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| Rhythm beer is not an officially recognized
brewery term. Rather, it is derived from a ' 3-stage rhythm
method' to make it tastier for consumers. Normally, during
the brewing process, the temperature suddenly drops to 0¡É
from 13¡É between the fermentation and storing
stages. Such sudden change in temperature shocks the yeast,
and in the following processes the yeast remains inactive.
Hite, however, uses a different method. Instead of the traditional
fermentation-then-storage method, Hite has adopted the staged-fermentation
by rhythmically controlling the temperature. This minimizes
yeast shock, and keeps it at an optimum condition, enriching
the flavor during storage. To put it simply, there is an
additional 'buffering' stage to mitigate the yeast shock.
In this new method, the temperature is not fixed. After
much trial and error, the conclusion we reached was to set
the temperature for the middle stage, or 'warm storage',
considering the facilities, the shape and size of tanks,
fermentation temperature, and all the other aspects and
after scores of analyses and panel tests. |
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