Too much business is a good problem to have. Many craft brewers found themselves in this position over the last 10 years, as craft beer volume experienced double-digit growth each of those 10 years. When you're ready to expand your capacity, there are countless options to consider, including some

During secondary fermentation, some physical reaction, chemical reaction and biological reaction are still going on slowly to improve the final flavor of beer. For example,After primary fermentation, the beer temperature should be 3-5℃ in order that the fermentable sugars left (such as maltose and m

Beer fermentation is a core part of the beer brewing process. The fermentation process usually manifests itself in four phases: lag phase, active phase, resting phase and conditioning phase. As a professional brewer, you should effectively control all aspects of fermentation so that beer can be prod