Beer can be divided into different types according to different classification methods

Beer is the most widely produced and consumed liquor in the world. Beer brewing supplies in more than 150 countries and regions around the world. There are many types of beer, and there are many ways to classify them. Apart from the classification way based on yeast’s type we introduced earlier, there are several main classification methods.

ONE.Classification according to beer color

Beer color is an important index of beer quality. Beer can be divided into three types according to the shade of color

1.Pale Beers

The chromaticity is 5. 0~14.0EBC, which is the largest beer variety, accounting for about 98%. According to regional preferences, light beer is divided into three types: Light yellow beer, golden beer and brown beer.

(1)Light yellow beer. The chromaticity is below 7EBC, and most of them use malt with very light color and low solubility. The mashing time is short, wort has less exposure to air, the taste is mostly light and hops aroma is outstanding.

(2)Golden beer,The chromaticity is below 7-10EBC.The malt solubility is slightly higher than light yellow beer.The taste is fresh and mellow, requiring outstanding hops aroma.

(3) Brown yellow beer. The chromaticity was 10~14EBC, and most of the malt used is high solubility, or high baking temperature and dark color, long mashing time, long wort cooling time, and much contact with air. It has a heavy taste and a yellowish to brownish color, so it shouldn't technically be called a pale beer.

2.Brown beer

The chromaticity was 15.0~40EBC.The color is reddish brown.Its feature is outstanding hops aroma , mellow taste and light bitter hops flavor.

3.Black beer

Chromaticity is greater than 40.0EBC. The color is dark reddish brown or even dark brown. Its feature is high concentration of original wort, outstanding malt flavor, mellow taste, fine foam and bitter taste, which vary greatly according to the type of product.

TWO.Classification according to original wort concentration

(1)Low concentration beer: the original wort concentration is less than 7°P
(2)Medium concentration beer:original wort concentration is 7~11°P

(3)All grain beer:original wort concentration is 11~14°P
(4)Strong beer：original wort concentration is greater than 16°P

THREE.Classification according to whether it is pasteurized

1.Draft beer

Without pasteurization or instantaneous high temperature extinction,but adopt physical filtration method to eliminate bacteria and achieve certain biological stability.

2.Fresh beer
Refers to the beer without pasteurization or instantaneous high temperature sterilization, the finished product is allowed to contain a certain amount of live yeast,and achieve a certain biological stability. Fresh beer is a local product with fresh taste but short shelf life. Most of them are in kegs,and some in bottles

3.Pasteurized beer

Refers to beer that has been pasteurized or instantaneously pasteurized.Most are bottled or canned, with shelf life up to 180 days.

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