In the brewing process of beer equipment, the invasion of heterogeneous microorganisms is inevitable. The growth and reproduction of these microorganisms use the wort (very good medium) or the nutrients in beer, resulting in difficulties or abnormalities in subsequent production and precipitation of

Characteristics of wortThe rate of fermentation depends first of all on the degree of separation of cold and hot coagulants in the wort, the oxygen supply to the wort and the composition of the wort. This cold coagulum is mainly formed when the wort is boiled due to protein denaturation and aggregat

We all can see beers range from a light, pale-golden, a rich amber, or a dark brown, almost black color. You can taste it too, the light and crisp qualities versus the heavier and bolder flavors as your beer’s color goes from light to dark. But what factors actually influence the beer’s appearance?F