Hygienic management practices in beer brewingThis specification is applicable to the brewing process of the production line that uses water and malt as the main raw materials, adds hops, and brews beer by yeast fermentation.General requirements1. Each process must formulate a strict process hygiene

The pH value of mash is closely related to the action of phosphatase contained in malt and the residual alkalinity of brewing water.Inorganic phosphate is necessary for yeast metabolism and acidity buffering in wort, and it is almost entirely derived from organic phosphates in barley malt.

Beer aging is one of the common flavor defects of beer, and aging reaction is an extremely complex process affected by many factors.Beer aging has always been an important issue affecting the taste of beer. The aging taste of beer mainly comes from alkenal carbon-based compounds, and alkenal compoun

Stirring is an important operation in the saccharification process, and different saccharification stages have different stirring requirements. What are the requirements for stirring operations in the processes of feeding, protein rest, gelatinization, and saccharification:The mixer of each pot of t