All Categories

How Many Types Of Beers Can Craft Beer Equipment Brew?

  1. 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.


  1. 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.


  1. 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.


  1. 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.


  1. 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.



您的电子邮箱地址不会被公开。 必填项已用*标注