The existing beer production methods can be divided into traditional brewing and modern brewing. The wort manufacturing process of these two methods is roughly the same, and the brewing method or the leaching method can be used, but the subsequent fermentation and wine storage processes are quite different.

The traditional brewing method is characterized by "low temperature and long time", that is, after the raw material is made into wort, yeast is added for fermentation at a lower temperature (6-8 degrees), and the main process of beer fermentation is completed at 8-10 degrees. Then post-fermentation is carried out at a low temperature of 4-6 degrees, and then stored at a low temperature of 0-2 degrees for a long time (20-60 days) to complete the process of beer taste maturation, carbon dioxide saturation and clarification of fermentation broth. . Using this method, the production cycle of beer is relatively long, the equipment utilization rate is low, and the energy consumption is large, but the beer produced has a pure and soft taste and a long shelf life.

Modern brewing methods are characterized by rapid fermentation and shorter wine ages. There are many process routes in this way, including shortening the wine age, high-concentration fermentation, large-capacity leaky fermentation, continuous fermentation and immobilized yeast fermentation in modern research. In these new processes, many new technologies and new equipment have been used, such as accelerated beer maturation, new technologies for CO2 recovery, washing and saturation, centrifugal separation of solids (including yeast), and automatic cleaning of original flavors. In particular, the emergence of large-scale open-air conical tanks, which organically combine various new technologies and new equipment, is a great step forward in beer production to large-scale, high-speed and automation. The production cycle of modern brewing methods is short, the utilization rate of equipment is high, and the degree of mechanization and automation is also high. Therefore, the production speed and production quantity have traditional fermentation methods. Due to the increasing demand for beer in the market, more and more factories are producing beer using modern brewing methods. Although the taste and quality of beer produced by modern brewing methods are also good, there are certain differences from traditional brewing methods. Therefore, the breweries I have visited still retain certain traditional brewing methods to brew some beer varieties that meet the needs of the market.