Friends who like to taste wine know that the oxidation reaction of beer has a bad effect on beer. After the beer is over-oxidized, the aroma becomes lighter, the color becomes darker, and it is bitter and cardboard when drunk. The brewing process of craft beer needs to take corresponding measures to implement control. Our brewers will share some ways to reduce oxidation in beer based on their experience.

Controlling the pressure of the wine storage tank is one of the important contents to control the CO₂ content of beer. In the production of beer by traditional fermentation methods, the CO₂ contained in beer is mainly produced by the fermentation process (including main fermentation and post-ferment

Factors Affecting Starch BreakdownThe saccharification process in the brewing process determines the composition of fermentable extractables in the wort, while the various sugars and dextrins in the wort affect the fermentation process and beer quality.

Wort boiling is a key step in the beer brewing process, and this process has a significant impact on the properties of the final product. The wort boiling operation technology mainly involves many issues such as boiling time, boiling intensity, hop addition, additives, wort concentration, pH value