Malting and mashing are fundamental aspects of the beer brewing process. These are the processes that have, for millennia, transformed starchy harvested grain into sweet wort that is fermented into ale and beer.

All saccharification methods have a common goal: to extract as much and high-quality extract from the malt as possible, provide it to yeast, and turn wort into beer.

Although brewing yeasts have strong vitality and strong cell walls, which can make them survive in an acidic environment with alcohol, but this doesn’t mean that they won’t die, especially in the fermentation environment with long beer storage time and strong survival pressure.

When the yeast dies, yeast autolysis releases some unpleasant flavors into the beer. Also a lot amount of yeast deposits can lead to unpleasant mouthfeel and imperfections.

Beer is one of the most delicate and labile beverages from the sensory point of view. It has a complex but moderate taste and aroma and shows a poor flavor stability compared to other alcoholic beverages. Although over one thousand flavor components have been identified in beer, most of them are at the concentrations under the respective threshold values. Even so, all the components may contribute more or less to the flavor of the product. Beer flavor is changeable with a wide variety of influences which occur at all stages of the brewing process and during storage after packaging.

Craft beer is the intersection of art and science. Divided into ale and lager in terms of brewing process, the difference between the two techniques leads each brewer to decide whether to brew beer according to a specific style, or to blaze a new path and break the mold of traditional style.