The differences between dark beer and white beer include different definitions, different brewing processes, and different smells.

1. Different definitions

White beer is Weizenbier wheat beer, which is characterized by adding a certain proportion of wheat. The color of the brewed beer will be much lighter than ordinary beer, usually a little bit It is turbid and tastes slightly sour and banana-y.

Dark beer, the dark beer in German restaurants is usually Schwarzbier. Schwarz itself means "black" in German, which translates to dark beer. This is a fermented beer, generally In other words, the degree is actually not high, usually around 5°. It has a light hop bitterness, but the burnt bitterness of roasted malt is not strong, and it has a slight malt sweetness.

2. Different brewing processes

In terms of production, black beer mainly uses burnt malt and black malt as raw materials. It uses less hops and adopts a long-term concentrated saccharification process. And caused. White beer uses barley malt (60-70%) and wheat malt (25-40%) as raw materials, sometimes adding 5% oats, and is fermented by beer yeast and lactic acid bacteria.

3. Difference in odor

The dark beer liquid highlights the aroma of malt and burnt malt, and is relatively mellow and strong.

The aroma of white hops is outstanding, fresh and elegant, more lively and jumping.

Classification of beer:

1. According to turbidity:

It is divided into clear beer and turbid beer. A turbidity less than or equal to 2.0EBC (a turbidity measurement unit) is a clear beer, and a turbidity greater than 2.0EBC is a cloudy beer. Turbid beer can also be divided into light beer, strong beer and dark beer according to the color. The turbidity between 2EBC and 14EBC is light beer, the turbidity between 15EBC and 60EBC is strong beer, and the turbidity above 60EBC is dark beer.

2. According to the sterilization process:

It is divided into cooked beer and draft beer. The way to distinguish is that if it has been pasteurized and instantaneously sterilized at high temperature, it is cooked beer, otherwise it is draft beer. High-temperature sterilization of cooked beer reduces the original aroma and freshness of the beer, resulting in taste instability; draft beer refers to beer that has not undergone traditional high-temperature sterilization, also known as fresh beer. Pure draft beer is draft beer that does not undergo high-temperature sterilization. It uses sterile membrane filtration technology to filter out yeast and miscellaneous bacteria, so that the beer avoids heat damage and maintains its original fresh taste.

3. According to yeast type:

It is divided into top fermentation beer, bottom fermentation beer and mixed fermentation beer. The classification of top-fermented beer and bottom-fermented beer is mainly based on the position of the beer yeast above and below the fermentation liquid during the fermentation stage. For example, ale beer is fermented from the top, while lager beer is fermented from the bottom. Most domestic beers are fermented below, which means most of them are lager beers.