There will be some problems in the brewing process of craft beer. If you don’t know the solution, it will affect the taste of the finished craft beer. Whether it is brewing water or adding yeast, you must pay attention to details. What if craft beer has these problems when brewing?

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.

While brewers tend to focus heavily on the brewing process and fermentation, a lot of a beer’s flavor comes from decisions you make before you can even start brewing. The choice of grains in a beer composition gives it most of its flavor, so its really important to know what certain grains will do to change the way beer tastes. We’ll explore how the grain bill affects beer flavor here to give you more insight when conceptualizing new brews.

​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.