Chapter 14

Beer Conditioning

(book excerpts)

Following primary fermentation, the "green" or immature beer is far from finished because it contains suspended particles, lacks sufficient carbonation, lacks taste and aroma, and it is physically and microbiologically unstable. Conditioning reduces the levels of these undesirable compounds to produce a more finished product.

Click on the following topics for more information on beer conditioning.

Topics Within This Chapter:

  • Beer Maturation
  • Secondary Fermentation
  • Lagering
  • Kraeusening
  • Cask-Conditioned Beers
  • Bottle-Conditioned Beers
  • Cold Storage
  • Beer Clarification
  • Fining Agents
  • Isinglass
  • Centrifugation
  • Centrifuge During Beer Transfer
  • Centrifuge Following Yeast Sedimentation
  • Advantages and Disadvantages
  • Beer Stabilization
  • Chillproofing Agents
  • Proteolytic Enzymes
  • Tannic Acid
  • Hydrolysable Tannins
  • Silica Gels
  • Bentonite
  • Polyvinylpolypyrrolidone
  • Brewhouse Procedures for Stabilizing Beer
  • Beer Conditioning Tanks
  • References