| Revision as of 18:53, 29 February 2016 editNorthamerica1000 (talk | contribs)Autopatrolled, Administrators708,032 edits →top: wf← Previous edit | Latest revision as of 16:24, 3 December 2016 edit undoSilkTork (talk | contribs)Administrators104,130 edits Redirect per WP:RPURPOSE - alternative name for Bottle conditioning or Bottle fermentation | ||
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| {{Infobox beverage | |||
| | name = Brooklyn Local 1 refermented beer | |||
| | image = ] | |||
| | caption = | |||
| | type = ] | |||
| | abv = 9 % | |||
| | proof = | |||
| | manufacturer = | |||
| | style = 100% Refermentation Belgian-inspired Strong Golden Ale | |||
| | og = | |||
| | fg = | |||
| | ibu = | |||
| | distributor = | |||
| | origin = ] | |||
| | introduced = | |||
| | discontinued = | |||
| | colour = | |||
| | flavour = | |||
| | ingredients = | |||
| | variants = | |||
| | related = | |||
| | website = {{URL|http://brooklynbrewery.com/}} | |||
| }} | |||
| '''Refermentation''', also know as as Bottle Conditioning or Bottle Refermentation. It can be an adverse side effect for opened wine, but many ]s are purposefully using refermentation to create greater complexity and aging ability in their brews. There are two types of Refermentation: 100% Refermentation or Partial Refermentation. | |||
| 100% re-fermentation or ''bottle conditioning'' is when flat beer is bottled and all the carbonation comes from fermentation in the bottle. Partial re-fermentation, commonly referred to as ''bottle-conditioned'', involves adding artificial carbonation into a beer, then adding yeast and sugar into the bottle to add further carbonation during the second fermentation. Bottle-conditioned beers are only partially bottle-refermented. It is very rare to find 100% bottle-conditioning.<ref>http://www.beeradvocate.com/community/threads/100-bottle-re-fermented-beers.6784/</ref> | |||
| Typically Refermentation leaves sediment in the bottle. | |||
| One great benefit of Refermentation is that it removes any oxygen in the bottle thus preserving its life and prevents spoiling. The yeast then naturally creates ] instead of artificially carbonating. Many professional beer tasters can tell the difference artificial and natural carbonation: Natural carbonation is more delicate and fine, rather than an aggressive and sharp one.<ref>http://definitionale.com/bottle-conditioning-and-re-fermentation-part-1-what-is-bottle-conditioning/#more-1945</ref> | |||
| ==See also== | |||
| ⚫ | |||
| * {{portal-inline|Beer}} | |||
| ==References== | |||
| {{Reflist}} | |||
| {{Alcoholic beverages}} | |||
| ] | |||
| ] | |||
Latest revision as of 16:24, 3 December 2016
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