The brewing of craft beer is a complex process, from the selection of raw materials, brewing to filling, every link must be taken seriously. Our winemaker will share with you the dos and don'ts during the bottling process.

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.

When a brewery uses beer equipment to brew craft beer, the saccharification process plays a key role, in which the decomposition of starch is the main material change in the brewhouse process. However, what factors will affect the decomposition of starch, among which are the following: degree of malt grinding, malt variety and quality, mashing temperature, mashing time. Our winemakers will share the influence of these factors.

Many people already know that poorly cleaned and sanitized beer brewing equipment can be used as a safe haven by bacteria. They can sneak into the beer at various stages of brewing, and some bad tastes, smells and other things will also be "covered" by this equipment.