Present beer is a lot of more phyletic, draft beer, ripe beer, low mellow beer, fruit flavour beer waits. The composition of beer is different, the constitution of people is endless also and identical, drink beer to also want because of the person different so.
Ripe beer:
Do beer: This kind of beer results from bishop, the chroma of the sugar that contains in wine is different, common beer still can have the remain that certain candy divides, dry beer uses special yeast to make the rest candy continues to ferment, under the chroma with fall candy certain, make do beer.
Suit to be afraid that get fat is mixed have diabetic patient drinkable. Diabetic to having of course person still does not advocate drink.
Low alcohol and the beer that do not have alcohol: Use tailor-made technology your yeast does not ferment candy, produce aroma material only, besides alcohol, all sorts of character of beer are had, flavor, mouthfeel is very good. Common beer wine precision is 3.5% the left and right sides, without mellow beer control of general wine precision is under １ ％ , not be to say content of a bit alcohol is done not have. This kind of beer is belonged to low spend beer, the chroma of the saccharification wheat juice that is it only and wine precision are even lower than low mellow beer, so very comfortable at woman, children and troops make up of the old and weak person drinkable.
Athletic beer: Everyman drinks water complement moisture, athlete besides dehydrate, still lose a lot of microelement in the body, according to athlete oneself circumstance, the microelement that the athlete needs and nutrient substance are added inside beer, athletic beer can be drunk to come after the match ends refection. Suit to finish the people after athletic sports will complement lost nutrient.
A few " optimal "
Optimal temperature: It is better that 12 degrees are controlled. The first, below this thermoregulation, a lot of aroma can be developed normally; The 2nd, below this temperature, the carbon dioxide inside wine is met slowly action, remove foam while meeting belt gives wine sweet, temperature is no good high, carbon dioxide disappears very quickly, mouthfeel is bad, temperature is too low bad also, affect the volatilization of aroma, make mouthfeel bad thereby. Professor Han still reminds everybody, drink beer not to put ice cube, because of beer itself already very weak, put ice cube to be able to affect taste.
Optimal mouthfeel: Beer should drink 15 milliliter above readily at least, want your quaff beer namely, beer is unfavorable fine drink drinks slow. If drink,cannot fill oral cavity less, wine warms up in the mouth, the meeting is aggravating and acrid, experience the fragrance that is less than beer spy to have.
Optimal environment: Put conditionally in freezer, store commonly in shady and cool place, avoid insolation. Avoid by all means cannot freeze, affect mouthfeel to still can cause explosion not only, again and again is refrigerant defrost is bad also to wine itself.
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