But at the same time, all these components are not at all scarce in our diet, and beer is not at all their exclusive source.
The harmful properties of beer are, of course, due to the presence of alcohol in its composition. Even in spite of its low level – in an ordinary variety, the fortress does not exceed 6%, and only in some exclusive varieties it reaches 12%. Not only is any dose of ethyl alcohol not useful for the body, but also getting used to them and the constant use of any kind of beer can lead to beer alcoholism and other sad consequences.
Beer and kvass: what are the differences?
There is, among others, the opinion that beer is almost no different from kvass. The same starting products, the same fermentation process. Only the properties of kvass are recognized as useful, but for some reason the properties of beer are not …
But in fact, there are differences in properties. When making kvass, manufacturers achieve the predominance of acidic fermentation processes over alcoholic ones, and in beer it is just the opposite. As a result of fermentation, acid is formed from sugar in kvass, and alcohol is formed in beer.
Beer varieties
Interestingly, the strength of the beer is not taken into account in any way when dividing it into varieties. So, dark beer remains just dark, regardless of whether it contains 5 or 10 percent alcohol.
1. By color.
The most common is the distinction between light and dark beers. When preparing a dark variety, part of the malt is roasted, as a result of which it acquires a dark color and loses some of its enzymes.
The darkest beers use only roasted malt.
