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"Tripel", means that the beer has undergone three fermentations: one main fermentation, then a second fermentation and, finally, a fermentation in the bottle. The operation of fermentation ensures...
The action of the yeast and the conditions of production determine whether a beer is a top or a bottom fermentation beer. Bottom fermentation is fermentation at low temperature where the yeast...
Brewing beer is a complicated activity, in which each stage requires a great deal of patience and constant supervision. There are three main stages: 1. Preparation of the malt 2. The...
There are four types of fermentation: top, bottom, spontaneous and mixed fermentation. Beer obtained from top fermentation uses yeast that ferments at relatively high temperatures and for a short...
Do you know that.....After beer has been brewed, it can still be improved through maturation. The taste ripens. The liquid clarifies as yeast and other particles settle. Secondary fermentation...
Yeast is a single-celled micro-organism that belongs to the family of minute fungi that multiply in sugar solutions, such as malted barley. Yeast is essential for the production of beer. The...
There are four types of fermentation: top, bottom, spontaneous and mixed fermentation. Beer obtained from top fermentation uses yeast that ferments at relatively high temperatures and...
For beers with secondary fermentation in the bottle – beers with so-called “taste evolution” – yeast and sugars are added just before bottling, with the intention of producing more alcohol and...
GEUZE and KRIEK are brewed by age-old methods which depend on spontaneous fermentation and ripening. In the first stage a mixture of malt, wheat and water is prepared. During the process the...