Beer is made from malt and barley malt as main raw materials, adding hops, liquid gelatinization and saccharification, and then liquid fermentation. It has low alcohol content, carbon dioxide and rich nutrition. It contains a variety of amino acids, vitamins, low molecular weight sugars, inorganic salts and various enzymes. These nutrients are easily absorbed and utilized by the human body.

Low-molecular-weight sugars and amino acids in beer are easily digested and absorbed, which produces a lot of heat energy in the body, so beer is often called "liquid bread". 10 12 BX beer can generate 3 344kJ of heat, which is equivalent to 3~5 eggs or 2 10g bread. If a light manual worker can drink 1L beer a day, he can get one third of the calories he needs.

At present, most beers in the world have added auxiliary materials. Some countries stipulate that the total amount of auxiliary raw materials should not exceed 50% of malt consumption. In Germany, except for exporting beer (German: Bier), all beer sold in Germany does not use auxiliary raw materials.

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Historical sources:

On the "Blue Monument" of the Louvre Museum in Paris, in the 3rd century BC, the Sumerians in Babylon sacrificed beer to the goddess. In fact, the inventor of beer was Sumerians.

Before 6000 BC, Sumerians living in Mesopotamia brewed original beer with barley malt, but the beer foam at that time was not rich.

Around 3000 BC, the Sumerians in Persia learned how to brew beer, and they also carved the method of brewing beer on wooden boards and dedicated it to the goddess of farming.

In 2225 BC, the ancient Babylonians became popular with beer, and they entertained their guests with beer. At that time, ancient Egyptians and ancient Babylonians noticed the medicinal value of beer and used it to make medicine. Greeks also like drinking beer very much. They learned how to brew beer from the Egyptians.

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