wort filtrationAt the end of the saccharification process, the decomposition and extraction of high-molecular substances in the malt have been basically completed, and the wort must be separated from the grains in the shortest possible time, that is, the water-soluble extract and the residual husk,

The typicality of hop varieties can be divided into aroma type and bitter type. In the past, the quality of hops was judged by sensory identification. Most of the well-known varieties selected were scented hops, which were famous for their unique delicate

THE BREWING PROCESSBeer is widely considered the most complex fermented beverage in the world. Its flavor, color, mouthfeel, and strength can vary in more ways than any other craft drink.