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- An IPA brewing methodBrewing method: Take brewing 100L IPA as an exampleThe technical indicators of the wine are as follows:Original wort concentration 17.5°P Bitterness value 45Bu Alcohol volume fraction 7.2Concentration after fermentation 4°P Chromaticity 34EBC Alcohol mass fraction 5.7
- wheat beerGermany is undoubtedly still the base camp of wheat beer. There are not only many types of wheat beer produced, but also various manufacturing methods, among which PaleHefe-Weizen is the most popular.
- German beer typesGerman beer is mainly divided into wheat beer, white beer (also called pale beer), dark beer and unfiltered beer. If divided according to brewing process, location and brewery, German beer can be further divided into the following categories:1.Pilsner beerPilsner is the youngest beer category in the
- 7 ways drinking beer is good for your healthFor millennia, a beer on a good afternoon has been a delight. No one knows exactly who created the beverage beer, but it is generally believed to be an anonymous person among the Sumerians in ancient Mesopotamia.
- Beer knowledge --- 8 rich beersThroughout European history, beer is well-deservedly one of the cornerstones of Western civilization, and beer even has its own Dionysus—Ninkasi. Beer is considered to be the drink of blue-collar workers in modern society, but in 1979, President Carter of the United States promulgated the Human Rights Act No. 1337, which legalized home brewing beer. Prices are on the rise too!
- Brewing ingredients - yeastBrewer's yeast belongs to the genus Saccharomyces, and in an acidic, sugary aqueous solution (wort), through the outer cell membrane (plasma membrane), they absorb dissolved sugars, simple nitrogenous substances (amino acids and very small molecular peptides), vitamins , ions and other substances, a
- Malt making of craft beerThe purpose of malting: through operation, let the barley absorb a certain amount of water, and germinate under appropriate conditions, activate the enzymes in the barley and produce various hydrolytic enzymes, so that the components in the endosperm, such as the starch and protein in the grain Etc., under the synergistic action of enzymes, it is moderately dissolved; the green malt can be dried and roasted to remove excess water, remove the green taste of green malt, and produce the unique color, aroma and flavor components of beer; Finally, the composition of malt can be stabilized for long-term storage.
- Craft beer wort production (2)wort filtrationAt the end of the saccharification process, the decomposition and extraction of high-molecular substances in the malt have been basically completed, and the wort must be separated from the grains in the shortest possible time, that is, the water-soluble extract and the residual husk,
- Craft beer wort production（1）The main process of beer production is fermentation, which converts the sugar contained in the wort into ethanol and carbon dioxide. In order to achieve the preconditions for fermentation, the water-insoluble components in the malt must first be converted into water-soluble components, especially fermentable sugars.
- Transformation of major substances during saccharificationSaccharification refers to the use of various hydrolytic enzymes contained in malt itself to convert soluble polymers (starch, protein, hemicellulose and their intermediate decomposition products, etc.) , Gradually decompose into soluble low molecular substances, this decomposition process is called saccharification.