Beer Evaluation Criteria

The best tasting temperature of beer is kept under 15for an hour. As for the appearance, you’d better look it directly or from aside under the line and pay attention to beer color, floating substances and sediment, etc. The beer sediment is white and brown. The beer color is hard to judge only by eyes. Therefore, 0.1N iodine liquid together with steamed water can be used as standards to compare with the beer sample, which is qualified if it within the standard range(that is, put 0.1N iodine liquid into 100 ml steamed water and compare it with 100ml beer). In China, beer with colorimetry between 0. N-o. 6 degrees is called light beer, while beer with colorimetry over 5 degrees is dark beer.

The phenomenon of gas content is an index of beer tasting. People often use calm, not calm, bubbling, much more bubbling and other comments to explain whether the carbon dioxide gas in the liquor is sufficient and evaluate the rising phenomenon of bubbles with comments such as beads, fine continuous, lasting, temporary bubbling, bubble not lasting.

Foam is also a quality index of beer, which is related to carbon dioxide gas, malt juice and other components. Pour good quality beer into a clean glass and foam immediately. As for the foam, it is believed that the pure, delicate and lasting foam of beer is to be high qualified. Usually, the time from foam covering the glass to its disappear when pulling the beer should be no less than three minutes.

Beer hops aroma requires to be fresh, without aging smell. And the malt aroma should be light (light beer), burnt (strong beer). in addition, beer must also contain some bitter taste because the right amount of bitter taste has many great functions to the drinkers such as mouthwash, good appetite, and thirst-quenching effect.

Post time: Dec-17-2018

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