The first stage of craft good beerMalt crushing: 10 minutes before crushing, add 5% of the weight of the malt to wet the surface of the malt. When there is no obvious water droplets on the surface of the malt, it can be crushed. Add the malt into the hopper and start crushing. During the crushing pr

Beer always contains some form of phenols (phenols and polyphenols, etc.), such as tannins (directly derived from hops and malt). Although low levels of polyphenols can increase the taste of beer, high levels of polyphenols can cause dryness and astringency.When beer glasses are described as phenols