In addition to the alcohol content, beer also has an original wort concentration, which is unique to beer. So what is wort concentration?
The barley malt and auxiliary raw materials for making beer are converted into maltose by the action of malt amylase and protease, which is measured by the content of sugar, which is the concentration of wort, such as 80 grams of sugar per liter of wort, which is 8°.
Generally speaking, It concentration is directly proportional to the alcohol content of the beer. For example, the original it is lower than 10P, and the alcohol content generally does not exceed 5%, which is a low-alcohol beer. The dark beer is often as high as 15P to 20P, so the alcohol content is often above 5 degrees. In general, the higher the concentration of it, the more delicate and lasting the foam, and the higher the nutritional value!