Views: 0 Author: Site Editor Publish Time: 2024-06-27 Origin: Site
Interpretation:
Beer degree mainly refers to the concentration of malt juice, the raw material for the production of beer, rather than alcohol. Here's an explanation of the strength of the beer:
1. Definition: The degree of beer actually refers to the concentration of malt juice in the raw material of beer production, that is, the sugar content of malt juice (in percentage by weight). Beer labeled 12 degrees, for example, is brewed from alt juicethat contains 12 degrees of sugar. This degree is usually indicated by "°P".
2, the difference with alcohol: alcohol refers to the volume percentage of alcohol contained in the wine, usually expressed as "%vol" or "%". For example, a common light beer has an alcohol content of 3.3 to 3.8 percent; 4 to 5 percent for strong beer; The alcohol concentration of German beer is relatively high, about 5% ~ 9%. It is different from the degree (wort concentration) of beer, but there is a correlation between the two.
In general, the higher the concentration of wort, the higher the alcohol content is likely to be after fermentation. But this is not absolute, because the fermentation process is also affected by a variety of other factors.
3. The relationship between wort concentration and beer quality: the higher the wort concentration is, the better the nutritional value of the beer is usually, and it may have more delicate and lasting foam, mellow and soft taste and longer shelf life. Therefore, "raw wort concentration" is regarded as an important indicator to identify the quality of beer.
4. Common concentration range of malt juice:
Low concentration beer: malt juice concentration in 6° ~ 8°, the lowest alcohol, about 2%, suitable for summer cooling drinks.
Medium concentration beer: malt juice concentration in 10° ~ 12°, alcohol about 3.5% ~ 4%, is the main variety of beer production in our country.
High concentration beer: malt juice concentration in 14° ~ 20°, alcohol in 5% ~ 10%, most German beer belongs to this column, is usually considered high quality beer.
To sum up, the degree of beer mainly refers to the concentration of its raw material malt juice, rather than alcohol. It has an important impact on the quality, taste and nutritional value of beer. When choosing, beer with different wort concentration can be selected according to personal taste and demand.
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