Beer

5.1.1 Li: Primitive Beer in Ancient China

In ancient China, people consumed a kind of alcoholic drink called "Li" which was made from malted cereals. Li has been considered as a type of primitive beer in remote ancient times. After Han Dynasty or so, Li was substituded by rice wine made by Qu ( it is called "Qu" in Chinese). Then, Li, due to its low alcohol content, was obsolete from the banquet and even nobody knew exactly how Li was brewed. By the end of Qing Dynasty, foreign brewing techniques were introduced to China. After the founding of the People's Repblic of China, especially from 1980's, the brewing industry has made giant stride and China has become the second largest beer producer in the world since 1994.
Li was first recorded in "Jia Gu Wen" ( inscription on bones or tortoise shells) in Shang Dynasty ( from 16th century B.C. to 11th century B.C.). Although there were no complete descriptions about brewing process of Li, some characters and phrasses carved on the bones or tortoise shells have been identified to be related to brewig process, such as "NIE", meaning malted cereals or malting, "JIAN", meaning "filtration. There were newly brewed Li and aged Li used on different occasions.
In Zhou Dynasty, alcoholic beverages was classified into two types: rice wine and "Li". It was recorded in << Shu Jing>>: that "If you want to make rice wine, you should use Qu, and if you want to make Li, you should use malt." People were skillful to make various malted cereals and used them to manufacture sweetener called "Yi" (malt sugar).
In Han Dynasty, Li was no longer the major alcoholic drink consumed because the rice wine brewing techniques had been spreaded out everywhere. Li was absolete gradually. A kind of drink characterized by low alcohol and made with Qu in a short time was also called "Li" , probably because of misunderstanding meaning of the original "Li".
During the period of Northern and Southern Dynasty ( 420- 581 A.D.), Li made from malted cereals had been throughly absolete. Among more than 40 varieties of alcoholic drinks mentioned in << Qi Ming Yao Shu>>, there was no "Li" , although the techniques for making wheat malt were described in detail. Now that rice wine made by Qu had the advantages of high proof of alcohol ( usually 15% by volume), there was nothing strange that Li made from malted cereals had been substituted by rice wine. A famous scientist Song Yin Xing in his book published in Ming Dynasty (1368-1644 A.D.) explained the reasons why Li had been absolete. He said:" In remote ancient times, the rice wine was made by Qu, and Li was made with malted cereals. Because the people thought Li was lighter than rice wine in flavour, Li was absolete, then the techniques for brewing Li had not been handed down from past generations." Today, most scorlar accepted this standpoint.
It is concluded that Li and beer should belong to the same type of beverage with much lower alcohol content than rice wine in remote ancient times. With the changes of times, the primitive beer, Li made from malted cereals disappeared in China.

5.1.2 Morden Chinese Brewing Industry

The beer that has been lost for a long time has been rescued from oblivion by the end of Qing Dynasty. The earlist brewery was established by Russian in Harbin (Helongjiang Province) in 1900. (▲ Harbin Historical Annuals◎). By the end of Qing Dynasty, breweries were almost controlled by foreigners. In 1915, the Shuang Hesheng Brewery was estabolished in Beijing and Wu Yang Brewery in Guang Dong Province which was invested by Chinese.Before 1949, there were only seven or eight breweries in China, mainly controlled by foreigners. The bulk of hops and malt were imported abroad,and the consumers of beer were foreign merchants and armies who were in China and a part of upper-classes people in the society. Common people could scarcely enjoy beer. The highest annual output of China reached to about 40 thousand tons in 1940, which was almost consumed by Japanese invanders. In 1949, the annuall output of beer reached 7000 tons, which was even less than the annual output of a small scale brewery nowadays.

5.1.3 Contemporary Brewing Industry in China

After the founding of the People's Republic of China, especially since 1980, the government have put a lot of emphasis on the development of our invaluable national scientific and technological heritage. The brewing industry has also made great advances.

5.1.3.1 The First Period (1949-1978)

It was the adjusting and developing period of brewing industry from 1953 to 1962, when a number of new breweries were established and the average annual rate of increase of the beer output reached 38.2%. From 1963 to 1972, the beer production continued to grow, although the developing speed became slower. Total beer output in 1978 was 400,000 tons.The achievements in brewing science and technology, education, personnel training have laid a foundation for the future development of brewing industry during this period.

5.1.3.2 The Second Period

The brewing industry was going ahead by leaps and bounds since 1979. Breweries have been set up in all provinces, municipalities directly under the Central Goverment and autonomous regions throughout the country. Some production scale of some breweries also became larger and larger, and the total beer output reached 688 thousand tons in 1980.

5.1.3.3 The Third Period (1980-1988)

Brewing industry developed at a high speed since 1980 to 1988. Newly built breweries had sprung up like mushrooms, There were breweries in almost each county and city in some provinces. According to the statistics in 1987, there were 104 breweries in Zhejiang Province. Owing to the policy of reform and opening to the world, advanced techniques, equipment, especially beer packaging line, were introduced from overseas, which had speeded up the development of brewing industry. In 1982, the annual output of beer was 1170,000 tons, then, in 1985, the annual output of beer reached 3104,000 tons, and in 1988, 6540,000 tons.

5.1.3.4 The Fourth Period (1989-present)

It can be said that it was the exuberant matured period of brewing indusry in China. On the one hand, the development of brewing industry kept a top speed; on the other hand, it began to pay more attention to beer quality and economic benefit of brewing industry during this time. The production scale of brewing industry began to become much larger and form groups according to the international practice. Some medium and small scale breweries were annexed by large scale breweries. Some breweries have production capacity over 1000,000 tons. Now beer production in China is over 12,000,000 tons per year, ranking the second in the world. But the beer consumption distributed according to the number of people is still little.The brewing industry in China has good prospects. A number of forign companies took part in the management of the breweries.

5.1.4 National Beer Standard Number:GB 4927-91

Beer production is divided into three quite clear- cut processes: malting, mashing and fermentation. The basic raw materials employed in brewing are barley malt, hops, water and yeast. In addition non- malt cereals are often used as an adjunct with barley malt.
The Beer Quality Standard was approved by National Technique Supervision Bureau on September 10,1991, and enforced on August 1, 1992.

5.1.4.1 Quoted Standards:

GB 191 Diagrammatic sign of Package Store and Transport
GB 2758 Hygienic Standard of Fermented Alcoholic Beverages
GB 4544 Beer Bottle
GB 4789.1-4989.28 Inspection Method of Food Hygiene-- Microbiology
GB 4928 Beer Experimental Method
GB 5739 Beer Plastic Revolving Trunk
GB 6543 Corrugated Paper Box
GB 10344 Label Standard of Alcoholic Beverages

5.1.4.2 Technological Requirement

Sensary Evalution The sensary evalution of heavy and dark beer should be up to the
measures provided in Table 1. Table 1:

岩岩岩岩岩岩岩岩岩岩岩岩岩岩岩岩岩岩岩岩岩岩岩岩岩岩岩岩岩岩岩岩岩岩岩岩岩岩岩岩岩岩岩岩
Items                Excellent-class           First-class           Second-class
岩岩岩岩岩岩岩岩岩岩岩岩岩岩岩岩岩岩岩岩岩岩岩岩岩岩岩岩岩岩岩岩岩岩岩岩岩岩岩岩岩岩岩岩
 Appearance        No obvious skuspension and precipitate     no obvious precipitate
岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸
        Form                fine foam               better foam         crude foam
Foam  Foam Retention            210                      180                     120
         (S)
岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸
Colority              Heavy                     15.0--40.0
         岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸
 EBC                 Dark                       40.0
岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸
               strong malt fragrance pure   fairly strong malt      malt fragrance fairly
Frangrance     flavor,refreshing mellow and frangrance,pure flavor  pure flavor, fairly
 and           soft body no peculiar smell  fairly refreshing,      refreshing, no
 Flavor        no peculiar smell            no peculiar smell       prculiar smell
岩岩岩岩岩岩岩岩岩岩岩岩岩岩岩岩岩岩岩岩岩岩岩岩岩岩岩岩岩岩岩岩岩岩岩岩岩岩岩岩岩岩岩岩

The sensary evalution of light beer should be up to the measures
provided in Table 2.
Table 2:

岩岩岩岩岩岩岩岩岩岩岩岩岩岩岩岩岩岩岩岩岩岩岩岩岩岩岩岩岩岩岩岩岩岩岩岩岩岩岩岩岩岩岩岩
   Items                      Excellent-class            First-class           second-class
岩岩岩岩岩岩岩岩岩岩岩岩岩岩岩岩岩岩岩岩岩岩岩岩岩岩岩岩岩岩岩岩岩岩岩岩岩岩岩岩岩岩岩岩
              Transparency     Bright and transparent, no obvious          clear and fairly
 Appearance                      suspension and precipitate                 transparent
             岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸
               Turbidity             1.0                        1.5                    2.0
                 EBC
岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸
                Form
             岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸
Foam           Bottle, S             210                        180
Retention    岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸  120
                Can, S                180                        180
岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸
Colority        14                   5.0--11.0
          岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸
              12,11,10               5.0--9.5                   5.0--11.0              5.0--14.0
         岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸
  EBC              8                  --                                 5.0--12.0
岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸
                 strong hop frangrance,pure    fairly clear hop frangrance   hop frangrance
Frangrance       flavor,refreshing hormonious  pure flavor fairly refreshing fairly pure
and flavor       and soft body,no peculiar     no peculiar frangrance and    flavor,no
                 smell and frangrance          smell,hormonious
岩岩岩岩岩岩岩岩岩岩岩岩岩岩岩岩岩岩岩岩岩岩岩岩岩岩岩岩岩岩岩岩岩岩岩岩岩岩岩岩岩岩岩岩

5.1.4.3 Physical and Chemical Requirements:

Physical and chemical requirements should be up to the measures provided in Table 3. Table 3:

岩岩岩岩岩岩岩岩岩岩岩岩岩岩岩岩岩岩岩岩岩岩岩岩岩岩岩岩岩岩岩岩岩岩岩岩岩岩
   Items          Excellent-class         First-class         second-class
岩岩岩岩岩岩岩岩岩岩岩岩岩岩岩岩岩岩岩岩岩岩岩岩岩岩岩岩岩岩岩岩岩岩岩岩岩岩
           18         4.5                               4.3
          岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸
           16         4.4                               4.2
          岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸
Alcohol    14         4.3                               4.1
          岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸
Content   12         3.7                               3.5
          岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸
 %(m/s)    11         3.4                               3.2
          岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸
           10         3.1                               2.9
          岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸
           8          --                     2.4                   2.2
岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸
          18                           18㊣0.3
          岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸
Original  16                           16㊣0.3
          岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸
  Wort    14                           14㊣0.3
          岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸
Gravity   12                           12㊣0.3
          岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸
 %(m/s)   11                           11㊣0.3
          岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸
          10                           10㊣0.3
          岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸
          8                             8㊣0.3
岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸
 Total    18,16                         4.5
          岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸
 Acid     14                            3.0
          岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸
ml/100ml  12,11,10,8                    2.6
岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸
 CO2,%(m/m)           0.4                     0.38                 0.35
岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸
  VDK     light       0.13                    0.15                 0.20
          岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸岸
 (mg/L)   heavy,dar   0.14                    0.16                 0.20
岩岩岩岩岩岩岩岩岩岩岩岩岩岩岩岩岩岩岩岩岩岩岩岩岩岩岩岩岩岩岩岩岩岩岩岩岩岩

Beer Qality Guaranteeing Period:
The quality guaranteeing period of bottled and canned extra-matured beer is no less than 120 days (excellent and first class) and 60 days (second-class). Bottled draft beer is no less than 7 days and 3 days for tinned barrelled draft beer.

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