Longshan spring craft beer manufacturer:

Wang jialin, director of the fermentation engineering laboratory at the college of Marine and biological engineering, Qingdao university of science and technology, told reporters about his feelings about raw beer and bottled beer: raw beer equals fresh fruit, while bottled beer is like canned fruit. Wang jialin, who graduated from tongji university with a major in applied chemistry, has worked in Qingdao brewery for 17 years and held many positions in technology, management and marketing. Later, he changed his career to do academic research, specializing in fermentation engineering research in Qingdao university of science and technology. He told reporters that when you can choose, you must drink the raw beer. Compared with other beer, virgin pulp in the process of brewing beer filtration, high temperature without pap inactivated process, nutrition is completely preserved, low temperature filling and 0-5 ℃ storage, instantaneous locking freshness.

In addition to raw beer, we usually deal with ordinary fresh beer, draft beer and bottled beer. Fresh beer refers to beer filtered by diatomaceous earth without sterilization. After filtration, a small amount of microorganisms and live yeast will be left behind. The liquor is clear in color. Fresh beer has a shelf life similar to that of the original. Common beer calls ripe beer again, it is to use and pure unripe commonly same raw pulp passes after tall thick dilute and become, alcohol precision is 2.5%, 4% are left and right sides. After filtration, all yeasts and bacteria are killed by high-temperature pasteurization technology. Of course, the original flavor of most beers is also killed, so as to produce beer with stable properties, which can be stored at room temperature and its shelf life is generally 180-360 days. Bottles and cans of beer are almost all in this category. "If regular beer is canned fruit, the pulp is fresh fruit. Fresh fruit definitely tastes better. "Wang jialin said.

Pure draft beer is to point to do not pass high temperature bactericidal and the beer that expiration date can reach ripe beer standard likewise, filter live yeast and microbe likewise, but taste is better than common beer, compare with raw pulp, fresh beer, can keep longer time.

Wang jialin introduces, want to be normal brewery only, can produce raw pulp beer. But every brewery doesn't have a lot of raw beer. This is because the raw beer is the raw beer fermentation liquid brewed in the whole process of aseptic state. The raw beer has strict requirements on raw material, technology, equipment, production, filling, management, transportation and after-sales service. If there is a problem in one link, the liquid may deteriorate. Another, the raw beer generally has a short shelf life, if the sales channel is not smooth, it is also very easy to deteriorate.

Beer production has its particularity, through malt crushing, gelatinization, saccharification, cooking, sedimentation, fermentation, filtration and other steps, to fully retain the fermentation process of amino acids, proteins and a large number of potassium, magnesium, calcium, zinc and other trace elements, it takes 25-30 days. Now in order to shorten the production cycle or reduce the cost, let the wine quickly on the market, some breweries used rice, corn or syrup instead of malt, and some brands use hops products, so that the production cycle of beer can be reduced to more than ten days. While all the indicators look good, people who are more demanding on alcohol may not feel as good as beer made in normal times.

Due to the high-concentration brewing, high-temperature fermentation and deep dilution of beer produced in a period of more than ten days, beer is prone to the phenomenon of unreasonable alcohol-ester ratio, which is also the reason why some wines are easy to go to the head or have a headache the next day.

In the past, the original pulp could only be drunk within a day or two, otherwise it would easily deteriorate. However, with the improvement of technology and the application of new technology, the shelf life of the original pulp can reach a month just like that of ordinary beer, and theoretically it can be longer. Wang jialin tells a reporter, raw beer wants to preserve time is long, basically be to maintain the activity of yeast inside beer. Through technical transformation, the whole process of aseptic operation, the use of good heat preservation containers, the whole process of cold chain transport can be done, in the future, more and more outsiders can also drink fresh pulp.

Additional, the beer bucket of outside rumoured stainless steel suits long-distance carriage more than plastic bucket, wang jialin introduces, normally, stainless steel beer bucket can compare plastic beer bucket expensive, but stainless steel beer bucket and plastic beer bucket are not the index that differentiate beer quality. Some plastic beer kegs are more expensive than stainless steel beer kegs and have better insulation quality. These two also have disadvantages, stainless steel barrels are easy to deformation, plastic barrels are also easy to disinfect the heat is not complete. This article comes from the Internet

Longshan spring craft beer