- Classification according to the production of craft beer
(1) Cooked beer. Pasteurized beer. The shelf life is around 3 months or longer.
(2) Draft beer. Beer that has not been pasteurized, but has been sterilized by other methods (microporous membrane filtration) to achieve a certain biological stability. It can be stored for several months without spoiling.
(3) Fresh beer. Unpasteurized fresh beer. It cannot be stored for a long time, and the storage period is within 7 days.
- Classification according to beer chromaticity
(1) Pale beer: beer with a chroma of 5 to 14 EBC units, commonly known as yellow beer. Appearance is pale yellow, golden or brown. Most of the beers in our country belong to this category.
(2) Strong-colored beer: beer with a chroma of 15 to 40 EBC units. Appearance is reddish brown or reddish brown. Features: The malt has a prominent aroma and a mellow taste; the raw material uses part of the dark malt; the yield is relatively small.
(3) Dark beer: beer with a chroma greater than 40EBC units. The color is deep red to black, with most reds to black. Features: high concentration of wort, prominent malt aroma, mellow taste, fine foam; relatively small yield. Typical products are Munich beer.
- Classification according to original wort concentration
(1) Low concentration beer: the original wort concentration is less than 10% (m/m), and the ethanol content is 0.8% to 2.2%;
(2) Medium concentration beer: the original wort concentration is 10% to 13% (m/m), and the ethanol content is 2.3% to 3.5%;
(3) High-concentration beer: the original wort concentration is greater than 13% (m/m), and the ethanol content is 3.6% to 5.5%.
4, according to the packaging container classification
(1) After the beer is produced by the beer equipment, it can be divided into: bottled beer, canned beer and barreled beer according to the packaging container.
(2) There are two types of bottled beer: 350ml and 640ml; canned beer is mostly 355ml; barreled beer needs to be equipped with a special wine vending machine, which must be installed and operated as required, otherwise it is prone to wine quality problems.
(3) Some hotels also have small (micro) home-brewed beer equipment.
- According to the different classification of beer fermentation yeast
(1) Upper fermented beer: Upper fermented beer refers to the addition of a yeast during fermentation, which floats on the fermentation liquid during the fermentation process. At 15-21°C, the yeast decomposes the sugar into alcohol and carbon dioxide, and the yeast floats to the fermentation surface with the rise of CO2.
(2) Lower-layer fermented beer: the fermented yeast used is fermented at 5-10°C, and the fermentation speed is relatively slow. After fermentation, the yeast coagulates and precipitates at the bottom of the fermentation vessel. Bottom-fermented beer is the most produced in the world.
- Classification according to other characteristics
(1) Beer can be divided into ordinary beer, non-alcoholic (or low-alcohol) beer, sugar-free or low-sugar beer (dry beer), and sour beer according to consumption objects. Alcohol-free or low-alcohol beer is suitable for drivers or people who do not drink alcohol; dry beer is suitable for diabetic patients; low-alcohol beer is 0.6% to 2.5% (V/V).
(2) Wheat beer: beer brewed with wheat malt as the main raw material (accounting for more than 40% of the total raw material).
(3) Turbid beer: beer with a certain amount of live yeast in the finished product and a turbidity of 2.0 to 5.0 EBC units.
- Ice beer: Beer that has undergone ice crystallization in beer equipment during the brewing process.