8 p refers to the proportion of solids in wort.

the proportion of solids in wort. The higher the concentration of wort in beer, the higher the nutritional value, the more delicious and mellow the taste, and the easier it is to feel "on the top". But this is not the function of alcohol, but the charm of wort. Regarding the degree of beer, we need to start with the beer production process. Malt and auxiliary raw material rice are converted into maltose by maltoamylase and protease. Measured by sugar content, it is the concentration of wort. For example, every liter of wort contains 1 grams of sugar, which is 1 p.

the degree of beer and the degree of liquor represent different meanings. The degree of liquor refers to its alcohol content, while the degree of beer refers to the concentration of wort, which is the raw material for producing beer. Alcohol in beer is converted from maltose. For the beer marked "12 p", the beer is brewed from wort with a sugar content of 12 p

The alcohol content of the beer is calculated according to the mass volume percentage (M/V%), just like the 12-degree mark on the trademark refers to the original wort concentration, so the alcohol content should be around 4 degrees. Generally speaking, the alcohol content of beer is mostly between 2-5%, and the alcohol content of ordinary light beer is 3.3-3.8%; Strong color beer accounts for 4-5%; The alcohol concentration of German beer is relatively high, about 5-9%, and it is bitter. The higher the alcohol content of beer, the better the quality.

generally speaking, p is directly proportional to the degree of alcohol. For example, if the original wort is lower than 1°P, the alcohol content will not exceed 5 degrees, which is a low-alcohol beer. However, dark beer is usually as high as 15°P to 2°P, so the alcohol content is usually above 5 degrees.