Although the equipment needed to brew beer traditionally was fairly simple, large commercial breweries today use equipment that does everything from crack the grain to seal the cases and a multitude of chores in between.

During secondary fermentation, some physical reaction, chemical reaction and biological reaction are still going on slowly to improve the final flavor of beer. For example,After primary fermentation, the beer temperature should be 3-5℃ in order that the fermentable sugars left (such as maltose and m

Craft beer devices needs abundant raw materials, and also a lot of them are malt. Malt plays a wonderful function in the manufacturing of beer. It can be fermented by yeast via a particular procedure, to make sure that it can be made right into beer.