Once the malting process is complete, mashing is the next process after developing the beer. This is the beginning of the sweet juice process that turns the whole mix into wort, to which the manufacturer needs to add yeast to start the basis of fermentation.

Hazy beer is a beer that contains a specific amount of live yeast in the finished product, and the turbidity unit is 2.0-5.0EBC. Beer designs require specific turbidities (except for wheat beers, turbid IPAs, and some stouts).

​The high residual alkalinity of brewing water can affect many important biochemical changes in the process of beer production. For malt that is normally germinated and baked, the pH of the mash is about 5.8, and the pH of the wort is about 5.65; in general, the pH of the brewing water can be increased or decreased by 0.3 for every 10dH change in the residual alkalinity of the brewing water. , so the residual alkalinity will have a series of effects on the brewing process of beer.

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