The difference between craft brewing and other craft beers, the difference between craft brewing and

Kuo is a new cultural brand, the craft brewing has become a carrier of culture and spirit, not only the wine itself, from channel screening, packaging, page presentation, to the whole experience, all reflect their own spirit, there is a stable modern cultural atmosphere. There are only three kinds of wide wines, but they all make unique aromas and tastes, which is the result of competing with "fine" day and night; And these are like a breath of fresh air in the material society. When you are drinking this kind of craft beer with your friends one day, and although there are people next to you who are noisy about a dozen industrial beers, from the first glance, you and they are completely two species, in two worlds.

Other craft brews may also use imported raw materials and certain brewing techniques, but craft brewing is only craft brewing. Broad Craft Brewing is the pursuit of not only providing the ultimate craft brewing experience, but also hoping that users can feel the influence of Mukuo culture through craft brewing, and bring customers a youthful craft beer that can open up the vision covered by materials and recall youth.

It tastes more like a local craft brew abroad, with a rich taste, fruity aroma, moderate acidity and bitterness; It is completely different from the foreign craft beer and other domestic craft brews bought by a certain treasure, and you will know it after drinking it, and it is not the same thing as those fake craft beers.

Kuo craft brewing is the most refined craft brewing that has been experienced in China, and it is rare that it has not been commercialized and industrialized.

The difference between craft brewing and regular beer is that the raw materials are different, the fermentation process is different, the fermentation time is different, and the degree is different. Craft beer is generally brewed using only malt, hops, yeast and water, without any artificial additives. In order to save costs, part of the malt will be replaced with rice, corn, starch, etc., so the concentration of beer wort in the brewed chain shed is very low.

Craft beer is brewed using the Ale process, and the fermentation process is very strict, and its room temperature needs to be strictly controlled at 10 -20 °C. After fermentation, there is no need for filtration and sterilization.

The brewing process of regular beer is the opposite of that of craft beer, which is brewed using the lager process. The fermentation temperature of yeast is generally controlled below 10, and it needs to be filtered and sterilized after the fermentation is completed.

Craft beer has a higher alcohol content than regular beer due to its brewing process and raw materials, and the rich carbon dioxide content allows the body to absorb it faster.

The difference between raw beer and regular beer

1. The bud content is different

Puree beer is a beer fermentation stock that has not been processed at high or low temperature, and is modified in the later stage, which is fresh and original beer, and its nutritional value is higher than that of ordinary beer.

In order to reduce costs, ordinary beer uses low-cost substitutes such as rice, corn and starch instead of malt instead of 100% malt, so the brewed beer has a low wort concentration and a light taste, just like eating "canned apples".

2. The process is different

The yeast works at the top of the fermentation tank during the fermentation of puree beer, the fermentation temperature is high, the filtration and sterilization treatment are not carried out after the fermentation, the active yeast that is beneficial to the human body is retained, the fermentation time is more than 24 days, the fermentation is sufficient, the wort concentration is high, and the flavor is rich; The whole process is brewed in a sterile state of fermentation broth, which completely retains the amino acids, proteins and a large number of trace elements such as potassium, magnesium, calcium, zinc and other trace elements produced during the fermentation process.

Ordinary brewer's yeast fermentation is at the low end of the fermentation tank, the fermentation temperature is low, and the filtration and bus sterilization are usually used after the fermentation is completed, so that the shelf life of the beer is extended, and the fermentation time is less than one week due to a large number of rapid production, and the fermentation is not sufficient, so that the wort concentration is low and the taste is lighter.

3. Different tastes:

The key step of puree beer is to retain a large amount of active yeast, which effectively improves the digestion and absorption function of the human body, and also maintains the fresh taste of beer. And it's low-temperature filling and storage (0 5), which instantly locks in the freshness of the beer.

1. The brewing raw materials of craft beer are different from those of ordinary beer.

1. Craft beer: only malt, hops, yeast and water are used for brewing, without adding any artificial additives. Craft beer is usually brewed without much consideration of cost, and most of them are brewed from the finest ingredients.

Second, the fermentation process is different.

1. Craft beer: mostly for the ale process, the yeast works at the top of the fermentation tank, floats above the liquor, and the fermentation temperature is generally controlled at 10-20. Fermenters are usually small and are not filtered and sterilized after fermentation.

2. Ordinary beer: mostly lager process, yeast works at the bottom of the fermentation tank, sinks below the liquor, and the fermentation temperature is generally controlled below 10. The fermentation tank is large, and filtration and pasteurization are usually used after fermentation to increase the shelf life (shelf life) of the beer.

3. The fermentation time is different.

1. Craft beer: Because you don't need to worry too much about the cost, the fermentation time is often not paid special attention to, and the time cost is not considered too much. The most traditional craft beers can be fermented for up to 2 months, which allows the beer to ferment well, with a higher wort concentration and a more intense flavour.

2. Ordinary beer: For industrial beer, time is money, so the fermentation time of industrial beer is usually only about 7 days, so the fermentation will not be particularly sufficient, resulting in a low wort concentration and a lighter flavor.

The original name of craft beer is craft beer, which literally translates to craft beer and homemade beer. The concept of craft beer was first proposed by brewers in the United States, and in general, it is brewed on a small scale, in small quantities, and "ancient methods". In fact, it is an industry judgment standard for wineries.

The original name of craft beer is craft beer, which literally translates to craft beer and homemade beer. The concept of craft beer was first proposed by brewers in the United States, and in general, it is brewed on a small scale, in small quantities, and "ancient methods". In fact, it is an industry judgment standard for wineries.

In general, the higher the wort concentration, the more malt raw materials are added to the beer, and the more "beer" it has. Generally, traditional lager beer must be at least above 10°P to be considered "water beer".

The second is the alcohol content, which is better understood, there is a wheat aroma, but also a wine aroma, the saccharified wort is fermented by yeast to convert sugar into alcohol, carbon dioxide, and other ester alcohols. In addition, the variety of hops and the amount of hops put in determine the most important "bitterness" in beer, that is, the mellow taste.

In general, the higher the initial wort concentration, the higher the alcohol content obtained after the final fermentation. The beer we usually drink is basically at 4 degrees Celsius, and the alcohol content of 4-5 degrees is the basis of a beer. Of course, the alcohol content and malt strength are not high, and the wine is too strong for us to drink in a big gulp.

The beer produced by the craft brewery factory is determined by the above conditions.