Bottled and tinned cooked beer has a shelf life of not less than 120 days (excellent, first grade) and 60 days (second grade). The shelf life of bottled fresh beer is not less than 7 days. The shelf life of canned and barreled fresh beer is not less than 3 days.
Hop is an indispensable component of beer. Hop plays an irreplaceable role in the brewing process of beer. Hop makes beer have refreshing aroma, bitter taste and preservative power. The fragrance of hops and the fragrance of malt give beer a subtle flavor. Beer, coffee and tea all win with fragrance and bitterness, which is also the charm of these drinks. Because hops have natural preservative power, beer does not need to add toxic preservatives; hops form excellent foam for beer.
Beer froth is a compound of isozin and hopper protein from malt. Good hops and malt can produce white, fine, rich and long lasting beer foam. Hops are good for clarification of wort. In the process of wort boiling, protein complexes in wort can be precipitated by adding hops, thus clarifying wort and brewing pure beer.
Transport and storage
When handling beer, it should be handled lightly, not thrown, and avoid impact and extrusion.
Beer shall not be mixed, stored or transported with toxic, harmful, corrosive, volatile or odorous substances.
Beer should be transported and stored at 5 25 C, and the appropriate measures for freezing or heat protection should be taken when the temperature is below or above this range.
Beer should be stored in a cool, dry and ventilated warehouse; it should not be stacked in the open air to prevent sunshine and rain; it should not be in direct contact with wet ground.