fermentation mode
Bottom fermentation
Cold fermentation with lager yeast that settles out, followed by extended cold conditioning that produces exceptional clarity and cleanliness.
The full record
Bottom fermentation has its own catalogue entry with the detail this page summarises — mechanism, temperatures and what goes wrong.
Bottom fermentation — Ferment cool with Saccharomyces pastorianus, suppressing yeast-derived fruit and spice so malt and hop character stand exposed.
The cold conditioning phase — lagering — is not merely storage. It drops yeast and protein, allows yeast to reabsorb diacetyl and acetaldehyde, and lets sulphur compounds escape. Weeks or months of it is what makes a clean lager clean.
Behaviour
| Fermentation temperature | 7–13°C |
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