According to German beer expert Professor Back, this paper divides beer harmful bacteria into five levels, namely: obligate beer harmful bacteria, latent beer harmful bacteria, indirect beer harmful bacteria, indicative microorganisms and latent microorganisms, which affect the taste of beer.

First, the definition of beer "top"Sometimes, after drinking beer, people will have a "headache" phenomenon, commonly known as "up head", "up head" is a physiological reaction of the human body, and there are many reasons for "up head" after drinking, but beer is in the fermentation process. The tra

2000L overall scheme design: The daily production capacity of this scheme is 4000-16000L.In terms of scale, it counts as a medium-sized brewery. Therefore, the selection and design of each system equipment for beer production is particularly important.

Beer is brewed with wheat malt and barley malt as the main raw materials, adding hops, liquid gelatinization and saccharification, and then liquid fermentation. Its alcohol content is low, contains carbon dioxide and is rich in nutrients. It contains a variety of amino acids, vitamins, low molecular weight sugars, inorganic salts and various enzymes. These nutrients are easily absorbed and utilized by the human body.