Editing Brewing (section)

==Conditioning==
[[File:Anchor Brewing Company conditioning tanks.JPG|thumb|left|Conditioning tanks at [[Anchor Brewing Company]]]]

After an initial or primary fermentation, beer is ''conditioned'', matured or aged,<ref>{{cite book |url=https://books.google.com/books?id=TIYbNdrIsPEC&pg=PA86 |title=Handbook of Brewing |page=86 |author1=F. G. Priest |author2=Graham G. Stewart |publisher=CRC Press |date=22 February 2006 |access-date=16 July 2012 |isbn=9780824726577 |archive-url=https://web.archive.org/web/20160520045343/https://books.google.com/books?id=TIYbNdrIsPEC&pg=PA86 |archive-date=20 May 2016 |url-status=live }}</ref> in one of several ways,<ref>{{cite book |url=https://books.google.com/books?id=DvNhR0xfHtMC&pg=PA141 |title=Brewing |page=141 |author=Ian Spencer Hornsey |publisher=Royal Society of Chemistry |date=25 November 1999 |access-date=16 July 2012 |isbn=9780854045686 |archive-url=https://web.archive.org/web/20160427191135/https://books.google.com/books?id=DvNhR0xfHtMC&pg=PA141 |archive-date=27 April 2016 |url-status=live }}</ref> which can take from 2 to 4 weeks, several months, or several years, depending on the brewer's intention for the beer. The beer is usually transferred into a second container, so that it is no longer exposed to the dead yeast and other debris (also known as "[[Trub (brewing)|trub]]") that have settled to the bottom of the primary fermenter. This prevents the formation of unwanted flavours and harmful compounds such as [[acetaldehyde]].<ref>{{cite book |url=https://books.google.com/books?id=TIYbNdrIsPEC&pg=PA308 |title=Handbook of Brewing |page=308 |author1=F. G. Priest |author2=Graham G. Stewart |publisher=CRC Press |date=22 February 2006 |access-date=16 July 2012 |isbn=9780824726577 |archive-url=https://web.archive.org/web/20160511024453/https://books.google.com/books?id=TIYbNdrIsPEC&pg=PA308 |archive-date=11 May 2016 |url-status=live }}</ref>

;Kräusening
Kräusening (pronounced {{respell|KROY|zen|ing}}<ref>{{cite web |work=[[Merriam-Webster]] |access-date=13 April 2023 |url=https://www.merriam-webster.com/dictionary/krausen |title=Definition of KRAUSEN }}</ref>) is a conditioning method in which fermenting [[wort]] is added to the finished beer.<ref name="Thomas 2011">{{cite book |url=https://books.google.com/books?id=Ga4MYyZq-RMC&pg=PA521 |title=The Oxford Companion to Beer |author=Keith Thomas |publisher=Oxford University Press |date=7 October 2011 |access-date=16 July 2012 |isbn=9780195367133 |archive-url=https://web.archive.org/web/20160517000817/https://books.google.com/books?id=Ga4MYyZq-RMC&pg=PA521 |archive-date=17 May 2016 |url-status=live }}</ref> The active yeast will restart fermentation in the finished beer, and so introduce fresh carbon dioxide; the conditioning tank will be then sealed so that the carbon dioxide is dissolved into the beer producing a lively "condition" or level of carbonation.<ref name="Thomas 2011"/> The kräusening method may also be used to condition bottled beer.<ref name="Thomas 2011"/>

;Lagering
[[Lager]]s are stored at cellar temperature or below for 1–6 months while still on the yeast.<ref>Briggs, D.E.; Boulton, C.A.; Brookes, P. A.; and Stevens, R. ''Brewing'', 2004, CRC. {{ISBN|0-8493-2547-1}} p. 5.</ref> The process of storing, or conditioning, or maturing, or aging a beer at a low temperature for a long period is called "lagering", and while it is associated with lagers, the process may also be done with ales, with the same result – that of cleaning up various chemicals, acids and compounds.<ref>{{cite book |chapter-url=https://books.google.com/books?id=Ga4MYyZq-RMC&pg=PA533 |title=The Oxford Companion to Beer|chapter=Lagering|author=Horst Dornbusch |pages=533–534 |publisher=Oxford University Press|date=9 September 2011 |access-date=8 April 2013 |isbn=9780195367133}}</ref>

;Secondary fermentation{{anchor|Brewing#Secondary fermentation}}
During secondary fermentation, most of the remaining yeast will settle to the bottom of the second fermenter, yielding a less hazy product.<ref>{{cite book |url=https://books.google.com/books?id=TIYbNdrIsPEC&pg=PA86 |title=Handbook of Brewing |page=532 |author1=F. G. Priest |author2=Graham G. Stewart |publisher=CRC Press |date=22 February 2006 |access-date=16 July 2012 |isbn=9780824726577 |archive-url=https://web.archive.org/web/20160520045343/https://books.google.com/books?id=TIYbNdrIsPEC&pg=PA86 |archive-date=20 May 2016 |url-status=live }}</ref>

;{{anchor|Bottle conditioning}}Bottle fermentation
Some beers undergo an additional fermentation in the bottle giving natural carbonation.<ref>{{cite book|url=https://books.google.com/books?id=uWXcajHd3W0C&pg=PA79|title=Encyclopaedia of Brewing|page=79|author=Christopher M. Boulton|publisher=Wiley|date=20 May 2013|access-date=14 June 2013|isbn=9781118598122|archive-url=https://web.archive.org/web/20160505233917/https://books.google.com/books?id=uWXcajHd3W0C&pg=PA79|archive-date=5 May 2016|url-status=live}}</ref> This may be a second and/or third fermentation. They are bottled with a viable yeast population in suspension. If there is no residual fermentable sugar left, sugar or wort or both may be added in a process known as priming. The resulting fermentation generates [[carbon dioxide|CO<sub>2</sub>]] that is trapped in the bottle, remaining in solution and providing natural carbonation. Bottle-conditioned beers may be either filled unfiltered direct from the fermentation or conditioning tank, or filtered and then reseeded with yeast.<ref>{{cite book|url=https://books.google.com/books?id=uWXcajHd3W0C&pg=PA80|title=Encyclopaedia of Brewing|page=80|author=Christopher M. Boulton|publisher=Wiley|date=20 May 2013|access-date=14 June 2013|isbn=9781118598122|archive-url=https://web.archive.org/web/20160519034408/https://books.google.com/books?id=uWXcajHd3W0C&pg=PA80|archive-date=19 May 2016|url-status=live}}</ref>

;Cask conditioning
[[File:Didsbury Beer Festival 2013 - On a Whim (10861199193).jpg|thumb|200px|Cask ales with gravity dispense at a beer festival]]

Cask ale (or cask-conditioned beer) is [[filtration|unfiltered]], [[pasteurization|unpasteurised]] beer that is conditioned by a secondary fermentation in a metal, plastic or [[Beer from the wood|wooden]] cask. It is dispensed from the cask by being either poured from a tap by gravity, or pumped up from a cellar via a [[beer engine]] (hand pump).<ref>{{cite book|url=https://books.google.com/books?id=DvNhR0xfHtMC&pg=PA150|pages=150–151|title=Brewing|author=Ian Spencer Hornsey|publisher=Royal Society of Chemistry|date=1 January 1999|isbn=9780854045686|archive-url=https://web.archive.org/web/20160611021750/https://books.google.com/books?id=DvNhR0xfHtMC&pg=PA150|archive-date=11 June 2016|url-status=live}}</ref> Sometimes a [[cask breather]] is used to keep the beer fresh by allowing carbon dioxide to replace oxygen as the beer is drawn off the cask.<ref>{{cite book|url=https://books.google.com/books?id=uWXcajHd3W0C&pg=PA109|page=150|title=Encyclopaedia of Brewing|publisher=John Wiley & Sons|date=20 May 2013|isbn=9781118598122|archive-url=https://web.archive.org/web/20160514044502/https://books.google.com/books?id=uWXcajHd3W0C&pg=PA109|archive-date=14 May 2016|url-status=live}}</ref> Until 2018, the [[Campaign for Real Ale]] (CAMRA) defined real ale as beer "served without the use of [[carbonation|extraneous carbon dioxide]]", which would disallow the use of a cask breather,<ref>{{cite book|url=https://books.google.com/books?id=104W8SNEd9kC&pg=PA299|page=299|title=Man Walks into a Pub|author=Pete Brown|publisher=Pan Macmillan|date=11 August 2011|isbn=9780330536806|archive-url=https://web.archive.org/web/20160723000804/https://books.google.com/books?id=104W8SNEd9kC&pg=PA299|archive-date=23 July 2016|url-status=live}}</ref> a policy which was reversed in April 2018 to allow beer served with the use of cask breathers to meet its definition of real ale.<ref>{{Cite web|url=https://camra.org.uk/press_release/camra-looks-to-the-future-as-its-members-call-for-positive-change/|title=CAMRA looks to the future as its members call for positive change|website=CAMRA - Campaign for Real Ale|language=en-GB|access-date=2020-02-02|archive-url=https://web.archive.org/web/20200202105156/https://camra.org.uk/press_release/camra-looks-to-the-future-as-its-members-call-for-positive-change/|archive-date=2 February 2020|url-status=live}}</ref>

;Barrel-ageing
{{Main|Barrel-aged beer}}

Barrel-ageing ([[American English|US:]] Barrel aging) is the process of ageing beer in [[barrel|wooden barrels]] to achieve a variety of effects in the final product. [[Sour beer]]s such as [[lambic]]s are fully fermented in wood, while other beers are aged in barrels which were previously used for maturing [[wine]]s or [[distilled beverage|spirits]]. In 2016 "Craft Beer and Brewing" wrote: "Barrel-aged beers are so trendy that nearly every taphouse and beer store has a section of them.<ref>{{Cite web |url=https://beerandbrewing.com/single-barrel-double-barrel-no-barrel/ |title=Craft Beer and Brewing. ''Single Barrel, Double Barrel? No Barrel!'' |access-date=26 November 2019 |archive-url=https://web.archive.org/web/20191224042150/https://beerandbrewing.com/single-barrel-double-barrel-no-barrel/ |archive-date=24 December 2019 |url-status=live }}</ref>