The raw materials used in beer - malt, hops, rice, water, etc. may come from different countries or regions in the world, but as the soul of beer - yeast, it is definitely a unique resource of rarity.

"This is the root of our Sapporo beer!" A solemn look appeared on Yasuno Hirata's face.

The two looked at each other, and Koizumi was like a devout pilgrim, taking Qin Dong into the sterile room where the century-old Sapporo yeast is preserved and reproduced, and welcomed the mysterious beer soul.

"This is our yeast, which is below the yeast, which has strong cohesion, produces less diacetyl and is quickly restored. The brewed beer has a pleasant yeast fat fragrance..." Takeo Koizumi introduced his yeast.

Being trusted is a good thing, but trust is also a responsibility. Qin Dong asked, "How much can the fermentation level be achieved?"

"It can reach 73% at most." Takeo Koizumi replied.

The true fermentation degree of beer controlled by traditional brewer yeast is difficult to reach more than 75%. Yeast species are the key factor in the production of dry beer, and yeast with high fermentation is needed. However, if such yeast is available, other large breweries can produce dry beer...

"Mr. Koizumi, IMHO, the order of yeast fermentation and utilization of sugars is glucose, fructose, saccharide, maltose, and malttriose, while malttriose accounts for 8%--15% of the total wort sugar. The standard for choosing dry brewer yeast lies in the ability to utilize malttriose."

“In the absence of high fermentation yeast, there are several ways to improve fermentation.”

"Qin Sang, please speak." Standing in the sterile room, Takeo Koizumi always looked pious, and he also knew that what is being said below is the key to producing dry beer.

"The first method is of course the easiest way. Adjust the ingredients ratio. 60% high-quality malt plus 35% rice plus 5% white sugar. Add 8%--12% saccharides or other oligosaccharides during the wort brewing process. Add saccharides ten minutes before the wort boils. The beer fermentation degree can reach 80%..."

This method is simple but the production cost is too high. The factory produces beer for profit, and profits need to be paid attention to.

"The second type is to adjust the saccharification process and extend the saccharification time..."

"The third type is the synergistic fermentation of extrinsic enzyme preparations. For example, adding isoamylase and cooperating with other saccharified enzymes can greatly improve the waking fermentation of beer."

Pangpang's chin was touching Pangpang's chin with his hands, Koizumi was obviously thinking, "If we cultivate new yeast, it will take a lot of time. Sapporo Beer Co., Ltd. wants to get out of the predicament..."

"So, Qin Dongjun, you will choose the third method." Takeo Koizumi straightened his body.

"Yes, the production of dry beer is nothing more than the control of the saccharification process and the control of the fermentation process. Mr. Koizumi, this is my industrial plan."

Qin Dong handed the printed materials in his hand to Takeo Koizumi with both hands, and Koizumi took them with both hands with solemn expression.

Usually, when a new type of beer is trial-produced, it first needs to go through laboratory steps, where feasibility tests are conducted and industrial solutions are screened out.

The second step is to conduct industrial production tests on small saccharification testers or small beer brewing equipment to verify laboratory results.

The last step is to move the very confident plan to the brewery for industrial experiments.

"Qin Dongjun's idea is to conduct industrial experiments directly?" Takeo Koizumi was also surprised. He looked at Yasuyuki Hirata, "Is that OK?"

...

The green mountains are like clouds and rain, and the bright moon has never been two towns.

Xiaguan City looks empty under the night.

"Oh, you look a little comfortable." Walking side by side with Matsu Takako on the ancient street, Matsu Takako in a kimono added a touch of softness.

"I'm having a cold." Matsu Takako smiled, "Will the trial production be conducted tomorrow?"

"Well," Qin Dong smiled, "President Hirata and Minister Takeo Koizumi are arranging, Matsu Takako, you can drink more beer."

In two months, Qin Dong's language level has improved greatly, thanks to Song Takako's constant tutoring day and night.

"Cause a cold, drink beer?" Song Takako looked at Qin Dong with a smile on her face, not knowing whether the young president was joking or speaking seriously.

"There is a chemical called pimethene, which has anti-inflammatory effects. It is also one of the ingredients in hop cone extraction essential oils..."

In fact, bupron was used as a medicine in ancient China. Modern medicine has discovered its anti-inflammatory effect and may become an effective tool for treating inflammatory diseases.

"So, to a certain extent, drinking beer can prevent colds and treat colds." Qin Dong said with a smile.

"How much do you want to drink?" Matsu Takako's clogs made a crisp sound on the stone road, and in front was a roadside stall with a light that was not bright.

"30 cans." Qin Dong smiled. He also saw the stall in front of him. The old man made a bento for life. "The content of piene in beer is very small. You must drink 30 cans of 12 ounces (350 ml) of beer to achieve the effect of fighting the cold virus."

And the 350ml beer is already half a bottle.

Only then did Song Takako figure it out that Qin Dong was joking with her. She smiled and looked at Qin Dong, and her clear eyes were full of charm. She walked a few steps and greeted the two old men in the bento shop.

Both old men are in their seventies and have been running this small bento shop for fifty years. Over the past few decades, the old signs in the store are very obvious.

But Qin Dong found that every bento was fried and fried, "fried beef on iron plate." Matsu Takako's seriousness in the workplace was gone. After two months of getting along, Qin Dong was not as arrogant as a Japanese man. Now she was a lively young woman in front of Qin Dong.

"Yeah, it's delicious." Matsu Takako smiled with her eyebrows.

"Many neighbors grew up eating our bento," the old man smiled kindly, "we cannot retire, so that everyone cannot eat our bento."

This is true. A bento is not expensive. The neighbors around them will visit them all their lives. Even if they make bento, it is a responsibility. Persistence in doing one thing for the rest of their lives may be the secret of the two elderly people.

"President Qin Dong, I know that you made a bet with Yamada Shixiong of Chaohui Beer that night, and you will definitely beat him." Matsu Takako put a piece of beef into her mouth, her mouth slightly raised, but her fist raised to cheer for Qin Dong. Qin Dong looked at her thoughtfully, "Are you so confident?"

"Yes, I am most confident in President Qin Dong. If you develop a new dry beer, have you thought of a name?" Song Takako looked at Qin Dong like a girl in love, and her eyes were full of admiration.

"Well," Qin Dong also looked at her with a smile, looking at the cherry blossoms on her kimono, "It's called Matsutaka Sakura of Sapporo Beer."
Chapter completed!