​Polyphenols in beer mainly come from barley and hops. About 80% of them come from barley and 20% from hops. The phenols in barley are about 0.1% ～ 0.3% of its dry weight, mainly distributed in wheat husk, aleurone layer and endosperm. With the dissolution of malt in the process of malting, it is free and brought into wort and beer through the saccharification process. Phenolic substances in hops account for 4%~10% of the dry matter, mainly distributed in the bracts and rachis of hops.

After opening the bottle cap to decompress the beer, sometimes abnormal foaming and drinking will occur, and even a bottle of wine will spew out more than half of the bottle. This is a disease of beer, called beer gushing.Factors that cause beer gushing:1. Main factors(1) Wet barleyA lot of molds gr

In most cases, during the beermaking process, we do not need to make specific plans and decisions for each issue, but only need to follow the previous operating techniques and procedures. When it comes to brewing a new, classic-style beer, it's best to plan and calculate every step of the way.Here's