Keywords
Conditioning, Priming, Shelf life, Fermentable, Finings
Description
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.
Learning Objectives
- Explain the primary aims of bottle conditioning
- Describe the process of bottle conditioning
- Identify the key sources and types of sugar for secondary fermentation
- Explain the key requirements of a yeast strain for bottle conditioning
- Describe how yeast strain selection can affect final beer
Lecture developed by
Robert Percival
Robert is a qualified brewing professional with extensive experience in quality and technical roles in beer production. Robert worked as a Technical Brewer and QA analyst across all aspects of manufacturing and packaging in both multi-national and regional brewing companies in the UK. Now working for yeast and bacteria specialists Lallemand as technical sale manager for Europe, he was the IBD young brewer of the year 2013/14 and is an expert in the fields of fermentation and cask beer production. In 2016 Robert qualified as a Doemens Beer Sommelier via the World Brewing Academy program.
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