Divided into fresh beer and cooked beer. There are currently two sterilization methods: one is traditional high-temperature sterilization, also known as "pasteurization"; the other is ultraviolet sterilization, called "alpha sterilization". High-temperature sterilization is a conventional beer sterilization method, which uses high-temperature steam to kill the yeast in the beer so that it cannot be preserved and fermented, thereby ensuring the storage period of the beer. The "Alpha Sterilization" method is to use ultraviolet light to sterilize. It can reach the shelf life of several months without high temperature sterilization. The sterilization method of this process can more effectively preserve the rich taste of beer. The taste of beer that is sterilized by high temperature is not so delicious. When the sterilization temperature reaches 70 degrees or more, the taste of beer will also show astringent and aging taste.