cll19880211
啤酒的区别总的说来,大致可分为爱尔啤酒和窖藏(拉格)啤酒。除了少数用野生酵母或混合发酵方式发酵的啤酒之外，大多数啤酒区别在于爱尔啤酒的发酵方式为温暖顶层发酵，窖藏啤酒的发酵方式为低温底层发酵。这只是粗略的分类，其中也会出现重叠的部分，但对于啤酒的初识者而言，这种分类确实简单明了。（酿酒人在低温环境下对爱尔啤酒酵母进行发酵，而这一发酵方式通常是用来发酵贮藏酵母的，这时“重叠的”部分便出现了，反之亦然。） 当今啤酒种类包罗万有:按除菌方式的不同将啤酒分为熟啤，生啤。熟啤：在瓶装或罐装后经过巴氏消毒，比较稳定的啤酒。生啤：不经巴氏灭菌或瞬时高温灭菌，而采用过滤等物理方法除菌，达到一定生物稳定性的啤酒。 根据啤酒色泽分类，啤酒分为黄啤酒、黑啤酒 黄啤酒（淡色啤酒）：呈淡黄色，采用短麦芽做原料，酒花香气突出，口味清爽，是我国啤酒生产的大宗产品。其色度（以0.0011摩尔碘液毫升数／100ml表示）一般保持在0.5ml碘液之间。黑啤酒（浓色啤酒）：色泽呈深红褐色或黑褐色，是用高温烘烤的麦芽酿造的，含固形物较多，麦芽汁浓度大，发酵度较低，味醇厚，麦芽香气明显。其色度一般在5～15ml碘液之间。 其他啤酒种类干啤酒----该啤酒的发酵度高，残糖低，二氧化碳含量高。具有口味干爽、杀口力强的特点。冰啤酒----将啤酒冷却至冰点，使啤酒出现微小冰晶，然后经过过滤，将冰晶滤除后得到的啤酒。全麦芽啤酒----遵循德国的纯粹酿造法，原料全部采用麦芽，不添加任何辅料，麦芽香味突出。小麦啤酒--以小麦芽为主要原料(占总原料40%以上)，采用上面发酵法或下面发酵法酿制的啤酒。低(无)醇啤酒-----酒精含量少于2.5%(V/V)的啤酒为低醇啤酒，酒精含量少于0.5%(V/V)的啤酒为无醇啤酒。 绿啤酒----啤酒中加入天然螺旋藻提取液，富含氨基酸和微量元素，啤酒呈绿色。暖啤酒--属于啤酒的后调味。后酵中加入姜汁或枸杞，有预防感冒和胃寒的作用。
超级飞侠包警长
Draft Beer 或者 pure Draft Beer。（也可以叫draught Beer，这也是为什么我们也翻译做干啤的原因）。 细心的朋友会在青岛纯生上看到QingDao Draft Beer ，其实这也是比较正式的表达。 其实这个draft和纯生，都能表达这个啤酒的特征或者做法的不同。为什么叫“纯生”，我们可以从上面这段红字中了解到，就是“生”和“熟”的区别，有没有经过高温杀菌。而draft则表达了这个纯生啤酒怎么做的。我们可以看看下面这段英文，看看你看到什么动词。Draught beer (also known as draft beer or tap beer) has several related though slightly different understandings. The majority of references to draught beer are of filtered beer that has been served from a pressurised container, such as a keg or a widget can[citation needed]. A narrower meaning is beer that is served from a keg (or tap), but not from a can, bottle or cask, is also used. A more traditional definition is beer that is served from a large container, which could be either a keg or a cask. The different understandings may at times overlap and cause confusion. Some traditionalists object to the more modern use of the word when applied to canned beer. The slight usage differences of the term is due to the history and development of beer dispensing. Draught beer is usually unpasteurised in America.[citation needed] It is intended to be kept refrigerated between 2°C (35°F) and 4°C (40°F), and consumed quickly after being "tapped". Above 6°C (44°F), a beer may within two days turn sour and cloudy. Below 6°C (44°F), a keg of draft beer should last 20-30 days before it loses its fresh taste and aroma. In the UK, the term keg beer would imply the beer is pasteurised, in contrast to unpasturised cask beer. Some of the newer microbreweries may offer a nitro keg stout which is filtered but not pasteurised, but the older established breweries do pasteurise. One of Australia's most popular beers is Carlton Draught, which is available on tap as well as in both cans and bottles without widgets. Different beers also require different equipment for dispensing. For a detailed listing of brands and their respective keg taps and couplers, please see the Beer Brand / Keg Taps Couplers Listing. draft英语中有拉拽的意思，名词有草稿，草纸，草案的意思。作为动词，有点反映这个draft beer的制作过程，因为它采用无菌膜过滤技术滤除酵母菌而不是加热的方法，就像是draft，拉拽，把啤酒和酵母菌分开一样。 作为名词，草稿，草案，就是比较初级的，好像是纯天然的，这就是说名draft beer 没经过高温加热，更能保留更多的原汁原味。
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