The concept of mashing: using various hydrolytic enzymes (or external enzyme preparations) contained in malt, under suitable conditions (temperature, pH value, time), the insoluble macromolecular substances in malt and auxiliary materials are gradually decomposed into low-soluble polymers. Molecular

The basic principle of beer fermentation tanks: After the wort is prepared and cooled, yeast is added, transported to the fermentation tank, and fermentation begins. The traditional process is divided into pre-fermentation and post-fermentation, which are carried out in different fermentation tanks.

In a small room at the heart of a brewery, two women grind flour. Other workers turn the flour into dough, which is then stamped into mash. The mash goes into tall crocks to ferment. Once the fermentation is complete, the concoction is poured from the crocks into round jugs with clay stoppers. Beer