Historically, the style of beer that can be brewed in a region has both benefited from and been limited by local water quality. The water in Ireland, for example, is rich in calcium ions and bicarbonate, balanced by the acidity of roasted barley, which makes for a dry world. The water in the Pilsen region of the Czech Republic is extremely soft and contains almost no mineral salt, giving rise to the Bohemian Style of Pilsen. The water in Bolton Trent is extremely hard and rich in calcium sulfate and bicarbonate, which aggravates the bitter taste of hops and makes the mouth plump and dry, resulting in the British IPA.

What's the strongest beer you've ever drunk? 5 degrees? 7 degrees? Or 10 degrees? At the first Hainan International Beer Festival, one beer was 75 degrees alcohol. Would you like to try it?

Brewing beer has a long history, and the use of malt as the raw material is also inherited, is an integral part of a good beer. A cup of wine in hand, the first thing I smell is the aroma of malt. With the malt, this cup of beer can be regarded as having vitality!