THE BREWING PROCESSBeer is widely considered the most complex fermented beverage in the world. Its flavor, color, mouthfeel, and strength can vary in more ways than any other craft drink.

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.

Mark Weinert is the Chief Brewer at Chicago Goose Island Craft Beer Restaurant. In 2008, he lost his job due to the financial crisis, but he loved beer, so he went to Germany to study winemaking. After graduation, he returned to Chicago and found this winemaking job in Goose Island. Later, with Hall