How are craft beer and industrial beer fermentation cycles different?

How are craft beer and industrial beer fermentation cycles different?

1. Different fermentation procedures

The fermentation process for craft beer and commercial beer is equally different. Typically, craft beer uses the Ale process and industrial beer uses the Lager process. The main difference between the two is the level of yeast and fermentation temperature.

(1) Craft beer: It is mainly the Ayr program. The yeast runs on the top of the fermentation tank and floats on the alcohol. The fermentation temperature is generally controlled at 10-20 °C. Fermentation vessels are usually small and are not filtered and sanitized after fermentation.

(2) Industrial beer: It is mainly the Lager process. The yeast runs at the bottom of the fermentation tank and sinks under the liquor. The fermentation temperature is generally controlled below 10 °C. Fermentation tanks are huge. Filtration and pasteurization are often used after fermentation to increase the longevity (shelf life) of the beer.

2. Different fermentation time

Craft beer and industrial beer have different fermentation processes and different fermentation times.

(1) Craft beer: As the price is not too high, the fermentation time is generally not paid special attention to, and the exclusion time is too expensive. The most typical craft beer is fermented for up to 2 months, ensuring that the beer is fully fermented, with a higher concentration of wort and a stronger flavor.

(2) Industrial beer: For industrial beer, time is money, so the fermentation time of commercial beer is generally only about 7 days, and the fermentation is not sufficient, resulting in lower wort concentration and lighter taste.

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