​The high residual alkalinity of brewing water can affect many important biochemical changes in the process of beer production. For malt that is normally germinated and baked, the pH of the mash is about 5.8, and the pH of the wort is about 5.65; in general, the pH of the brewing water can be increased or decreased by 0.3 for every 10dH change in the residual alkalinity of the brewing water. , so the residual alkalinity will have a series of effects on the brewing process of beer.

The preparation of wort, that is, the formulation of the saccharification process, is only to meet the action conditions of maltase and external enzymes. Therefore, the saccharification process conditions, including temperature, pH, material-water ratio, raw material ratio and even stirring, should

Controlling the pressure of the wine storage tank is one of the important contents to control the CO₂ content of beer. In the production of beer by traditional fermentation methods, the CO₂ contained in beer is mainly produced by the fermentation process (including main fermentation and post-ferment

Hops contain many substances, such as resins, essential oils, polyphenols, proteins and inorganic salts of amino acids. The most important components of hops in beer brewing are hop resins, hop oils and polyphenols, which give beer its characteristic bitterness, aroma and stability. Hops generally u