Putting salt in beer likely a foreign, or even ludicrous, idea to many of you. However, people have been salting their beers for centuries, it’s just not as common a practice as it once was. The primary reason the practice has died off is because beer is a lot better today than it was centuries ago.

The presence of hydrogen sulfide (H2S) in beer will give the beer a unique smell of rotten eggs. In some beer styles, a small amount of hydrogen sulfide will form a unique flavor in the beer. But, if beer contains more hydrogen sulfide, the beer may produce a pungent rotten egg flavor, which is not

Beer manufacturing water consists of three aspects: brewing water, cooling water and washing water. In China, the water consumption per ton of beer is 15 to 40 tons, while abroad, it consumes less than 8 tons. According to evaluation, the high water usage of residential beer manufacturing might res