Beer-brewing under high gravity (HG, specific gravity of 13–18 °P) and very high gravity (VHG, specific gravity of >18 °P) wort conditions has a wide range of benefits, from improved process economics to reduced environmental impact. This review highlights the research developments in HG and VHG brewing over the last 10 years. New research emphasizes the importance of multifaceted strategies to achieve comprehensive development in HG brewing. As the brewing yeast is exposed to a variety of stresses (e.g., osmotic stress, ethanol stress) during HG conditions, stress-alleviating strategies have been the prime focus of researchers. Studies have focused on mitigating nitrogen limitation, promoting inexpensive brewing adjuncts, and realizing the potential of exogenous enzymes in HG brewing. In addition, recent studies have addressed the importance of hybrid and mutant yeasts as well as yeast flocculation and immobilization under high specific gravity conditions. Furthermore, studies to unravel yeast physiology under HG brewing and process modelling have received much attention.

在高重力（HG，比重为13–18°P）和极高重力（VHG，比重> 18°P）麦芽汁条件下进行啤酒酿造具有广泛的好处，从改进工艺经济性到减少对环境的影响。这篇评论重点介绍了过去10年中HG和VHG酿造的研究进展。新研究强调了实现HG酿造全面发展的多方面战略的重要性。由于酿造酵母在HG条件下会受到多种压力（例如渗透压，乙醇压力）的影响，缓解压力的策略已成为研究人员的主要重点。研究集中在减轻氮含量限制，推广廉价的酿造助剂以及实现外源酶在HG酿造中的潜力。此外，最近的研究已经解决了杂交酵母和突变酵母以及在高比重条件下酵母絮凝和固定化的重要性。此外，在HG酿造和过程建模下揭示酵母生理的研究已引起广泛关注。