Sensory evaluation of beer is a science. Beer evaluation terms are terms used to express the quality of beer in precise and refined sentences. These terms are easily understood by people due to their long-term use, and have the effect of being concise and comprehensive.

Yeast is live, so the second fermentation should be done in the bottle as soon as possible after the first fermentation is complete. The characteristic of yeast is to breathe out after eating, and to turn alcohol into alcohol after eating sugar. By the time the first fermentation is complete, the beer is almost free of sugar, so no more alcohol is added (note that after the first fermentation the alcohol content will be very low, around 3%).

In breweries, pipes are complex components that require thorough cleaning. We have to make full use of mechanics to improve the cleaning effect, because the flow conditions have a great influence. If the flow rate is too slow, the liquid tends to stratify, and then the flow rate starts to slow down from the center to the edges. In this case, it is difficult to remove the dirt. Therefore, when cleaning the pipeline, it is necessary to ensure high speed to generate vortex.

With the improvement of our living standards, the gentrification and diverse preferences of beer have attracted more and more attention. Craft beer pursues high-quality satisfaction, drinks the best and healthiest beer, and manages the development process. The following are several healthy control f