White beer is made of barley malt (60-70%) and wheat malt (25-40%) as raw materials, sometimes with 5% oats, and fermented by beer yeast and lactic acid bacteria. It is characterized by containing a small amount of alcohol, strong body, slightly white color, slightly sour taste, refreshing taste and rich nutrition. Therefore, the taste of white beer is refreshing and soft, but tends to be dull.
In addition, white beer is generally draft beer, so yeast has more lactic acid, which greatly improves the nutritional value of white beer. If dark beer is compared to a brave warrior, then white beer is a slightly weak girl. White beer meets the nutritional requirements of today's consumers and tastes softer and fresher than ordinary beer.
Types of beer
1, dry beer
It was first introduced by Asahi Corporation in the late 1980s, and it became very popular. 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.
2. Whole malt beer
Following the German pure 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.
3, the first wort beer
It was first introduced by Kirin Beer Company in Japan, that is, the wort obtained by filtration is fermented directly without adding the second wort for washing residual sugar. It is characterized by mellow taste and clean aftertaste. Kirin has been launched in a factory in Zhuhai, China. It is called Extrusion.
4. Dark beer
Beer brewed by adding some burnt malt to malt raw materials. It has the characteristics of deep color, heavy bitterness and high alcohol content, and has caramel fragrance. The most famous is stout.
5. Low (no) alcohol beer
Based on consumers' pursuit of health, a new variety of reducing alcohol intake was introduced. The United States stipulates that beer with alcohol content below 2.5%(V/V) is low-alcohol beer, and beer with alcohol content below 0.5(V/V) is alcohol-free beer. They are made in the same way as ordinary beer, except that the alcohol is finally separated by dealcoholization. There are many ways to relieve alcohol, and distillation is commonly used.
6.cold beer
Developed by Labatt in Canada. Cool the beer to freezing point, make tiny ice crystals appear in the beer, and then filter out the big ice crystals. Through this step, the problems of cold turbidity and oxidation turbidity of beer were solved. After treatment, the beer concentration and alcohol content did not increase much.
7. New beer
Natural spirulina extract is added to beer, which is rich in amino acids and trace elements. Beer is green and comes from China.
8.warm beer
Belonging to the later seasoning of beer.
9, pineapple beer
After fermentation, pineapple extract is added, which is suitable for women and the elderly.
10, white beer
Beer with malt production as the main raw material is white, cool and transparent, with outstanding hops aroma and lasting foam, which is suitable for drinking in various occasions.
1 1, seabuckthorn beer
Adding seabuckthorn juice to beer has a sweet and sour feeling and is rich in vitamins and amino acids. The liquor is clear, and the foam is white and delicate, which belongs to natural fruit juice beverage beer.
The above contents refer to Baidu Encyclopedia-White Beer.