Many commercial brewers today may view bottle conditioning as the domain of homebrewers and Belgians, perhaps reserved for a few mixed-culture special releases—or else avoided altogether. Yet the people who make one of the most important and successful American craft beers still swear by it.
Package Conditioning for Beers that Live Longer
One of the most effective ways to increase shelf life is one of the oldest tricks in the book: package conditioning with a bit of fresh yeast. Yet there are pitfalls. Here’s how “the biggest natural-conditioning operation in the world” goes about it.
By Don Tse
Industry All Access
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