To ensure the quality of craft beer, experienced brewers will pay great attention to fermentation. Because they know that if they want to control the quality of craft beer, they must understand the metabolic process of beer yeast, so as to master the quality of craft beer.

When drinking craft beer, it is common to hear someone say that it kills the taste. Taste-killing refers to the fact that the carbon dioxide in craft beer disperses and overflows in the mouth, and the tongue feels numb in the mouth, resulting in a fresh, stimulating and comfortable feeling.

Adding yeast is a step in the fermentation of beer, and the amount and timing of adding yeast are strict. Next, let me introduce some knowledge about yeast addition when brewing beer with small beer equipment.

With as popular as craft beer has become in the past few years, it isn’t accurate to say that the craft beer industry is in its infancy stages anymore. As the industry gets larger and older, we can start to get a better idea of how it might change going forward.