To ensure the quality of craft beer, experienced brewers will pay great attention to fermentation. Because they know that if they want to control the quality of craft beer, they must understand the metabolic process of beer yeast, so as to master the quality of craft beer.

Surface tension: Substances lower than the surface tension are conducive to the formation of foam, such as protein and hop resin.2. Surface viscosity: High surface viscosity is beneficial to foam persistence and foam hanging cup. Isoacid, town salt and diamond salt are all beneficial to enhance the

Adding yeast is a step in the fermentation of beer, and the amount and timing of adding yeast are strict. Next, let me introduce some knowledge about yeast addition when brewing beer with small beer equipment.

The king of craft beer-IPA is being accepted by many people. The most impressive impression of IPA is the attractive aroma and dry bitterness brought by hops.