|
Bottle conditioning is the process by which an alcoholic drink, typically beer, is wholly or partially fermented in the bottle from which it is served. This is done by adding a small amount of sugar and yeast to the bottle before it is sealed, a process called priming. Bottle conditioning is normally done to add carbonation, and does not usually add much alcohol to the beverage, however bottle conditioned beverages tend to develop extra flavours, and can thus benefit from ageing. This article needs cleanup. ...
Beer is an alcoholic beverage produced through the fermentation of cereal sugars, and which is not distilled after fermentation. ...
In its strictest sense fermentation (scientifically called zymosis) is the energy-yielding anaerobic metabolic breakdown of a nutrient molecule, such as glucose, without net oxidation. ...
Magnified view of refined sugar crystals. ...
Yeasts constitute a group of single-celled (unicellular) fungi, a few species of which are commonly used to leaven bread, ferment alcoholic beverages, and even drive experimental fuel cells. ...
Carbonated bubbles in a soda float to the surface. ...
Bottle conditioned beer are usually carbonated entirely via this method, as opposed to filtered beers which are usually carbonated using high pressure gas injection.
Filtered beer tends to have a relatively short shelf life, rarely more than a year, as many compounds in the sterile beverage break down into unpleasant tasting ones. Live yeast inside the bottle acts against these processes, giving the beverage a much longer shelf life. A good bottle conditioned beer can maintain its drinkability for many years, and some can be aged for decades. Shelf-life is the length of time that corresponds to a tolerable loss in quality of a processed food. ...
Bottle conditioned beers vary in clarity. If the yeast remains in suspension, the drink can appear murky or even chunky. But if the yeast is dense and settles, the drink can be completely transparent with only a thin yeast layer at the bottom. The yeast solids are usually referred to as the sediment or dregs, especially once opened.
Serving such a beverage involves either decanting the drink into the serving glass, leaving the sediment behind in the bottle, or pouring all the contents into the glass, including sediment, to be drunk together. This is generally a matter of personal preference, though sometimes the brewer will suggest a preferred method for a particular beer. Drinking the sediment has some nutritional benefits, but the flavour and texture of the drink will be slightly changed (often for the better). In some beer cultures, it's common to pour the sediment into its own shot glass to be drunk separately. Decantation is a process for the separation of mixtures, carefully pouring a solution from a container, leaving the precipitate (sediments) in the bottom of the container. ...
A shot glass (pencil included for scale) Traditionally, a shot glass was a small, thick glass designed to measure one ounce of liquid, usually liquor, to be either drunk straight, or poured into a mixed drink. ...
Bottle conditioned beers are never pasteurized. Thus they generally contain some live yeast. Homebrewers sometimes take advantage of this by cultivating the yeast from famous beers to use in their own brewing. Some beers, however, use a different strain of yeast for bottling, which in effect contaminates the primary yeast that gives the beer its character. Pasteurization is the process of heating food for the purpose of killing harmful organisms such as bacteria, viruses, protozoa, molds, and yeasts. ...
Homebrewing typically refers to the brewing of beer on a very small scale, as a hobby for personal consumption or free distribution at social gatherings. ...
See also |
Feeds |
Contact