Bottle Conditioned Beers
Bottle conditioning is one of few different ways to carbonate beer. Taking advantage of the live yeast still suspended in beer after fermentation, the brewer adds a small amount of sugar to the beer just before sealing it in the bottle. This kicks off a small secondary fermentation that produces carbon dioxide and a negligible amount of alcohol. Because the beer is sealed in the bottle, the CO2 has nowhere to go and is therefore absorbed by the beer, thus producing fermentation.
Bottle conditioning results in a thin film of dead yeast cells collected in the bottom of the bottle. These are harmless and, in some beer styles, a key component of the beer’s profile. While many styles are prized for being clear, some styles are expected to be cloudy and taste of the yeast.
Please pour carefully leaving the yeast in the bottom of the bottle to ensure a clear glass of beer.