Beer process classification
Pure draft beer adopts a special brewing process and strictly controls microbiological indicators. The use of three-stage filtration including 0.45 micron micropore filtration does not allow the beer to maintain high biological, non-biological and flavor stability without thermal sterilization. This beer is very fresh and delicious, and its shelf life is more than six months.
Dry beer The beer has a high degree of fermentation, low residual sugar and high carbon dioxide content. Therefore, it has the characteristics of dry and strong taste. Because of its low sugar content, it is a low-calorie beer.
The whole malt beer follows the German brewing method in its brewing process. All raw materials are malt, and no supplementary materials are added (see Beer's raw materials). The beer produced costs more, but the malt flavor is prominent.
The first wort beer is directly fermented with the wort obtained by filtration, but is not mixed with wort of wort to wash residual sugar. With the taste of alcohol cool, clean after taste characteristics. Dark Beer Malt ingredients are made by adding some beer made from malting mash. With deep color, bitter taste, good foam, high alcohol content, and has a caramel flavor.
Low (no) alcohol beer Based on the consumer's pursuit of health, reduce the intake of alcohol by introducing new varieties. The production method is the same as that of the ordinary beer, but the ethanol is finally separated by the dealcoholization method. Alcohol-free beer has an alcohol content of less than 0.5% (v/v).