Luo Chong had truly never brewed beer before. As a mechanical nerd who researched the defense industry, how could he possibly have brewed beer? But never having done it did not mean he had never heard of it. After all, with the rise of the internet in the twenty-first century, all kinds of technology had become very easy to spread, which had led to techniques of every kind becoming widespread.
For example, homemade lipstick, homemade candles, home-brewed beer, and so on. Luo Chong had once heard someone mention the process of brewing beer at home, and he had even remembered it—not because his memory was extraordinary, but because brewing beer was simply too easy.
Generally speaking, it involved selecting malt, crushing the malt, then throwing the crushed malt into water to soak. This step seemed to be called mashing. After that, the dregs were filtered out, the wort was transferred to another clean barrel, hops were added and it was boiled, then cooled. Once it had cooled to a certain temperature, yeast was added, and finally it was sealed up to ferment.
During fermentation, the wort would naturally produce alcohol and release a great deal of carbon dioxide, forming the distinctive bubbles in beer. It tasted rather like a carbonated drink.
Soak the malt, filter the wort, add hops and boil, cool and ferment.
Strictly speaking, brewing beer only involved these four steps. It was practically worlds simpler than making baijiu! Baijiu required brewing, distilling, blending, and all sorts of other steps. It was a whole damned hassle.
Once he had found a direction, Luo Chong quickly took action. It was now late April or early May, the beginning of summer, with daily temperatures in the twenties—perfect for brewing and fermentation. He soon had someone bring over barley malt and