International Bitterness (or “Bittering”) Unit or IBU was introduced in the 1950s and 1960s to put a number on the perception of a beer’s bitterness. International Bitterness Units have evolved since the 20th century, with newer methods offering more accurate calculations.In this article, we look at

I think the reasons for the abnormally sour taste of beer can be divided into two categories:One is abiotic acidity: that is, the acidity produced by non-biological fermentation, such as the acidity produced by water quality, water quality regulator, and malt;One is biological sourness: that is, it

Good malt makes good beer, and good beer makes everyone happy. I don't think it can be overstated how important malt is in making your favorite craft beer. Malt is the foundation that all other beer ingredients build on. During the act of malting cereal grains, there are two primary goals, enzyme cr