Article List
- The Influence of Beer Harmful Bacteria on BeerAccording to German beer expert Professor Back, this paper divides beer harmful bacteria into five levels, namely: obligate beer harmful bacteria, latent beer harmful bacteria, indirect beer harmful bacteria, indicative microorganisms and latent microorganisms, which affect the taste of beer.
- How to identify boiling and fermentation status in the fieldWhen the wort is boiled to the second half or before the end, use a clean conical flask to sample 250-300ml, put it at room temperature in the saccharification room, and let it cool down to room temperature. Observe the wort in the conical flask. Or muddy precipitation, the wort in the bottle is evenly distributed with a large number of aggregates, which can be flake, flocculent, etc.
- How to improve the feeding method of saccharification when the quality of malt is poor?How to improve the feeding method of saccharification when the quality of malt is poor?1. Malt comprehensive enzyme activity is low. Compensation or coordination in the mashing process must be considered, otherwise it will affect the mashing quality
- Taste of beer!The taste of beer is an important quality characteristic of beer. Although it varies with different types of beer, it has an important position in quality evaluation.Beer taste is one of the important indicators to measure beer. It must be consistent with the type of beer, and sometimes have certain
- How do you start a craft beer workshop?How do you start a craft beer shop?With the rapid development of China's craft beer industry, it has become the dream of many people to have a craft brewery that can brew multiple styles of beer. So what does it take to set up a craft brewery?
- Do you know the terminology of whisky?whisky termblended single malt whiskyIn recent years, it is generally called blended whisky. Refers to the blending of malt whiskies from multiple distilleries, excluding grain whiskies.original wineYeast is added to the sugar liquid to ferment it, and the obtained fermentation liquid is the origina
- Causes of Beer DefectsThe main factors that cause beer odor are poor quality of raw materials, unreasonable process, contamination by harmful substances (such as contaminated water, moldy barley, residual cleaning agents and fungicides), microbial contamination in the production process, transportation, Poor storage and
- Why do some beers "go up" after drinkingFirst, the definition of beer "top"Sometimes, after drinking beer, people will have a "headache" phenomenon, commonly known as "up head", "up head" is a physiological reaction of the human body, and there are many reasons for "up head" after drinking, but beer is in the fermentation process. The tra
- Hygiene hazards in beer productionIn the process of beer brewing, the invasion of heterogeneous microorganisms is inevitable. The growth and reproduction of these microorganisms make use of wort (very good medium) or nutrients in beer, resulting in difficulties or abnormality in subsequent production, resulting in precipitation, pre
- Beer modification technology --application of special malt in beer saccharificationQuality beer with perfection and unique flavor is every brewer's dream. However, due to the limitation of many factors such as the brewing environment, the quality of raw materials, and the changes in consumption requirements, the quality of the beer we brew cannot reach the perfect level.