The main substances in the aroma components of hops are oxygen-containing compounds such as acids, alcohols, ketones and carbohydrates: oxalene, aromaene, etc. These components are easily oxidized, polymerized and lose their due function, which changes the original taste performance.

Craft beer is now highly regarded in the market because it is more in line with people's health concepts and needs, and there is a certain difference from ordinary beer. Ordinary beer is mainly made of grains and high-quality water.

On hot days, people's demand for beer increases. On the one hand, beer can quench thirst and heat, especially cold beer. On the other hand, the chances of people eating food stalls have increased. How can they not drink a few glasses of beer while eating barbecue crayfish?

The task of beer yeast in the fermentation stage is to convert part of the sugar in the wort into alcohol. The fermentation process is interrupted (not 100% sugar conversion) at the set fermentation level. The so-called young or green beer is pumped into another container, where the continuous fermentation process has a lower intensity, but at a lower temperature and a higher pressure, while the beer is carbonated by carbon dioxide, this part of the fermentation process is It is called beer maturation, also called aging.