Beer brewers end up diving into much more scientific topics like water temperature, mash pH, CO2 content, etc. In Tiantai automatic brewery equipment, there is programmable controlling unit for mashing water mixing, on-line PH testing, auto cooling, turbidity detection, etc. Beer brewing is a much more technical hobby than wine, cider, kombucha or mead making. Wine makers spend time discussing terrior, flavors and grape varieties, take a more artistic approach.
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The reasons behind this are varied.
One of the major reasons driving beer brewers deeply into the science is simply that beer has a low alcohol level, typically half that of wine for an average brew. This means there is less room for error in sanitation, but also it leaves less room for error in fermentation.
While you can get away with a relatively small amount of yeast in wine, for instance, beer and in particular lagers require a lot more yeast per unit volume. Less alcohol means fewer ways to hide your flaws, and the lack of grape-tannins also leaves less room for error.
The complex mashing process drives beer flavor while it is entirely bypassed with grapes. The water profile you choose, ingredients you select and carefully managed fermentation process all become more important in beer. So all the way around, beer has a smaller margin for mistakes.
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Emily Gong
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