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Bubbles are essential to determine the taste of beer

Update:12 Apr 2018
Summary:

A famous company is rolling out its greener way of call […]

A famous company is rolling out its greener way of calling it a bubble and cutting its carbon dioxide emissions by five percent.

The company has developed a technology that produces the bubbles needed to produce grain malt before fermentation, without boiling water and hops. The company conducted a four-year test at a pilot brewery and then carried out large-scale tests at two factories.

The company has developed methods that do not reduce the taste of finished beverages, but use less heat and water. It is said that bubbles are essential to determine the taste of beer. Traditionally, bubbles in the early stages of brewing are produced by natural cooking processes and require a great deal of water and heat.

It can simulate the effects of boiling and brewing. The new method involves heating the beer to the boiling point and then blowing nitrogen or carbon dioxide into the jar to produce bubbles without altering the flavor. The company claims that because beer is brewed at a lower temperature in the early stages, it can also stay longer.

The bubbles found in the finished product are still produced in a normal manner, usually through yeast digestion of sugar or through the pressurization of the barrel loading process. Boiling and these bubbles are the divine formula in the brewing process. Every brewer went through a boiling process.

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