Sensory evaluation of beer is a science. Beer evaluation terms are terms used to express the quality of beer in precise and refined sentences. These terms are easily understood by people due to their long-term use, and have the effect of being concise and comprehensive.

For a practice as old as beer brewing, it might surprise some new brewers to learn that the idea of a wheat beer is a rather new concept. Compared to other styles of beer, wheat beers haven't been around all that long outside of the places they originated—Germany and Belgium. Only within approximately the last century did demand rise for this beer outside of those regions.

1. Thickness of wortThe hotter the temperature, the less consistent the wort and the faster the pulp emerges. 12 parts of Prato wort took 20% longer to gel than 15 parts of Prato wort.2. Grain bed resistanceThe grain bed resistance is the amount of resistance to all wort drainage.

As a supplier of craft beer equipment, the system produced by DEGONG is committed to maximizing the framework, technical process and automation control principles of beer equipment. Whether the temperature level is collected by an intelligent temperature level controller or a PLC component should be determined according to the needs of program control.