Temperature control is very important in the beer brewing process. During the brewing process, it is necessary to maintain the ideal temperature inside the brewing equipment, and the consistency of temperature means the consistency of beer flavor. The most effective way to maintain a steady process

Using the correct brewing method, the malt must not be wet to preserve the integrity of the malt in the grinder. After each crushing, clean the grinder of contaminants. During the whole crushing process, if there are pollutants attached to the crusher, it needs to be cleaned before crushing.

​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.

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.