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Writer's pictureJeff Behanic

Beer Fact of the Week - The Basics pt 4




Fermentation:

Finally! Fermentation! Huzzah!


As soon as the temp is suitable, brewing yeast is added to the wort & the yeast gets to work munching on all that delicious sugar that was produced during the mash. Then the yeast burp & fart, seriously, & out comes C0₂ & alcohol! Although technically they either burp OR fart. Yeast cells don’t have a piehole & a bum. So whichever conceptual “hole” you wish to picture the alcohol coming out of is up to you.


The timing of the fermentation period varies.. For ales, the time frame can be as short as a few days. Lagers, however, can take several weeks & even months. This is bc lagers ferment at lower temps which slows the metabolism of the yeast.


Conditioning:

Here the beer is cooled to near freezing temps to stall the yeast and halt fermentation. After a few weeks the yeast chills the F out becoming dormant & finally settling in the tank, collecting at the bottom. 


Filtering:

Some beers are & some aren’t. Filtering clears up the cloudiness of the beer, providing clarity to the final product while also protecting the beer's shelf life by removing the dead yeast. Unfiltered & unpasteurized beer has a shelf life of up to 180 days. Pasteurization can double that.


Bottling & Packaging:

Finally, the beer is ready to have a cool ass label slapped on its bottle & be sent out to the consumer for consumption & merry making! The beer can also be casked, canned or kegged. Bottles are nice but bottling lines are pricier than canning lines with kegging being the cheapest filling option available to breweries!


And that’s it! We did it! We made it through the basics of the brewing process! So the next time you buy some beer consider all the hard work that is poured into each bottle.


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