Why is there sediment in German priest beer?

This German beer belongs to turbid beer with a certain amount of live yeast. The high temperature of beer leads to rapid yeast activity and yeast precipitation.

Beer has low alcohol content, carbon dioxide and rich nutrition. The raw materials of beer are barley, brewing water, hops, yeast, starch accessories and sugar accessories.

At present, most beers in the world have added auxiliary materials. Some countries stipulate that the total amount of auxiliary raw materials should not exceed 50% of malt consumption. In Germany, except for exporting beer, all beer sold in Germany does not use auxiliary raw materials.

Extended data beer type:

1, turbid beer. Beer containing a certain amount of yeast or colloidal substances shows a special flavor, and the turbidity of the finished product is greater than or equal to 2.0EBC. In addition to the characteristics, other requirements should comply with the provisions of the corresponding beer type.

2. dry beer. The beer has high fermentation degree, low residual sugar and high carbon dioxide content. So it has the characteristics of dry taste and strong lethality. Because of its low sugar content, it belongs to low-calorie beer.

3. The brewing of whole malt beer follows the German pure brewing method. All raw materials are malt, and no auxiliary materials are added. The cost of beer produced is high, but the malt flavor is outstanding.

4. The first wort beer, that is, the filtered wort is directly fermented without adding the residual sugar from the second wort washing. It is characterized by mellow taste and clean aftertaste.

5. Dark beer, beer brewed by adding some burnt malt to malt raw materials. It has the characteristics of deep color, heavy bitterness, good foam and high alcohol content, and has caramel flavor.

6. Low-alcohol beer is a new variety based on consumers' pursuit of health and reducing alcohol intake. Its preparation method is the same as ordinary beer, but finally alcohol is separated by dealcoholization. The alcohol content of alcohol-free beer is less than 0.5%.

7.cold beer. Cool the beer to freezing point, make tiny ice crystals appear in the beer, and then filter out the big ice crystals. The problems of cold turbidity and oxidation turbidity of beer are solved. Iced beer is especially bright in color, with higher alcohol content than ordinary beer, soft, mellow and refreshing in taste, especially suitable for young people to drink.

8. Fruit juice extract is added to the fermentation of fruity beer, so the alcohol content is low. This product not only has the unique refreshing taste of beer, but also has the sweetness of fruit, which is suitable for women and the elderly to drink.

9. Wheat beer. Beer produced by adding malt requires higher production technology, clear and transparent liquor and short storage period. This wine is characterized by light color, light taste and bitter taste.

10, light beer, the chroma is between 5~ 14EBC. Light beer is one of the most productive beers. Light beer is divided into light yellow beer and golden yellow beer. Pale yellow beer tastes light and refreshing, and hops smell prominent. Golden beer tastes fresh and mellow, and hops are also outstanding.

1 1, strong beer. The color is reddish brown or reddish brown, and the chromaticity is between14 and 40 ebc. Strong color beer has outstanding malt flavor, mellow taste and light hops taste.

12, draft beer. Beer without pasteurization after packaging. This kind of beer tastes good, but it goes bad easily, and its shelf life is about 7 days.

13, cooked beer. Pasteurized beer. Can be preserved for a long time and can be used for external sales. The shelf life of high-quality beer is 120 days.

14, draft beer. Adopt special brewing technology, strictly control microbial indicators, do not carry out thermal sterilization, and maintain the high biological, abiotic and flavor stability of beer. This kind of beer is very fresh and delicious, with a shelf life of more than half a year.

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