The freezing point temperature at which beer or fermentation liquid freezes can be calculated by referring to the following formula:T ice = - (alcohol content × 0.42 + wort concentration × 0.04 + 0.2)

In order to better adapt to the taste of the public, it can be said that many beer companies in this area not less effort. However, no matter how the process is improved, the first consideration is the issue of raw materials. Therefore, the raw material selection of beer brewing is very important, beer enterprises must pay attention to it.