The most commonly used hop forms in craft beer include Pellet and Leaf Hop, both of which have similar preservation requirements. Hop preservation needs to pay attention to five issues: oxygen, temperature, light, humidity, biologyOxygen, Oxygen is the number one enemy of hops.Oxygen can oxidatively

Both the non-enzymatic decomposition of α-acetolactate and the enzymatic reduction of diacetyl are temperature-dependent. The higher the temperature, the faster the reaction. Therefore, if the main fermentation temperature is increased, or the fermentation temperature is maintained at a higher temperature before the end of the main fermentation, the diacetyl is reduced quickly, and the post-fermentation time of the beer is greatly shortened.