Germany is undoubtedly still the base camp of wheat beer. There are not only many types of wheat beer produced, but also various manufacturing methods, among which PaleHefe-Weizen is the most popular.

Brewer's yeast belongs to the genus Saccharomyces, and in an acidic, sugary aqueous solution (wort), through the outer cell membrane (plasma membrane), they absorb dissolved sugars, simple nitrogenous substances (amino acids and very small molecular peptides), vitamins , ions and other substances, a

The purpose of malting: through operation, let the barley absorb a certain amount of water, and germinate under appropriate conditions, activate the enzymes in the barley and produce various hydrolytic enzymes, so that the components in the endosperm, such as the starch and protein in the grain Etc., under the synergistic action of enzymes, it is moderately dissolved; the green malt can be dried and roasted to remove excess water, remove the green taste of green malt, and produce the unique color, aroma and flavor components of beer; Finally, the composition of malt can be stabilized for long-term storage.

Brewing is the output of beer through steeping a starch source (commonly cereal kernels) in water and then fermenting with yeast.It is completed in a brewery by a brewer, and the brewing commerce is part of most western economies. Brewing has taken place since the 6th millennium BC, and archaeologic