1. Different definitions:

Malt degree is the concentration of wort. Barley malt and auxiliary raw materials such as rice for making beer are converted into maltose through the action of malt amylase and protease. Class, measured by the sugar content, is the wort concentration. For example, if every liter of wort contains 80 grams of sugar, it is 8°.

Alcohol content is calculated based on mass volume percentage (m/v%). The 12 degrees marked on the trademark refers to the original wort concentration, so the alcohol content should be about 4°.

2. Different categories:

The degree of beer is the original wort concentration expressed by the weight ratio of the wort extract concentration or sugar content, and is marked with °P. If each kilogram of wort contains 110 grams of sugar, the beer is 11.0°P.

The concept of alcohol content is often used in liquor. It refers to the volume percentage of ethanol in the wine, which is marked with %. It is usually calculated by volume, so "vol" is added after the alcohol concentration. For example, 100ml of wine contains 53ml of ethanol, and the liquor is 53%vol.

3. Impact on the finished product:

The higher the concentration of wort, the better the nutritional value. At the same time, the foam will be fine and long-lasting, the wine will taste soft, and the storage period will be longer.

The difference in alcohol content is not too big, so the difference in alcohol content will not affect the taste of beer as much as that of liquor.

Reference materials:

Baidu Encyclopedia - Original wort concentration

Baidu Encyclopedia - Alcohol content