Bottle Conditioning

Following green beer production, the brewer has many options available regarding further processing, packaging type and size to satisfy and increasingly demanding and diverse market. Quality and consistency are two primary considerations that underpin the production of bottle conditioned beer and will be at the very core of our assessment of the processes and variables involved in this traditional method of producing bottled beer. Further to identifying the fundamentals of secondary fermentation and the vital role that yeast strain selection plays within this, we will observe a case study to provide context and tangible data to consolidate theory and best practice.