作　　者： (谢敏）; (孟胜亚）; (薛胜平）;

机构地区： 河北经贸大学生物科学与工程学院,河北石家庄050061

出　　处： 《酿酒科技》 2017年第9期96-97,106,共3页

摘　　要： 精酿啤酒越来越受到消费者热捧,通过对精酿啤酒的现状分析,对发酵工艺提出一些改进措施,为精酿啤酒的生产提供一些合理建议。 Craft beer is more and more popular among consumers. In this paper, the present situations of craft beer was analyzed, some technical improvement for its fermentation were introduced, and some reasonable suggestions for craft beer production were put forward.

关 键 词： 精酿啤酒 生产措施