Beer [pí jiǔ]

Beer is brewed from wheat malt and barley malt as the main raw materials, with hops added, liquid gelatinization and saccharification, and then liquid fermentation. of. It has low alcohol content, contains carbon dioxide and is rich in nutrients. It contains a variety of amino acids, vitamins, low molecular sugars, inorganic salts and various enzymes. These nutrients are easily absorbed and utilized by the human body. The low-molecular sugars and amino acids in beer are easily digested and absorbed and generate a large amount of heat energy in the body. Therefore, beer is often called "liquid bread". 1L of 12°Bx beer can produce 3344kJ of heat, which is equivalent to the heat produced by 3 to 5 eggs or 210g of bread. If a light manual worker drinks 1L of beer a day, he can obtain one-third of the required calories. [1]

Chinese name

Beer

Foreign name

beer

Benefits

Cool and comfortable, and can also help digestion

Raw materials

Malt, hops, yeast, brewing water

National standard number

GB4927-2008

High-quality recommended reading

The Romance of the Three Kingdoms in Beer

Author: Shuowen Jiewu

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Historical sources development history classification raw materials production variety characteristics quality related hops and foam transportation and storage famous brands nutrition analysis taboos benefits and disadvantages of ancient beer other functions of modern beer nutritional ingredients food nutritional ingredients

Introduction to Beer

Beer is the oldest alcoholic beverage of mankind and the third most consumed beverage in the world after water and tea. Beer was introduced to China in the early 20th century and is a foreign wine. Beer was translated into Chinese "beer" based on the English Beer, and was called "beer", which is still used today. Beer uses barley malt, hops, and water as the main raw materials, and is a low-alcohol alcoholic beverage full of carbon dioxide that is brewed through yeast fermentation.

Most of the international beers now add auxiliary raw materials. Some countries stipulate that the total amount of auxiliary raw materials should not exceed 50% of the amount of malt. In Germany, except for exported beer, no auxiliary raw materials are used in beer sold domestically. In 2009, Asia's beer production was approximately 58.67 million liters, surpassing Europe for the first time and becoming the world's largest beer production place.

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Historical sources

Louvre Paris The "Blue Monument" in the palace museum records that the Sumerians in Babylon in the 3rd century BC used beer to worship the goddess. In fact, the inventors of beer were the Sumerians.

***10 photos

Real photos of drinks and beer

Before 6000 BC, the Sumerians lived in Mesopotamia , they brewed original beer from barley malt, but the beer at that time did not have rich foam.

About 3000 BC, the Semitic people in Persia learned to make beer, and they also engraved the method of making beer on a board and dedicated it to the goddess of agriculture. In 2225 BC, beer became popular among the ancient Babylonians, who used beer to entertain guests. At that time, the ancient Egyptians and Babylonians noticed the medicinal value of beer and began to use beer to make medicines. The Greeks also loved drinking beer, and they learned how to brew beer from the Egyptians.

In the 4th century AD, beer spread throughout Northern Europe. The types of beer began to become more abundant, among which the mead brewed by the British by mixing honey and water was a more famous one. A kind of dark beer that appeared in the UK is also very famous, and it is very similar to modern dark beer. In the 1st century AD, the Irish brewed a beer similar to modern pale ale.

In 1516, Archduke Wilhelm IV of the Principality of Bavaria issued the "German Beer Pure Liquor Law", which stipulated that beer could only use hops, wheat, yeast and water as raw materials. It was also the earliest food law.

In the 19th century, with the advent of refrigerators, people began to post-ripen beer at low temperatures. It was this invention that made beer foam. In 1900, Russian technicians first established a beer workshop in Harbin, China, and Chinese people began to drink beer. In 1903, the British and Germans built the Yingde Brewery in China, which was the predecessor of Tsingtao Brewery.

Origin of the name

The name "beer" is a homophone translation from a foreign language. Take the word "beer" for beer as an example, it did not exist in Chinese dictionaries in the past. Later, some people called beer based on foreign names such as "Bier" in Germany and the Netherlands; "Beer" in the UK; "Biere" in France; "Birre" in Italy; "Berea" in Romania, etc. These foreign words all contain "beer". "The pronunciation of the word "beer" was translated into the Chinese word "beer" to create this foreign language word. And because it has a certain amount of alcohol, the word "beer" was used in the translation, which has been used to this day. Because beer uses barley malt as its main raw material, the Japanese also call beer "ale".

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Development History

World Development

The origin of beer is closely related to the origin of grains. Humans have used grains to make alcoholic beverages for more than 8,000 years. The oldest known literature on alcohol is a method of making sacrificial beer carved on clay tablets by the Babylonians around 6000 BC. In 4000 BC, 16 kinds of beer were made from barley, wheat, and honey in Mesopotamia. Bitters have been used since 3000 BC. In the 18th century BC, there were detailed records about beer in the code promulgated by the ancient Babylonian king Hammurabi.

Around 1300 BC, Egypt’s beer was highly developed as an excellent industry under state management. The hieroglyphics on the Rosetta Stone discovered by Napoleon's Egyptian expeditionary force in Egypt indicate that beer and wine banquets were already popular there around 196 BC. Beer brewing technology was introduced to Western Europe from Egypt through Greece. In 1881, E. Hansen invented the pure yeast culture method, which made beer brewing science a leap forward, moving from mysticism and empiricism to science. The application of steam engines and the invention of the Linde freezer in 1874 made the industrial production of beer a reality. The annual production of beer in the world ranks first among all kinds of alcoholic beverages.

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China Development

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 had small output. After 1949, China's beer industry developed rapidly and gradually got rid of its backward state of dependence on imported raw materials. In 1979, the output reached 510l, and in 1986, the output reached 4000l. Chinese beer began to enter the international market in 1954. At that time, the export volume was only 0.3l. By 1980, it had soared to 26l.

The popularity across the country is still low. Due to the long-standing serious oversupply contradiction, my country's beer industry is currently one of the most competitive industries in the domestic beverage market. Most brands are still in the regional brand stage, with low brand awareness and market influence, and their products are mainly low-end products. Market competition is mainly concentrated on low-end products, while the market for mid- to high-end beers and above is relatively large. Part of it is divided up by foreign beer.

With the increasing competition in the beer market, in order to achieve final consumption more quickly and effectively, more and more beer companies are focusing on the terminal in their marketing operations. The battle for the terminal is becoming increasingly fierce. In the mid-to-high-end beer market Even more so. In addition to low-end street stalls, food stalls, small restaurants, etc., mid-to-high-end beer has become the mainstream consumption in the catering and entertainment terminal markets, especially in large and medium-sized cities with good economic levels. Mid-to-high-end beer has high added value, and it is important to develop the mid-to-high-end beer market. It is an important way to improve the economic benefits of enterprises. The urban market has a high consumption level and the market capacity of mid-to-high-end beer is constantly expanding, and the prospects are very broad.

Beer is an industry with very obvious brand regionalization. Most beer companies have been competing in the mid- to low-end beer market for a long time. Instead of gaining competitive advantage, they have been severely damaged by excessive price wars. In the low-end beer market, When the market became unprofitable, Xiangzhong began to adjust its product structure and market strategy, focusing on the development of the mid- to high-end market.

The raw materials of beer are barley, brewing water, hops, yeast, starchy auxiliary raw materials (corn, rice, wheat, etc.) and sugar auxiliary raw materials.

my country’s beer industry does have some impressive features, but after careful analysis of the market structure and competition level of my country’s beer industry, the impression is not optimistic. Although our country is already a large beer-producing country, it has not reached the level of a powerful beer country. To achieve a qualitative transformation from a large beer-producing country to a powerful country, we need to seriously face up to and solve a series of unreasonable phenomena and problems existing in the current beer industry. Secondly, due to the long-term crazy mergers and acquisitions, large-scale duplication of construction, and expansion of production capacity in my country's beer industry, disorderly competition in the market has been intensified. Monopolistic behaviors that bully the market have become increasingly prevalent. Coupled with the intervention of foreign capital, the entire industry has fallen into a monopoly quagmire. . If China's beer industry cannot face up to these problems, not only will its dream of becoming a beer powerhouse fail to come true, but it will also be difficult to preserve its status as a beer powerhouse.

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Classification

Craft classification

◆ Pure draft beer adopts a special brewing process, strictly controls microbial indicators, uses three-stage filtration including 0.45 micron micropore filtration, and does not perform thermal sterilization to maintain high biological, non-biological and flavor stability of the beer. This beer is very fresh and delicious, with a shelf life of more than half a year.

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Beer

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

◆ All-malt beer is brewed according to the German pure brewing method. All raw materials are malt and no auxiliary materials are added. The beer produced is more expensive and has a prominent malty aroma.

◆ First-run wort beer is a second-run wort that uses filtered wort to ferment directly without adding residual sugar. It has the characteristics of mellow taste and clean aftertaste.

◆Black beer is a beer brewed by adding part of the caramelized malt to the malt raw materials. It has the characteristics of deep color, strong bitterness, good foam, high alcohol content, and caramel aroma.

◆ Non-alcoholic beer is a new variety launched based on consumers’ pursuit of health and reducing alcohol intake. The production method is the same as that of ordinary beer, but at the end it goes through a dealcoholization process to separate the alcohol. The alcohol content of non-alcoholic beer should be less than 0.5 (v/v).

◆ Cold beer: Cool the beer to freezing point so that tiny ice crystals appear in the beer, and then filter out the large ice crystals. Solved the problem of beer cold turbidity and oxidation turbidity. Ice beer is particularly bright in color, has a higher alcohol content than ordinary beer, and has a soft, mellow and refreshing taste. It is especially suitable for young people to drink.

◆ Fruity Beer: Fruit juice extract is added during fermentation, and the alcohol content is low. This product has the unique refreshing taste of beer and the sweet taste of fruit. It is suitable for women and the elderly to drink.

◆ Wheat beer Beer produced by adding wheat germ has higher production process requirements, the liquor is clear and transparent, and the storage period of the liquor is short. This kind of wine is characterized by its lighter color, light taste and light bitterness.

◆ Light beer, the color is between 5 and 14 EBC. Pale beer is the most produced type of beer. Light-colored beer is divided into light yellow beer and golden beer. The light yellow beer has a light taste and a prominent hop aroma. The golden beer tastes refreshing and mellow, with a prominent hop aroma.

◆ Strong-colored beer is reddish-brown or reddish-brown in color, with a chroma between 14 and 40 EBC. Strong-colored beer has prominent malt aroma, mellow taste and light hop taste.

◆ Black beer is dark reddish brown or even dark brown in color. Black beer has a prominent malty aroma, rich taste, and fine foam. The bitterness varies greatly depending on the product type.

◆ Fresh beer is beer that has not been pasteurized after packaging. This kind of beer tastes delicious, but it goes bad easily and has a shelf life of about 7 days.

◆ Aged beer Beer that has been pasteurized. It can be stored for a long time and can be sold in other places. The shelf life of premium beer is 120 days.

◆ Turbid beer contains a certain amount of yeast or colloidal substances showing special flavor in the finished product, and the turbidity is greater than or equal to 2.0EBC. In addition to characteristics, other requirements should comply with the regulations of the corresponding type of beer.

◆Beer with fruit and vegetable flavor adds a certain amount of fruit and vegetable juice, has its characteristic physical and chemical indicators and flavor, and maintains the basic taste of beer. In addition to characteristics, other requirements should comply with the regulations of the corresponding beer.

◆Taste of fruit and vegetable beer, on the basis of maintaining the basic taste of beer, adds a small amount of food flavors to have corresponding fruit and vegetable flavors. In addition to the characteristics, other requirements should be consistent with the regulations of the corresponding beer.

◆ Top fermented beer uses top yeast. During the fermentation process, yeast floats to the fermentation surface with CO2, and the fermentation temperature is 15 to 20°C. The aroma of beer is prominent.

◆ The following fermented beer uses the following yeast. After fermentation is completed, the yeast condenses and settles to the bottom of the fermentation container, and the fermentation temperature is 5 to 10°C. The beer has a soft aroma. Most countries in the world use bottom-fermented beer.

By yeast

The world-recognized beer classification methods are into two categories: top fermentation (Ale) and bottom fermentation (Lager)

(1) Top Fermentating (also known as Ale). During the fermentation process of beer fermented using this yeast, a large amount of foam accumulates on the surface of the liquid for fermentation. Beer fermented in this way is suitable for high temperature environments of 16-24°C.

(2) Bottom fermenting (also called Lager). As the name suggests, this beer yeast ferments at the bottom, requiring lower fermentation temperatures and lower alcohol content. The representative of this type of beer is lager, which is commonly drunk in China.

Classification by color

Since the color of beer ranges from 0 to 40SRM and the chromatogram is a continuous spectrum, strictly speaking, it cannot be classified according to the color of beer. Of course, there are various popular classification methods on the market as follows:

(1) Pale Beers

Pale beer is the most produced type of beer among all types of beer. According to color Light beer can be divided into the following three types:

①Light yellow beer

Most of this kind of beer uses malt with very light color and low solubility as raw material, and the saccharification cycle Short, so the beer is light in color. Its taste is mostly light and refreshing, with a rich hop aroma.

②Golden Beer

The malt used in this type of beer has a slightly higher solubility than light yellow beer, so the color is golden. The word Gold is usually marked on the product trademark. for consumers to identify. The taste is mellow and the aroma of hops is outstanding.

③Brown beer

This type of beer uses malt with high solubility and the malt is roasted at a high temperature. Therefore, the malt is dark in color and the liquor is yellow with brown, which is actually close to Strong beer. Its taste is thicker and thicker.

(2) Brown Beer

(3) Stout Beer

According to sterilization conditions

(1) Draught Beer

(2) Pasteurized Beer

According to original wheat concentration

(1) Low concentration Beer (Small Beer)

(2) Medium-Concentration Beer (Light Beer)

(3) High-Concentration Beer (Strong Beer)

Raw Materials

Barley

The barley suitable for beer brewing is two-row or six-row barley. Two-row barley has a high leaching rate and good solubility. Six-row barley has higher agricultural yield and strong vitality, but has a lower leaching rate and less stable malt solubility. The quality requirements of barley for beer are: low hull component, high starch content, moderate protein content (9-12), light yellow, shiny, moisture content less than 13, and germination rate above 95.

Brewing water

Generally, soft water is suitable for brewing light beer, and hard water with high carbonate content is suitable for brewing strong beer.

The water requirements for light beer are: colorless, odorless, transparent, no floating matter, pure taste, no biological pollution, low hardness, low iron and manganese content (high content is harmful to the color and taste of beer) , and can cause spewing), does not contain nitrite.

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Hops

Hops

Also known as hops. It gives beer a unique bitter taste and aroma and has the ability to preserve and clarify wort. Hops were first used in Germany, and their scientific name is Lupus. They are perennial creeping herbaceous plants of the family Humulus in the Cannabis family. The history of artificial cultivation of hops in China has been half a century, starting in the Northeast and in Xinjiang, Gansu, Inner Mongolia, Heilongjiang, and Liaoning. Larger hop raw material bases have been established in other places. Mature fresh hops are dry-pressed and used as whole hops, or crushed and pressed into particles and then sealed and packaged. They can also be made into hop extract and then stored in a low-temperature warehouse. Its active ingredients are hop resin and hop oil. The amount of hops per KI beer is about 1.4 to 2.4kg.

Yeast

Yeast is a microorganism used for beer fermentation. Beer yeast is divided into top-fermenting yeast and bottom-fermenting yeast. In order to ensure the purity of yeast, beer factories conduct pure culture starting from the single-cell culture method. In order to avoid contamination by wild yeast and bacteria, the cleaning and sterilization work of the beer factory must be strictly required.

Corn

The properties of corn starch are roughly the same as barley starch. However, corn germ contains more oil, which affects the brewing properties and flavor of beer. Removing the germ removes most of the corn oil. The fat content of degerminated corn should not exceed 1. Beer brewed with corn as auxiliary raw materials has a mellow taste. Corn is the most commonly used auxiliary raw material in the world.