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.

The output of beer brewing depends on the type and size of brewing equipment, how many batches are brewed per day, how many types of beer are brewed, the size and number of fermenters and the beer fermentation cycle are all factors that need to be considered.

The decoction method is characterized by the staged heating of a portion of the mash to the melting point, which is then mixed with various other uncooked mash to ensure that the temperature level of all the mash is gradually raised to a level defined by the enzymatic results.

Many people already know that poorly cleaned and sanitized beer brewing equipment can be used as a safe haven by bacteria. They can sneak into the beer at various stages of brewing, and some bad tastes, smells and other things will also be "covered" by this equipment.