Wan list fɔ di wɔl in tɔp bia dɛn .

Di we aw Syracuse de mek pipul dɛn nɔ ebul fɔ ɔndastand .

Bia na wan pan di ol alkol drink dɛn we mɔtalman de drink. I de te fresh, i gɛt di smel fɔ malt, ɛn di alkol kɔnsɛntreshɔn nɔ rili strɔng. So, pipul dɛn lɛk am bad bad wan, ɛn i dɔn bi di tɔd drink we dɛn kin drink pas ɔl na di wɔl, afta wata ɛn ti. Bia bin ɔrizinali bigin na Yurop ɛn dɛn bin introduks am na Chaina insay di fɔs pat pan di 20t sɛntinari. Akɔdin to di Inglish bia, dɛn translet am insay Chaynish 'beer' ɛn dɛn kɔl am 'beer', we dɛn stil de yuz tide. China de set fɔ ɔvatak di US as di wɔl in biggest bia-kɔnsum makit as in dispɔzabl inkɔm de kɔntinyu fɔ go ɔp, akɔdin to analisis we Euromonitor dɔn du.

Bɔku bɔku ia istri, so dat di stayl ɛn teys fɔ bia gɛt chenj dɛn we rili kɔmpleks, akɔdin to di statystik dɛn we nɔ kɔmplit, akɔdin to di we aw dɛn de mek di wayn, di tɛm we dɛn de mek di wayn, di we aw dɛn de yuz di tin dɛn we dɛn de yuz fɔ mek di bia, di we aw dɛn de rayp ɛn di we aw dɛn de kuk ɛn di we aw dɛn de mek di tin dɛn we dɛn de yuz fɔ mek di bia, na at le 20,000 kayn bia dɛn de na di wɔl naw, so i rili nid fɔ klas am.

I. Klasifikɛshɔn akɔdin to di fɛminɛshɔn mɔd .

Insay di klasifikasiɔn we fɔ bia, klasifikasiɔn bay fɛminɛshɔn we dɛn de yuz na di wɔl in bia klasifikeshɔn we dɛn no. Tu teknik de, ale en lager, we difrεnt onli insay di tεmprachכ fכ di fεmεntεshכn εn di say we di yist de. di difrεns bitwin di tu kayn fεmεntεshכn dεm dεn dεskrεb am insay wan mכr figurativ we: we yu drink al bia, yu fכs tεst di yist εn di ingridiεnt dεm, εn afta dat yu fכn di malt fכm. We yu drink lager, yu get di malt flawa fos, en den di oda ingredients.

1. ALE .

dat na di tכp fεminεshכn כ rum tεmprachכ fεminεshכn, dis kayn bia na di fεminεshכn prכsεs, wan big nכmba כf likwid sεf fכm εn fεminεshכn. Bia we dɛn dɔn ferment dis we fayn fɔ ay tɛmpracha, lɛk 20 to 25 digri sɛlshiɔs. Bɔku tɛm, dɛn bia dɛn ya kin ful-ɔp, dɛn kin gɛt kɔlɔ frɔm layt gold to dak brawn, wit difrɛn frut ɔ spays flawa dɛn, wan strɔng, kɔmpleks teys, ɛn wan rili fayn hop finish. Bɔku kraft bia dɛn kin fɛmɛnt. Di bɛst tɛmpratura fɔ drink na lɛk 10~18°C. If di tɛmpracha tu smɔl, di flawa we de na di bia nɔ go te, ɛn i nɔ fayn fɔ ad ays fɔ drink.

2. Lager .

dat na, bottom fεminεshכn כ lכw tεmprachכ fεmεntεshכn. As di nem sho, dis brewer in yist de ferment pan di bottom, we nid low fermentation temperature en get low alcohol content. Bɔku pan di bia dɛn na bɔt we dɛn dɔn fɛmɛnt na 9 to 14 digri sɛlshiɔs nɔmɔ. Lagers de layt na bodi, refresh in taste, wit mo emphasis pan malty aroma. Di optimum drinkin temperechur fɔ lager fermented bia na lɛk 7~9°C. If di tɛmpracha fɔ drink tu ay, in bita teys go rili klia. Sɔm pipul dɛn we jɔs bigin fɔ kɔntakt ɔ we nɔ yus fɔ drink bia, bɔku tɛm dɛn kin mek di bita teys at pwɛl afta dɛn dɔn pul di ays. Wi kin drink sno, budweiser, yanjing ɛn ɔda tin dɛn na fɔ lagers.

3. Miks stayl dɛn .

Hybrid bia na wan kɔmbaynshɔn fɔ tu brij prɔses, lɛk fɔ fεmint wit ɔpa fεmεnt yist we di tεmpracha nɔ gɛt bɛtɛ tɛmpracha, ɔ fεminεshɔn wit lɔwa fεminεshɔn yist we di tεmprachכ de ɔp. Di stayl fɔ dis bia at fɔ difayn, bɔt i jɔs de bays pan klas bia stayl dɛn lɛk Porter ɛn Weizenbier wit sɔm ɔda flawa we dɛn ad; ɔ bia we dɛn mek wit ɔda tin dɛn we nɔ kɔmɔn, lɛk vɛjitebul ɛn frut.

Tu, akɔdin to di ɔrijinal wort kɔnsɛntreshɔn klasifikeshɔn

1. Smɔl bia .

i de rifer to di orijinal wort konsantreshכn bitwin 2.5% εn 9.0%, alkכhol kכntεnt bitwin 0.8% εn 2.5% bia. Pikin dɛn bia, bia we nɔ gɛt rɔm na dis kayn.

2. Layt bia .

Bia wit wort konsantreshɔn bitwin 11% ɛn L4% ɛn alkol kɔntinyu bitwin 3.2% ɛn 4.2% na fɔ midul kɔnsɛntreshɔn bia. Dis kayn bia na di big wan pan di prodakshɔn ɛn na in na di wan we pipul dɛn lɛk pas ɔl wit kɔstɔma dɛn.

3. Strɔng bia .

Bia dɛn we gɛt raw wɔt kɔnsɛntreshɔn we de frɔm 14% to 20% ɛn we gɛt alkol we de frɔm 4.2% to 5.5% (ɔ mɔ) dɛn kin klas dɛn as ay trɛnk bia dɛn.

▲ Di wɔl in ay ay alkol bia .

Tri, akɔdin to kɔlɔ klasification .

1. Pale bia dɛn .

Pale bia na di wan we dɛn kin mek pas ɔl pan ɔlkayn bia. Akɔdin to di dip kɔlɔ, dɛn kin sheb pale bia to di tri kayn dɛn we de kam biɛn.

1 Layt yɔlɔ bia .

Dis kayn bia mɔs de yuz rili layt kɔlɔ, sɔlbyuliti nɔto ay malt as raw matirial, sakchazayshɔn saykl na shɔt, so di bia kala na layt, layt yɔlɔ, klia ɛn transparent, elegant teys, rich hops sɛnt.

2 Golden Brown bia we dɛn mek wit gold .

Di malt we dɛn kin yuz na dis bia kin sɔlv smɔl pas layt yɔlɔ bia, so i gɛt gold kɔlɔ, ɛn dɛn kin mak di wɔd gold pan di prɔdak lɛbl fɔ di wan dɛn we de yuz am fɔ no. Di palata ful ɛn hop.

3 Brawn ɛn yɔlɔ bia .

Dis kayn wayn de yuz malt wit ay solubility, baked malt temperecha na ay, so di malt kala na dak, di wayn na yelo wit brawn, infakt, don de klos to di strong kala bia. I teist ebi, tik, smɔl smɔl bɔn.

2. Brawn bia .

Strɔng kɔlɔ bia jɔs de yuz malt wit ay sɔlbyuliti ɔ ay skɔch tɛmpracha, po ventileshɔn ɛn dak kɔlɔ. Dis malt brewing process get long glycation cycle, en di wort de mo expose to air wen kul, so di kala de hevi. Akɔdin to di kɔlɔ, dɛn kin sheb am to brawn bia, rɛd brawn bia ɛn rɛd brawn bia. Strɔng kɔlɔ bia de te mɔ mɛlɔ, bita layt, malt aroma we nɔ de, wit wan yunik ɔrijinal flawa fɔ bia.

3. Dak Bia .

Dak brawn ɔ dak rɛd brawn, we dɛn mek wit ay tɛmpracha rost malt, malt jus kɔnsɛntreshɔn we de frɔm 12 to 20 digri, alkol kɔntinyu we pas 3.5%, di wayn de aylayt di malt flawa ɛn malt skɔch flawa, di teys na rili mɛlɔ, smɔl swit, di bita teys fɔ hop nɔ klia. Dis wayn men wan de yuz bɔn malt ɛn blak malt as raw matirial, di amount ɔf hops na smɔl, ɛn dɛn mek am bay lɔng tɛm kɔnsɛntret sakrifikeshɔn prɔses.

IV. Klasifikɛshɔn akɔdin to sterilayzeshɔn .

1. Draft bia .

Fresh bia dɛn kin kɔl am bak 'draft bia'. Di likɔ we nɔ gɛt pasteurization tritmɛnt na kɔlektif we dɛn kɔl fresh bia. Bikɔs di bia de kip sɔm yist we gɛt bɔku tin fɔ it, i kin te pas ɔdinari bɔtul bia. Bɔt dɛn nɔ kin ebul fɔ kip am fɔ lɔng tɛm we di rum tɛmpracha, dɛn kin kip di tɛmpracha we nɔ gɛt bɛtɛ tɛmpracha fɔ lɛk 3 dez, 0°C-5°C frij kin de fɔ lɛk wan mɔnt.

2. Pasteurized bia .

Di fresh bia afta pasteurization proses na kuk bia ɔ dɛn kɔl am stɛrilayz bia. afta stεrilayzכn, di bia kin mek yist nכ kכntinyu fכ fεmεnt εn i kin afekt di maykro כganism dεm. Di wayn gɛt lɔng ej, strɔng stebiliti ɛn i fayn fɔ ɛkspɔt. כltu, we dεn stεrilayz di bia we dεn kuk na 60-65°C, di polyphenol εn protin dεm de כksidayz; patikyula denaturation fכ sכlubul protin; difrεn haydrolaytik εnzym dεm we de inaktivat, so dat bia we de insay di kכla, klia, tεst, nyutrishכn εn כda aspek dεm fכ di chenj, di wan we klia pas כl na di lכs fכ bia fresh tεst, wan כksiant tεst de we nכ fayn.

V. Klasifikɛshɔn bay prɔses .

Akɔdin to di prɔses klasifikasiɔn na mɔ, na ya nɔmɔ de list di mɔ kɔmɔn sɔm.

1. Draft bia .

Pure Draft Beer adopt wan speshal brewing proses, striktli kontrol di microbial index, yuz tri-stej filtration inklud 0.45 micron micropore filtration, no de kari out thermal sterilization to maintain high biological, abiotic, flavor stability of beer. Dis bia rili fresh, i swit ɛn i gɛt shelf layf we pas af ia. Pure Draft Beer difrɛn frɔm jenɛral draft bia. Pure Draft Beer adopt aseptik membran filtreshɔn teknɔlɔji fɔ filta aut yist ɛn misɛf baktri dɛm, ɛn in shelf layf kin rich 180 dez. Pan ɔl we draft bia nɔ pasteurize bay ay tempɔret, bɔt i de yuz diatomite filta, i kin jɔs filta aut yist, difrɛn baktri dɛn nɔ kin filta aut, so in shelf layf kin jɔs de insay 3-7 dez.

2. Draft bia (jar) .

Draft bia, dat na advans barɛl fresh bia, in kɔmplit nem fɔ bi 'Hevi kabon dayɔgzayd fresh bia'. Drafter na wan fayn fayn wok na di bia kiŋdɔm. I difrɛn frɔm di bɔtul ɛn tin kuk bia afta ay tɛmpracha stɛrilayz, ɛn i difrɛn bak frɔm di bɔlk bia we nɔ gɛt stɛrilayz. Na pure natural, no pigment, no preservative, no sugar, no essence of high quality wine. Draft beer na di wan we dɛn sabi as di 'beer juice', na di bɛst kwaliti sake frɔm di prodakshɔn layn dairekt insay di ful klos stenlɛs stiɛl barɛl, drink wit draft bia mashin we ful-ɔp wit kabon dayɔgzayd, ɛn wit draft bia mashin fɔ kɔntrol di wayn na 3 ~ 8°C, drink draft bia mashin dairekt insay di bia kɔp, fɔ avɔyd di kɔntakt bitwin bia ɛn di ɛj, so dat di wan we de kam, mɔ, so dat di wan we de na di bia, fɔ avɔyd di kɔntakt bitwin bia ɛn ɛj, so dat di mɔbɔn, fɔ avɔyd di kɔntakt bitwin bia ɛn ɛj, so dat di mɔbundant Refreshing ɛn gɛt lɔng afta-tes.

3. Kol bia .

Kol bia nɔto frɔzɛn bia ɔ bia pan di rɔk dɛn, dɛn gi am in nem afta di kwaliti dɛn we di prodakshɔn prɔses fɔ dis bia gɛt. Dɛn kin mek kol bia bay we dɛn de ol di bia na friz tɛmpracha fɔ mek smɔl smɔl ays kristal dɛn, we dɛn kin filta fɔ pul di ays kristal dɛn. I de sɔlv di prɔblɛm fɔ kol turbiditi ɛn ɔksidɛshɔn turbiditi fɔ bia. Di kɔlɔ we kol bia gɛt kin brayt mɔ, di rɔm we de insay de ay pas di wan we de fɔ jenɛral bia, ɛn di teys kin soft, i kin mek i nɔ izi ɛn i kin mek pɔsin fil fayn, mɔ fɔ mek yɔŋ pipul dɛn drink.

4. Dray bia .

Dis wayn kɔmɔt frɔm wayn. Pan ɔl we rɛgyula bia gɛt sɔm kayn shuga we dɛn lɛf biɛn, dray bia de yuz spɛshal yist fɔ kɔntinyu fɔ mek di shuga go famɛnt ɛn mek i kam dɔŋ to wan patikyula kɔnsɛntreshɔn. So, Dray Bia gɛt di kwaliti dɛn we de sho se dray teys ɛn strɔng pawa fɔ kil. Bikɔs i nɔ gɛt bɔku shuga, na bia we nɔ gɛt bɔku kalori.

5. Wul malt bia .

Di brewing de fala di pure brewing we fɔ Jamani, ɛn ɔl di raw matirial dɛn na malt we dɛn nɔ ad ɛni ɔgzilari matirial. Di rizulyt na wan bia we de kɔst mɔ bɔt gɛt wan ɔdasayz malti flawa. Pan ɔl we di kɔst fɔ mek bia na ay, ɔl malt bia gɛt ɔdasayz malti aroma, hop aroma, rich teys ɛn mɔdaret bita in ad pan di kwaliti dɛn we ɔdinari bia gɛt. Teknikli, malted bia na akchuali wan malted drink, bikos i no rich in alkol en no teknikli bia, bot Germans jenerol kol am 'Malzbier', we min malt bia. Malt bia dɔn bi wan fevrit fɔ Jamani pipul dɛn fɔ bɔku ia ɛn pipul dɛn rili want am na dɛn kɔntri.

6. Start wit wan ALE .

Fɔs wɔt bia na Kirin Bia Kɔmni we kɔmɔt na Jepan bin introduks am. I fεmεnt dairekt wit di wכt we dεn gεt frכm di fכs filta, we nכ ad di rεsidyual shuga fכ di sεkכn wכt. Di ol sakchaifeshɔn ɔpreshɔn na 3 awa shɔt pas di kɔvɛnshɔnal bia prɔses, ifɛktiv wan ridyus di lichin fɔ di bad bad tin dɛn we de insay di wɔt, i de ɛp fɔ mek di antiɔksidant kapasiti fɔ di bia, ɛn i de mek di shelf layf na di bia lɔng. So, di fɔs malt bia ful-ɔp wit di yunik aroma ɛn refreshing teys fɔ bia.

7. Lɔw (nɔ) rɔm bia .

Bays pan di kɔshɔma fɔ fɛn wɛlbɔdi, ridyus di intake fɔ alkol fɔ lanch nyu vayriet. Di we aw dɛn de mek di rɔm na di sem wit di wan we ɔdinari bia de yuz, bɔt las las di alkol de separet bay dilkɔholizayshɔn we, so di alkol we de na bia we nɔ gɛt rɔm go smɔl pas 0.5% we i gɛt di kɔlɔ, aroma ɛn fom we na ɔdinari bia.

8. Fruity bia .

Dɛn kin ad jus ɛkstrakt to lif, we gɛt smɔl rɔm. Dis prodakt nɔ jɔs gɛt di yunik refreshing teys fɔ bia, bɔt i gɛt di swit teys fɔ frut bak. I fayn fɔ uman dɛn ɛn di wan dɛn we dɔn ol fɔ drink.

9. Wit bia .

Di bia we dɛn prodyuz wit wit sprouts as di men raw matirial (akɔntin fɔ mɔ pas 40% pan di ɔl raw matirial) gɛt ay prodakshɔn teknɔlɔji rikwaymɛnt, klia ɛn transparent rɔm, ɛn shɔt stɔrɔj ​​tɛm. Dis wayn gɛt layt kɔlɔ, layt teys ɛn layt bita. Dɛn kin kɔl wit bia bak 'White Beer', frɔm di Jaman Weissbier, dɛn kɔl di Inglish wayt bia. Di mɔs fambul ripɔtmɛnt fɔ 'White Beer' na 'Berliner Weissbier' we dɛn prodyuz na di Berlin eria.

Hainan Hiuier Indastrial Kɔmni, Ltd. Na Hainan Provins, Chaina, gɛt in yon drink faktri,

I dɔn de insay bia brij ɛn drink prodakshɔn fɔ 19 ia. Wi dɔn establish wan wɛl-divɛlɔp domestik sapɔt chen ɛn OMO(ɔnlayn kɔmbayn ɔflayn) distribyushɔn sistɛm na Chaina.

6 Ɔtomɛtik filin sistem fɔ bia (layt bia ,wit bia ,dak bia), kabɔn drink, ɛnaji drink, jus, kɔfi, soda, ɛn ɔda tin dɛn wit wi trɛnk,

Wi prodak dɛm dɔn domin di domestik makit ɛn ɛkspɔt to bɔku makit dɛm na Eshia, Yurop, Midul Is, Afrika ɛn so ɔp. Wi kɔmni de luk fɔ OEM kɔpɔreshɔn wit kɔstɔma dɛn ɔlsay na di wɔl.

Top 10 mɔs pɔpul bia brand dɛn na di wɔl

1. Ginis Stout (Ginɛs)

Guinness na wan dak ale we dɛn mek wit malt ɛn hosseed. Di fambul istri bigin insay 1795, we Arthur Guinness bin opin wan briwari na Dublin, Ayriland, fɔ mek wan bia, rich, ɛn dak bia, we dɛn kin kɔl bak 'stoutbeer'. Wan gud diskripshɔn fɔ in strɔng flawa). Apat frɔm di bali we dɛn dɔn rosti, Ginis gɛt 4 ɔda men tin dɛn: malt, wata, hosiery sid ɛn yist. Guinness de ɛkspɔt in stout, we dɛn dɔn spɛshal machɔ na Dublin, fɔ miks wit Ginis brij na ɔda kɔntri fɔ mek shɔ se in teist klin. Tide, dɛn de mek Guinness Stout na pas 50 kɔntri dɛn ɛn dɛn de sɛl am na pas 150 kɔntri dɛn.

Bɔku pipul dɛn na Chaina sabi Ginis Stout, bɔt dɛn nɔ go no bɔt in kɔnekshɔn to Ginis Wɔl Rɛkɔd. Infakt, di wɔd Ginis na ɔda translet we dɛn translet di wɔd Guinness Stout, we dɛn ɔl tu na Ginis insay Inglish. Guinness World Records, as wan saksesful aidia fɔ Guinness Company, gɛt di aim fɔ mek pipul dɛn no bɔt di Guinness brand. Fɔ pas 250 ia, Ginis dɔn ebul fɔ mek pipul dɛn pe atɛnshɔn to in brand, we na wan pan di sikrit dɛn we de sho se i dɔn win.

2. San Migul .

San Antonio Beer, we dɛn bin bil insay 1890, di Spanish Royal Famili de mek San Antonio bia bikɔs ɔf in klia kwaliti, golden kala, wit sɔm malt ɛn hop dɛn we dɛn dɔn pik fɔ mek di wayn klin ɛn mɔdaret, klin ɛn mild teys. Ova di ia, San Miguel don win plenti awards, inklud di gold medal fo di Monde selekshon bia awards fo Brussels, Europe, and di 'best managed' and 'most respekt' kompini fo Asia. San Miguel dɔn gro in biznɛs frɔm Spen ɛn di Filipins to Hɔng Kɔŋ, Chaina, Indonishia, Vietnam, Tayland ɛn Nepal, we de ɛkspɔt in prɔdak dɛn to pas 70 kɔntri dɛn ɔlsay na di wɔl. San Lik na bin wan tɛm nɔmɔ di wan ol briwari na Hɔng Kɔŋ, we bin de rul di Hɔng Kɔŋ makit fɔ lɔng tɛm frɔm 1948, ɛn ivin in makɛt shea bin rich 90% insay 1990.

3. Duvel .

Dewar Beer na di bia we pipul dɛn sabi pas ɔl na Bɛljiɔm. Di orijinal bia na dak bia we dɛn dɔn ferment insay grin haus. Afta Wɔl Wɔ Tu, bikɔs di Jaman pal bia dɛn we bin dɔn pwɛl we nɔ bin de insay di tɛmprachɔ (lɛk Pilsnɛr) bin bi di men tin, di ples usay dɛn de mek wayn bin spɛn lɛk tɛn ia so fɔ mek bia dɛn we fiba di gold kɔlɔ we bin tan lɛk Pilsna bɔt i bin gɛt strɔng teys pas di Jaman pal bia dɛn. Na dɛn wan ya, di men tin de we dɛn pik di malt ɛn yist.

Di wayn de ferment insay tri stej. Insay di fɔs stej, dɛn kin yuz tu kayn yist, ɛn di wan we spɛshal pas ɔl na di mɔnt we dɛn kin pe ɛni yist wit. Di wan ol prɔses kin tek lɛk fayv to siks dez. di sεkכn fεmεntεshכn prכsεs de tek tri dez bay lכw tεmprachכ fεmεnt (bכt mayns 1 digri sεlsiכs), fכlכ tri to fכ wik machכ. Fɔ dɔn, dɛn bin put am dɔŋ to mayns 3 digri sɛlshiɔs fɔ ridyus yist aktiviti. Bifo dɛn put insay bɔtul, dɛn kin filta di bia fɔ pul di yist we lɛf, ɛn afta dat dɛn kin ad di yist ɛn di shuga we dɛn yuz na di fɔs prɔses fɔ mek dɛn mek di tɔd wam fɛminɛshɔn. afta 14 dez fכ fεmεnt, dεn kin stכr di bia na 4-5 digri fכ fayv to siks wik bifo dεn ship am kכmכt.

Bikɔs ɔf di difrɛn yist dɛn we dɛn kin yuz fɔ mek di tin dɛn we dɛn de mek ɛn di we aw dɛn kin yuz di rum tɛmpracha ɛn di lɔw tɛmpracha fɔ mek dɛn gɛt fayn fayn tin dɛn, di bia gɛt kɔmpleks ɛn strɔng teys, wit strɔng hop ɛn frut smel afta di mɔt. Dis wayn nɔ tan lɛk ɔda Bɛljiɔm bia dɛn, i kin bɛtɛ fɔ mek dɛn gi am di bɛst we fɔ mek di ples kol.

4. Lifman dɛn .

Wan pan di Bɛljiɔm Brawn Bia siriɔs, di kɔlɔ na di chɔklɛt kɔlɔ we de nia brawn. I gɛt spɛshal teys, sɔl ɛn swit, ɛn i gɛt smɔl aroma we dɛn bɔn siriɔs bikɔs ɔf di had we di wata at, we di wan dɛn we de drink fɔ di fɔs tɛm nɔ kin yus to. Bikɔs ɔf di sawnd ɛn swit teys, i rili fayn fɔ apɛtɛyt bifo yu it ɔ afta yu it wit pastries lɛk puding ɔ chɔklɛt. Dis kayn bia tu rili fayn fɔ kuk as sizin. Di bɛst tɛmpracha fɔ drink na 6 to 8 digri sɛlshiɔs. Dis bia de fayn bak fɔ ol pipul dɛn.

Di bia briw we dɛn de yuz rili spɛshal, dɛn de yuz 4 difrɛn hop dɛn ɛn wan ia ol yist. di fכs fεmεntεshכn prכsεs de apin insay wan opin kכpa vessel, we de komplit di prכsεs, dεn de fala am wit fכ mכnt rayping prכsεs. Fɔ sial di bɔtul, miks di machɔ bia jus wit di bia jus we jɔs dɔn di fɔs fɛminɛshɔn, plus yist ɛn wan mɔdaret amɔnt ɔf pauda shuga. Dɛn fɔ kip di bɔtul dɛn we dɛn dɔn sial na di sɛla fɔ tri mɔnt mɔ.

5. Bitbɔga

Bitberg na wan fambul Jaman bia brand, we dɛn bin bil insay 1817, we dɛn sɛl to pas 40 kɔntri ɛn rijyɔn dɛn ɔlsay na di wɔl. Di pafɛkt yuniti fɔ di tri advantej dɛn fɔ yunik raw matirial, kristal klin spring wata ɛn advans ɛn rilibul tɛknɔlɔji de mek shɔ se di fayn fayn kwaliti fɔ Bitbɛg. Di spɛshal smel we Bitberg wayn gɛt de flɔt na pas 40 kɔntri dɛn na fayv kɔntinɛnt ɛn ɔlmost ɔl di big siti dɛn na di wɔl.

6. Plzen .

Czechoslovakian bia na Pilsner Beer de ripresent am, we dɛn sabi as wan pan di bɛst kwaliti bia dɛn na di wɔl. Pilsen na bia kategori bak, i de yuz di lager proses, bot i difren from lager bia.

Infakt, di nem Pilsen kɔmɔt na di Czech siti we nem Pilsen. Trade, di big big pat pan di Czech bia dɛn bin de ferment yuz di mɔ primitiv ɔpa fɛminɛshɔn mɛtɔd, we bin rilizɔt wan dɔl ɛn klawd bia wit wan ɔnstebul teys. Insay di 1840s, Bayern Brewers bin briŋ di fɛminɛshɔn prɔses to di Chɛk rijyɔn na Pilsen, bolda yus fɔ di da tɛm de nascent layt malt, ɛn afta dat i prodyuz di wɔl in fɔs golden bia: Pilsen insay 1842. Na bin instant senseshɔn, wit in transparency, golden glow, pure whout ancos, fayn fayn tin dɛn, fayn fayn tin dɛn, fayn fayn tin dɛn, fayn fayn tin dɛn, fayn fayn tin dɛn, fayn fayn tin dɛn. Wit di kam fɔ frij ikwipmɛnt, dis kayn bia we nɔ de pwɛl ɛn we fit fɔ mas prodakshɔn ɛn transpɔt bigin fɔ no.

Pilseners dɛn kin layt mɔ pan kɔlɔ, ɛn di mɔdan pilsener dɛn kin difrɛn insay kɔlɔ frɔm layt yɔlɔ to gold, wit bɔku bɔku spays ɛn flawa tin dɛn we dɛn kin yuz. Insay in yon Czech Ripɔblik, Pilsner bia kin tɛnd fɔ bi golden brawn, layt ɛn rili frothy; Pilsen we kɔmɔt Jamani na pale straw to gold, wit wan bita, ivin dɔti teys; Yuropian pilsen-lɛk Dutch pilsen-ɛn Bɛljiɔm pilsen-dɛn kin no bak to smɔl pat, ɛn bɔku tɛm dɛn kin kɛr wan fayn swit. Ovaal, Pilsen na taster pas wan klashik lager. Pilsner Urquell, di Czech ripɔt Pilsner Beer, na di kiŋ fɔ Bohemian Pilsner Beer. Frɔm 1842, dɛn dɔn mek am na di siti we nem Pilsen, we dɛn kin se na di gret gret granpa fɔ Pilsen bia. I gɛt hop ɛn mild malty aromas.

7. Korona Ekstra .

Corona, di flagship prodakt fɔ di Moroccan bia kɔmni na Mɛksiko, bin wan tɛm pɔpul wit fashɔn yɔŋ pipul dɛn na Amɛrika bikɔs ɔf in yon transparent bɔtul pak ɛn di spɛshal flawa fɔ ad wayt lɛmon slais we i de drink. Korona bia wit in yon teys dɔn bi di wɔl in bɛst sɛl Mɛksiko bia, Amɛrika import bia ranking fɔs.

Mexican Moroccan Beer Company naw gɛt 10 prodak, Corona Extra na di men prodak, di nɔmba fayv big brand na di wɔl. Ɛvri ia frɔm 1997, Korona dɔn gɛt di mɔs spɛshal awɔd frɔm di mɔs ɔtoriti wayn analisis magazin na Amɛrika: 'Hot Brand'. No dairekt prodakshɔn nɔ de na wi kɔntri, bɔt na wan indispɛns fashɔn brand na di ba ɛn ɔda ɛnjɔymɛnt ples dɛn. We yu de drink korona bia, yu fɔ ad lɛmon, swit ɛn sawnd lɛmon ɛn kol korona bia na di bɛst kɔmbaynshɔn na di wɔl.

8. Goudenband

Dɛn mek Gortonband wit 4 hop dɛn we inklud Haradao, Brewer Gin, Sasse ɛn Tetnan, ɛn wan sɛnti-ol yist vayriet. Di aroma ɛn di flawa rili kɔmpleks, wit miks ɔf asid, malti ɛn astringensi ɔlsay. Dis na wan ɔdasayz ol brawn bia wit di rich ɛn sɛntesis fɔ wayn, na dat mek di nem 'Bɛljiɔm Brinich' (wan wayn frɔm sawt-ɛst Frans).

9. Bigfut Bali Wayn .

Bigfut bali bia na 23p, 1.092 raw wort ɛn 10.6% alkol. Dɛn kin mek am wit tu-rɔw bali malt ɛn karamel malt. Dis wayn na bin gold medal wina na di bali bia kategori na di 1987, 1988, 1992, ɛn 1995 nashɔnal bia fɛstival dɛn. I bigin as wan ɔbi fɔ di faunda dɛn we nem Ken Grossman ɛn Pɔl Kamiɔssi, we bin spɛn lɛk 18 mɔnt so fɔ gɛda di ɔrijinal briwari frɔm drink faktri, dairy faktri ikwipmɛnt ɛn ɔda skrap matirial dɛn. Bay 1987 di biznɛs bin de gro so fast dat di briwari bin nid fɔ rinova fɔ kip ap wit di 50% ɛni ia growth in dimand.

10. Moretti Larossa

Moretti Red Beer de prodyuz na di Moretti Aier Brewery, we Moretti bin bil insay 1782 na wan smɔl Italiyan vilej nia di Ɔstrian bɔda. Afta dɛn dɔn mek 900 tan bia insay in fɔs ia, di we aw dɛn de mek am nɔ ɛva stɔp fɔ gro, ɛn naw na di tɔd big wan we de mek wayn na Itali ɛn i dɔn gɛt bɔku sakrifays na di ɛkspɔt makit. I men prodak, Moretti Red Beer, gɛt alkol kɔntinyu we na 7.2%, we gɛt wan gud russet kala. wit sɔft flawa not dɛn. I malti bɔt nɔto ful-bɔdi, we mek i bi pɔpul strɔng lager.

Moretiɛl na 4.6% ABV. Dɛn kin mek am wit Pilsen-tayp malt, tɔti chips ɛn hop. di malt dεn jכs tu tεm εn stכr fכ 4 wik. Wit wan alkol we de 4.8%, na 100% pure malt bia. I mellow ɛn swit wit wan strɔng bita bita Jaman hop. I brayt golden, i gɛt sɔft fom layt, ɛn i gɛt wan fayn fayn klin malt flawa aroma ɛn wan subtil vanila flawa. Di nem de tɔk bɔt di man we gɛt gold biad wit hat na Moretti in tredmak.