Explore Aging Affect the Time and Water Quality of the Handmade Taste of Craft Beer

• Main Authors: Xu, Jing Ling, 徐靜鈴
• Other Authors: Hsu, Chang Hsien
• Format: Others
• Language: zh-TW
• Published: 2015
• Online Access: http://ndltd.ncl.edu.tw/handle/27900363282205190384

碩士 === 亞洲大學 === 經營管理學系 === 103 === After the tobacco market opening, the different types of private winery industry Small breweries produce is a unique individual craft beer, beer products significantly different from the general public. The research goal can be summarized as follows: ripening time control affect handmade craft beer drinking taste; different water quality affect handmade craft beer drinking taste; results of this study to the craft beer industry as a basis for reference only and brewing beer. The experimental results show that the impact of different ripening time on the same water quality brewing beer, only in the use of mineral water are brewing and aging for about 21 days, its taste better, but also the experiment on the only significant, regardless of the remaining water and mineral water aging duration, are no differences of its mouthfeel. The same aging time for different water brewing beer, regardless of the length of time or aging of different water quality, its taste are less than significant level statistically, thus inference, in consideration of the same ripening period of time, no matter what kind of water quality brewing, it’s beer taste garnered vary.