The output of beer brewing depends on the type and size of brewing equipment, how many batches are brewed per day, how many types of beer are brewed, the size and number of fermenters and the beer fermentation cycle are all factors that need to be considered.

Craft beer equipment requires a wealth of raw materials, many of which are malt. Malt plays a wonderful role in the making of beer. It can be fermented by yeast through a specific process to ensure that it can be directly made into beer. Our brewmaster will explain how the malt used in the manufacture of beer equipment affects the beer.

As we all know, the manufacturing water of beer equipment includes cleaning water, brewing water and cooling water. Internationally, the water intake per batch of beer is well below 8 tons. In China, water withdrawals range from 15 to 40 tons per batch of beer. why is it like this?

Potatoes, cereals, and wild plant base materials are all pressure-cooked to gelatinize the starch into a liquid state, but still cannot be directly decomposed by yeast, and must be fermented to produce alcohol. After the gelatinized mash is prepared, specific saccharification representatives should be added before fermentation, so that the starch in the liquefied state can finally become sugar that can be fermented by yeast. This process of converting starch directly into sugar is called saccharification.