The formulation of the beer fermentation process has many aspects, which are related to the fermentation method, temperature, sugar reduction rate, time, yeast, cold coagulation discharge, CO2, post-treatment and many other aspects.

Fermentation is one of the most critical stages in beverage production, especially in brewing. It is during this process that yeast converts sugars into alcohol and carbon dioxide, while also developing the characteristic flavors and aromas of the final product.To ensure consistency, safety, and pro

Beer fermentation is a central part of the beer brewing process. The fermentation process usually manifests itself in four stages: lagging stage, active stage, resting stage and conditioning stage. As a professional brewer, he should effectively control all aspects of fermentation, so that beer can be produced according to plan. Our professional brewers will introduce the changes in the beer fermentation process during the brewing process, and provide reasonable suggestions for you to brew delicious beer.

During the main fermentation period, the focus of technical control is temperature, concentration and time, which restrict each other and complement each other. When the fermentation temperature is low, the concentration decreases slowly and the fermentation time is long.