A List of The World's Top Beers

The Perplexity of Syracuse

Beer is one of the oldest alcoholic beverages of mankind. It tastes fresh, has the aroma of malt, and the alcohol concentration is not very strong. Therefore, it is deeply loved by people, and has become the third most consumed beverage in the world, after water and tea. Beer originally originated in Europe and was introduced into China in the early 20th century. According to the English beer, it was translated into Chinese "beer" and called "beer", which is still used today. China is set to overtake the US as the world's largest beer-consuming market as its disposable income continues to rise, according to analysis by Euromonitor.

Thousands of years of history, so that the style and taste of beer has very complex changes, according to incomplete statistics, according to the brewing process, brewing time, raw materials, ripening methods and cooking and fermentation temperature, there are at least 20,000 kinds of beer in the world at present, so it is very necessary to classify it.

I. Classification according to fermentation mode

In the classification method of beer, classification by fermentation method is the world's recognized beer classification method. There are two techniques, Ale and Lager, which differ only in the temperature of the fermentation and the location of the yeast. The difference between the two types of fermentation has been described in a more figurative way: when you drink al beer, you first taste the yeast and ingredients, and then you find the malt flavor. When you drink a lager, you get the malt flavor first, and then the other ingredients.

1. Ale

That is, the top fermentation or room temperature fermentation, this kind of beer in the fermentation process, a large number of liquid surface foam and fermentation. Beer fermented in this way is suitable for high temperature, about 20 to 25 degrees Celsius. These beers are usually full-bodied, ranging in color from light gold to dark brown, with distinct fruit or spice flavors, a strong, complex taste, and a very pleasant hoppy finish. Many Craft beers are fermented. The best drinking temperature is about 10~18℃. If the temperature is too low, the flavor of beer will not be tasted, and it is not recommended to add ice to drink.

2. Lager

That is, bottom fermentation or low temperature fermentation. As the name suggests, this brewer's yeast is fermented on the bottom, which requires a low fermentation temperature and has a low alcohol content. Most beers are bottom fermented at only 9 to 14 degrees Celsius. Lagers are lighter in body, refreshing in taste, with more emphasis on malty aroma. The optimum drinking temperature of Lager fermented beer is about 7~9℃. If the drinking temperature is too high, its bitter taste will be very obvious. Some people who are just starting to contact or are not used to drinking beer will often be discouraged by the bitter taste after the ice is withdrawn. We usually drink snow, Budweiser, Yanjing and so on belong to lagers.

3. Mixed Styles

Hybrid beer is a combination of two brewing processes, such as fermentation with upper fermentation yeast at low temperatures, or fermentation with lower fermentation yeast at higher temperatures. The style of this beer is difficult to define, but it is generally based on classic beer styles like Porter and Weizenbier with some additional flavor added; Or beer made from other unconventional ingredients, such as vegetables and fruits.

Two, according to the original wort concentration classification

1. Small Beer

Refers to the original wort concentration between 2.5% and 9.0%, alcohol content between 0.8% and 2.5% beer. Children's beer, alcohol-free beer are this type.

2. Light Beer

Beer with wort concentration between 11% and l4% and alcohol content between 3.2% and 4.2% belongs to medium concentration beer. This type of beer is the largest in production and the most popular with consumers.

3. Strong Beer

Beers with a raw wort concentration of 14% to 20% and an alcohol content of 4.2% to 5.5% (or more) are classified as high strength beers.

▲ The world's highest alcohol beer

Three, according to color classification

1. Pale Beers

Pale beer is the most produced of all kinds of beer. According to the depth of color, pale beer can be divided into the following three kinds.

① Light yellow beer

This kind of beer mostly uses very light color, solubility is not high malt as raw material, saccharization cycle is short, so the beer color is light, light yellow, clear and transparent, elegant taste, rich hops fragrance.

② Golden brown beer

The malt used in this beer is slightly more soluble than light yellow beer, so it is golden in color, and the word Gold is usually marked on the product label for consumers to identify. The palate is full and hoppy.

③ Brown and yellow beer

This kind of wine uses malt with high solubility, baked malt temperature is high, so the malt color is dark, the wine is yellow with brown, in fact, has been close to the strong color beer. Its taste is heavy, thick, slightly scorched.

2. Brown Beer

Strong color beer generally uses malt with high solubility or high scorch temperature, poor ventilation and dark color. This malt brewing process has a long glycation cycle, and the wort is more exposed to air when cooling, so the color is heavier. According to the color, it can be divided into brown beer, red brown beer and red brown beer. Strong color beer taste more mellow, bitter light, malt aroma outstanding, with a unique original flavor of beer.

3. Dark Beer

Dark brown or dark red brown, brewed with high temperature roasted malt, malt juice concentration of 12 to 20 degrees, alcohol content of more than 3.5%, the wine highlights the malt flavor and malt scorch flavor, the taste is relatively mellow, slightly sweet, the bitter taste of hops is not obvious. This wine mainly uses burnt malt and black malt as raw materials, the amount of hops is less, and it is made by long time concentrated saccharification process.

Iv. Classification according to sterilization

1. Draught Beer

Fresh beer is also called "draft beer". The liquor without pasteurization treatment is collectively referred to as fresh beer. Because the beer preserves some nutrient-rich yeast, it tastes better than ordinary bottled beer. But can not be stored for a long time at room temperature, low temperature can be stored for about 3 days, 0℃-5℃ refrigerated can be stored for about a month.

2. Pasteurized Beer

The fresh beer after pasteurization process is cooked beer or called sterilization beer. After sterilization, the beer can prevent yeast from continuing to ferment and be affected by microorganisms. The wine has a long age, strong stability and is suitable for export. However, when the cooked beer is sterilized at 60-65℃, the polyphenol and protein are oxidized; Partial denaturation of soluble protein; Various hydrolytic enzymes inactivation, so that beer in the color, clarity, taste, nutrition and other aspects of the change, the most obvious is the loss of beer fresh taste, there is an unpleasant oxidation taste.

V. Classification by process

According to the process classification is more, here only lists the more common several.

1. Draft beer

Pure draft beer adopts a special brewing process, strictly controls the microbial index, uses a three-stage filtration including 0.45 micron micropore filtration, does not carry out thermal sterilization to maintain high biological, abiotic, flavor stability of beer. This beer is very fresh, delicious and has a shelf life of more than half a year. Pure draft beer is different from general draft beer. Pure draft beer adopts aseptic membrane filtration technology to filter out yeast and miscellaneous bacteria, and its shelf life can reach 180 days. Although draft beer is not pasteurized by high temperature, but it uses diatomite filter, can only filter out yeast, miscellaneous bacteria can not be filtered out, so its shelf life is generally in 3-7 days.

2. Draft beer (Jar)

Draft beer, namely advanced barrel fresh beer, its complete name should be "heavy carbon dioxide fresh beer". Drafter is a wonderful work in the beer kingdom. It is different from the bottled and canned cooked beer after high temperature sterilization, and also different from the bulk beer without sterilization. It is a pure natural, no pigment, no preservative, no sugar, no essence of high quality wine. Draught beer is known as the "beer juice", is the best quality sake from the production line directly into the fully closed stainless steel barrel, drinking with draught beer machine filled with carbon dioxide, and with draught beer machine to control the wine at 3 ~ 8℃, drinking draught beer machine directly into the beer cup, to avoid the contact between beer and air, so that the beer is fresher, more pure and thick, foam more abundant, It is more refreshing and has a long aftertaste.

3. Cold beer

Cold beer is neither frozen beer nor beer on the rocks, it is named after the characteristics of the production process of this beer. Cold beer is made by holding the beer at a freezing temperature to produce tiny ice crystals, which are then filtered to remove the ice crystals. It solves the problem of cold turbidity and oxidation turbidity of beer. The color of cold beer is particularly bright, the alcohol content is higher than that of general beer, and the taste is soft, mellow and refreshing, especially suitable for young people to drink.

4. Dry beer

This wine is derived from wine. While regular beer has a certain amount of sugar left behind, dry beer uses special yeast to continue the fermentation of the sugar and bring it down to a certain concentration. Therefore, dry beer has the characteristics of dry taste and strong killing power. Because of its low sugar content, it is a low-calorie beer.

5. Whole malt beer

The brewing follows the pure brewing method of Germany, and all the raw materials are malted without adding any auxiliary materials. The result is a beer that costs more but has an outstanding malty flavor. Although the cost of producing beer is high, whole malt beer has outstanding malty aroma, hop aroma, rich taste and moderate bitterness in addition to the characteristics of ordinary beer. Technically speaking, malted beer is actually a malted drink, because it is not rich in alcohol and is not technically beer, but Germans generally call it "Malzbier", which means malt beer. Malt beer has been a favorite of Germans for many years and is highly sought after in their home country.

6. Start with a ale

First wort beer was introduced by Kirin Beer Company of Japan. It is fermented directly with the wort obtained from the first filter, without adding the residual sugar of the second wort. The whole saccharification operation is 3 hours shorter than the conventional beer process, effectively reduces the leaching of harmful components in the wort, improves the antioxidant capacity of the beer, and prolongs the shelf life of the beer. Therefore, the first malt beer fully embodies the unique aroma and refreshing taste of beer.

7. Low (no) alcohol beer

Based on the consumer's pursuit of health, reduce the intake of alcohol to launch a new variety. The production method is the same as that of ordinary beer, but finally the alcohol is separated by dealcoholization method, so that the alcohol content of alcohol-free beer is lower than 0.5% while having the color, aroma and foam of ordinary beer.

8. Fruity beer

Juice extract is added to leaven, which has a low alcohol content. This product NOT only has the unique refreshing taste of beer, but also has the sweet taste of fruit. It is suitable for women and the elderly to drink.

9. Wheat beer

The beer produced with wheat sprouts as the main raw material (accounting for more than 40% of the total raw material) has higher production technology requirements, clear and transparent liquor, and short storage period. This wine is characterized by light color, light taste and light bitterness. Wheat Beer is also known as "White Beer", from the German Weissbier, the English is called white beer. The most famous representative of "white beer" is "Berliner Weissbier" produced in the Berlin area.

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Top 10 most popular beer brands in the world

1. Guinness Stout (Guiness)

Guinness is a dark ale made from malt and hoseseed. The famous history began in 1795, when Arthur Guinness opened a brewery in Dublin, Ireland, to produce a foamed, rich, and dark beer, also known as "StoutBeer". A good description of its strong flavor). In addition to roasted barley, Guinness has four other main ingredients: malt, water, hosiery seeds and yeast. Guinness EXPORTS ITS STOUT, WHICH HAS BEEN specially matured in Dublin, to BE mixed with GUINNESS brews abroad to ensure its taste is pure. Today, Guinness STOUT is produced in more than 50 countries and sold in more than 150 countries.

Many people in China are familiar with Guinness Stout, but may not be aware of its connection to Guinness World Records. In fact, the word Guinness is another transliteration of the word Guinness stout, both of which are Guinness in English. Guinness World Records, as a successful idea of Guinness Company, aims to promote the awareness of the Guinness brand. For more than 250 years, Guinness has managed to draw attention to its brand, which is one of the secrets of its success.

2. San Miguel

SAN Antonio BEER, FOUNDED IN 1890, THE Spanish ROYAL FAMILY BREWS SAN Antonio beer because of its clear quality, golden color, with selected malt and hops to make the wine pure and moderate, pure and mild taste. Over the years, SAN Miguel has won numerous awards, including the gold medal in the Monde Selection Beer Awards in Brussels, Europe, and the "Best Managed" and "Most Respected" Company in Asia. SAN Miguel has grown its business from Spain and the Philippines to Hong Kong, China, Indonesia, Vietnam, Thailand and Nepal, exporting its products to more than 70 countries around the world. SAN Lik was once the only brewery in Hong Kong, dominating the Hong Kong market for a long time since 1948, and even its market share reached 90% in 1990.

3. Duvel

Dewar beer is the most famous beer in Belgium. The original beer is dark beer fermented in greenhouse. After World War II, as low-temperature fermented German pale beers (such as pilsner) became the mainstream, the brewery spent nearly a decade brewing beers that were similar to pilsner's golden color but had a stronger taste than German pale beers. Among them, the key lies in the selection of malt and yeast.

The wine is fermented in three stages. In the first stage, two kinds of yeast are used, and the most special is the amount of malt that each yeast is paired with. The whole process takes about five to six days. The second fermentation process takes three days by low temperature fermentation (about minus 1 degree Celsius), followed by three to four weeks of maturity. Finally, it was lowered to minus 3 degrees Celsius to reduce yeast activity. Before bottling, the beer is filtered to remove residual yeast, and then the yeast and sugar used in the first process are added for a third warm fermentation. After 14 days of fermentation, the beer is stored at 4-5 degrees for five to six weeks before it is shipped out.

Due to the variety of yeast used in the production process and the simultaneous use of room temperature and low temperature fermentation, the beer has a complex and strong taste, with a strong hop and fruit aroma after the mouth. Unlike other Belgian beers, this wine is best served at low temperatures.

4. Liefmans

One of the Belgian brown beer series, the color belongs to the chocolate color close to brown. It has a special taste, sour and sweet, and has a slight aroma of burnt cereal due to the hardness of the water, which may not be used to by first-time drinkers. Due to the sour and sweet taste, it is very suitable for appetizers before meals or after meals with pastries such as pudding or chocolate. This kind of beer is also very suitable for cooking as a seasoning. The best drinking temperature is 6 to 8 degrees Celsius. This beer is also suitable for aging.

The beer brewing method is very special, using four different hops and a century-old yeast. The first fermentation process takes place in an open copper vessel, which completes the process, followed by a four-month ripening process. To seal the bottle, mix the mature beer juice with the beer juice that has just finished the first fermentation, plus yeast and a moderate amount of powdered sugar. The sealed bottles must be kept in the cellar for another three months.

5. Bitburger

Bitberg is a famous German beer brand, founded in 1817, sold to more than 40 countries and regions around the world. The perfect unity of the three advantages of unique raw materials, crystal pure spring water and advanced and reliable technology ensures the excellent quality of Bitberg. The unique aroma of Bitberg wine is floating in more than 40 countries on five continents and almost all major cities in the world.

6. Plzen

Czechoslovakian beer is represented by Pilsner beer, which is known as one of the best quality beers in the world. Pilsen is also a beer category, it uses the lager process, but it is different from lager beer.

In fact, the name Pilsen comes from the Czech city of Pilsen. In the past, the vast majority of Czech beers were fermented using the more primitive upper fermentation method, resulting in a dull and cloudy beer with an unstable taste. In the 1840s, Bavarian brewers brought the fermentation process to the Czech region of Pilsen, bolder use of the then nascent light malt, and then produced the world's first golden beer: Pilsen in 1842. It was an instant sensation, with its transparency, golden glow, pure white foam, fine hops and bitterness, and strong malt flavor without any impurities. With the advent of refrigeration equipment, this kind of beer that is not perishable and suitable for mass production and transportation began to be recognized.

Pilseners are predominantly light in color, and modern Pilseners vary in color from light yellow to golden, with a wide range of spices and flavor substances used. In its native Czech Republic, Pilsner beer tends to be golden brown, light and very frothy; Pilsen from Germany is pale straw to gold, with a bitter, even earthy taste; European Pilsen-such as Dutch Pilsen-and Belgian Pilsen-are also known to a lesser extent, and often carry a faint sweetness. Overall, Pilsen is tastier than a classic lager. Pilsner Urquell, the Czech representative Pilsner beer, is the king of Bohemian Pilsner beer. Since 1842, it has been produced in the city of Pilsen, which can be said to be the ancestor of Pilsen beer. It has hops and mild malty aromas.

7. Corona Extra

Corona, the flagship product of the Moroccan beer company in Mexico, was once popular with fashionable young people in the United States because of its unique transparent bottle packaging and the special flavor of adding white lemon slices when drinking. Corona beer with its unique taste has become the world's best-selling Mexican beer, the United States imported beer ranking first.

Mexican Moroccan Beer Company currently has 10 products, CORONA EXTRA is the main product, the fifth largest brand in the world. Every year since 1997, Corona has received the most special award from the most authoritative wine analysis magazine in the United States: "HOT BRAND". There is no direct production in our country, but it is an indispensable fashion brand in the bar and other entertainment places. When drinking Corona beer, you must add lemon, sweet and sour lemon and cool Corona beer is the best combination in the world.

8. Goudenband

Gortonband is made with four hops including Haradao, Brewer Gin, Sasse and Tetnan, and a century-old yeast variety. The aroma and flavor are quite complex, with a mixture of acidity, malty and astringency throughout. This is an outstanding old brown beer with the richness and synthesis of wine, hence the name "Belgian Brinich" (a wine from southeastern France).

9. Bigfoot Barley Wine

Bigfoot Barley beer is 23P, 1.092 raw wort and 10.6% alcohol. It is brewed with two-rowed barley malt and caramel malt. This wine was a gold medal winner in the barley beer category at the 1987, 1988, 1992, and 1995 National Beer Festivals. It began as a hobby for founders Ken Grossman and Paul Camioussi, who spent nearly 18 months assembling the original brewery from beverage factory, dairy factory equipment and other scrap materials. By 1987 the business was growing so fast that the brewery needed to be renovated to keep up with the 50% annual growth in demand.

10. Moretti Larossa

Moretti Red beer is produced at the Moretti Aier Brewery, which was founded by Moretti in 1782 in a small Italian village near the Austrian border. After brewing 900 tons of beer in its first year, its production has never stopped growing, and it is now the third largest brewery in Italy and has achieved great success in the export market. Its main product, Moretti Red beer, has an alcohol content of 7.2%, which has a thorough russet color. With soft floral notes. It is malty but not full-bodied, making it a popular strong lager.

Moretiel is 4.6% ABV. It is brewed with Pilsen-type malt, tortilla chips and hops. The malt is justed twice and stored for 4 weeks. With an alcohol content of 4.8%, it is 100% pure malt beer. It is mellow and sweet with a strong bitterness of German hops. It is bright golden, has a soft foam layer, and has a fragrant pure malt flower aroma and a subtle vanilla flavor. The name refers to the gold-bearded man with a hat in Moretti's trademark.