啤酒厂在酿造过程中会产生大量的酒糟。如果没有妥善管理，这些副产品会增加浪费和处理成本。为了减少浪费，许多啤酒厂实施了可持续的解决方案，将酒糟重新利用为宝贵的资源。这些策略减少了对环境的影响，创造了新的收入来源，并加强了社区伙伴关系。

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.