Step 1: Check the Ingredients
Authentic beer uses only four ingredients: malt, water, hops, and yeast—with no additives whatsoever. For example, German beers brewed in strict accordance with the 1516 Reinheitsgebot (Purity Law) prohibit the use of preservatives, clarifying agents, rice, starch, or any substitutes. All preservation and clarification functions are naturally fulfilled by the hops themselves. In short, the shorter the ingredient list, the closer the beer is to its true, unadulterated flavor.
Step 2: Look at the Foam
Beer foam is a complex formed by isohumulones from hops and foam-promoting proteins from malt. Only high-quality hops and malt can produce foam that is white, fine, rich, and clings to the glass for a long time. Good beer foam should last at least 3–5 minutes without collapsing, and when it fades, it simply becomes beer again.
On the other hand, if the foam rises quickly but breaks apart just as fast, or if tilting the glass fills it completely with little to no foam, it likely indicates either insufficient hops, too little malt, or merely transient foam created by excessive carbon dioxide. Genuinely good foam is as fine and creamy as whipped cream—so inviting that you can’t wait to take a sip.
Step 3: Taste It
First, not overly sharp on the palate. While a good beer has abundant foam, its carbon dioxide level is moderate, so it feels smooth and mellow rather than harshly prickly—nothing like the fizziness of soda that numbs your tongue.
Second, a slight bitterness. Generally, beers with more hops tend to taste a bit more bitter. This bitterness comes mainly from alpha acids in hops, a naturally occurring bitter substance that is highly beneficial to health—the diuretic and detoxifying effects of beer are attributed to these alpha acids. Just like bitter melon or many herbal medicines, a moderate bitterness often indicates wholesome, genuine ingredients. Beers brewed with a generous amount of quality hops have a purer bitterness and offer greater health benefits.
Step 4: Notice How You Feel Afterwards
Whether it’s baijiu, wine, or beer, a truly good drink won’t give you a headache—even if you get drunk. Alcohol itself causes dizziness, but headaches the next morning are mainly caused by chemical additives such as formaldehyde, nitrites, chemical clarifying agents, heavy metals, and other undesirable substances. Some low-quality beers may use these to enhance stability or clarity, but they are precisely the culprits behind dry throat, headaches, infertility, and even cancer risks. A well-brewed beer lets you enjoy yourself thoroughly and wake up feeling refreshed—no headache, no regrets.
