Sequential fermentation
Japanese: 単行複発酵
A brewing method where saccharification and alcoholic fermentation occur sequentially. Beer is the prime example, contrasted with parallel fermentation.
Sequential fermentation is a brewing method where saccharification is completed before alcoholic fermentation begins. Beer is the prime example.
Amylase in malted barley first converts starch to sugar (mashing). This sugar liquid (wort) is boiled, cooled, then yeast is added to start alcoholic fermentation. The two processes are temporally separated.
Wine, where grapes already contain sugar and saccharification is unnecessary, is classified as 'simple fermentation.' All grain-based alcoholic beverages must undergo saccharification—whether parallel or sequential creates the fundamental difference between sake and beer.