Lin explains that three factors govern a beer's quality: the sweetness or dryness of the wort, the degree of bitterness of the hops (the seed cones from the hop species Humulus lupulus), and finally the fruity or floral overtones released by the fermentation that occurs after contact with the yeast.
林向愷解釋，啤酒風味的優劣可從以下 3 個要素判斷：（1）麥汁的甘甜度，（2）啤酒花（一種大麻科葎草屬植物，釀造時所用為其雌花）帶來的苦澀度，（3）酵母菌在發酵過程中所產生的花、果香。