beer , So malt 、 Water is the main raw material , Hop with beer , Made by yeast fermentation 、 It's carbon dioxide 、 Bubbling 、 Fermented wine with low alcohol content .
The origin and development of beer
B.c. 8000 Neolithic age many years ago , People living in the Mesopotamian plains of the two rivers , I found wild barley soaked in rain by chance , Through natural yeast in the air , Ferment a liquid with bubbles .
People take risks and find that this sweet liquid is very exciting after drinking , This is considered the first beer .
Early beer didn't add hops , Since the middle ages, monasteries have improved the brewing technology of beer , Put the beer in a cool cellar or cave and brew it at a low temperature , Invented the lager fermentation process .
19 century , With the steam engine 、 The invention of the refrigerator , Beer can be brewed on a large scale by lager fermentation process , The beer industry has entered the stage of industrial production .
*The classification of beer*
Common types of beer
It's pasteurized or instantaneous high temperature sterilized beer .
It refers to the sterilization without pasteurization or instantaneous high temperature sterilization , Other physical methods are used to remove bacteria , Beer with certain biological stability .
No pasteurization or instantaneous high temperature sterilization , A certain amount of live yeast is allowed in the finished product , Beer with certain biological stability .
It mainly includes ： Dry beer 、 Iced beer 、 Low alcohol beer 、 Alcohol free beer （ Dealcoholic beer ）、 Wheat beer 、 Cloudy beer 、 Fruit and vegetable juice beer 、 Fruit and vegetable beer .
And by color
chroma 2EBC-14EBC Of beer , It is the most productive of all kinds of beer .
chroma 15EBC-40EBC Of beer , It's darker than light beer , In recent years, most of the popular craft beer belongs to strong color beer .
Chromaticity is greater than or equal to 41EBC Of beer , It's through special baking of malt , To the point of being burnt but not pasted , The dark beer brewed in this way has a special burnt smell .
*Common ways of beer fermentation*
Also known as top fermentation （Top Fermentating）.
Beer fermented in this way , The yeast is on top of the beer liquid , Foam fermentation through a large number of surfaces . This fermentation method is suitable for high temperature environment , about 16℃~24℃ The best , In this way, the metabolites of fermentation can be more diverse .
Al beer can also be subdivided into light al 、IPA、APA、 Brown al 、 Amber al 、 Strong al 、 Wheat beer 、 potter 、 Shi Tao et al .
It's also called bottom fermentation （Bottom Fermenting）.
When lager beer ferments , The yeast is at the bottom of the liquid , The fermentation temperature is low , Low in alcohol . Because the yeast is at the bottom of the mash , Yeast mainly metabolizes alcohol , So lager beer has a simpler taste , It's mainly the original taste of barley and wheat .
Lager beer can also be subdivided into light lager 、 Dark rag 、 Pearson 、 Burke et al .
Import Beer declaration points
Importers or consignees of imported beer 、 Foreign exporters or agents , We should first obtain the record qualification of the main body of the imported food market .
Importers of imported beer or their agents who have been registered shall declare to the subordinate customs at the place of declaration , The application materials should include the following contents :
contract 、 invoice 、 Packing list 、 carry / Name and number of the waybill .
Import and sales records of last batch .
Chinese and foreign label sample and translation .
Exporting countries （ region ） Official Quarantine （ health ） certificate 、 Certificate of origin （ The official certificate of origin is required for beer imported from Japan ）.
Inspection requirements for imported beer labels
It should be named by the prescribed name , It should be in the eye-catching position of the label , Clearly mark the special name reflecting the real properties of beverage wine .
Raw materials and accessories
water 、 Barley malt 、 hops ......
1） Alcoholic “ ingredients ”, It is advisable to “ raw material ” or “ Raw materials and accessories ” For leading words .
2） All kinds of raw materials 、 Excipients should be listed in the order of quantity added in the production process .
3） In wine making or processing , The added water and edible alcohol should be marked in the ingredient list .
Should use “ Alcohol ” As a title , for example “ Alcohol ：4.5%vol”.
The original wort concentration
With “ The original wort concentration ” Title , With “ Plato's degree ” Symbol “ °P” In units of .
Date of manufacture
The production date of prepackaged beer label should be marked as the production date , Cannot be marked as packing date 、 Filling date or package （ filling ） date .
quality guarantee period
Alcohol ≥10%vol Of beer , It's free of shelf life , Otherwise, we need to mark the shelf life .
Country of origin （ The earth ）
The name of the country or region where the food becomes the final product , Including packaging （ Or filling ） Name of country or region .
Store in a cool and dry place , Avoid direct sunlight .
1） The net content shall be marked by the net content 、 Figures and legal units of measurement .
2） Net content is generally expressed in volume , Company ： ml （mL） Or rise （L）.
3） A unit of measurement for net content 、 The minimum height of the character should be in line with GB7718 The requirements of .
4） The net content should be listed on the same display page of the package or container with the name of the wine .
Drink too much , Harmful to health .
importer （ Distributor ） name 、 Address 、 Contact information .
Special requirements for imported beer labels