Most of the brewers' adjuncts are based on a limited range of cereal grains. The non-malt brewing materials used in greatest quantity today are those derived from corn and rice, although barley, wheat, and sorghum grain are sometimes used.

Malt is the main material for beer brewing, usually we need to storage it a lot. So, how to store the malt? How to crush the malt?

Why are the colors of beer varied? Is it true that the darker the color, the higher the nutritional value ? The color of beer, from light color, light yellow, bronze, brown-red, brown-black to dark black, can form a c