Beer ingredients

Good beer requires good craftsmanship and good raw materials. It can be said that water is the blood of beer, malt is the skeleton of beer, hops are the soul of beer, and yeast is the gene of beer.

 1. beer brewing water 

The quality of water can directly affect the quality of beer. Therefore brewing high-quality beer must have high-quality water. The quality of brewing water mainly depends on the type and content of dissolved salts in the water, the biological purity and odor of the water, and these factors will have a great impact on the brewing, flavor and stability of beer. Different beers require different water qualities. Soft water below 8°d is required for light beer, and hard water above 12°d can be used for dark beer.

2.Malts: pale malt, caramel malt, rich malt, black malt.

In order to ensure the quality of beer, the quality of the selected malt must also meet the requirements.

3.Hops: The scientific name is Humulus Lupulus L, also known as Hop. Dioecious, the hops used in beer brewing are unfertilized female flowers.

Hops:

Give beer a refreshing bitterness and pleasant aroma;

Increase the foam retention of beer;

Increase the antiseptic ability of wort and beer;

The co-boiling of hops and wort can promote the coagulation of protein, the clarification of wort, and the abiotic stability of beer.

4.Yeast

There are two main species used in beer brewing:

1. Yeast fermented above: Edinburgh Yeast (S.Cerevisiae Hansen)

Top fermented - Wheat beer, Alt beer, Korsch beer, Newcastle UK, etc. are top fermented beers.

2. The following fermented yeast: Carlsberg yeast (S.uvarum Beiyernch)

Below fermentation - is the beer production method generally used in the world. More than 98% of the beer in my country is produced by the following fermentation method. The beer varieties fermented below include pilsner beer, lager beer, export beer, light beer, etc.