熟啤啤酒酿造合格后,为使其具有较长的保存期限,用巴氏高温热处理,大量杀灭新鲜酵母菌,这类啤酒多为瓶装或易拉罐装。与鲜、生啤相比,熟啤口味较差,营养价值较低,时间一长还会有老熟及氧化等异味出现,其优点是中常温下可保质4至6个月。鲜啤酒质、营养介于生啤与熟啤之间,经过板式热交换器72℃瞬时杀菌,常温下可保鲜2至3个月。 After the brewing beer brewed qualified, in order to make it have a longer shelf life, heat treatment with pasteurized, a large number of kill fresh yeast, such beer mostly bottled or canned. Compared with fresh and draft beer, cooked beer tastes poor, low nutritional value, over time, there will be aging and oxidation smell, the advantage is that at normal temperature can be preserved for 4 to 6 months. Fresh beer quality, nutrition between draft beer and cooked beer, through the plate heat exchanger instantaneous sterilization 72 ℃, fresh at room temperature for 2 to 3 months.