How to properly craft beer and present a variety of flavors

Learn from Belgian beer culture.

2.Hop addition: Hops are added to the wort for flavoring and preservative.

1.Pale beer: Pale beer is the mainstream variety of beer, brewed with low-alcohol malt as raw materials, and the alcohol content is generally between 3% and 5%. Pale beer has a refreshing taste and is suitable for the general public.

3.Fermentation: Wort and yeast are mixed and fermented to produce carbon dioxide and alcohol. Source segment.

2.Dark beer: Dark beer is brewed from dark malt and has an alcohol content of between 4% and 5%. Stout beer has a rich taste with a certain bitterness and caramel flavor, which is suitable for those who like heavy flavors.

5.Bottled or keged: Beer can be bottled or keged after maturation, making it easy to transport and sell.

4.Fruity Beer: Fruity beer is a beer made by adding fruit or juice to beer, with a refreshing taste and suitable for women and young people.

Mature beer: This type of beer is the most familiar and the most popular beer on the market, and there is no need to add a label on the packaging to indicate the identity. The production process is to soak the malt until it sprouts, then dry, remove the roots, and then crush it with white rice, after saccharification, then add an appropriate amount of hops, after low-temperature fermentation, filtration, bottling, canning, and then kill the brewer's yeast spores in the sterilizer, it completes the cooked beer, this sterilized beer has higher stability, darker color, and can usually be stored for 23 months.

Draft beer family: Draft beer family refers to the beer in the brewing process, without high temperature procedures to kill the fermented scar spores, and because of this, the flavor of draft beer is better and fresher than that of cooked beer. However, because the yeast continues to ferment and the taste of the draft beer changes, the unopened draft beer can only be stored for 12 weeks, after which the draft beer will quickly spoil and become undrinkable.

Stout Brewer: As the name suggests, the malt is sunbathed in the sun before being roasted in the oven to become a dark beauty, and the brewing process is the same as that of any other beer.

Red Beer: Red beer has a relatively short history, only to be seen on the market in 1997. This type of beer is between cooked beer and dark beer, and when making red beer, the roasting time of malt will be shorter than that of cooked beer, and the color of the rental shop is closer to amber, hence the name red beer.

The beer fermentation process is a normal life activity carried out by brewer's yeast under certain conditions, using the fermentable substances in the wort, and the product of its metabolism is the desired product - beer. Due to the different types of yeast, the fermentation conditions and product requirements and flavors are different, and the fermentation methods are also different. Depending on the type of yeast fermentation, the beer can be divided into top-fermented beer and bottom-fermented beer.

Generally speaking, beer fermentation technology can be divided into traditional fermentation technology and modern fermentation technology. Modern fermentation mainly includes cylindrical open-air conical fermentation tank fermentation, continuous fermentation and high-concentration dilution fermentation, and currently mainly uses cylindrical open-air conical fermentation tank fermentation. Features of the conical tank fermentation method.

1) The bottom is conical to facilitate the discharge of yeast at any time during the production process, and the use of coagulated yeast is required.

2) The tank itself has a cooling device, which is convenient for the control of fermentation temperature. The production is easy to control, the fermentation cycle is shortened, the chance of contamination is few, and the beer quality is stable.

3) There is a thermal insulation device outside the tank, which can place the tank outdoors, reduce construction investment, save floor space, and facilitate expansion.

4) The use of closed tank, convenient for CO2 washing and CO2**, fermentation can also be carried out under a certain pressure. It can be used as a fermentation tank, or as a wine storage tank, or it can be combined with fermentation and wine storage, which is called a tank fermentation method.

5) The fermentation broth in the tank produces a CO2 gradient (i.e. a density gradient is formed) due to the height of the liquid. Through cooling control, the fermentation broth can be naturally convection, and the higher the tank, the stronger the convection. Due to the presence of strong convection, the fermentation capacity of the yeast is improved, the fermentation speed is accelerated, and the fermentation cycle is shortened.

6) The fermentation tank can be controlled by instrument or microcomputer, which is convenient to operate and manage.

7) The conical tank is suitable for both underside and upper fermentation.

8) CIP automatic cleaning device can be used, which is convenient for cleaning.

9) The conical tank is easy to process (can be processed on site) and has strong practicability.

10) The capacity of the equipment can be flexibly adjusted according to the production needs, and the capacity can vary from 20 600m to 1500m.