The task of beer yeast in the fermentation stage is to convert part of the sugar in the wort into alcohol. The fermentation process is interrupted (not 100% sugar conversion) at the set fermentation level. The so-called young or green beer is pumped into another container, where the continuous fermentation process has a lower intensity, but at a lower temperature and a higher pressure, while the beer is carbonated by carbon dioxide, this part of the fermentation process is It is called beer maturation, also called aging.

Most people think that the making process is very complicated, but it is not the case. The making process is a process that uses the principle of fermentation to convert sugar into alcohol. In these processes, fermentation and distillation are common making terms.

The general trend of beer development is undoubtedly to satisfy the "appetite" and preferences of the younger generation. After all, young talents are the largest consumer group of beer. From the perspective of domestic beer manufacturers, whether it is the veteran Tsingtao beer, Harbin beer, or the dominant Yanjing, the largest snowflake, the South China Tigers Beer, has made great efforts to introduce new ones.