Sensory evaluation of beer is a science. Beer evaluation terms are terms used to express the quality of beer in precise and refined sentences. These terms are easily understood by people due to their long-term use, and have the effect of being concise and comprehensive.

The key factor that distinguishes ale from lager is that the yeasts used to produce the two beers are different. There are two types of yeast most commonly used in beer: ale yeast and lager yeast, thus producing two different beers Fermentation method: top fermentation of ale yeast and bottom fermentation of lager yeast.

(1) Dry addition method Put an appropriate amount of cooled wort into the yeast inoculator, then wash and save the yeast sludge, pour off the upper part of the water, and add the required amount of yeast (0.6%~0.8%) to the inoculator Inside, make the wort and yeast mix evenly.

While it may feel like you have control over the beer brewing process, there are plenty of outside factors in play. And while there is always a risk of your brewing environment negatively affecting your beer, you can take steps to minimize this risk.