When beer is fermented, it can be divided into two types: top fermentation and bottom fermentation due to the different yeasts used. The former uses top yeast and a higher fermentation temperature, about 12℃~18℃; the latter uses bottom yeast and a lower fermentation temperature, about 6℃~9℃. These two types of beer have different flavors and characteristics.
Bottom fermentation is a beer production method commonly used throughout the world. More than 8% of beer in my country is produced by bottom fermentation. The bottom fermented beer varieties include Pilsner beer, export beer, pale beer, etc. For example, my country’s famous Tsingtao beer is a typical bottom fermented beer; while wheat beer, Alte beer, Korsch beer, etc. are top fermented beer.
In the UK, top fermentation is still the main method of producing beer. In recent years, wheat beer produced in my country has become increasingly popular and popular among consumers, and the output of wheat beer has shown a clear growth trend. Top fermentation technology has also begun to attract people’s attention.
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