Every wine has its own characteristics. If white wine is a gift of the times and wine is a grace of the terroir, then beer is the crystallization of human wisdom. [Brewing Materials] The four basic raw materials of beer are water, malt, yeast and hops. Water: One side of water and soil, one side of beer is raised. Malt: An important source of beer flavor, which is ever-changing. Yeast: What kind of yeast makes what kind of beer. Hops: Cousin of marijuana, a completely different identity. [Brewing Steps] Mashing: Use machine rollers to press the germinated barley grains into pieces and saccharify them: Heat the malt of the mash and water for about 1 hour. When the temperature reaches 64 - 67 degrees, the enzymes in the malt will begin to transform the starch. Convert into monosaccharides, disaccharides, maltotriose, etc. Winemakers must constantly use machines or humans to stir the mash and filter it: after the mash has settled, filter out the wort, and then wash the wheat husks (residue) with hot water to dissolve as much remaining sugar as possible. After this step, the wheat residue is taken to compost or sent to the pasture to be boiled for feed: move the wort to another cooking tank and heat it for about an hour to boil it. The winemaker will add hops at this time to add bitterness and aroma to cool: In order to prevent the wort from infecting bacteria or other microorganisms, it must be quickly cooled to below 25 degrees for fermentation: Make sure that the wort is maintained at a suitable temperature, then add yeast to start fermentation. After fermentation for a period of time, the flavor of the beer can be more mature. Dry throwing hops: Certain very fragile aroma molecules in the hops. In order to extract these subtle aromas, the brewer will re-add the hops after the fermentation process. Bottle the beer a few weeks later