beer classification

Beer color is an important indicator of beer quality, and beer can be divided into three categories based on the depth of its color.

1. Pale beer

With a colority ranging from 5.0 to 14.0 EBC, it is the most widely produced beer variety in the world, accounting for approximately 98%. Depending on regional preferences, pale beer is further categorized into three types: pale yellow beer, golden yellow beer, and brownish yellow beer.

(1) Pale beer: With a colority of less than 7EBC, it mostly uses malt with extremely light color and low solubility as raw material. The saccharification time is short, and the wort has little contact with air. Moreover, it often undergoes treatment with non-biological stabilizers to remove some polyphenols from the beer body, resulting in a yellow-green color rather than a reddish-brown color. In terms of taste, it is mostly light and refreshing, with prominent hop aroma.

(2) Golden beer: Its color intensity ranges from 7 to 10 EBC. The malt used for this beer generally has a higher solubility compared to that of pale beer, and the treatment for non-biological stability is milder. It boasts a refreshing and mellow taste, with a prominent aroma of hops.

(3) Brownish-yellow beer: Its color intensity ranges from 10 to 14 EBC. The malt used is mostly of high solubility, or it has undergone high roasting temperatures, poor ventilation, resulting in a darker color. The saccharification process takes longer, the wort cooling time is extended, and it is exposed to more air. Its taste is relatively robust, with a yellow hue tinged with brown. Strictly speaking, it should not be labeled as a pale beer.

2. Dark beer

The color of the beer ranges from 15.0 to 40.0 EBC, presenting a reddish-brown or reddish-brownish hue. It is characterized by a prominent malt aroma, a mellow taste, and a lighter hop bitterness. To brew a dark beer, not only is it necessary to use dark malt with high solubility, but also to incorporate certain specialty malts such as caramel malt and chocolate malt. Depending on its color intensity, dark beer can be further categorized into three types: brown beer with a color of 15~25 EBC; reddish-brown beer with a color of 25~35 EBC; and reddish-brownish beer with a color of 35~40 EBC.

3. Dark beer

The color shade is greater than 40EBC, with a deep reddish-brown or even blackish-brown hue. Its characteristics include generally high original wort concentration, prominent malt aroma, mellow taste, fine foam, and a bitter taste that varies greatly depending on the type of product.

Classification based on original wort concentration

1. Low-concentration beer

The original wort concentration is less than 7°P.

2. Medium-strength beer

The original wort concentration is 7~11°P.

3. Whole wheat beer

The original wort concentration is 11~14°P.

4. Strong beer

The original wort concentration is greater than 16°P.

Classification based on whether it is pasteurized or not

1. Draft beer

Draft beer refers to beer that has not undergone pasteurization or instantaneous high-temperature sterilization, but has been sterilized using physical filtration methods to achieve a certain level of biological stability.

2. Fresh beer

Draft beer refers to beer that has not undergone pasteurization or instantaneous high-temperature sterilization, and is allowed to contain a certain amount of yeast or bacteria to achieve a certain level of biological stability. Draft beer is a locally sold product with a fresh taste but a short shelf life; it is mostly sold in barrels, but also in bottles.

3. Lager beer

Lager refers to beer that has undergone pasteurization or instantaneous high-temperature sterilization; it is mostly bottled or canned, with a shelf life of up to 180 days.

Classified according to production methods

1. Dry beer

In addition to meeting the technical requirements of light beer, dry beer should have a true (actual) fermentation degree of not less than 72% and a dry and refreshing taste.

2. Cold beer

In addition to meeting the technical requirements for light beer, it must undergo ice crystallization treatment before filtration to ensure a pure taste and a turbidity level not exceeding 0.8EBC during the shelf life.

3. Low-calorie beer

Low-calorie beer is suitable for consumers who must or wish to consume low-nutrient foods. The production volume of low-calorie beer in Germany is approximately 100,000 kiloliters, which is less than 1% of the total beer production. There is no limit on the original wort concentration of low-calorie beer, but it must comply with the "Low-Calorie Regulation" established by the Federal Republic of Germany in 1988. The important requirements are: the content of fat and alcohol must not be higher than that of similar ordinary foods; the available carbohydrate content must not exceed 0.75g/100L.

4. Light and refreshing beer

There is no precise definition of light beer. This type of beer caters to consumers' trend of pursuing health and wellness foods, and it is characterized by having a lower alcohol content and fewer calories compared to other common beers. Light beer can be found in various types of beer, such as top-fermented, bottom-fermented, light-colored, and dark-colored beers. Generally speaking, light beer should meet the following requirements: the original wort concentration is generally between 7.4 and 8.0°P, and if not specially treated with alcohol, the alcohol content is between 3.0% and 3.4% (by volume). Compared to the alcohol content of Pilsner beer, which is between 4.8% and 5.2% (by volume), light beer has an alcohol content that is one-third lower. The alcohol content of light beer that has undergone alcohol removal can be reduced to 1.5% to 2%. Its fermentation degree is mostly between 68% and 82%. The calorie content of light beer is 1100 to 1200 KJ/kg, which is equivalent to 49% of the calorie content of regular beer.

5. Non-alcoholic beer

Non-alcoholic beer refers to beer with an alcohol concentration of less than 0.5% (by volume). It is increasingly popular among consumers. In 1992, the production of non-alcoholic beer in Germany accounted for 3.6% of the total beer production. There are many production methods for non-alcoholic beer, and the commonly used methods can be summarized into three categories: membrane separation, heat treatment, and fermentation termination.

6. Pure draft beer

Pure draft beer is beer that has not undergone pasteurization or instantaneous high-temperature sterilization, but instead employs physical filtration methods to remove bacteria and achieve a certain level of biological stability. The term "pure" is added artificially for commercial reasons. Since it has not undergone pasteurization or instantaneous high-temperature sterilization during production, it avoids the destruction of flavor compounds and nutrients caused by heating, maintaining the fresh taste and nutritional content of the beer. Moreover, its shelf life is relatively long, up to 180 days, combining the advantages of both fresh and pasteurized beers. Therefore, pure draft beer is purer, fresher, and more nutritious than pasteurized beer, and has become the most competitive and popular beer variety in the international market.