Refermentation

Brooklyn Local 1 refermented beer

Type	Beer
Country of origin	Brooklyn, NY
Alcohol by volume	9 %
Style	100% Refermentation Belgian-inspired Strong Golden Ale
Website	brooklynbrewery.com

Refermentation, also known as bottle conditioning or bottle refermentation. It can be an adverse side effect for opened wine, but many brewmasters are purposefully using refermentation to create greater complexity and aging ability in their brews. There are two types of refermentation: 100% refermentation or partial refermentation. 100% re-fermentation or bottle conditioning is when flat beer is bottled and all the carbonation comes from fermentation in the bottle. Partial re-fermentation, commonly referred to as bottle-conditioned, involves adding artificial carbonation into a beer, then adding yeast and sugar into the bottle to add further carbonation during the second fermentation. Bottle-conditioned beers are only partially bottle-refermented. It is very rare to find 100% bottle-conditioning.^[1]

Typically refermentation leaves sediment in the bottle.

One benefit of refermentation is that it removes any oxygen in the bottle thus preserving its life and prevents spoiling. The yeast then naturally creates carbonation instead of artificially carbonating. Many professional beer tasters can tell the difference artificial and natural carbonation: Natural carbonation is more delicate and fine, rather than an aggressive and sharp one.^[2]

References

↑ "100% Bottle re-fermented beers". BeerAdvocate. Retrieved 12 March 2016.
↑ "» Blog Archive Bottle Conditioning and Re-Fermentation, Part 1: What is Bottle Conditioning »". Retrieved 12 March 2016.

Alcoholic beverages

History and production

History of alcohol	History of alcoholic beverages History of beer History of wine History of Bordeaux wine History of Champagne History of Chianti History of French wine History of Portuguese wine History of Rioja wine History of Sherry History of South African wine

Production	Alcohol industry Brewing Distillation Drinking establishments Fermentation Winemaking

Alcoholic beverages

Fermented beverage	Beer Cider Mead Rice wine Sake Wine Other fermented beverages

Distilled beverage	Brandy Gin Liqueur Rum Tequila Vodka Whisky Other distilled beverages

Fortified wine	Madeira wine Marsala wine Port wine Sherry Vermouth Other fortified wines

Distilled beverages by ingredients

Fruit	Apple Applejack Calvados Cashew apple Feni Coconut Arrack Grape Armagnac Brandy Cognac Pisco Plum Slivovitz Țuică Pomace Chacha Grappa Marc Orujo Tsikoudia Tsipouro Zivania Various fruits Eau de vie Kirschwasser Nalewka Pálinka Rakia Schnaps

Grain	Barley Irish whiskey Japanese whisky Scotch whisky Maize Bourbon whiskey Corn whiskey Tennessee whiskey Rice Awamori Cheongju Rice baijiu Shōchū Soju Rye Korn Rye whiskey Starka Sorghum Baijiu (Kaoliang) Multiple grains American whiskey Canadian whisky

Other	Agave Mezcal Tequila Buckwheat Buckwheat whisky Shōchū Sugarcane or molasses Aguardiente Cachaça Clairin Guaro Rum Seco Herrerano Tharra Various starches Akvavit Horilka Poitín Shōchū Vodka

Liqueurs and infused distilled beverages by ingredients

Almond

Anise

Hierbas

Blackthorn shrub

Chocolate

Cinnamon

Coconut

Coffee

Egg

Hazelnut

Herbs

Honey

Juniper

Gin

Orange

Peppers

Star anise

Sugarcane/molasses

Various fruits

Category
Portals: Liquor; Beer; Drink; Wine
WikiProjects: Beer; Spirits; Wine

This article is issued from Wikipedia - version of the Wednesday, May 04, 2016. The text is available under the Creative Commons Attribution/Share Alike but additional terms may apply for the media files.

Refermentation

See also

References