The preparation of wort, that is, the formulation of the saccharification process, is only to meet the action conditions of maltase and external enzymes. Therefore, the saccharification process conditions, including temperature, pH, material-water ratio, raw material ratio and even stirring, should

A good bartender can pour the perfect beer in a seemingly effortless manner, but it takes a lot of practice, and the draft beer system needs to have the right gear.

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.

Craft beer is not blindly pursuing new, strange, special and different bottles, but should also focus on the stability of beer quality and the consistency of taste. Among them, the body esters have a weak aroma, uncoordinated and rough taste, etc., which greatly reduces the quality of beer.