​The high residual alkalinity of brewing water can affect many important biochemical changes in the process of beer production. For malt that is normally germinated and baked, the pH of the mash is about 5.8, and the pH of the wort is about 5.65; in general, the pH of the brewing water can be increased or decreased by 0.3 for every 10dH change in the residual alkalinity of the brewing water. , so the residual alkalinity will have a series of effects on the brewing process of beer.

During the brewing process, wort boiling is a complex process of physical and chemical changes. These changes are complicated, and it is difficult to take into account the favorable conditions of all changes at the same time.

The alcohol content indicator in beer is a way of expressing the strength of the beer, usually also as a measure of the beer strength, and it can also be used as a basis for classifying the type of beer.