Beer is one of the most important alcoholic beverages in the world, and it is well developed enough that there are many types.

According to the different production processes, there are several types of beer.

Pure draft beer, this beer adopts a special brewing process, strictly controls the microbial indicators, uses a three-stage filtration including 0.45 micron microporous filtration, and does not carry out thermal sterilization to keep the beer high biological, abiotic, and flavor stability. This beer is very fresh and tasty, and has a shelf life of more than half a year.

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

All malt beer, brewing follows the German pure brewing method, the raw materials are all malt, without adding any auxiliary materials. The beer produced is more expensive, but the malt aroma is prominent.

The first wort beer is a second wort that ferments directly with the filtered wort without rinsing residual sugar. It has the characteristics of mellow taste and clean aftertaste.

Stout, this is very famous, German stout, is famous all over the world. Beer is made by adding part of the caramelized malt to the malt raw material. It has the characteristics of deep color, heavy bitterness, good foam, high alcohol content, and has a caramel flavor.

Low-alcohol (no-alcohol) beer is a new variety based on consumers' pursuit of health and reducing alcohol intake. It is produced using the same method as regular beer, but at the end of the day, the alcohol is separated by a dealcoholization method. The alcohol content of non-alcoholic beer is less than 0.5% (v/v) than it should be.

Cold beer, which cools the beer to freezing point so that the beer appears slightly Xiaoice crystals, and then filters it to filter out the large ice crystals. It solves the problem of cold turbidity and oxidative turbidity of beer. Cold beer has a particularly bright color, higher alcohol content than ordinary beer, and a soft, mellow and refreshing taste, especially suitable for young people. Fruity beer, fermented with juice extract and low in alcohol. This product has the refreshing taste unique to beer and the sweet taste of fruit, which is suitable for women and the elderly.

Wheat beer, which is produced by adding wheat sprouts, has high production process requirements, clear and transparent liquor, and a short storage period of liquor. This wine is characterized by a light color, a light taste and a light bitterness. Pale beer with a chromaticity of 5~14EBC. Pale beer is one of the most produced beers. Light-colored beer is further divided into light yellow beer and golden yellow beer. The light yellow beer has a light taste and a prominent hop aroma. The golden beer has a refreshing and mellow taste, and the hop aroma is also prominent.

Strong-colored beer with reddish-brown or reddish-brown color and chromaticity between 14~40EBC. The strong beer has a prominent malt aroma, a mellow taste, and a light hop taste. Dark beer, dark reddish-brown or even black-brown in color. Dark beer has a prominent malt aroma, a rich taste, a fine foam, and a bitter taste that varies greatly depending on the type of product.

Draft beer, beer that has not been pasteurized after packaging. This beer is delicious but spoils easily and has a shelf life of around 7 days. Cooked beer, beer that has been pasteurized. It can be stored for a long time, can be used for field sales, and the shelf life of premium beer is 120 days. Cloudy beer, a beer that contains a certain amount of yeast or colloidal substances that show a special flavor in the finished product, and has a turbidity of 2.0 EBC or greater. In addition to the characteristics, other requirements should be in accordance with the regulations of the respective type of beer.

Fruit and vegetable juice type beer, adding 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 the characteristics, other requirements should be in accordance with the regulations of the respective beer. Fruit and vegetable flavor beer, on the basis of maintaining the basic taste of beer, adds a small amount of food flavor, and has the corresponding fruit and vegetable flavor. In addition to the characteristics, all other requirements should comply with the regulations of the respective beer.

Fermented beer on top, using yeast on top. During the fermentation process, the yeast floats to the fermentation surface with CO2 at a fermentation temperature of 15~20 °C. The aroma of the beer stands out. Under-fermented beer, using under-yeast. After fermentation, the yeast condenses and precipitates to the bottom of the fermentation vessel, and the fermentation temperature is 5~10 °C. The aroma of the beer is soft. The vast majority of countries in the world use under-fermented beer.

Beer making is not easy.

As far as Zhou Fangyuan knows, there are 6 processes in malt manufacturing alone.

The first is barley storage, the freshly harvested barley has a dormant period and low germination ability, so it needs to be stored and ripened. Then the barley is selected, which is used by wind power, sifter to remove debris, and graded according to the size of the wheat kernel. This is followed by soaking wheat, which is soaked in water in a soaking trough for 2 to 3 days, and washed at the same time to remove floating wheat, so that the water soaking degree of barley reaches 42~48%. After soaking the wheat, sit back and wait for it to sprout. After soaking in water, the barley is germinated under temperature control and ventilation conditions, forming various substances that dissolve the contents of the wheat grains. The suitable temperature for germination is 13~18 °C, the germination cycle is 4~6 days, and the elongation of root buds is 1~1.5 times of grain length. The wet malt that grows is called green malt.

After germination, it needs to be roasted, the purpose is to reduce the moisture, stop the growth and decomposition of green malt, so as to store for a long time, make the malt form a substance that gives beer color, aroma and taste, easy to remove the root buds, and the moisture content of the malt after roasting is 3~5%.

The final step is storage, the dried malt is removed from the roots, selected, cooled and stored in concrete or metal silos.

And these are just the processes of malting, and after the malting is completed, it is necessary to enter the brewing process.

There are five processes in total.

There are mainly three processes: saccharification, fermentation, and fermentation.

The first is the raw material grinding, in which the malt and rice are crushed by a grinder to a degree suitable for saccharification operations.

Then there is saccharification, and the crushed malt and starchy excipients are mixed with warm water in a gelatinizing pot and a mashing pot respectively, and the temperature is adjusted. The mashhouse is first maintained at a temperature suitable for protein decomposition, that is, 45~52 °C. After the completely liquefied mash in the gelatinization pot is mixed into the mash pot, it is maintained at a temperature suitable for saccharification (β-starch and α-starch), that is, 62~70 °C, to make wheat mash. There are two ways to increase the temperature of wheat mash: leaching method and boiling method. According to the nature of the beer, the raw materials used, the equipment, etc., the wort is filtered out by a lauter or filter, boiled in a boiling kettle, hops are added, adjusted to the appropriate wort concentration, and the hot coagulates are separated from the wort in the whirlpool sedimentation tank, and the clarified wort enters the cooler to cool to 5~8 °C.

After saccharification, it is finally time for fermentation relief, when the cooled wort is fed into a fermentation tank or cylindrical cone-bottom fermentation tank for fermentation, cooled with a snake tube or jacket and controlled temperature. When the following fermentation is carried out, the maximum temperature is controlled at 8~13 °C, and the fermentation process is divided into foaming period, high foaming period and low foaming period, and the fermentation is generally 5~10 days. The fermented beer is called tender beer, which is bitter, has a rough taste, and is low in CO2, making it unsuitable for drinking. In order to mature the tender beer, it is fed into a storage tank or continued to cool to about 0°C in a cylindrical-conical bottom fermentation tank, and the pressure in the tank is adjusted so that the CO2 is dissolved into the beer. The storage period takes 1~2 months, during which the residual yeast and condensate gradually precipitate, the beer is gradually clarified, the CO2 is saturated in the wine, the taste is mellow, and it is suitable for drinking.

The last step is filtration, which is simple, in order to make the beer clear and transparent a commodity, the beer is clarified and filtered at -1°C. The requirements for filtration are: large filtration capacity, good quality, less loss of wine and CO2, and no impact on the flavor of the wine. Filtration methods include diatomaceous earth filtration, cardboard filtration, microporous membrane filtration, etc.

After the brewing process is over, it's time for the bottling process.

Bottling is the final process of beer production, which has a direct impact on maintaining the quality of the beer and giving it its commercial appearance. The filled beer should meet hygienic standards to minimize CO2 loss and reduce the air content enclosed in the container.

Filling containers, there are also many distinctions.

There are barrels, the barrels are made of aluminum or stainless steel, and the capacity is 15, 20, 25, 30, 50L. Among them, 30L is the commonly used specification. Cask beer is generally unpasteurized fresh beer. Fresh beer has a good taste and low cost, but it does not have a long shelf life, so it is suitable for local sales.

Canned beer began in 1935 in the United States. In World War II, it developed rapidly due to military supplies. Canned beer is light in body and easy to transport, carry, open and drink, so it is very popular with consumers and has developed rapidly.

PET plastic bottles have been on the market since 1980, and the number is increasing year by year. Its advantages are high transparency, light weight, resealing after opening, and reasonable price. The main disadvantage is poor gas retention, and the CO2 gradually decreases during storage. Adding a coating can improve gas retention, but it should not be stored for too long. PET bottles cannot be pre-empted or pasteurized and require a special filling procedure to avoid ingestion of air and contamination of bacteria.

Bottles, in order to maintain the quality of the beer and reduce the influence of ultraviolet rays, are generally made of brown or dark green glass bottles. The empty bottles are soaked in a soaking tank, then washed in a bottle washer, then filled with beer through a filling machine, and pressed with a capping machine. After pasteurization by the sterilizer, it can be packed and shipped out of the factory after passing the inspection.

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All in all, beer is a type of beverage brewed with malted barley as the main raw material. It has the lowest alcohol content and high nutritional value, and the ingredients include water, carbohydrates, proteins, carbon dioxide, vitamins, calcium, phosphorus and other substances. It is known as "liquid bread", and regular drinking has the functions of relieving heat and fever, helping digestion, appetizing and strengthening the spleen, and increasing appetite. Beer is made from fermented grains, so it's rich in B vitamins and other signature nutrients, and has a certain amount of calories, and the name "liquid bread" is a bit of an exaggeration, but it does have similarities. Beer, especially dark beer, reduces the incidence of arteriosclerosis and cataracts by 50% and has a fighting effect on heart disease.

Regular beer consumption by men and young women can reduce the chance of osteoporosis in old age. Bone density is closely related to silicon intake, and because beer contains a lot of silicon, regular consumption can help keep the body's bones strong.

In addition, the main feature of beer is that it has a low alcohol content and is rich in sugar, vitamins, amino acids, potassium, calcium, magnesium and other nutrients.

Beer has a high water content that quenches thirst, while the organic acids in beer have a refreshing, refreshing effect. On the one hand, it reduces over-excitement and nervousness, and promotes muscle relaxation, and on the other hand, it stimulates nerves and promotes digestion. In addition, the low content of sodium, alcohol, and nucleic acid in beer can increase the blood supply to the brain, dilate the coronary arteries, and stimulate the kidneys by providing blood to speed up the body's metabolism. Moreover, beer also has a disease prevention function. According to a trial conducted by the California Medical Center in the United States, moderate beer drinkers are less likely to have heart disease, ulcer disease, and prevent high blood pressure and other diseases than alcoholics and alcoholics.

Beer contains carbon dioxide, which is refreshing and comfortable to drink and stimulates appetite.

Hops contain tannins, vitamins, hop oil, bitters, etc., which have medical effects such as cardiotonic, stomach-invigorating, diuretic, analgesic, etc., and have good auxiliary effects on hypertension, heart disease and tuberculosis.

Moderate consumption of beer is also effective for heart and high blood pressure patients. Beer is a cool drink in summer and autumn to prevent heatstroke and cool down and quench thirst and sweat, according to medical and beverage experts, beer contains 4% alcohol, which can promote blood circulation.

Of course, if there are benefits, there will also be disadvantages.

On the one hand, because the alcohol content of beer is not high, once it is excessive, the absolute amount of alcohol increases, which will increase the burden on the liver and directly damage the liver tissue, increase the burden on the kidneys, and weaken the function of the heart muscle. In the long run, it can lead to heart failure, heart rhythm disorders, etc. Studies have confirmed that excessive consumption of beer not only does not prevent hypertension and heart disease, but also promotes the occurrence and development of arteriosclerosis, heart disease and fatty liver disease. Drinking a large amount of beer damages the gastric mucosa, causing gastritis and peptic ulcers, and symptoms such as epigastric discomfort, loss of appetite, bloating, belching and acid reflux appear. Many people prefer to drink cold beer in the summer, which causes the temperature of the gastrointestinal tract to drop and the capillaries to constrict, which makes the digestive function decrease. Beer is not high in calories, so the saying that "drinking beer is easy to produce beer belly" is still controversial.

Secondly, relevant data also show that in patients with atrophic gastritis and urinary stones, drinking a large amount of beer will lead to the recurrence or aggravation of old diseases. This is because the barley malt from which the beer is brewed contains calcium, oxalic acid, nucleotides and purine nucleotides, which interact with each other to more than double the amount of uric acid in the human body, which not only promotes the formation of gallstones and kidney stones, but also induces gout. As mentioned earlier, drinking beer in moderation can prevent diseases, but it must be the opposite, and if you drink too much, it will reduce the body's ability to react. Australian experts have found that people who drink more than 5 litres of beer a day are most likely to develop rectal cancer.

In short, it's the same sentence, drinking is true, but in moderation.

Zhou Fangyuan, they drank too much.

When he came out of the hotel, Yu Ban was completely unconscious, and in the end, Zhou Fangyuan and the third brother sent him to the taxi together, and he was supposed to send him off, but Yu Ban said that he didn't need to be so troublesome.

The third brother is still sober, but he definitely can't drive, but fortunately, the third sister-in-law came over and can help drive.

Only Zhou Fangyuan was left, and he could have asked the third brother and third sister-in-law to send it, but after thinking about it, he still refused. Seeing the third brother and sister-in-law leave, Zhou Fangyuan looked at his mobile phone, and at half past eleven in the evening, he called his driver over and asked the driver to drive in the direction of the city's old cadre community.