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Traditional beer fermentation processes can be divided into two categories: fermentaion from below and fermentation from above. The yeasts used in both processes are different, therefore, the fermentation techniques, equipment and conditions are not the same, resulting in different flavors of the beer. Generally, fermentation from below takes a longer time; fermentation from above is faster, but the beer has a shorter storage time. In recent years, based on scientific research, we gained a better understanding of the mechanisms of beer fermentation and improved the fermentation processes. Using "One Can Method", we simplified production processes, early and late fermentation stages are no longer strictly divided. Production time is shortened. This lowered both the cost of production and loss of beer in production process, achieving cost-saving by cutting labour and cleaning expenses. However, a new technology need to be supported by advanced equipments. Cone-shaped can is