When using beer equipment, high-temperature feeding can not only shorten the saccharification time, but also be energy-saving, and it is beneficial to the taste stability and foam of the craft beer. The specific reasons include:
(1) Reduce protein breakdown.
(2) The craft beer has high viscosity and good foam retention.
(3) The content of high molecular nitrogen is high.
(4) Limits the amino acid involved in the Maillard reaction.