Friends who like to taste wine know that the oxidation reaction of beer has a bad effect on beer. After the beer is over-oxidized, the aroma becomes lighter, the color becomes darker, and it is bitter and cardboard when drunk. The brewing process of craft beer needs to take corresponding measures to implement control. Our brewers will share some ways to reduce oxidation in beer based on their experience.

Brewing a high-quality beer is not so easy, because there are always some unavoidable interference factors in the brewing process, which will make the beer have one or another flavor defect. Therefore, understanding the various flavor defects of beer and their causes will help us to effectively control them during brewing, thereby avoiding or reducing their occurrence.

The quality inspection of hops and hop products can be divided into two parts: appearance inspection and physical and chemical index analysis.

After the first wort (original wort) is filtered, a certain amount of extract remains in the wort layer. In order to ensure the utilization rate of raw materials, this part of the extract needs to be recovered, and these soluble components can be washed out with hot water. The process is called scouring.