The formulation of the beer fermentation process has many aspects, which are related to the fermentation method, temperature, sugar reduction rate, time, yeast, cold coagulation discharge, CO2, post-treatment and many other aspects.

Sensory evaluation of beer is a science. Beer evaluation terms are terms used to express the quality of beer in precise and refined sentences. These terms are easily understood by people due to their long-term use, and have the effect of being concise and comprehensive.

The key factor that distinguishes ale from lager is that the yeasts used to produce the two beers are different. There are two types of yeast most commonly used in beer: ale yeast and lager yeast, thus producing two different beers Fermentation method: top fermentation of ale yeast and bottom fermentation of lager yeast.

Before the birth of Lager, beer has always been based on the brewing method of Ale. Ale means "old" in German, that is, beer brewed according to the ancient method.