A: (1) Cooked beer

Cooked beer is a pasteurized or instantaneous high temperature sterilization of beer, this beer generally will not continue to ferment, so the stability is good, long-term storage. However, high-temperature sterilization of beer, a variety of hydrolytic enzymes lose their activity, and color, clarity, taste and nutrition have changed, and even lost the fresh taste of beer.

(2) Draft beer

Beer is generally not subjected to pasteurization or instantaneous high temperature sterilization, and the use of physical methods to achieve a certain biological stability of the beer. This kind of beer to drink more fresh than fresh beer fresh, but generally intolerant storage, should be consumed as soon as possible.

(3) Fresh beer

Fresh beer is generally not subjected to pasteurization or instantaneous high temperature sterilization. Different from the draft beer, fresh beer has not been filtered, so finished fresh beer allows a certain amount of live yeast, these yeast can increase appetite, promote gastric juice decomposition, speed up digestion.

(4) Draft beer

Bar draft beer is a fresh beer, but different from ordinary fresh beer. Straw is a pure natural, no color, no preservatives, no sugar, without any flavor of high quality wine. Usually the beer is directly from the production line into the closed stainless steel barrels, drink before the beer can only be injected into the carbon dioxide can be. This wine avoids direct contact with the air, so the taste is more fresh and pure.