I've been listening to this adapted song a while ago, adapted from Deng Ziqi's "Bubbles". The lyrics sound so sour that most people don't know how to pour beer, so the cup is filled with bubbles and it becomes unpalatable to drink!
But can’t there be bubbles when pouring beer?
In fact, the statement is correct, but it is also incorrect!
The key difference is that it depends on what type of beer you are drinking, whether it is commercial beer or craft beer. The two processing methods are completely different!
Why are there those bubbles? The main reason is that after the beer is brewed and bottled, the yeast continues to eat sugar and metabolizes alcohol and carbon dioxide before it is pasteurized. The highly compressed gas formed is mainly used to achieve bottling. The air is squeezed out of the bottle to create a non-oxidative sterilization effect.
Then when you open the bottle and pour the wine, the highly compressed carbon dioxide contacts the air and collides with each other, impacting the wine body and rebounding to form a foamy feeling.
Some craft beer brands will add more sugar to the bottle when bottling it to make the yeast more active after bottling and produce more carbon dioxide in a short period of time. This is called secondary fermentation in the bottle.
The bubbles poured out afterward will be more delicate and dense, the alcohol will be higher, and the taste will change more.
If it is commercial beer, external carbon dioxide gas is usually injected directly instead of using only the gas naturally produced by yeast. Therefore, the bubbles formed by commercial beer will be rough and easy to dissipate quickly.
The main function of bubbles in beer is to cover the body of the wine, allowing it to contact the air more slowly, so that the flavor does not dissipate so quickly.
However, whether bubbles are good or not, let me help you make a simple distinction. In the future, you will know how to pour wine according to different types of wine to get the most delicious taste.
Commercial beer: Slowly pour microbubbles into the wall of the cup
Because the taste of commercial beer is relatively simple, a large amount of bubbles are mostly added separately. If you open the bottle, you will hit it directly at the bottom of the cup. After the rough bubbles quickly dissipate, it is mainly used to numb you. When all the carbon dioxide on the tongue is dissipated, only the bitter taste and slightly sweet taste are left. At this time, it will be as unpleasant to drink as cola that has been left for a long time.
That's why there is a golden ratio of 3:7. First, slowly pour 70% of the wine along the wall of the cup, and then pull it upward to allow the carbon dioxide to hit and form 30% of the bubbles.
In this way, the carbon dioxide in the wine body can be slightly locked, preventing all the carbon dioxide from being lost quickly, and allowing the carbon dioxide gas to impact in the mouth, creating a more refreshing taste.
But if you don’t make bubbles and just slowly pour everything into the wall of the cup, the cup will be yellow and it looks like it’s very powerful without making bubbles. Then when you drink it in your mouth, everything will feel too bubbley. The strong, sour taste brought by a large amount of carbon dioxide numbs your tongue, but the sweetness of the malt disappears.
Craft beer: Pour directly from the bottom of the cup, the more bubbles you have, the more delicious it will be
Because the brewing process of craft beer takes a long time, and it is an all-natural agricultural product, the selection of hops is also much more complicated, resulting in a variety of flavors. The bubbles produced are all metabolized by yeast, and high-pressure carbon dioxide is naturally formed, making it more delicate than commercial beer. Not easy to dissipate.
And as long as the wine body comes into contact with air, it will begin to decay, so it is definitely recommended to pour craft beer directly into the bottom of the cup, and let the bubbles help you block air contact, making it more delicious when drinking.
Instead of pouring it along the wall of the cup, allowing the wine to be completely exposed to the air from the beginning, which will make it completely unpalatable before you even experience the variability caused by different temperatures!
Because bubbles are needed to cover the wine body to keep it fresh, it is generally not recommended to pour out the bottled wine you buy from outside at once, but to drink it in batches to ensure that the bubbles can always protect the wine body. role.
If you start to immerse yourself in the world of craft beer, you will find that we use a variety of different cups, such as this special-shaped IPA cup from "Spiegelau". The waves on the hem are to guide you after each sip. When the wine body passes through the wave, it will be slightly impacted, causing more bubbles to be produced to ensure that the wine body is always the freshest and most delicious.
Moreover, with the curved upper layer, when you drink, you will find that only the wine body enters your mouth, and the bubbles stay directly in the middle, preventing your mouth from being filled with bubbles.
Unless you don’t know how to use this type of cup and overfill it with wine at one time, you really won’t be able to experience its magic!
# beer # commercial beer # craft beer #Craftbeer # bubble# bubble #Spiegelau #IPA # Yeast # Hops # Malt # Gas # Carbon Dioxide # Paralysis # Tongue # Bitterness # Refreshing # Summer # Brewing # Fermentation # Alcohol #ABV # agricultural products # golden ratio # despicable # air # Deng Ziqi #Brewdog #IBU
Just say I’m a hairstylist who sells wine!
Harvest in Chengdu, Sichuan
Dao Brewing Demon IPA
ABV: 6.9%
Because I like beers with high IBU, this is my favorite IPA after my favorite British BREWDOG brand, JACK HAMMER, but it is not available in Taiwan.
IBU International Bitterness Unit
International Bitterness Units
# Minors are not allowed to drink alcohol.
The beer is bitter!
Because your life is very sweet
When did beer start to taste good?
when your life
When it becomes bitter than beer🍻
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