarket economyRequirements, nationalMarket shareMore than 12%, 45% in North China and 85% in Beijing.
After 20 years of rapid and healthy development, Yanjing has become one of the largest beer enterprises in China.It has been rated as one of the top 500 in China for consecutive yearseconomic performanceIndustrial enterprises, top 100 enterprises in China's industry.High qualityYanjing BeerWon the "31stBrusselsInternational Gold Award, "the first nationallight industryGold Award of the Expo "," National Industry Quality Evaluation "High quality productsAnd won the "National Beer Quality Inspection Class A Product", "National Customer Satisfaction Product", "ChinaFamous brand products”EtcHonorary title。Yanjing Beer is designated asAir ChinaIn 1997, Yanjing brand was recognized by the stateState Administration for Industry and CommerceIdentified as“well-known trademark ”。
Goldstar beer Founded in 1982, it covers an area of 1 million square meters, with a building area of 600000 square meters, and has 25 modernBottle production lineAnd 1Cansproduction line.Group Beer Yearthroughput2 million tons, the national food industry andHenanProvincial key enterprise, has entered the top four beer enterprises in China for five consecutive years, and has been rated as one of the top 100 industrial enterprises andZhengzhouTop 20 municipal industrial enterprises.Venus concluded that "the sole proprietorship of the factory,Self replicationThe expansion mode of "small step and fast run".This mode is alsoindustry insidersIt is called "the third expansion mode"."Both economic benefits andWhite clouds and green water”The company attaches great importance to the greening and beautification of the environment, has established a garden style enterprise, and formally passed the acceptance of the national industrial tourism demonstration site in June 2004, becoming a tourism demonstration site of the beer industry in the central and western regions.
The company has more than 6000 employees,Leading productsThere are more than 60 varieties of Venus and Blue Horse beer, which are popular in more than 20 provinces, including Henan, Shanxi, Guizhou, Anhui, Hebei, Jiangsu, Yunnan, Guangxi, Hunan and Shandong.The enterprise and products have successively won the titles of "National Food Industry Quality and Benefit oriented Enterprise", "Henan ProvinceFamous trademark”, "China Famous Brand Product", "Green Food", "National Food Industry Quality and Benefit oriented Enterprise" and many other provincial and national awards.
After a hundred years of development, Harbin Beer Group has become the fifth largest beer brewing enterprise in China.In 2002, Harbin Beer Group became the first enterprise to win the title of "Chinese Famous Brand Product Manufacturer"HeilongjiangEnterprise.Three years later, Harbin Beer Group was re elected, becoming the first enterprise in Heilongjiang Province to win this honor twice in a row.
Produced by Zhejiang Qianjiang Beer Group“Zhonghua Beer”It is made of high-quality barley, hops and water as the main raw materials, and carefully brewed with advanced technology. Its unique taste.
Fujiansedrin beer Ltd. (formerly Fujian Xuejin Beer Group) was founded in 1986, namelyInBevXuejin Beer Co., Ltd., located in the southeast coast of Fujian ProvincePutianCity, covering an area of more than 550 mu,Total building area130000 square meters, existingTotal assetsOver 1.1 billion yuan.Since 2001, Xuejin has been developing at a rate of more than 100000 tons per year. In 2006Production and sales volumeOver 1 million tonsEconomic indicatorsThey all rank in the forefront of the country, and the per capita tax profits remain the second in the industry, ranking first in Fujian Province with absolute advantages.
YEPOBEER, originated from cities in southeast Germany, was founded in 1891 with a long history and culture. It is brewed by traditional methods, and tastes fresh and mellow.
As one of the traditional German brands, it entered the Chinese market in 2003, adhering to the German rational and rigorous design style and the European topDesign conceptWith the world's top quality, simple and generous style, distinctive and fashionable personality and pure European style, it has occupied an important position in China's night games for seven years.
Pilsen Beer
Produced inCzechoslovakiaBilson.The local water quality is good, the hardness is very low, and the aroma of hops is very good.High qualityTwo rowed barley, belowFermentationProduction.It is characterized by light yellow color, good foam, strong hops fragrance, strong bitter taste and mellow tasteRepresentativenessOfLight beer。
Dortmund beer is produced in Dortmund, Germany.The local water quality is extremely hard.The following fermentation method is used for production.
Characterized by light color, light bitter taste, mellow and refreshing taste, it is Germany's characteristic light beer.
Made in GermanyMunich。localWater hardnessModerate.Dark malt is used and produced by the following fermentation method.
It is characterized by deep color and richScorched maltIt is a typical dark beer with fragrance, light bitter taste, thick, mellow and sweet taste.The beer produced locally in Munich is divided into several flavors.The most famous one isOktoberfest MunichThe named Oktoberfest beer.（Chinese translationOufei Beer).
Prince Beer
CISK (Prince Beer) is produced in the beautiful island countries in Europe——Malta。The following fermentation method is excellentLager, has won many international awards. Since its launch in 1928, the finished beer formula has remained unchanged.This beer is golden yellow to golden, and its foam is dense, delicate, even andHanging cup, with rich malt aroma and weakhopsThe excellent balance of bitterness makes it an excellent lager.
4. It is not suitable to eat pickled food at the same time;It is not suitable to drink with strong liquor;
5. It is not suitable to drink beer after sweating;
6. It is not suitable to use hot water bottle to store bulk beer;
7. It is not suitable to drink beer that has been stored for a long time;
8. It is not suitable to drink frozen beer.
Beer consumption is generally no more than 1.2 liters per day.Excessive drinking of beer will damage cell function and causeAlcoholism。Suffering from gastritishepatopathy, goutdiabetes, heart diseaseurinary calculus andulcerPeople with diseases such as obesity and pregnant women should not drink alcohol.In addition, frequent drinking of beer can lead to obesity（beer belly）, will damage gastrointestinal mucosa and liver, and have a great impact on fertility, even lead tocancer。
benefit
Beer is made from malt, rice, hops, brewer's yeast and brewing water. Its main feature is low alcohol content, rich in sugar, vitamins, amino acids, potassium, calcium, magnesium and other nutrients. Drinking in moderation is good for health.[3]
Beer has high water content, which can quench thirst;At the same timeOrganic acidIt has the function of refreshing and refreshing.On the one hand, it can reduce overexcitement and tension, and promoteMuscle relaxation；On the other hand, it can stimulate nerves and promote digestion.In addition, the low content of sodium, alcoholnucleic acid, can increase the supply and expansion of brain bloodcoronary arteryAnd accelerate human metabolism by providing blood to stimulate the kidney.Moreover, beer has disease prevention function.According to California, USAMedical CenterThe experiment shows that moderate beer drinkers can reduce the probability of heart disease and ulcer disease, and preventhypertensionAnd other diseases.
Containing carbon dioxide, it has a cool and comfortable feeling when drinking, and promotes appetite.
Hops containTannin, vitamins, hops oilPicrinIt has the medical efficacy of heart strengthening, stomach strengthening, diuresis, analgesia, etchypertensionDisease, heart disease andtuberculosisIt has good auxiliary effect.
Moderate drinking of beer is harmful to the heart andHypertensive patientsIt also has certain curative effect.
Beer is a cool drink for preventing heatstroke, cooling thirst and stopping sweat in summer and autumn. According to the research of medical and beverage experts, beer contains 4% alcohol, which can promote blood circulation.
harm
Because the alcohol content of beer is not high, once excessive, the absolute amount of alcohol will increase, which will increase the burden on the liverDirect damageThe liver tissue will increase the burden of the kidney, and the myocardial function will also be weakened.If this continues, it may lead toheart failure、ArrhythmiaEtc.Studies have confirmed that excessive drinking of beer not only fails to prevent hypertension and heart disease, but also promotes arteriesAngiosclerosis, heart disease andFatty liverThe occurrence and development of other diseases.Drink a lot of beergastric mucosaDamage, causing gastritis andPeptic ulcer, upper abdominal discomfortAnorexia、abdominal distention、BelchingandRegurgitationAnd other symptoms.Many people like to drink iced beer in summer, which causes the temperature of gastrointestinal tract to drop,blood capillaryContraction, reducing digestive function.[4]Beer is not high in calories, so the argument that "drinking beer is easy to produce beer belly" is still controversial.
Relevant data also show that,Atrophic gastritis、Urinary calculiSuch as patients, drinking a lot of beer will lead to relapse or exacerbation of the disease.
This is because the barley wort for beer brewing contains calciumoxalate, UkrainenucleotideandPurine nucleotideThe interaction between them can more than double the amount of uric acid in the human body, not only promoting bilerenal calculusAnd can inducegoutSymptoms.If gout can be drunk with low food to prevent recurrence.AustraliaExperts found that people who drink more than 5 liters of beer every day are most likely to sufferrectal cancer。
Disabled people
Patients with digestive tract diseases, such as gastritis, gastric ulcer and colitis;Patients with liver disease, those with acute or chronic liver disease, whose liver function is not perfect, cannot play its detoxification and other functions in time, and are prone to alcoholism, and alcohol will directly damage liver cells;Patients with cardiovascular and cerebrovascular diseases and pregnant women should not drink beer.
Professor Xiong also mentioned that some peoplealcohol allergy, once you drink beer, it will appearallergic skin rash , such people should drink carefully.In addition, minors, the elderly, the infirm and some patients with asthenia and cold should not drink beer.
Suitable crowd
It is better for ordinary people to drink no more than 300ml beer every day.Beer is especially good for people with high blood pressure, heart diseaseindigestion、anemia, insomnia andNeurastheniaIt is more suitable for patients with other diseases.
Contained in fresh beerFresh yeastIt can promote gastric juice secretion, appetite and digestionGastrointestinal disordersThe use of beer therapy may have some therapeutic effect on 30% of patients.
Other functions
The leftover beer can be removedgas cookerDirt on.The sugar in beer can decompose oil stains, so useDuster clothDip it in beer to wipe, and it can quickly decontaminate.If it is stubborn dirt that is difficult to remove, soak it first and then scrub it.After wiping, the unique smell of beer will disappear after about 10 minutes.
It can be used for beauty.SelectionDraft beer, pour it into a small container (such asflower receptacle）, for medical useCotton yarn(Available in pharmacies, choose a small size) Soak in it, apply it to your face after picking it up, and keep it for about ten minutes.It can remove small particles on the skin surface, becauseSnakeseedIt has this effect.
When washing hair with beer, first wash and dry the hair, then evenly smear 1/8 of the whole bottle of beer on the hair, and do some hand massage to make the beer penetrate into the root of the hair.After 15 minutes, wash your hair with water, and thenwooden comborHorn combComb your hair.Effective nutrients in beer can preventDry hairAbscission has good therapeutic effect and can also make hair shiny.If you insist on washing your hair with beer for a long time, it can make your hair turn yellow andHair qualityIt will be soft and natural in color.
ofdandruffThere are two forms of dandruff, one is excessive secretionsebumMixed with dirt and dust, it will become dandruff after drying;The other is that the scalp surface falls offKeratinocytes。
Many families will have leftover beer after meals, and most of them have been dumped, which can be said to be a waste to grow flowers.One third of the beer and two thirds of the water can be used to adjust the soilPHIt is very beneficial to sour flowers.
It is also very good to gently scrub the leaves of flowers with beer liquor mixed with water. One can wipe away the dust, and the other isFoliar fertilization, for exampleCliviaThe scrubbed leaves are very shiny, which adds some ornamental value.(Scrubbing is dipping soft clothWater is lightWipe instead of washing directly)[5]
Nutritional analysis
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1. Beer is a kind of beverage brewed with sprouted barley as the main raw material.
containAlcohol contentThe lowest, high nutritional value, and the ingredients include watercarbohydrate、protein、carbon dioxide、vitaminAnd calcium, phosphorus and other substances.Known as "liquid bread", regular drinking of it has the functions of relieving heat, helping digestion, appetizing and strengthening spleen, and improving appetite.
2. Beer is made from fermented grains, so it is rich inB vitaminsAnd other signboardsnutrient, and has a certain amount of heat. Although the term "liquid bread" has been used a little, it does have similarities.
4. Men and young women often drink beer, which can reduce their old ageOsteoporosisProbability.
The density of bone is closely related to the intake of silicon. Because beer contains a lot of silicon, regular drinking will help maintainhuman skeletonrobust.
