Fresher and more nutritious.
Draft beer and cooked beer are mainly sterilized in different ways. Draft beer defined by national standards refers to beer that is sterilized by physical methods without pasteurization or instantaneous high temperature sterilization and achieves certain biological stability. Cooked beer is sterilized by heating, which prolongs the shelf life, but loses the flavor of beer; Draft beer was sterilized by microporous membrane filtration, which met the quality requirements, and the taste and nutritional components did not change.
In terms of nutritional components, draft beer is more nutritious than cooked beer, and draft beer has better appearance, smell and taste than cooked beer. Draft beer has lighter color, better clarity and transparency, and brighter and more beautiful appearance; The activity of the enzyme is retained, which is beneficial to the decomposition of macromolecular substances; Rich in amino acids and soluble protein, with better nutrition. In addition, beer also contains a variety of antioxidants, and some beers will add a small amount of vitamin C due to brewing needs. Based on these rich nutrients, the benefits of drinking beer are also obvious.
Draft beer can be divided into pure draft beer and ordinary draft beer. The shelf life of draft beer can reach 180 days; Although ordinary draft beer has not been sterilized at high temperature, it can only filter out yeast and miscellaneous bacteria through diatomite filtration, so the shelf life is generally 3-5 days. The draft beer that everyone often drinks is ordinary draft beer, which tastes fresh when it is fresh; Once there is the smell and sour taste of water, it means that it has deteriorated and cannot be drunk.
draft beer
Wheat → soaking in water → germination → taking out malt → drying → crushing → adding warm water → putting into saccharification tank → adding cereal paste → heating → saccharification → adding hops → boiling → obtaining wort → cooling at about 5℃ → adding yeast → fermenting at low temperature for about a week → refrigerating draft beer at the initial embryo stage to below 0 (the refrigeration period depends on different beer types) → removing.
small beer
Draft beer → put it in a sealed container → rinse it with hot water → stop fermentation → beer.
similar
1, all beer, the same kind and flavor, the same wine base (that is, a can of wine can produce both cooked beer and pure draft beer).
2. The physical and chemical indexes of the products are the same, which are detected by the same method and judged by the same standard.
3, all sterile, in line with health standards, you can rest assured that drinking.
It has a long shelf life. The shelf life of bottled and canned cooked beer is 60 days (Grade II) and 120 days (Grade I and Excellent) respectively. The shelf life of bottled and canned draft beer is 60 -90 days or longer.
Difference point
Cooked beer is sterilized by heating to prolong its shelf life; Pure draft beer is sterilized by microporous membrane filtration to meet the quality requirements, so it can also be called cold filtered beer. The reaction of most chemical elements intensifies with the increase of temperature. When cooked beer is sterilized at 60-65℃, polyphenols and protein are oxidized. Partial denaturation of soluble protein; The inactivation of various hydrolytic enzymes changes beer in color, clarity, taste and nutrition. The most obvious thing is the loss of the umami flavor of beer, and an unpleasant oxidation smell. However, pure draft beer has not been thermally sterilized, and it is filtered with a membrane of 0.4-0.6 micron at about 0℃, so there is no such deterioration.