| Revision as of 12:27, 23 June 2016 editRachelskit (talk | contribs)Extended confirmed users3,068 editsmNo edit summary← 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 | ||
| Line 1: | Line 1: | ||
| ⚫ | #REDIRECT ] | ||
| {{Infobox beverage | |||
| | name = Unibroue Brooklyn La Fin du Monde refermented beer | |||
| | image = ] | |||
| | caption = | |||
| | type = ] | |||
| | abv = 9 % | |||
| | proof = | |||
| | manufacturer = | |||
| | style = bottle-conditioned Belgian-inspired Strong Golden Ale | |||
| | og = | |||
| | fg = | |||
| | ibu = | |||
| | distributor = | |||
| | origin = ] | |||
| | introduced = | |||
| | discontinued = | |||
| | colour = | |||
| | flavour = | |||
| | ingredients = | |||
| | variants = | |||
| | related = | |||
| | website = {{URL|http://www.unibroue.com/}} | |||
| }} | |||
| '''Refermentation''', also known as bottle conditioning or bottle refermentation, can be an adverse side effect for opened wine, but many ] purposefully use refermentation to create greater complexity and aging ability in their brews. There are two types of refermentation: 100% refermentation and partial refermentation. | |||
| 100% re-fermentation or ''bottle conditioning'' is when flat beer is bottled and all the carbonation comes from fermentation in the bottle, see ]. 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>{{cite web|url=http://www.beeradvocate.com/community/threads/100-bottle-re-fermented-beers.6784/|title=100% Bottle re-fermented beers|work=BeerAdvocate|accessdate=12 March 2016}}</ref> | |||
| Typically refermentation leaves ], in the bottle. | |||
| One 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>{{cite web|url=http://definitionale.com/bottle-conditioning-and-re-fermentation-part-1-what-is-bottle-conditioning/#more-1945|title=» Blog Archive Bottle Conditioning and Re-Fermentation, Part 1: What is Bottle Conditioning »|publisher=|accessdate=12 March 2016}}</ref> | |||
| ==See also== | |||
| * ] | |||
| ⚫ | |||
| * {{portal-inline|Beer}} | |||
| ==References== | |||
| {{Reflist}} | |||
| {{Alcoholic beverages}} | |||
| ] | |||
| ] | |||
Latest revision as of 16:24, 3 December 2016
Redirect to: