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　　In brewing beer with wheat germ as the main raw material, the amount of wheat germ is generally required to account for more than 50% of the total raw material. This beer is called wheat beer or white beer, such as Berlin white beer in Germany. At present, the draft standard of beer revised in China stipulates that more than 40% of wheat germ is brewed into beer, which can be called wheat beer.

　　以小麥芽為輔料釀造啤酒，這種啤酒的小麥芽含量一般在10% ~ 40%之間。國(guó)外典型啤酒以小麥芽釀制20%左右為發(fā)酵啤酒，即萊茵河下游的Altbier和科隆地區(qū)的Kolsch。作為一種改性劑，添加到麥芽啤酒的釀造過(guò)程中，可提高啤酒的醇厚性和保泡性。

　　Beer is brewed with wheat germ as auxiliary material. The malt content of this beer is generally between 10% and 40%. Typical foreign beer brews about 20% of wheat germ as the top fermented beer, namely Alterbier in the lower Rhine River and Kolsch in Cologne. As a modifier, adding to the brewing process of malt beer can improve the mellowness and foam retention of beer.

　　以小麥芽為原料釀造的各種啤酒的種類(lèi)和產(chǎn)品特點(diǎn)小麥啤酒用小麥芽釀造的啤酒種類(lèi)比較復(fù)雜，但具有鮮明的個(gè)性。以柏林白啤酒為例，其大麥麥芽與小麥芽的比例為0.7:1，由酵母和部分乳酸菌發(fā)酵而成，口感微酸，色澤微白，酯類(lèi)含量高，酒精含量高，含有特定的酚類(lèi)化合物，具有典型的香味。陳年啤酒和kelsch啤酒均采用維也納麥芽和小麥芽經(jīng)酵母發(fā)酵釀制而成，啤酒花數(shù)量多，苦味值一般在20-40之間，原麥汁濃度為11.2%-12%。舊啤酒也使用了部分慕尼黑麥芽，其色度為25-38ebc，而kelsch啤酒的色度僅為7.54-15ebc。

　　Various kinds of beer brewed with wheat germ as raw material and product characteristics Beer brewed with wheat germ for wheat beer is complex, but has distinct personality. Taking Berlin White Beer as an example, the ratio of barley malt to malt is 0.7:1. It is fermented by yeast and some lactic acid bacteria. It has a slight acid taste, a slight white color, a high ester content, a high alcohol content, and a specific phenolic compound. It has a typical fragrance. Old beer and Kelsch beer are brewed by yeast fermentation of Vienna malt and wheat malt. Hops are abundant with bitterness values ranging from 20 to 40 and wort concentration from 11.2% to 12%. Some Munich malt was also used in old beer with a color of 25-38 ebc, while Kelsch beer had a color of only 7.54-15 ebc.

　　從基本分類(lèi)來(lái)看，可分為三大類(lèi)，即有酵母小麥啤酒、無(wú)酵母小麥啤酒和香檳小麥啤酒。然而，同類(lèi)型的啤酒也有很大的不同。例如，添加酵母的小麥啤酒的顏色差異很大，從淺色的8-14ebc到深色的25-60ebc。

　　According to the basic classification, it can be divided into three categories: yeast wheat beer, yeast-free wheat beer and champagne wheat beer. However, the same type of beer is also very different. For example, the color of wheat beer with yeast varies greatly from light 8-14 EBC to dark 25-60 ebc.

　　用小麥芽釀制的啤酒，無(wú)論添加多少，都有一個(gè)共同的特點(diǎn)，即酯類(lèi)含量高，酒精和酚類(lèi)化合物含量高，使啤酒具有小麥的宜人風(fēng)味?？傊←溠渴且环N的釀造原料，其釀造性能僅次于大麥麥芽。無(wú)論是現(xiàn)在還是將來(lái)，它在釀造中的應(yīng)用都具有深遠(yuǎn)的現(xiàn)實(shí)意義。

　　Beer brewed with wheat germ has a common characteristic no matter how much it is added, that is, high ester content, high alcohol and phenolic compound content, which makes beer have a pleasant flavor of wheat. In a word, wheat germ is a kind of high quality brewing material, and its brewing performance is second only to barley germ. Whether now or in the future, its application in brewing has far-reaching practical significance.

　　以上是不銹鋼內(nèi)膽實(shí)木酒桶廠(chǎng)家“以小麥芽為原料釀造的各種啤酒的種類(lèi)”的相關(guān)介紹，本文來(lái)源：http://www.xh191.cnThe above is a related introduction of "Various Beers Made from Wheat Germ" by stainless steel inner tank solid wood barrel manufacturer. The source of this article is http://www.xh191.cn.